This Black-Eyed Pea Curry, or rongi, is one of my best Indian recipes, as my mother calls it in Punjabi. This legume(फली) is named after the tiny black marking in the center of it that looks like an eye! You won’t think how easy it is to use precooked and canned black-eyed peas to make a tasty black-eyed pea curry before you […]
The delicate taste of cumin in this rice dish (Pulao recipe) and the lovely green peas color make it my favorite everyday rice. It’s fast to make and it’s also very flavorful.I use Plain Basmati Rice to add taste, beauty, texture and fragrance to this dish rather than using plain long-grained white rice to make Pulao.
India is one of the leading cauliflower producers, so it’s no wonder that in Indian food this dish (aloo gobi) is also very popular. The Toasted Whole Wheat Flatbreads (Roti) usually eat it. Search for those that are solid and creamy white, without any brown markings, when choosing fresh cauliflower tops. My mom often makes Indian burritos(role)
A favorite recipe from our childhood, this is made with paneer that is sliced into cubes. Softly fried pan, and then baked in a savory curry with peas. Fresh green peas are the most favorite vegetables for people in the winter seasons. So let’s have a look at how to prepare matar panner at home with fresh
In the Subcontinent of India, Falooda is a cold dessert. It’s a version of the faloodeh of Iranian falooda. It is traditionally made by combining rose syrup, vermicelli(सेवई), sweet basil (तुलसीदल)seeds with milk, mostly served with ice cream. Vermicelli is made from wheat, arrowroot, cornstarch, or sago. Ingredients Milk 1 ¼ ltrs. Sugar 4 tbsps. Falooda seeds 100 gms.