Bharwan Tamatar (Stuffed Tomato Gravy)

Bharwan tamatar is a North Indian dish consisting of tomatoes stuffed with a potato filling simmered in a rich tomato gravy. I love to add paneer in the filling along with mashed potato. It is best served with kulcha but regular roti or jeera rice is nice too 😄

Lauki (Bottle Gourd) Kofta In Tomato- Cashew Gravy

When we think of koftas, the first thing that comes to our mind is the classic Malai kofta in all it’s rich glory! The not so popular version is made with bottle gourd or lauki. Everyone at home relished these. The koftas were soft and delicate with lot of flavour.

Pav Bhaji

Pav bhaji is a Maharashtrian dish and also a popular street food dish. This dish is composed of two components, one being the pav which is nothing but bread rolls that is buttered and toasted served with the other component, Bhaji. Bhaji is a medley of vegetables mashed together with spices and lots of butter to form a thick, luscious curry. This dish is super simple to make and is sure to tantalise your taste buds!

Punjabi Rajma Chawal

When it comes to comfort food, rajma chawal is something that ticks all the boxes. This spicy kidney bean curry is packed full of flavour from whole spices and spice powders. This version is quick and easy to make when you have all your ingredients prepped.

Paneer Chilli (Semi Gravy)

Paneer chilli or chilli paneer is an Indo Chinese dish that is popularly served with fried rice as a semi gravy or gravy or as a dry starter. It is super easy to make and can be whipped up in no time if all the chopping and prep work is done.

Wattaka Kalu Pol (Sri Lankan Pumpkin Curry) With Pol Sambol

I first came across Wattaka Kalu Pol while watching a show called “Food Safari”. This rich pumpkin curry is best served with steaming hot rice and pol Sambol which is a delicious spicy, tangy and coconutty side found in every Sri Lankan meal. I highly recommend making Pol Sambol and eating with the curry because it adds the extra burst of flavour. The pumpkin is simmered in coconut milk flavoured with lots of mustard, roasted rice and Sri Lankan special- roasted curry powder.

Chettinad Egg Curry With Chettinad Style Tomato Rice

It has been raining in Bangalore all of a sudden. The moment I think of rain, the picture of hot steamy rice with a spicy curry comes to my mind, apart from the usual chai pakoda, of course. Chettinad cuisine is one of my favourite cuisines. Their coriander, coconut and chilli rich fragrant curries and spicy rice dishes are sure to make you lick your fingers.

Restaurant Style Dal Makhni

Dal makhni or dal bukhara, a forever classic. A bowl of creamy, hot dal makhni with jeera rice or steamed rice is my all time comfort food. Dal makhni is not overly spiced, it’s very mild yet very flavourful. Dal makhni literally translates to buttery lentils. The real essence of it comes from slow cooking the lentils with lots of yummy butter.

Paneer Ghee Roast

Hey folks, I took a really long break from blogging, probably a few years since I last blogged, but I’ve decided to start blogging again now because many of you requested. I will try my best to be regular and post one recipe a week. Stay tuned for more.

Cauliflower, Peas And Coconut Curry

This cauliflower, peas and coconut curry is a hearty, wholesome stew which my brother Ajay makes. This is his recipe that I’m posting. It is warm, comforting and has a delicate, subtle flavour of the spices and coconut. The whole spice blend adds different layers of flavour while the green chillis and the ground spices gives it a slight edge! 🙂

Vegan Lescó (Hungarian Stew)

Lescó which is also spelled as lecho, letcho or letsho is often referred to as the “Hungarian Ratatouille”. It is basically stewed onions, tomato and peppers. It is a very hearty, rustic and peasant style dish. There are many variations of this dish. Traditionally it is cooked using bacon fat but I omitted it for a vegan version. Some variations include addition of sausage. This is a one pot stew which means minimum effort and maximum flavour. Mine isn’t traditional because I omitted the sausages and fat but it is a lovely take on it. I love the simplicity of this dish and it is very healthy as well. It is perfect for a rainy day! 🙂

Ratatouille from the movie “Ratatouille”

I think most of us would have seen the movie Ratatouille! It became iconic for it’s tagline- “Anyone can cook”. Completely inspired by Remy the rat’s version of France’s famous dish, I came up with this. It is a celebration of seasonal, fresh vegetables and it really reflects in the taste. The flavours are simple, the technique is simple but the taste is sophisticated. I just love it when simple things give us so much pleasure! 🙂

Vegetarian/Vegan Soya Chilli

A chilli is a stew which usually made with ground meat and kidney beans in a spicy tomato based sauce. It is perfect for a cold winter evening when you are craving for something spicy and hot. Well, to be honest it is not easy to find a vegetarian/vegan version of this hearty-meaty stew. Soya not only being the closest substitute but also rich in protein provides the meal with all necessary nutrition. This vegan chilli