Inspired by the cuisine of the North West Frontier Province is this dish. A unique seasoning of cinnamon is added to these mince chicken kofte and then simmered in tomato-onion gravy with a splash of pomegranate juice is what makes this dish ‘laajawaab’
Another gem from the days gone by. Dal Pakhtooni is a simple whole urad dal reparation cooked in a creamy gravy and topped off with cream is called sheer ‘bliss’.
Nothing but green…. the green of the palak (spinach) makes the parathas visually appealing even with the bare minimum flavouring from the green chillies.
Mint leaves or pudina are known for their cooling effect on human body. And when they are combined with basmati rice the result is a refreshing and interesting fare especially when cooked with some flavourful spices.
A dish fit for the king, indeed. Chicken chunks cooked in a creamy, nutty golden gravy with spices complimenting the extravaganza. This is Sanjeev Kapoor exclusive recipe.
Thoda veg aur non-veg ka balance bhi to chahiye….. Mutton mince cooked in coriander paste, spices and then garnished with more refreshing coriander and mint leaves. Serve with pavs for best results.
With corn available all-round the year, a light corn khichdi is a great way to beat the daily rigours of cooking. Yogurt and papad to go with it.
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