Chicken Gyoza
The next best export from Japan after Ramen noodles! Gyoza has lightly spiced chicken mince and vegetable stuffing. The dumplings are then pan fried and steamed to a light golden brown for that slight crunch.
The next best export from Japan after Ramen noodles! Gyoza has lightly spiced chicken mince and vegetable stuffing. The dumplings are then pan fried and steamed to a light golden brown for that slight crunch.
Gajar ka Halwa is definitely a must have when red carrots are in season! But what if we turn it into an even richer Burfi? The result is as divine!
Soups are a comfort food that can be enjoyed anytime. Whenever you want to avoid a full meal, a bowl of soup will settle your hunger pangs. Here we bring you a delicious and nutritious soup made with peas and carrots, two ultimate winter heroes!
A twist to our regular makhani gravy where tomatoes are the main ingredient. Here we have for you a delicious, healthy and creamy makhani made with fresh red carrots as the hero of the curry and flavourful spices. Finally paneer make this dish an outstanding curry for any day!
Chicken pieces marinated in a few sauces and infused with smoky flavour and cooked in the oven. This dish looks as appetizing as it is delicious loaded with a medley of flavours and vegetables drizzled with a lip-smacking dressing. It is a salad that you must try!
Carrots are rich in vitamins, minerals, beta carotene, fiber and antioxidants that support our immune system. So here we have made a cake with carrots and walnuts, that is also a powerhouse of nutrients. The sweet and warm aroma with the soft texture of this cake will make this an absolute hit!
A vegetarian’s delight, this biryani is loaded with flavourful masalas and medley of vegetables. It is so flavourful that you will surely believe that veg biryanis do exist! And they can be enjoyed accompanied with a raita of your choice.
A quick and easy side dish made with carrots and beans and garnished with scraped coconut. This is a popular South-Indian preparation generally served alongside rasam or dal rice.
Japanese fried rice is generally made with a rice that is popularly eaten in Japan. It is sticky, plump, has a higher moisture which gives it a chewy and toothsome texture. Here we have used brown rice which has a somewhat similar chewy texture. When cooked with some simple ingredients it is delicious. In addition edamame or raw soya beans give the pulao a distinct flavour and texture.