When you say makhani, one imagines a creamy and flavourful red gravy in which you can cook both vegetables and meats. But here we have a green pea based makhani gravy which obviously is green in colour. Give it a try and you are sure to love it
Bafat is a traditional Mangalorean blend of spices, commonly made with a mixture of dried red chillies, coriander seeds, cumin seeds, black peppercorn, cinnamon, turmeric powder and bay leaves. The Mangaloreans make this every year in bulk and store through the year as it keeps well. Used extensively in Mangalorean Catholic cuisine for both vegetarian and non-vegetarian dishes
Peach is a summer fruit and can be eaten in various ways – either by itself or made into some dish. Here we have used it to flavour iced tea which can almost instantly rejuvenate a person on a hot summer day.
This khichdi supposedly originated in Bardoli, a suburb of Surat in Gujarat. It is very simple made with basic ingredients that are available in every home with no special spice powder added. Vegetables add their individual nutrients to make this khichdi nutritious and wholesome. It is a one pot meal and needs no side dish to enhance its taste.
This is a very simple mutton stew with minimum masalas but without compromising the taste and flavour of the dish. Just make sure that the mutton is completely cooked and literally falling off the bones. Serve it with bread or even pav.
Powerhouse of fragrance this curry powder, made with a medley of spices, can be used to flavour a number of dishes – both vegetarian and non-vegetarian. Can be made easily at home. All you need to do is lightly dry roast the spices, cool and powder.
Varhadi Chicken is a popular chicken recipe from the Vidharba region of Maharashtra and is known for its spicy taste. The medley of ingredients make it flavourful too. Pair it with rice for a comforting meal.
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