Green Peas and Ridge Gourd

Both separately cooks in under 30-minutes from start to tummy! These veggies give a deeper taste when added in a velvety sauce. Peas are my favorite; I have TONS of other wonderful Peas Recipes in the search box. These two recipes are very nutritious and so delicious! They are a good source of fiber, and veggies during winters are loaded with freshness and full of vitamins and minerals. Although I don’t want winter to end, I am looking ahead to more variation of vegetable dishes and vegan soups. The aromatic curry is Indian inspired, made with phenomenal spices. It cooks quickly and all in one pan, making it an excellent choice for an easy lunch on a busy day.

Melange Filled Crispy Shells / Dahi Puri

If you relish making pani puris at home, you will barely rue in trying these crispy bites of complete flavors. There are countless ways of making dahi puri, but I’m going to impart the most authentic Mumbai style recipe of dahi puri. Pani puris are mostly liquid filled goodies, which are supposed to be gulped down in one go whereas dahi puri is a thick yogurt based salpicon that gives you a chance to delay those bites. Whenever, we are done with our conventional menu, we try to blow away the cobwebs by simply inviting this light, tasty and pleasant bubbles of goodness. I tend to make this recipe without any second thought as it holds a pinch of sour, well balanced sweetness, restrained spice taste and above all it is crunchy delight.

Methi Thepla Rolls – Indian Breakfast Recipe

Gujarati food takes in a lot of effort for full flavored and a healthful bracket of meal. To include all the food groups throughout the day, gujarati cuisine demands prior preparation for the jaw dropping outcome. Adding muthias in veggies to bring out the additional punch in veg dishes or adding dhoklis in greens to make the dish look extra appealing and appetizing or transforming the boring looking lentils into a process of spongy and peng varieties of dhoklas, this is all the effort and vision it takes.

I missed eating mama’s magical food, so it made sense to make a batch of methi theplas at home and have them with milky cardamom tea while watching endless runs of the news switching between CNN, NBC, FOX and Sky. Methi meaning fenugreek leaves and thepla are basically flatbread version of spicy elements moved together to form a delicious and soft roll of methi thepla. I’ve been dying to test out these thepla rolls, a childhood favorite of mine and they exceeded my expectation. The yogurt is used in my thepla dough and as they are loaded with protein that keeps you full longer. They are a great addition to get your daily intake of greens.

The Original Vegetable Schezwan Noodles

I think we can time travel back without the usage of any effect, and the easier way to do that is through the medium of food! Many of us have medley memories coming from all the phases of life. We have that particular 90’s list of nosh mentioned in our conversation where we have named and missed the simplest yet yummy form of edible. From school days to teen life, we have always found those memories unbeatable and extra ordinary. If I take a turn to my college days where me and my bffs would spend major hours completely assignments and projects, we would wind up laughing and hogging our most awaited Indo Chinese veg schezwan noodles bathed in a lot of schezwan sauce. These memories perfume the air while I was making this quick schezwan noodles recipe. I worked on series of recipes and wanted to transform it into that classic taste, this saucy noodles were created in that spirit.

Potatoes Stuffed Flatbread / Aloo Paratha

Aloo Paratha with Mint + Yogurt Dip

Parathas are basically an Indian version of flatbread made from wheat flour or all purpose flour. Kneading the flour with water and ghee brings out the final output into silky finish, smooth touch and soft texture. In Indian houses, flatbreads are regularly eaten with any vegetable or chicken curry, due to which it becomes necessary to revamp the normal food recipes into something delightful, good looking and awesome in order to uphold the charm of food appearance on the table.

Dance on the tunes of rain with a plate of yummy vegetable fritters in one hand and cuppa chai in another hand!! / Vegetable Pakodas Recipe

Aloo Pakodas with Mix Vegetable Pakodas

It’s raining!! And how can we Asians forget to enjoy the scented air and cool breeze without any fried edibles especially our top listed pakodas or fritters. Rain has always been a sense of celebration for Asians and we never forget to express it through the means of inviting food. Since the time I am with Hashim, we have always spent most of our moments at the beach enjoying the drops of nature. Sometimes, having crunchy chunks of sliced guava with a dash of chat masala powder and salt. Or relishing the roasted flavored corn – the corn seller has a pile of raw corns and he would quickly peel the dried sunny leaves of the corn and give it a quick toss on the deep bottom pan filled with heated charcoal for a natural roasting process. The gentle warmness oozing out from charcoal fire surrounds us in no time. The entire mechanism is fitted perfectly to his mobile selling cart. The fragrance of fresh roasting of corns complementing with the smell of rain has been just the best part of the entire happenings. Mr. Seller would then slice a fresh piece of lemon and rub it thoroughly over the warm roasted corn with a few species and do some recycling by using the corn husk as the perfect replacement of serving plate. He would place the hot roasted corn on its dried leaves so that we enjoy its warmness without expressing the kick of burn. Munching corns by the side of sea view is all what we look for. I have also uploaded a short video clip of spicy corn that I had tried at some mall and the sweet corn kernels were perfectly boiled and flavored. For its live recipe you can click on the highlighted link!