North Indian Cuisine

A Vegan and Gluten free starter from Meghalaya, India made using Bengal Gram (Chana Dal) and black sessame seeds. This is the baked version.

Dahi Vada or Dahi Bhalla are soft lentil fritters dunked in curd/yogurt and topped with lip-smacking spices, and chutneys.

As said in my earlier post on Pineapple Halwa, halwa is a sweet which is typically made of grain-flour (Suji-semolina) typically, Ghee, and Sugar. There are many variations available to it. The most common halwa in every Indian household is the Rava or the Sooji (Semolina) halwa. It is generally made on all puja’s and special …

Coming to the second day of blogging, about Dazzling Dals for Blogging marathon, I decided to make this Mix Dal’s , we call it as char dal (4 Dal’s), which my mom makes often. It is similar to the panchmel dal except we make it using 4 dal’s i.e. Toor/Arhar, Mung, Chana and Urad. I have …

I can call this my comfort food, just love this one specially the Pakodi Kadhi or Pakoda Kadhi. Yes we call it pakodi instead of pakoda J. This type of kadhi is very creamy yet has the sourness to tantalize your taste buds with the sourness of dahi/Curd/Yogurt. There are many different method’s of making …

No onion No garlic Chole or Chana Masala is a protein and fiber-rich vegan curry made using Chickpeas or Garbanzo beans.  

Broccoli is a common vegetable here, but difficult to feed it to your child or even elders. So I thought of experimenting this in paratha. I chopped the broccoli very finely and combined it with the paneer, as I did not wanted only broccoli and also to make a ball like stuffing. When I was clicking a photo of …

Paneer Paratha is a popular breakfast food made using Paneer, aka Indian cheese. They are a healthy toddler food as well as good for lunch boxes.

  Once I had some Palak (Spinach). I did not wanted to make the usual palak paratha and my kid wanted to eat samosa. But I did not wanted to give him again something made of maida. Eureka…An idea crossed my mind.  I thought let’s make Whole wheat Palak Samosa.   I have fried and …