Punjabi Dum Aloo

Punjabi Dum Aloo

My mother in law loves potatoes. Love, as in addiction. Pretty much everything she cooks or has cooked all these years had potatoes in it. Now that they are going back to spend winters in India, I thought I should cook a farewell potato dish – Dum Aloo, for their 7 months stay with us. Dum Aloo specifically belongs to Kashmiri cuisine. It’s delicious taste made it popular all over India, hence you will find several variations of it using slightly different ingredients. No matter what you use, how you cook every dum aloo recipe is finger licking good. The recipe I have for you is of punjabi dum aloo with yogurt gravy which is enriched with charmagaz (melon seeds) and freshly ground spices.

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Mascarpone Peach Melba

Mascarpone Peach Melba

As the weather begins to cool and the summer fruit disappears, I’ve been savoring the last final peaches from our tree. Peaches are no different from mangoes. Both come in beautifully golden red forms, sweet and juicy yellow colored flesh, and taste like summer. Most times I enjoy eating a peach out of hand, juice dripping down my chin as I bite into it. It’s probably one of life’s few simple pleasures. Beyond that, peaches are simply wonderful baked in cakes and cobblers. I also enjoy them grilled with a morning toast and in chutney, salsa, fruit salad and not to forget in this cool and refreshing summertime treat called Peach Melba.

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Easy Zucchini ‘sabzi’

zucchini, punjabi style

If you grow your own zucchini you will often be faced with a glut in summer. And if not, you can pick up baskets of them at a great price at your local farmer’s market. They are much cheaper there than your grocery store. Zucchini is one of those versatile vegetable that can be used in a variety of ways in savory and sweet dishes. My favorite way to use zucchini is in savory dishes, whether they are koftas or lentil cake (yes, this is savory), salads or on pizza topping or in this lip smacking side dish. This is a pretty simple to make dish but the taste far exceeds the simple process that goes into its making.

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Homemade Granola

Homemade granola

I love granola. It’s healthy, it’s crunchy, it’s chewy and it’s wonderful to have a jar of granola in your cupboard. It makes a great energy boosting breakfast, healthy option for snack and a good dessert accompaniment, sprinkled over yogurt, ice cream or warm bubbly fruit crisp.The problem with store bought granola is that they are really expensive, especially the gluten free granola and often contain preservatives, high fructose corn syrup and other ingredients that I am not fan of. Whipping this good stuff at home is super easy, cheap and also allows you to control the sugar and add the ingredients that you like and avoid that you don’t.

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Moong Daal Khichdi (lentil and rice porridge)

Mung daal khichdi

Most Indian food is simple to make and very, very rewarding to eat. Khichdi pronounced as khich-ah-ree, is one such simple and satisfying meal of rice lentil and vegetables which can be cooked quickly without much fuss. Every Indian household makes khichdi and the taste and style of cooking may differ depending on the way it is prepared and the ingredients used. But a basic khichdi is usually made from white rice and yellow moong daal and without any strong spices.

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