Stuffed Grilled Chicken Pockets – I got this name for my dish with the help of my lovely viewers. So I decided to prepare and present this dish for one of my live cooking sessions and I wasn’t really sure (because of lock down…no ingredients…) what it’s going to be till a night prior… except…
Arbi, popularly known as Taro root or Colocasia roots. Arbi Masala is a popular Indian dish cooked in most North Indian homes. Its a starchy root vegetable which is high in fibre and vitamin E.
Well- who doesn’t love chicken wings?? I love them in all forms be it fried with some coating or cooked and tossed in some sauces…. and then came in Baked Garlic Parmesan Chicken Wings which became a super hit at home. The best part about this dish is the crispy parsley that makes a perfect bed for the chicken wings and sums up the entire dish.
Kumbh, most commonly known as Mushroom are quite popular specially amongst vegetarians. Mushrooms are a very versatile as it adapts to any dish you add it too and so one can create amazing fusion cuisine and recipes. It is used in almost all kinds of dishes and cuisines right from pizza’s, pastas from the Italian family to soups and starters in Chinese cuisine to gravies and biryanis in the Indian Cuisine.
Cooking can get innovative specially when you have limited ingredients and when your taste buds crave for something yummmmy….Pasta is normally used in preparing Italian dishes which is mostly prepared in creamy sauce, white sauce or red sauce and even cold salads. Getting more innovative, I have prepared Schezwan Fusilli Pasta tossing together vegetables and sauces used in Chinese and Indo Chinese style of cooking.
Soba, also known as buckwheat in Japan. Soba noodles are made of buckwheat flour or a combination of buckwheat and wheat flour, with buckwheat noodles being rich in fibre and proteins. It is very commonly served at restaurants in Japan and some part of South East Asian countries. It can be served hot or cold with some simple seasoning or Chinese dips.
Dahi wale Aloo or Aloo Dahi ki sabzi is a very popular punjabi dish and one of my personal favourite that can be enjoyed over lunch or dinner best when served with some pooris. Navratri celebrations are incomplete without this dish. It is very similar to dum aloo that I prepare in tomato and yogurt base, but this one is a simpler and quick version.