Pindi Chole as the name suggests is a Chole (Kabuli Chana/Chick pea) recipe originating from the Rawalpindi region of Pakistan. This is again my friend’s recipe whose family hails from the Rawalpindi region of Pakistan. Simple Pindi Chole with a delicious blend of spices – my 2nd entry for Richa’s RCI-Punjabi Cuisine. __________________________________________________________
chickpea
Kadhi Pakoda
I have learnt quite a few dishes from my Punjabi colleague. I have already blogged about the Beetroot Kanji and Makki di Roti Sarson Da Saag, she taught me.Kadhi Pakoda is one more recipe that I have learnt from her. The weather here is perfect for hot piping Kadhi with Pakodas – the Punjabi style. Kadhi is made differently in different regions in India. The Maharashtrian Kadhi is hot and spicy (will blog about it soon). The Gujrathi Kadhi is a little sweetish to taste. The famous Sindhi Kadhi is an altogether different recipe, which doesn’t use buttermilk at all….
Pithla
Pithla is the perennial ‘comfort food’ for most Maharashtrians. Piping hot Pithla coupled with Bhakri or Rice or Roti is like a reward after a long day at work. This humble dish requires only a handful of simple ingredients and can be churned out within minutes. It’s a handy recipe when you are either out of stock for veggies or guests visit you unannounced or when you long for your Mom’s food! Like every recipe Pithla has many variations. What I make is the spicy version with lots of onion, garlic and green chillies. Depending on whether you want to…
Beetroot Kofta curry
The basic idea for Beetroot Kofta curry is from the magazine ‘Cooking and More’ by Tarla Dalal. I have adapted the recipe to suit our taste. As I said earlier in one of my posts Beetroot Cabbage curry, Beetroot is one of my favourite veggies and you will rarely find the absence of this vegetable in my fridge.I have slightly altered the masalas for the Beetroot koftas. The gravy/curry in the original recipe was a sweetish Makhani type of gravy.I completely changed the recipe to make a spicy Misal type of gravy. Beetroot lends a lovely pinkish-red hue to the…
Alu Vadi (Steamed Colacasia/Taro leaf rolls)
As promised earlier, I am posting this recipe for Alu Vadi (Steamed Colacasia/Taro leaf rolls).I made these almost 10 days ago and never got the time to post them. My little one keeps me busy most of the time when I am back from work. Earlier he would go to sleep by 8 -8:30 in the night and I would get some free time to blog .Now-a-days he puts me to sleep! Most of the times I doze off while trying to put him to sleep.Even to take a photograph before I leave to work has now become tricky. He…