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. __________________________________________________________
seed
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….
Friday Monsoon Magic -Dabeli
Incessant rains and frequent power cuts have kept me off blogging for the past week. Getting to work and back seemed like a big ordeal when rain Gods decided to visit us for 3-4 days continuously. The only positive aspect was the lovely rainy weather (which makes you creep under a blanket with a book in hand, music and some thing to nibble) encouraged me to try some spicy hot recipes. Today, for my Friday -Monsoon Magicseries I have a recipe for Kutchi Dabeli or Double Roti. As the name suggests this recipe finds its origin in the Kutch region…
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…
Nutri-Sandwich
I love sandwiches for breakfast -They are very quick to make, you can sandwich almost anything between two slices of bread (sometimes even leftover curries), and very easy to carry. Usually I have my breakfast on my way to work so I usually end up making sandwiches for breakfast. This is a spicy but healthy Sandwich.I make it quite often especially,when I am in a hurry with the available veggies. I am sending my Nutri-Sandwich all the way to Newfoundland & Labradorfor Trupti’s WBB#12 –Spice it Up. Nutri-Sandwich for Trupti’s WBB#12 -Spice it Up