indian

Chicken Tahri

~ Huma ~ 11 Comments
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Chicken Tahri is  cooked with spices, chicken & rice  making it a fragrant one pot meal. It has it’s influence of indian hyderabadi cuisine. Often referred as a sister of biryani.
Chicken Tahri

Many dishes of Amrawati have touch of Hyderabi dishes. In 1953, Amrawati – Maharashtra  (previously known as Berar) was under the rule of Nizam of Hyderabad. So many of its cuisine has the influence of the Hyderabad region. Among such recipe is Tahri. This one pot meal is simple to prepare& beats the biryani in terms of taste & flavor. Each rice is full of flavor of chicken & masalas.

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Palak paneer – 10 minute recipe

~ Huma ~ Leave a comment
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A delicious and healthy version of a famous  Indian dish ,Palak Paneer / Cottage cheese in Spinach gravy. Can be made in less than 10 minutes. Palak Paneer

Hello peeps.  So this is my new recipe for a healthy version of Palak Paneer. And the best thing is , it can be made within 10 minutes with only a teaspoon of ghee. You can also make the spinach/ palak  curry in advance . It stays pretty good in refrigerator for a week. And also can be freezed.  Still not convinced. Well let me explain the entire process to make it more easy peasy. Continue reading →

Sabuna aur Sevaiyon ki Kheer /Sago & Vermicelli Kheer

~ Huma ~ Leave a comment
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Sago pearls and vermicelli Kheer aka Sabuna aur Sevaiyon ki Kheer is a delicious milk based   cold dessert with the flavors of cardamom. This cold dessert is filling and perfect for summers and for Iftar too. The right amount of sweetness and sago pearls gives a lush flavor balanced by the Vermicelli.

Sabuna aur Sevaiyon ki Kheer/Sago Pearls & Vermicelli Kheer

Sabudana aur sevaiyo ki kheer needs a little bit of prep as the sago pearls have to soaked for nearly  2 to 3 hours. Once done they are poured in the boiling milk along with vermicelli. The soaked sago peals gives a richness to this kheer making it  light thick in consistency. Continue reading →

Dahi Vada

~ Huma ~ 2 Comments
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Dahi Vada is a deep fried spongy lentil dumplings soaked in flavored yogurt & sprinkled with spices. It is a delicious starter to a meal.
Dahi Vada
Few years back, on my visit to India my sister complained why does she gets hard center in the Dahi Vada though she follows the same procedure & method. I smiled & told her, I had gone through this phase too. My perfect spongy soft badas started coming hard with  ball like center.
 In India, I never had to worry but prepare the batter, mix, fry and soak in the curd and they are ready to eat.  But after coming to Dubai, I don’t know what happened and vadas started hardening in the center. Maybe a climate change or there is something wrong with urad dal I use. I also  asked my sis in law whether she is having the same issue or is it me. Whether I was doing something wrong. But no we were following the same method & procedure.