Multigrain Bread LoafBy Meg's KitchenWho doesn’t love an amazing loaf of freshly baked bread and the fragrance of one baking in your home kitchen? Well, if you have not experienced it yet, you are missing a world of goodness. I have shared the video of the step by step process along with tons of tips and troubleshooting information. The recipe itself is fabulous because it’s nutritious, healthy and delicious – Multigrain Bread loaf!! This is a very special recipe since it is a celebratory session for us reaching the 20k followers milestone on our Facebook Page, 10k members in our Facebook group and of course the launch of our New Studio Kitchen and Meg’s Kitchen Logo. Thank you all for your support and this is my token of appreciation for all the love!!
Gujarati PatraBy Meg's KitchenI was first introduced to this dish when I moved to Mumbai. It was a very new recipe for me, but I loved it, and hence became a part of my home cooking recipes. Interestingly it is made with arbi ke patte/ Colocasia leaves. Though we have here a Gujarati version, there are many other regional versions and name for this amazing healthy snack. It is called alu wadi in Maharashtra. When in season it’s a must try dish.
Dahi KebabBy Meg's KitchenDahi Kebab is considered a delicacy and all for the right reasons. It’s rich, creamy, melt in the mouth texture is unmatched by any other Indian vegetarian appetizer. There are also several recipes and techniques people follow to make these kebabs. I shall be sharing my version which is creamy and cheesy. If you have never given it a try, start with this recipe, its amazing and delicious.
Chunky Crunchy GranolaBy Meg's KitchenThe markets are flooded with varieties of granola, muesli, and energy bars. Most of us are so confused of what the ingredients are, which is a better product, and a healthier one for our families!! All of these are definitely healthier alternatives than binge eating fried namkeens and snacks but that doesn’t make it 100% natural. There is one thing I strongly believe in – anything that is on store shelves for a long period and sold to consumers with a long shelf life, will always have preservatives and additives to extend the shelf life. It cannot be 100% natural. Even though all products have the required licensing and use only food grade, industry approved preservatives and additives it cannot be better than freshly bake homemade granola, using pure ingredients, can it?? So here I present to you an extremely flexible, versatile base recipe to make the yummiest crispy, crunchy granola that you will ever have! Use the ingredients you have available, use the ingredients you enjoy and create customised jar of granola for your family in flat 20 minutes! Try this recipe out and I promise you won’t buy another box of granola from the market again.
Whole Wheat Lavash with ‘Roti Atta Dough’ & a Hung Curd Dip RecipeBy Meg's KitchenThe idea to do this recipe came me to literally while making chapatis!! I was contemplating what recipe to do next for my session, when this idea clicked!! And I am glad I decided to go ahead! Its so cool when you can create 10 minute recipes which are so satisfying and delicious at the same time! So we made these lavash ONLY & ONLY with roti dough, left over from lunch. Now how could I not share something healthy and quick to go along with it?? So here I present the easiest lavash and dip recipe you’ll ever make. And goes without saying, you’ll never go back to buying lavash from the market again.
No-Knead White Sandwich LoafBy Meg's KitchenI have specially designed and formulated this recipe for my followers. It is such a simple, basic recipe that even your kids can make bread at home now! How cool is that?? Please note this isn’t a traditional bread with the bread making or baking techniques, so it isn’t going to be complicated or hard to follow. I suggest, just sit back, relax and without thinking too much follow instructions as shared. If you do that, I promise to make this a very rewarding and of course enjoyable process!! There is so so much to share about bread making that we fall short of time even in our 6 hr+ sessions of the bread workshops. Nevertheless, it all starts from the basics. If your basics are strong, you only need to know one good all purpose flour recipe to practice with and then all recipes, ratios, formulas and variations of breads are slowly going to start making sense to you!
Street Style Hakka NoodlesBy Meg's KitchenPresenting to you my version of the Indianized, desi, street style ‘Hakka Noodles’ or ‘Chow mine’. This recipe belongs to my Stir Fry Cooking workshop and is really the easiest, quickest recipe to make when you are craving garlicky, spicy noodles. I highly recommend you to, go through the replay of the live session we held on Facebook since I have shared VERY important tips and tricks to make this recipe a success for you!! The key lies in the technique involved in making a bowl of stir fry. Have a look at the video for sure. The chilli garlic paste that we have used is fabulous. The recipe is available on our website www.megskitchen.in. Check it out!
Thin Crust Ragi PizzaBy Meg's KitchenEasy to Make 100% Ragi/Nachni Roti This pizza recipe isn’t just any recipe! Let me tell you why. For the longest time I personally struggled to make millet rotis and other stuff I keep experimenting with using millet flour. Millets are very low in gluten or completely gluten free making it very difficult to knead a dough and roll them out for roti, pizza, tortillas etc. This technique enables you to make soft, puffed rotis that are quick and easy to make. For making a pizza you just need to roll out a bigger and thicker roti like a parantha and cook it. That becomes your pizza base. Let’s begin with the recipe.
Mint & Coriander Green ChutneyBy Meg's KitchenGreen Chutney is something I have to have to have on my plate, no matter how flavourful or spicy or bland my meal is, I love accompaniments and green chutney being my favourite one. I make it twice a week, though I know households that make it fresh every day. Freshly made chutney tastes amazing and if you can manage to, go ahead and make it fresh. Like I mentioned on Instagram, there are soooo many versions of it that it’s difficult to document all, but I am sharing the most basic, quick and easy one here today.
Kulle Ki ChaatBy Meg's KitchenKulle ki Chaat literally translates into chaat in a kulhar. Its an Old Delhi, Chandni Chowk speciality and is probably one of the few Indian Chaat recipes that is not fried and odesnt have a fried ingredient. Its super versatile and healthy. You can make it with seasonal fruits and vegetables, mango, apple, oranges, kiwi, banana, cucumber, potatoes, tomatoes etc. I used tomatoes, cucumbers and boiled potatoes in my live session. You can use bell peppers, sweet corn, Italian herbs for an Italian version . Let’s begin.
15 Minute Dhokla RecipeBy Meg's KitchenThis is the quickest, easiest snack recipe that you can make, also it’s delicious and nutritious!! Dhokla traditionally is made with a long-fermented batter usually overnight. But for me it’s always a last-minute decision to make when hunger strikes!! So I have this go-to recipe of mine which barely uses any ingredients and is ready in 15 minutes. Let’s get started.
The Humble Bhindi/Lady Finger/OkraBy Meg's KitchenBhindi is definitely the staple food of my house like hundreds of other households in our country. It is so versatile and cooked in various forms regionally. I am sure we all have our favourites. In my mom’s house its almost always made with either sliced onions or small sambar onions (used as whole, stuffed with spices) and is delicious. I usually cook it without onions since my daughter prefers it like that (and she can eat bhindi EVERYDAY, like her father!!).. Personally, I am not a very big fan of bhindi but don’t mind it occasionally. So, when I initially tried making bhindi, in UK as a student (I couldn’t cook much then), I always ended up with a mushy mess and maybe that’s why I stopped enjoying it! But of course, I made my mistakes and, in the process, learnt small little tricks to get it right each time. Let me first share those tips with you:
  1. Wash and clean your bhindi well and dry it COMPLETELY before chopping.
  2. Apply some lemon juice on the knife blade while chopping and it wouldn’t be very slimy while cutting.
  3. Try and keep the pieces small and most importantly EVEN sized.
  4. If adding sliced onions, then add after the initial 5-7 min of cooking the bhindi.
  5. Use an iron kadai if possible, adds to the flavour and colour of the dish.
  6. DO NOT cook covered in the initial 5-7 min.
  7. Cook on medium high heat and not low initially.
  8. Be very gentle while cooking and careful not to smash the bhindi.
  9. When I add my spices, I actually hold the pan from its handle and toss the bhindi to blend spices rather than using a spoon to mix.
  10. Use a good quality non stick or cast iron pan, or you’ll need to use more oil.