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.
Instant Raw Mango PickleBy Meg's KitchenSome recipes have a special place in your heart! This is one such recipe, simply since it reminds me of my childhood. Raw mango pickle was an absolute necessary condiment along with ALL meals in the mango season. My mom used to get home tons of raw mango (read 50 kg plus) and prepare jars of various mango pickles to consume through the year as well gift to near and dear ones. Raw mango pickle, a favourite of mine, was taken for granted by me, now is a delicacy which I have to wait for to receive from Delhi (I am based in Mumbai and my parents live in Delhi).I was fortunate enough to have my mom pay us a visit for a couple of days last May and I decided to learn her secret recipe of the quickest, yummiest and easiest mango pickle you’ll ever taste. And so I did!! Ever since have been making a jar for home every week and it vanishes in no time (most of it into my tummy!). The wonderful part of this recipe is that it’s fresh, quick, easy with no preservatives and can be had almost immediately – Yes, no waiting unlike most pickles!Hey did I mention it has 2 versions – 1 sweet for sweet mango pickle lovers and another spicy and tangy for those like me who almost worship chillies!! Few readily available ingredients and literally 5 minutes cook time and it’s ready.If these aren’t reasons enough for you to be tempted to try out the recipe, here are some health benefits of eating raw mango:
  1. Rich source of vitamin A and C.
  2. Keeps the body cool in summer, prevents heat strokes.
  3. Aids in digestion hence the drinks like aam panna in summer.
  4. Maintains the electrolyte balance in the body, considered good for blood pressure and
    heart.
  5. Boosts your immune system and helps you fight against common flu and other diseases.
  6. Has astringent properties and antioxidants, both do wonders for your skin.
Dal BattiBy Meg's KitchenDal Batti is a traditional Rajasthani dish which is an absolute delight to have. It’s indulgent, yum and extremely comforting to have on a lazy Sunday afternoon. Accompanied with a glass of chaas it’s perfect before a rejuvenating siesta. Each household has their own version of it. Some people make it with 3 different mixed dal and serve along with gatte ki sabzi or aloo sabzi or garlic chutney. How we eat at our home is with sliced onions, green chutney, tinda in tomato gravy, ghee, whole green chilly and some lemon! Its an easier meal to make than simple pulav with lots of vegetables to chop or dal, roti, sabzi and rice meal. Its quick, easy, a fabulous change and so so yummm. If you haven’t made it at home yet, you gotta do it today! I completely simplified it.
Pistachio Cardamom NankhataiBy Meg's KitchenNankhatai has a very special place in our hearts because of the childhood memories we all have attached to these melt-in-the mouth cookies. Nankhatai undoubtedly is as basic and traditional of a recipe as it can get. It contains no leavening agents, just simple and pure ingredients. It uses the good ness of ghee and regular sugar that we can powder at home and use!! This leaves you with no excuse to get into your kitchens and start creating deliciousness!!
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.
Dal PalakBy Meg's KitchenPulses are rich in protein and added greens into it, will only make your dish more nutritious and wholesome. This recipe can be converted into dal palak khichdi so easily. My favourite 2 dals that I use are Split Green Moong Gram and Arhar (Toor) Dal. When you have some left-over dal, add chopped onions, green chillies, some spices and make a dough for dal parantha out of it and you’ll a delicious breakfast option ready! So let’s begin with this easy wonderful recipe..
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.
Rajasthani Gatte Ki SabziBy Meg's KitchenI am Punjabi!! and I am originally from Delhi… So for the most part of my life, regional food and other Indian cuisines didn’t really exist. I had heard about a lot of dishes, but that wasn’t food that we went out to eat or was cooked at home. I got married into a Marwari Jain household and you won’t believe how my palette transformed!! Another massive change happened when I moved to Mumbai.. this city is just amazing and the kind of cultural diversity it has, I doubt any other part of India can match up. Thanks to my mother-in-law and her mother-in-law (my husband’s dadi) and this city, I now know so much more about another world of food that I hadn’t experienced before. Gatte Ki Sabzi is one such dish.. I have developed my own version of it and absolutely love it! Glad to be sharing with you all.
Dry Masala ArbiBy Meg's KitchenArbi is one such vegetable that some people hate it and some people absolutely love it. The recipe I am sharing here today is one that can convert the haters! Well, at least I sure hope so. By the way, I learnt this recipe from my mom and she learnt it from her mom!! I’ve made a small change though – I did not deep fry it but used the air fryer for making it.