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This recipe is inspired by Gado Gado, which is among the 5 National Dishes of Indonesia. It is a colorful and crunchy salad, made with a wide array of raw and steamed vegetables, tofu or tempeh, hard boiled egg, traditionally in a peanut dressing, served with a rice side like rice noodles, steamed rice or rice cakes. For my version, I’ve stir fried some rice … Continue reading Indonasian Gado Gado Rice Vermicelli
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A hearty, rich and creamy meal but cutting little on calories, what can be better than Malai Kofta when your cravings go super high in Navratri? Making the koftas healthier, I’ve skipped from the usual deep frying and prepared the koftas in a paniyaram pan. The koftas are soft, paneer based and melt in mouth with a bite. I’ve served the koftas in a rich … Continue reading Navratri Malai Kofta
Hyderabadi Vegetable Biryani is one of the most grand, royal and delectable rice dishes from India’s Nizami cuisine. Traditionally, it is cooked on dum, which gives the biriyani its uniqueness and originality. In dum pukht cooking, food is kept in clay pots (handi), sealed tightly with wheat flour dough. This does not allow the steam to pass and the food gets cooked in its own … Continue reading Hyderabadi Vegetable Biryani
A vegetarian version of the royal Moti Pulao of the Awadhi or Lucknowi cuisine. Your guests would surely relish this scrumptious and comforting dish. Made using fragrant basmati rice, saffron, cashews and cottage cheese balls, these Moti Pulao leave an unforgettable and royal impact. To make them look more attractive, you can also use silver varq. This dish will surely take you to the food streets … Continue reading Veg Moti (Pearl) Pulao
Tabahi Food Panda 