Who does not like Paneer? And what better way to have Panir than this particular Paneer Bhurjee Recipe! We love the versatility of this dish, and as the name suggests, it can be had as a Subzi (side dish), or in a Naan / Chapati / Paratha roll or for breakfast, on a toast, use it as a filling for samosas…the list is endless and the options, priceless!
"Paneer Bhurji | Panir Bhurjee | Scrambled Paneer Subzi"Author: anuja
Again, another very integral part of an Indian meal and a key component to making Chaat, this Tamarind Chutney is just fabulous. The sweet from the jaggery, the tart from the tamarind and the spice from the Red Chili Powder is a trilogy worth exploring. We always make a big batch and freeze some for rainy days.
"Imli Chutney | Tamarind Chutnee | Katti Meethi Chutni"
It’s a great idea to freeze some fruits and vegetables, when they are in season and a whole lot cheaper AND it’s easy to do if you know how! Freeze fruits and veggies like a pro!
"Freeze Fruits and Vegetables like a Pro | TIp Tuesday"
Mint (Pudina) Chutney is very versatile and an integral part of an Indian Meal. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches – with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key role in making chaat, a very popular street food.
"Mint Chutney | Pudina Chutnee | Hari Chutni"
Ginger is a big iffy, you pick a root and take it home and sometimes it’s perfect and then…every once in a while it is so fibrous and stringy! How does one make sure they get the ones that are not? Check out this video and learn how to pick the best ginger EVERYTIME!
"How to pick fresh, good Ginger – Tip Tuesday"