Vegetable Pulao

I could never understand how much time my aunt would spend on making Vegetable Pulao, ensuring each piece was of the same size, blanching and frying each kind of vegetable separately and then bringing it all together to make the final dish. Till the Covid-19 pandemic locked us in our homes. I found myself enjoying… Continue reading Vegetable Pulao

Chicken Tetrazzini

I use spaghetti instead of linguine to make chicken tetrazzini as I feel it holds its shape better. Also the sauce adheres better, making for a tastier dish. The combination of full cream and garlic lends a rich flavour to the chicken tetrazzini. Ingredients Spaghetti 500 g, cooked al dente Boneless chicken breasts 3 Vegetable… Continue reading Chicken Tetrazzini

Mutter-paneer (Peas and Cottage Cheese Curry)

Mutter-paneer is a dish that I make very often. It is light and it’s refreshing taste of tomato and garlic makes it the best accompaniment for rotis or rice. You can use fresh or frozen peas. If using fresh peas, you need to cook it a little longer. Use paneer or cottage cheese cubes. Ingredients… Continue reading Mutter-paneer (Peas and Cottage Cheese Curry)

Mutter-mushroom Curry (Peas and Mushroom Curry)

The combination of mushrooms and peas in a delicately flavoured tomato gravy is delicious. This is a dish that I fell in love with when I was a young girl. I loved the version of this curry sold at a restaurant called Chic Fish near my home. I have experimented till I have managed to… Continue reading Mutter-mushroom Curry (Peas and Mushroom Curry)