Hari Chutney (Mint Chutney)

Chutneys have the power to make or break your food. I don’t mind buying ready made chutneys, but there are two that I make the effort to make, especially during Ramadan, because I like my version the best and also because they make me feel a little closer to home! They have such deep and concentrated flavors that a little goes a long way and there’s nothing like a well made chutney that instantly transports you back home. Hari Chutney, or mint chutney, is such a classic…

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Chicken Chilli Dry

…The ginger lends a hand in adding so much flavor in this dish, that you won’t need to douse your chicken in a salty sauce to achieve depth of flavor. Im a garlic lover through and through, but I’ve always known deep down that ginger is a true flavor hero, for savory and sweet. So here it is, my super simple (that’s always given here) flavor packed recipe for chicken chilli dry, and I’m breaking from the norm here and posting the recipe in a larger quantity, because this flies fast. It’ll be gone before you go for seconds, and we can’t have that…

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gur wale chaawal

Zarda was something that came into our home from a neighbor’s house. In our home, gur wale chaawal are king, and whenever a batch of fresh gur came from the village, we knew what it meant. I shamefully admit I haven’t made them as often as I’d like to, but whenever I do, I’m a child again, sitting on the couch with my family, watching my dad dollop some homemade yogurt onto a pile or gur wale chaawal while I pick out the kishmish and coconut slices in my plate.
It’s a beautiful thing isn’t it? Food. It not only nourishes you, but it holds such strong memories that can instantly teleport you to the past…

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Matar Pulao(Pea Pilaf)

I grew up eating rice almost every day. Plain boiled rice and a variety of pulao’s I can list for days. But my favorite rice dishes are biryani and matar pulao…

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