Red Poha

Rice flakes is a traditional breakfast cereal consumed in almost every part of India. Earlier my grandmother used to make upma using freshly beaten rice flakes, but we, as children, liked to snack on aval (rice flakes) along with milk & sugar in the same way cornflakes, an American counterpart, is typically devoured. Rice flakes is generally used as the substitute for rice or other grains for making snacks, sweets, desserts, and many other dishes. However I prefer to make delicious red poha often for breakfast as it is a light but a hearty meal, and poha is a popular Maharashtrian dish prepared with plenty of onion (kande pohe), or with boiled potato (batata pohe), or garnished with grated coconut (dadpe pohe).

Deepavali Dumplings: Susiyam, Munthiri kothu & Bonda

Dumplings are not only traditional but also universal, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings that still delight the gourmets across the globe. Susiyam, Munthiri kothu & Bonda are the traditional dumplings prepared in my family for Deepavali festival.

Saffron Rice

Sweet saffron rice (zarda pulao) is a Persian rice dish, and it was the most sought-after pulao among the royals during the Mughal era dated back to the 16th century. Noor Jahan, the multi-talented Mughal empress, devised new techniques to stain rice grains with edible dyes. Zarda pulao was made using such rice grains of various colors and it became so popular that it was served to the guests at royal weddings & banquets. The empress brought revolutionary changes in every art form. She designed dresses with silver or gold-threaded brocades, cutlery & crockery engraved with rubies & emeralds. She also commissioned magnificent buildings including a tomb for her father Mirza Ghiyas Beg which was actually a draft of Taj Mahal.

Cauliflower peas masala

If I feel exuberant and joyful I would like to please my palate with a delectable meal, and on the other hand when I feel anxious and stressed I would like to cook an elaborate meal as it succors to shift my focus of attention in a positive manner. In either case, my family gets benefited by enjoying a palatable meal meticulously prepared by me. 🙂 Here I have prepared cauliflower peas masala, rajma curry, mushroom pulao, chapathi, and gulab jamun for dinner.

Mushroom Masala

Mushroom masala is a healthy and also a hearty dish that can be sandwiched between toasted bread slices or served as a side for rice & roti. Since I have spiced mushroom masala up with pepper & ginger and avoided using chillies, it can be served to people who can not bear the heat of chilli particularly to kids.

Creamy Peas Masala

Green peas masala is a creamy Indian curry particularly enjoyed by children as it does not have sharp pungent flavors. Nevertheless, this scrumptious curry meets the dietary requirements of children; the protein in green peas ensures their growth, shallots give them the immunity from disease causing germs and fresh coriander leaves loaded with iron make them active.

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