fascinatingfoodworld

Matar paneer is a delicious Indian curry prepared with cottage cheese and peas which are usually simmered in tomato and onion based gravy. This curry tastes equally good when its made with tomato based gravy minus onion/garlic. Cashews make this dish super creamy and also balance tangy tomatoes with its sweetness. It pairs really well with flatbreads like chapatis, naan, tandorri roti, parantha and rice. I love eating it next day with bread. I feel it tastes even better the next day, somehow flavour develops more. Its hearty, healthy, flavourful and perfect for weekday meals. Matar Paneer is one of my favourite Indian curries. As a kid, I was kinda fussy when it came to eating roti sabzi but I would always get excited at the sight of matar paneer. This creamy matar paneer made with tomato and cashew based gravy is a regular in our house specially during festivals like Diwali, Holi, Sankarat and Navratri when we avoid using onion and garlic in kitchen. Since Navratri is...

Moong daal mooli is a dish made by cooking yellow lentil "moong dal" and radish together. It is typically made during winter season with sweet seasonal radishes in northern India. Radish is boiled separately and added in cooked lentils and the dish is finished by tempering with generous amount of ghee along with aromatics and red chilli powder. It is ideally eaten with bajre ki roti and some gur on the side. Crunchy and nutritional radish can be used not just for salad but also for making paranthas, soup, curries and dips. Radish helps purify blood and aids in weight loss too. Its rich in fiber and helps in digestion. Not only  this, radish helps in maintaining strong metabolism and improves immunity too. During winters, market is flooded with seasonal green vegetables like spinach, fenugreek leaves, amaranth leaves, radish...Adding green leafy vegetables in lentils is a great way of increasing the nutrition and making lentils even more delicious and peppery. ...

Lehsun ki chutney is a rajasthani staple during winters. As the name suggests, it's garlicky, spicy, nutty and sour. Its mouthwatering and tastes phenomenal with daal, bati and churma. I love eating it with humble bajra or makki ki roti with tiny amount of gur on the side. During winter, we tend to feel hungrier because metabolism is on a high and body digests food better. This is the reason why most of the famous winter dishes like sarsaon ka saag, gajar ha halwa, gond ke ladoo, lapsi and paranthas are quite rich and made with lots of ghee. This chutney will last for almost a week in an air-tight container in refrigerator. It also pairs well with samosa chaat, kachori chaat, bhel. You can smear it on bread for making sandwiches or paav for making vada paav. Bsacially, you would wanna eat it with everything. It is that good! Kachri powder is a souring agent which is typically added in lehsun ki chutney. You should be able to find it in provision stores but if ...

This the season to have hot soups!! January calls for this hearty Roasted Tomato Soup. I recently did a poll on Instagram between Roasted Tomato Soup and Lemon Coriander Soup.  Roasted Tomato Soup was the clear winner with 57% votes. I love it when readers participate and give me their views. Please let me know if you would like to see any other recipe on the blog too. I would also love to feature your recipes on blog with your name. If you have any interesting recipes, mail me on nishubes@gmail.com and get featured. Getting back to this delicious and healthy soup, by popular demand, I am sharing recipe of one of my favourite soups in this post today"Roasted Tomato Soup". I love the kind of comfort and warmth soups provide during chilly weather. With its bright orange colour, it is sure to become your favourite too. It is thick, creamy, garlicky, tangy and full of smoky tomato flavour. I guarantee that you will never wanna get back to regular tomato soup. I real...

Pasta to me is ultimate comfort food. Tossed up in flavourful marinara sauce or just olive oil+ garlic+ mixed herbs, I can very happily devour a massive portion anytime. Beauty of pasta dishes is that you don't have to do too much to it. It gets ready almost in a flash and each time you are in for a treat! This recipe is also on the same lines. While pasta is boiling away, prepare balsamic cherry tomatoes and fresh basil pesto.Its as simple as that. If you have pesto ready with you, then it won't even take that long. Serve it cold or hot, either way it tastes delicious and one of my favourite ways to eat pasta. FYI- I think pasta and pesto are made for each other! I didn't even realize when I started relating with Italian flavours so much. May be because I love tomatoes and Italian food to an extent revolves around tomatoes. It also might be because of the heavenly aroma of Extra virgin olive oil + garlic together which captivates the entire kitchen. Or may be ...