Palak Paneer with Green Garlic Chives and Spring Onions

Saag Paneer with Palak, Hara Lasun & Hara Pyaaz: Recipe by Heena Jhanglani

I learnt this recipe for aromatic, delectable Saag Paneer (Palak Paneer) from Heena Jhanglani. Her daughter had carried just the curry base (without the Paneer) for lunch one day and told me it was just another type of Sai Bhaji (or a dish made with greens). I took that basic recipe

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No Onion, No Garlic Chole Biryani | Spicy Chickpeas in Rice

No Onion, No Garlic Chole Biryani | A Recipe Inspired by Nikita Jhanglani

This recipe for Chole Biryani happened totally by chance; thanks to Nikita Jhanglani for the last moment inspiration. The theme for the 107th Foodie Monday Blog Hop is a party dish. However, we are bang in the middle of the festival season and I was already thinking of Onam recipes. Given

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Sai Bhaji – A Sindhi Specialty

  Greens are a staple in my home; whether used in dal or as dry sabzis. To alleviate boredom, I try to cook the greens in different ways. This week, I made Sai Bhaji, a Sindhi Specialty with the help of two of my  Sindhi colleagues; Roshni Sharma and Nikita Jhanglani.

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Sev Burfi or Singhar Ji Barfi – A Sindhi Sweet – Diwali Special Recipe

Singhar ji Barfi or as it is often called Sev Burfi is a very famous Sindhi sweet. I was introduced to it while I was studying for my engineering degree by my friend Bindu Kodwaney. One Diwali she took me to this wonderful place called Tharu Sweets in Bandra, Mumbai and introduced me to

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Aani Basar – A Sindhi Speciality – Guest Post by Nikita Jhanglani

Aani Basar – A Sindhi Speciality – Guest Post by Nikita Jhanglani

A fried chickpea patties in a tangy tomato-onion gravy, this Sindhi specialty is easy to make and goes well with both rice and roti.

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Arbi ki Tikki ki Sabzi (Pan-Fried Colocasia Cutlet Curry)

My team members at work are absolute foodies and that is great fun as we get to talk about and taste different kinds of food. This recipe is from Nikita, one foodie colleague. When I tasted it for the first time, I was quite taken by how similar yet different it is to

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