Friday, October 20, 2017
ADVT 
Curry

Achari Okra

Achari Okra
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home. 

Achari Okra

Makke ke Gatte By Chef Nita Mehta

Makke ke Gatte By Chef Nita Mehta

Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.

Makke ke Gatte By Chef Nita Mehta

Saarson ka Saag

Saarson ka Saag

Saarson ka Saag by By Chef Harpal Singh Sokhi   Ingredients   4 bu...

Saarson ka Saag

Yellow Lentil Dal by Chef Floyd Cardoz

Yellow Lentil Dal by Chef Floyd Cardoz
If you are adding eggs, whisk them in a glass measuring cup. After the lentils are cooked, slowly pour the eggs into the simmering lentils while slowly stirring with a wooden spoon.

Yellow Lentil Dal by Chef Floyd Cardoz

Paneer Kofta and Shiitake Mushroom Curry

Paneer Kofta and Shiitake Mushroom Curry

Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious 

Paneer Kofta and Shiitake Mushroom Curry

Shaam Savera

Shaam Savera

Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn. 

Shaam Savera