Malai Kofta

Another round of the Malai Kofta! This time around I really wanted to perfect what I didn't the first time around; which is: I would like the gravy to be thicker and the kofta to be a little more soft and paneer-y. Heehee. Foreshadowing! Spoiler alert! I grabbed the paneer from the local indian food …

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Bhindi with tomato gravy

There are many joys in life, and sometimes times all you need is little bhindi. I like my gravy thick, but you can easily adjust with water. Bhindi can be enjoyed any time of year and can be made with everyday ingredients. Follow along and leave a comment if you like the recipe. ūüôā 1. …

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Ingredients For pakora: ¬ľ¬†cup + 1 tsp, besan flour a pinch¬†Baking soda 1/4 tsp red chili ¬ľ¬†cup¬†Onion¬†finely chopped 1 small¬†Green chili¬†finely chopped ¬ľ¬†inch¬†Ginger¬†grated or paste 1 tbsp cilantro, chopped Salt to taste 2 tablespoons¬†Water Oil¬†for deep frying pakora For Punjabi kadhi: ¬ĺ¬†cup¬†Plain yogurt¬†(dahi or curd), Sour 1¬†tablespoon¬†Besan (gram flour) Salt to taste ¬ľ¬†teaspoon¬†Turmeric powder 1 …

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