Cooking Class in Pyongyang, North Korea

It’s been a little over two months since we came back from North Korea – the most mysterious country Paro and I have ever set foot in. If you’ve been following my ramblings on Facebook and Instagram, you’ll know that I try to do a cooking class in every country I travel to. For me…

Mixed Nut Chikki

In a pan, toast 1.5 tbsp of white sesame seeds till they start to pop. Take off heat, and set aside Toast 1 cup of mixed nuts – equal quantities of cashews, pistachios and almonds in a pan for 5 min. Slice the almonds and cashews in half or they’ll be a little too chunky….

Chitti’s Keema Cutlets

Heat 1 tbsp oil Throw in 1 tsp mace, 1 black cardamom & 1 bayleaf. Cook for 30 seconds. Add one chopped onion and cook till brown Add 1 tbsp Ginger Garlic paste and a splash of water and cook for 1 min on high Chuck in one chopped tomato and cook the mixture till…

Palakura Pappu

Palakura Pappu from Andhra Pradesh – loaded with spinach and just so many flavours! By far, one of my favourite ways to cook lentils. Cook 1 cup of Toor Dal (Pigeon Peas) in a pressure cooker. If you don’t have a cooker, soak the peas for a hour in warm water and then cook on…

Mutton Khorma

Get hold of 500 gm of the best leg mutton you can find.  Add 1 tsp turmeric and salt, and pressure cook till the cooker screams at you thrice. Take off the heat, and let the pressure go down on its own. We’re looking to get a head start on the cooking process with this,…

Sukha Aloo Matar

I love simple flash fried vegetable dishes like these. Absolutely delicious, and they take all of 15 min to make. Cut two potatoes into slices about 2 mm thick. Actually, you can cut them whatever way you like. Just keep them fairly small, so they cook fast. Okay? Good. Heat 2 tbsp oil in a…

Dhaba Style Palak Paneer

Love this recipe. Always reminds me of road trips I used to take up to the mountains when I lived in Delhi. Blanch 350 gm of spinach – fresh or frozen – in boiling water for 3 minutes. Drain, cool and blend to a paste. Heat mustard oil in a wok and throw in 1…

Gajar Ka Halwa

Probably the greatest thing to happen to carrots, you guys. This dish tastes best with red carrots but they’re somewhat hard to come by in Singapore, so I used regular orange carrots. Heat 2 tbsp ghee in a heavy bottomed dish, and throw in 300 gms of grated carrot about 3 cups worth. Cook for…

Butter Chicken

There are tons of Butter Chicken recipes out there. I’ve tried at least 6 different variations, and think I’ve finally arrived at my favourite. Here goes: THE CHICKEN Prep your meat. I like to use chicken thighs and drumsticks (on the bone) for this recipe. Skin the chicken, and make slits on each piece so…