Champaran Mutton Curry

Champaran Mutton Curry cooked with lots of love and patience. This was cooked by him because I kept talking about it. When onion ginger and garlic is slow cooked followed by spices and mutto n in mustard oil. This created the taste of that memory which I have left behind.

Masala Limca

This post isn’t about Bhindi, Paratha, or the chutney and onions you see in the picture. It's about something I tried for the first time at home—Masala Limca. A perfect summer refresher that brings back the essence of Indian summers. All you need is Jaljeera, and for this, I’ve used the Jalani brand, along with some ice cubes. Here’s how you can make it: Take a glass and add 1 tablespoon of Jaljeera. Pour in your Limca (or any lemon-lime soda). Add ice cubes. That’s it! You can optionally dress it up with mint leaves and a slice of lemon, but I decided to keep it simple this time. The flavor was enough to transport me straight to the heat of an Indian summer! Refreshing, tangy, and with just the right kick—Masala Limca is a drink that takes you down memory lane with every sip. Perfect for those hot afternoons when you need something cool and flavorful!

Layered Love - Indian Street Food Fruit Cream

You don’t need much to bring the flavor of home to the plate. Start with a bowl and add a generous layer of homemade rabdi. Then, top it with fresh mango pulp—the kind that’s sweet and ripe, bursting with flavor. Sprinkle a few blueberries over the mango, adding a hint of freshness. Finally, finish it off with a dollop of whisked cream. Serve this as a surprise after dinner, and watch how your kids’ faces light up. It will be a memory they’ll carry with them for years to come. In moments when they’re weighed down by the heaviness of anxiety, this little treat will be that slice of sunshine in their lives—a reminder of your love and the simple, comforting sweetness of home. Smother them with love, especially when life feels overwhelming. This delicate dessert will be a reminder of your warmth, no matter where they are.

What's for Dinner - Mutton Biryani

"Can I take this for tiffin tomorrow?" That’s what he said last night when he saw that I had cooked Biryani for dinner. Biryani is more than just a meal for me; it’s a form of therapy—a comforting embrace on a stressful day. So, the Biryani was cooked with love, paired perfectly with some cooling raita and a refreshing coriander chutney. Every bite, rich with spices and flavors, was a reminder of how food can be a source of comfort, bringing peace and joy with every spoonful. For me, Biryani is the ultimate stress-buster. It’s one of those dishes that never fails to lift my spirits and take me back to simpler, comforting moments. And the best part? It’s even better the next day, whether it’s for tiffin or just another soothing meal.

Allahabadi Samosa

It’s funny where a dream can take you—and that’s exactly what happened today. I woke up with the vivid image of a halwai shop from my hometown. In my mind, I know I’ll be able to visit there sometime in 2023, but today, it was the shop and its delicacies that kept playing in my mind. Thanks to that dream, samosas had to be cooked at home. If it had been any other snack, I could have easily ordered it from somewhere. But the filling—that’s what mattered most. The familiar taste of my hometown samosa is something I know I can only recreate at home or experience when I visit. And for now, a visit seems impossible. So, it was decided—I’m going to make samosas from scratch. As soon as the words left my mouth, someone was thrilled, knowing these wouldn’t be the ready-to-eat ones from the store. Making samosas from scratch is a big deal in our house, and I have to admit, I was a little nervous. But in a way, it became a family activity as someone quietly joined in to help me prepare the filling and fold the dough. The crust could have been a little crispier, but the sight of those golden, stuffed pockets paired with tamarind chutney and a steaming cup of adrak chai was pure therapy for our souls. And for me, this was Allahabadi Samosa—a taste of home, a slice of my childhood. Although the name of my hometown has changed, for me, it will always be Allahabad.

Chura Matar

 

Chura Matar 

Chura Matar is an emotion which needs to be experienced. I tried to recreate the taste of home with Fried Chura which my mother had given to me. Matar was fried with onions and mild spices. Also known as Ghughni, the fried matar was topped with Chura and paired with Chai. 

The Numbers

 

Mutton Curry 

Those last six months when I would be cooking to comfort my soul and of his too. With exam time table out it look's like it's my exam. But I am glad that we can finally start the countdown. Isn't that's what numbers remind you. And since past few years its number which have been creating havoc in our life. So maybe I will be sharing more of cooking related stories here and elsewhere. Also I am excited about the upcoming book which will have poems by my grandfather and father. 

Fish Curry for The Soul

 

Fish Curry 

Fish curry is not cooked regularly in our home. But since past few days I had been seeing too many pics of fried fish in the social media so fish slices were coated in kasundi fried for few minutes and simmered in curry. we love this curry with rice and salad.

A Note before I forget - A letter

 

Rabdi 

Dear Advay,

It's been so long since I wrote to you.

You know what I feel like compiling all the letters I wrote to you.

Won't it be nice to read them again and again. And when you grow up and share stories about your weird mother you will have a record of the free life which I lived.

Since past two years we have developed a strange relationship. We have become used to of each other. In a different way we know the inner life we are living. You know now which songs make me write, which books make me smile and what I do stay away from negativity. We are a different family, We know when to stop or when are irritating each other. I think I will start with letters once I compile your great grandfather and grandfather book. Won't it be nice to go through those poems. Words can become a treasure for us if we use them wisely. Sadly most of them don't know how to use them.

While I write this you are attending your home based class. In one week you will have holidays and we will be seeing more of each other.

Keep reading,

Mummy 

The Deep Fried Happiness - Thekua

 Yesterday I pulled out something ancient from the pantry. It’s made of wood and is called Thekua mould. My mother in law had got this for me because she feels I have an inclination for cooking which an ideal daughter in law should have but she knows that I write too and it’s important part of my life.

thekua mould 

So coming back to today’s post. Yesterday I discussed the recipe of thekua with my mother and aunts and finally pulled out all the ingredients together to try it. Since past few days I had been watching Servant series which had too much of food in it. That was another reason which pulled me in the kitchen. The batter was mixed and the patties were shaped and deep fried but I was not happy the way they turned out to be so I had involve my husband who is better cook than me.So in a way whole family was involved and later when my son tasted it, thekua reminded him of cookies. He has not eaten thekua which my grandmother would make but I want him to have this memory, that box of thekua which he can open and eat. That snack which I can pack for him anytime.

thekua 

Sweet and Tangy Memories - Papdi Chaat

 he texted me when I was preparing his lunch 

can you please add sweet chutney?
I always do I wrote him back.

he in this conversation is my son who is enjoying his home based learning which started last week. So now that we eat our lunch together at home I am trying to keep food interesting for him. So today when I asked him what he would eat for lunch his reply was chaat. So the papdi chaat was assembled for him and while I was doing the same he texted him. Chaat is therapy food for us and both the chutneys are essential ingredient for it. Now that we are at home a bowl of this takes us to India and brings back those colours which we have left behind. And I am happy that his childhood has the same old fragrance which I am carrying with me, he is a mcdonald kid but just like me craves Indian street food.

 Papdi Chaat 

Tortelloni in Tomato Sauce

 So much has happened since I wrote something here, the world is upside down, we are locked in our home and spending more time on zoom. I am spending less time in kitchen even when my son is at home. 

Art is helping me heal and I am learning to stay quiet with this chaos.

Sharing ten minutes pasta meal which we had yesterday.

Tortelloni in Tomato Saue. Advay feels I am good with pasta and noodles. I don't blame him. He is raised in a different world. This one is good for lunch or brunch and kids are always happy to see something different in the plate.

Tortelloni in Tomato Sauce

paneer curry with methi leaves

I don't experiment much with panner most of the time its matar paneer or chili paneer bust since I had methi leaves in the fridge i thought of using it with cottage cheese.

paneer with methi leaves

Recipe name paneer with methi
ingredients
cottage cheese 300gm
half cup chopped and clean fresh fenugreek leaves
curried paste of onion tomato ginger garlic
salt as per taste
oil to cook
cashew half cup soaked in water
preparation
for the curried paste 
one big onion chopped coarsely
two tomatoes chopped coarsely
two garlic clove
one tbsp chopped ginger
masala powder as per taste - coriander , red chili powder, turmeric and garam masala
i usually sprinkle it
heat oil in wok add pinch of asafoetida and one tsp of cumin seeds let it splutter
add chopped onion and keep frying till it turns brown
add garlic ginger followed by tomato once must add powdered masala and salt
once  oil is seen aloo the sides remove from flame and let it cool.
make a smooth paste of this and keep aside
make paste of cashew and mix with curried paste
fry the cubed cottage cheese and keep aside
fry chopped methi leaves and keep aside.
in the same wok return the curried paste and add cottage cheese and methi leaves
keep stirring and slowly add water for gravy
let it simmer for few minutes
serve warm with chapati

what's for dinner ?

with advay's exam looking back i try to cook something which he loves to eat specially for dinner and snacks
yesterday was the same after spending few hours going through history geography and english he asks me mummy what's for dinner and i am happy i had an answer for that
yesterday dinner was gobhi manchurian and dacha paratha
he loves to eat it though i was not happy because i felt cauliflower had to be more crispy

gobhi manchurian 

be who you are a reminder for my son

dear advay
this post is about why its okay to eat in bed sometimes
yes sometimes i do this after i have finished all the morning chores carry my breakfast in a tray pick the book i am reading search for my favourite pillow and sit back and read and eat or watch something that's how i slow down or ignore the lists looking back its perfectly normal to drive away sometimes i know you do the same by locking yourself in bathroom very frequently specially during weekends to stay away from the noise and the things to do we list down for you
i love hw you balance your reading and studies
be who you are
love mummy
sharing pic of aloo tikiya chaat which i had when you were in school

aloo tikiya chaat 

phalahari aloo tikiya with chutney

every time my mother asks me did you apply henna a poem starts burning in my mind i think this is what memories does to me and now i have two poems on henna but this post is not about henna its about sawan month and the monday fasting.
yesterday i cooked phalahari aloo tikiya and paired it with dhania chutney
i mixed crumbled cottage cheese also in it for texture perfect with a glass of lassi on a lazy day
for aloo tikiya
in a mixing bowl mix two boiled potato with 100 gm go paneer half tsp of  red chilli powder and one tbsp of chopped coriander followed by pink salt as per taste
shape them in the form of patties and pan fry till brown from both sides
serve warm with chutney

phalahari aloo tikiya 

for chutney
in a blender add chopped coriander leaves one green chili one fourth tbsp ginger and pink salk as water as per required for blending.

a bowl of khichdi

a bowl of khichdi

since past few days i have been having sensitivity in one of the tooth so this menu was planned this weekend and paired with dhania chutney and baingan bharta
for moong dal khichdi

moong dal khichdi

two cup rice
one cup moong dal
salt as per taste
turmeric half tsp
for tempering
ghee one tbsp
cumin seeds one tsp
onion chopped small one

you can cook this in pressure cooker too i cooked this in tefal spherical pot rice cooker on porridge mode the time stated was one hr thirty minutes but this was ready in 40 minutes
for tempering heat ghee in non stick pan add cumin seeds and pinch of asafoetida once it starts spluttering add chopped onion and keep frying till brown and crispy
once the khichdi is cooked do the tempering and serve warm with bharta and chutney

the kachodi which reminds me of train journey

yesterday i had to go for poetry reading so the dinner for family had to be special matar paneer was on my mind i paired it with ajwain kachodi and kheer.
today morning i had the same kachodi with chai and i was reminded of those summer days when we would travel with the same kachodi in mithai box wrapped in foil and smeared with home made pickle few days back my sister shared the memory of going for movie and carrying allo paratha with us which i don't remember

kachodi 

sometimes i feel i only remember those things which my brain wants to remember.
recipe of matar paneer blogged here
recipe of ajawian kachodi blogged here
recipe of kheer blogged here

urad kachodi - the kachodi which travels

when ever i would travel by train when i was in college my mother would give me urad kachodi and pickle this time when i was traveling to Singapore my mother packed for me the same which lasted two days for me this kachodi is that kachodi which travels which reminds me of that home which waits for me quietly which asks me through yes when i would  be back knowing i will be back soon ,,
if this post makes you nostalgic check for the recipe in the archives for urad kachodi time for me to wake up advay who is enjoying few  more days of summer of 2019
recipe name urad kachodi

urad kachodi 

for lazy summers alloo methi

i don't know if this recipe is there in my blog cooking with greens is something  which i have started recently
this simple sabzi of alloo methi doesn't take much time and can be cooked in few minutes

recipe name alloo methi
ingredients
potato two chopped into small pieces
methi leaves washed and cleaned
mustard oil to cook one tbsp
salt as per taste
turmeric powder half tsp
garlic cloves two chopped
asafoetida a pinch
fenugreek seeds pinch
procedure
heat oil in non stick wok
once oil is hot add hing and fenugreek seeds let it splutter
now add the garlic cloves followed by salt and turmeric
after a minute add sliced potatoes and keep frying for few minutes
once potatoes are done add methi leaves and cook for a minute
serve warm with dal chawal or paratha