by Sonal Sher | Jul 25, 2013
Like most Indians I know, my favourite food is Rajma Chawal/Rajma Paranthas. But as I found out recently, Rajma is also one of those recipes that are hard to replicate. Everyone has their own recipe, but more importantly, even if people follow the same recipe, they...
by Sonal Sher | Jul 16, 2013
One of the joys of cooking Mughlai food is the myriad of spices and ingredients that you get to test out, which one may not often get to use in daily food. I for instance have unfortunately in store with me a substantial amount of dry spices which till recently were...
by Sonal Sher | Mar 21, 2013
I had originally made a Sri-Lankan Egg Curry after I saw it made on a particular episode of Masterchef Australia a while back. I think I was more attracted to the shiny brown gravy that the eggs were placed in than the eggs themselves. My version of the egg curry is...
by Sonal Sher | Jan 10, 2013
The mutschgand (meatballs) 500gms minced mutton Kashmiri chilli powder 1 ½ spoon saunf (fennel) powder 1 spoon dry ginger powder 2 black cardamoms 2 cloves 1 spoon Kashmiri garam masala Salt 3 spoon Mustard oil For the gravy 2 cloves 2 black cardamoms 1 bayleaf...
by Sonal Sher | Oct 19, 2011
Green Apples Inspiration is hard to come by. But sometimes it just takes a plate of caramelized veggies for it to rush back into your head. There are not many days that I feel amazed at just the inherent taste of a fruit or a vegetable and what one can do with it. ...
by Sonal Sher | Oct 1, 2011
Rajma Chawal, India’s answer to pizza (in terms of popularity) is one of the most mystical food dishes that I have come across in my life. The thing about Rajma chawal is that the one recipe that you love the most is the one that your mother cooks for you. No chef in...
