Indian

Sarson ka Saag is a beloved Punjabi winter delicacy that combines tender mustard greens with spinach, slow-cooked to creamy perfection and seasoned with aromatic spices. This hearty dish gets its signature texture from cornmeal (makki ka atta) and is traditionally topped with a generous dollop of white butter or ghee. Perfect for cold evenings, this nutritious comfort food pairs beautifully with makki ki roti (cornmeal flatbread) and raw onions for an authentic North Indian meal experience.

This traditional Indian mango pickle (Aam ka Achar) combines the flavors of spicy mangoes and rich spices which can make you salivate in every bite. To prepare this dish, start off with several pieces of raw mango which have been sun dried followed by marination in some mustard, ground fennel, fenugreek, and red chili powder. Mustard oil is another key to this pickle as it works both as a modern day preservative while lending a unique sharp flavor to the condiment. It’s easy to make but does take time as mango pickle normally takes at least 2 weeks to mature. This delicious mango pickle can go with everything from simply dal and rice or even with parathas, and it can be kept in stores for nearly a year with plenty of care.

Hey there! Let me tell you about this amazing traditional cookie called Thekua that's super easy to make at home! 

Start by mixing whole wheat flour with crushed jaggery, some aromatic fennel seeds, and ghee – just knead them together until you get a nice firm dough that feels a bit tougher than your regular chapati dough. 

The fun part comes next – roll small portions into balls, press them into pretty patterns using a mold (or just make some cute designs with a fork if you don't have one), and get ready for the magic!

Drop these thekuas into medium-hot oil and watch them turn into gorgeous golden-brown cookies – they take just a few minutes to fry up perfectly crispy on the outside while staying slightly chewy inside, and oh my goodness, the smell of fennel and jaggery together is absolutely heavenly!

The best part? These delicious treats can hang out in your cookie jar for up to three weeks (if they last that long!), making them perfect for festivals like Chhath Puja or just as a yummy snack with your evening chai! 🍪✨

 

Moong Dal Halwa is a rich, indulgent Indian dessert that transforms humble yellow lentils into a luxurious treat. This recipe begins with soaking and grinding moong dal into a smooth paste, which is then slowly cooked in generous amounts of ghee (clarified butter). As it simmers, the dal paste gradually changes color and texture, becoming golden and fragrant. Sugar and milk are added, creating a luscious, creamy consistency. The halwa is flavored with cardamom and garnished with nuts, typically almonds or pistachios, adding aromatic depth and a delightful crunch. The result is a warm, comforting dessert with a unique texture - soft and slightly grainy, yet melt-in-your-mouth smooth. It's a perfect balance of sweet and nutty flavors, embodying the essence of traditional Indian sweets. While time-consuming to prepare, the effort is rewarded with a dessert that's not only delicious but also steeped in cultural significance, often served during festivals and special occasions.

Gulab Til Gajak is a delicious Indian winter dessert that blends the nutty crunch of roasted sesame seeds, the sweetness of sugar syrup, and the subtle perfume of rose. To produce this simple brittle, roast sesame seeds, make a one-string consistency sugar syrup, and flavor it with rose essence and ghee. The mixture is then swiftly molded, chilled, and cut into pieces, yielding a satisfyingly crunchy sweet suitable for nibbling or gifting. With its basic ingredients and uncomplicated procedure, this dish allows you to transport the flavors of North Indian winters into your own home.