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Gawar phali ki Sookhi Sabzi – garlicky stir fried beans
homemade, Summer Vegetables, vegetables, vegetarian  /  September 21, 2021
by Kanika Samra  /  2 Comments

Gawar phali ki Sookhi Sabzi – garlicky stir fried beans

Dal Tadka – restaurant style yellow lentils
homemade  /  September 11, 2021
by Kanika Samra  /  0 Comments

Dal Tadka – restaurant style yellow lentils

Dilli, Islamabad, Karak Chai aur Charcha
homemade, Tea  /  August 15, 2021
by Sakshi Kapoor  /  0 Comments

Dilli, Islamabad, Karak Chai aur Charcha

Bhuna Aloo
comfort food, Entree, homemade, Vegan food  /  August 6, 2021
by Sakshi Kapoor  /  1 Comment

Bhuna Aloo

What to eat this Monsoon – recipes from Kitchenpostcards
Desserts, festival, homemade, Seasonal, Snacks  /  July 25, 2021
by Kanika Samra and Sakshi Kapoor  /  0 Comments

What to eat this Monsoon – recipes from Kitchenpostcards

Aam Panna, a lip-smacking Indian mango drink!
Drinks, Fruits, homemade, Summer drinks  /  July 5, 2021
by Kanika Samra  /  0 Comments

Aam Panna, a lip-smacking Indian mango drink!

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Malai Halwa – Dadiji’s Recipe!

https://youtu.be/zYrRwB3LY5g

Recent Recipes

  • Besan Tindora – Air Fryer Kundru Sabji
  • Ulli Theeyal – Coconut based Shallot curry from Kerala
  • Dal Palak – moong masoor simmered with spinach
  • Aloo Gawar phali ki Sabzi
  • Aloo Baingan ki sabzi – easy and delicious!

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Top 5 Tips for making better Dahi at home!

https://youtu.be/TedF9_6JzQg

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kitchenpostcards

It took me a good while to finally nail this #Kera It took me a good while to finally nail this #Kerala style Ulli Theeyal or #Coconut based 🧅Shallot curry recipe. I didn’t know anything about it until I got to know that it was one of the most cherished recipes at my in laws’ kitchen. That was some 7-8 year ago. Fast forward to now, we make it sometimes and really relish it. The little pearl shallots or ulli take quite a lot of effort to clean and peel. But I’ve got hacks for you, so don’t worry. My version is based on what I learnt from my MIL and recipes from @mariasmenu and @kothiyavunu , both of which are excellent repositories of Kerala recipes! Fun fact: This kadhai of Ulli theeyal was wiped off clean in one sitting by us! It took almost an hour to make! We really love it and we just can’t wait for the curry to sit in the fridge for the flavours to deepen. Most coconut curries taste even better the next day but this one, man! It’s yum even on the first day. A good theeyal needs the coconut to be toasted with the spices till it is brown. But that’s just one of the things you need to keep in mind while making this ulli theeyal. In the recipe, I list the four elements that I think make for a fool proof delicious #theeyal. The #ullitheeyal #recipe is now live on the #Kitchenpostcards blog. Check it out through the link on our bio and tell us if you make it! 😋 . . . #keralafood #ulli #shallot #curry #mydubai #dubai #homemadefood #delicious #sadhya #goodfood #dubaifoodie #tusconfoodie #saltfatacidheat #onmytable #onmyplate #hungry #coconutcurry #desikhana #gharkakhana @sakshipakshi
Just a gentle reminder (don’t you love that phra Just a gentle reminder (don’t you love that phrase?) that Kaddu season is here. 🎃 Pumpkins of all shapes and sizes are flooding grocery stores everywhere. Choose one and get cooking! Made Achari Kaddu with the green skinned, yellow pulp kaddu that is really common in India. This variety is called Jade Prince for its dark green skin. At the suggestion of Sukanya ji, she is the proprietor of our local Indian store called India Dukaan in #tucson I did not peel the kaddu. It’s remarkably tender and cooks just as quickly as a peeled #kaddu would. In fact the Khatta Meetha kaddu recipe uses unpeeled kaddu. But, the caveat is that this might not be true for all kinds of pumpkins. Originally made with butternut squash, the recipe for Achari Kaddu on the blog recommends peeling. Swipe to see the final Achari Kaddu. It’s very similar to the Khatta Meetha Kaddu. Both are on the blog. Simply search kaddu or pumpkin and the recipes will come up! Head over to the link in our bio to browse the blog. You might stumble upon other ideas! #indianfood #desikhana #fall #fallrecipes #sabzi #gharkakhana #achari #vegetarian #vegetarianrecipes #vegandinner #autumn #seasonal #kitchenpostcards #cooking #f52grams #bonappetit #nytcooking #nomnom #eating #eatclean #foodie #mydubai #dilli #punjabi
New recipe- Dal Palak or Palakwali Dal! 🥣 Yel New recipe- Dal Palak or Palakwali Dal! 🥣 Yellow lentils cooked with spinach and finished with a chhaunk of Laal mirch and a pinch of sugar. This recipe is an easy and delicious way to add more greens to your diet and that’s why it’s been a favorite of mine! In fact, it is so comforting that I often make it as a soup. Serve it with rice- basmati or sona masoori (as seen here) - or alongside sabzi, #dahi and chapati. You cannot go wrong with it. While I usually make it with a mix of moong-masoor, it can also be cooked with arhar/toor dal or any other split lentil of your choice. The first time though I’d suggest following the recipe. Find a link in bio 🔗 As cool weather settles in make comfort food like this. In India spinach will be more readily available, make the most of it! And if you are elsewhere in the world, just grab some fresh spinach and try it. It’s a satisfying and healthful vegan and vegetarian recipe. - Kanika #desi #indianfoodlovers #gharkakhana #dal #daalchawal #rice #recipes #indianfood #palak #eating #cooking #kitchenpostcards #tucson #dubai #mydubai #whyilovewhereilive #thisistucson #vegandinner #vegetables #f52community #bonappetit
🧫Some more trials for making our own Idli and d 🧫Some more trials for making our own Idli and dosa #batter at #home. After a successful quinoa idli/dosa batter, I tried my hand at fermenting amaranth or rajgira in idli batter. Yes, that’s what you see in the first picture ~ soaked rajgira! I chose not to roast and powder the grain into a flour this time. As the change of seasons here in #Dubai brings temperatures slightly down, I did struggle with my last batch of normal 3:1 Rice to urad batter a few weeks ago. The batter did ferment but did not double. I decided to skip the idli route and just made dosas with it. I even added some ragi flour to the leftover batter. The #ragi #dosa, (not with fermented ragi) were a first for me and were nutty & crispy. 👌🏽 But like I’ve said before I’m an #Idli fangirl and lamented the missed opportunity with that batter. I recalled what steps I followed and realised that I ground the rice too fine and the urad dal coarse. The dosas were still good and crispy though. This time for the #Amaranth / Rajgira Idlis I did the right thing- ground the rice somewhat coarse and the urad dal fine and fluffy. As for the soaked #rajgira, they had a mind of their own and I could not grind them much in my blender. I let it be and thought it would be win win for great texture in soft idlis! I took extra care in keeping the oven warm enough this time and voila, that batter has risen enough for idlis in 14 hours. These Rajgira Idlis were enjoyed with some coriander #coconut #chutney, the recipe for which is on the blog. Idlis were soft and delicious and tomorrow I look forward to making Rajgira Dosas with the leftover batter. Win win indeed! With each attempt, I’m learning that the #fermentation journey is all about patience, adaptability and being aware of your environment. And the delicious nourishing food that is a result of that patience is such a blessing. #kitchenpostcards #indianfood #amaranthidli #rajgiraidli #millets #goodfood #food #food52 #bonappetit #fermentedfoods #dubai #mydubai #tuscon @sakshipakshi
Happy Monday! A recipe that is being tested and Happy Monday! A recipe that is being tested and of course devoured by yours truly - Ragi Malt Biscuits! (Swipe to see more!) All the talk of #covid, close calls and losses had us thinking about the ways our food and diet can help build resilience while also nurse people back to health. Ragi is a millet that is grown in semi arid regions in Africa and Asia. It is still a part of our diets in India though not as commonly used as wheat and rice. Rich in protein, B vitamins, iron and carbohydrates, it can be introduced into diets in an easier to use and digest form, its malt. These cookies, I prefer calling them biscuits, have ragi malt, whole wheat flour, jaggery, cardamom and rose water. A tad over baked, something to tweak, they are caramel colored and flavored. Fresh out of the oven they did indeed have a cookie like center - soft and chewy. Something I might want to preserve next time I bake these. Recipe soon! Have a good week, @kanikasamra #ragi #ragimalt #millet #millets #grains #wholewheat #biscuit #cookies #bakes #bakestagram #instagram #instafood #instagood #coffee #eat #nomnom #goodmorning #health #kitchenpostcards #dubai #tucson #foodie #malt #gluten #indian

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