A day more to go before we usher in 2020. And here is a recap of what all I shared in the year 2019. This is perhaps one of those rare years of my food blogging time, that I have been regular with uploading posts in every single month. My target is always to share at least five posts every month. And this year year I have more or less met the target. My effort this year was to share as many desi recipes that I possibly could share here. Therefore, you will see many traditional recipes in this list along with some recipes where I have given a twist of taste to create a few fusion recipes. This round–up has helped me assess which category of recipes got less coverage. For instance, this year I happened to share just two cookie recipes although it did not surprise me since I usually post cookies recipes during winters and this year, we were facing healthy issues almost all through December therefore I could not bake and share cookie recipes. So, all there was to share, are these melt–in–the–mouth Custard Powder Thumbprint Cookies and the buttery Spritz Cookies (in four different flavor). So, in the coming year, I hope to upload all those cookie recipes that I have been meaning to share with you. I hope you enjoy the food journey, of the year 2019 of EFS, as much as I did while compiling this for you 😊
This year I shared an ‘exhaustive’ guide to making Indian curries of all types and also the do’s and don’ts of making an Indian curry. So, this is the post on the anatomy of Indian curry that, I believe, will be of great help to you in case you plan to make an Indian curry. The post will help you understand that cooking Indian food is really simple and easy.
Now on to the curries with gravy. The list below includes, clockwise from the left… (scroll down for the collage)
Sindhi Kadhi is a tangy and spicy (with flavors that are almost addictive), gluten free and vegan dish that is made using chickpea flour and seasonal veggies. You can enjoy it as soup or enjoy it with a bowl of rice.
Dhungar Murg is a smoky creamy chicken curry, that is pretty easy to make and a must have in your repertoire. Dhungar is a technique of smoking the food using a hot piece of charcoal.
A piquant curry which has a base of ginger, garlic and tomatoes and lots of spices since it is meant to be a winter curry. It is a very rustic Punjabi dish and known by the name Chhitt.
Tadka Dahi Aloo is a yogurt–based dish made with potatoes and perfect for days when you want to have something light and simple for a meal.
This one is an absolute favorite and is a regional dish called Khatte Wala Saag. It is made using fresh buttermilk, procured from cultured butter, to which finely chopped spinach leaves are added and cooked with ginger, green chilies and some salt. It is served with cornmeal flatbread.
And a fusion kind of dish is the last on this list. Gatte wala Palak Saag is a combination of gatte which is chickpea flour dumplings, popular in the state of Rajasthan, which are served with spinach curry (which is a Punjabi dish, usually served with paneer and popular as palak paneer) It’s a perfect winter curry that is a very comforting meal.
The quintessential Punjabi dish of Palak Paneer with soft paneer (cottage cheese) in tempered spinach puree. Followed by another popular Punjabi winter favorite of Aloo Matar Gobhi i.e. potatoes, peas and cauliflower stir fry.
Baingan Aloo is another Punjabi favorite in our house but this one is made using the Bengali spice mix called the panch phoran which has equal amounts of nigella seeds, cumin seeds, fennel seeds, fenugreek seeds and mustard seeds. It provides a beautiful flavour profile to curries, dry or gravy.
The Sookhi Arbi is an absolutely simple dry curry and very unlike other curries on the blog. It has no onions, garlic or ginger and has a few whole spices and some powdered spices. Absolutely delicious!
I was apprehensive while sharing the recipe for the Shimla Mirch Aloo since it is awfully simple and eventually this was the reason I though it should be shared here.
Another really simple stir fry is the Beans Aloo that has very few ingredients and that is what allows the flavors to shine through making it a perfect side dish to curries and dals.
Kale Chaneh or Kala Chana is a black chickpea curry that is a robust and a very healthy dish. Its almost meaty flavors are perfect to be enjoyed with, both, flatbread or rice.
Dal Moradabadi is a dish that can be served as a soup or as an appetizer and can also be swapped for a snack. The thin version can be enjoyed as soup and thicker as snack/ appetizer. What makes it unique is the way it is served i.e. with a vast array of toppings.
An absolutely favorite of mine is this dry dal called Sookhi Urad Dal which is made using ivory lentils that are tempered and then served with a topping of crispy fried onions.
Can’t say Sirke wale Pyaaz (Pickled Onions) are not popular since they are served often in the north Indian restaurants and at road side eateries called dhaba. But I had to share it somewhere here so I added it under this category. They are a quintessential accompaniment to Indian grilled food and curries.
Jau Ka Sattu (Sweetened Barley Water)is an extremely healthy and rustic summer drink that is not to so popular, especially among the new generation since they find grabbing a soda bottle much more convenient. Introduce them to this delicious summer cooler and enjoy it with them.
I managed to share only two rice based meals this year. A deliciously tangy and spicy Tamarind Rice (on the left of the picture below) and the beautifully fragrant and mildly spiced Awadhi Murg Biryani.
And I am not so happy with the fact that I hardly shared any snack recipes this year. There are just two posts, of which, one is a recipe for Instant Sooji Dahi Bhalle (which is a chaat/ street food) and the other are these Spicy Roasted Nuts. Besides a post on two chutneys that are the soul of any Indian chaat – the tangy and spicy tamarind chutney and the hot green chutney. Clockwise from the top left… (scroll down for the collage)
Coriander Chutney that is made using a cilantro/ coriander leaves and tender stems along with garlic and green chilies with a generous squeeze of lime.
The sweet and sour, spicy Tamarind Chutney that is drizzled over endless number of Indian street food dishes. Indian street food is unthinkable without this condiment.
For me, Roasted Nuts are the best way to consume the glut of nuts that I receive as gifts during Diwali. They are addictive and healthy and get polished off in days without any complain. They are great for party snacks and for gifting.
Sooji Dahi Bhalle are my go–to recipe when I meed to make bhalle but there is time crunch. They are an instant recipe and taste no less than the regular dal bhalle. Serve them as a parfait to make an impressive dish for parties.
I am pleased with myself for managing to squeeze in four salad posts this year. Clockwise from the top left… (scroll down for the collage)
Sprouted Mung Bean Salad Canapes were a hit at home and with friends and loved even by kids. I simply gave the sprouted mung beans a make over and served with quinoa on a bed of apple and cucumber.
A crunchy and versatile Puy Lentil Salad that is a salad but can be easily enjoyed for a meal.
Lemon Infused Quinoa Salad was a result of a post that I created for a product review for a tea company where I infused the quinoa with lemon tea leaves. It turned out to be a beautiful salad, much beyond my imagination.
And the last but not the least my go to salad is the evergreen seasonal Fruit Salad with ginger lemon honey dressing. It can be enjoyed on its own or with some honey sweetened Greek yogurt for a dessert.
Even though I always harp upon the fact on how I love savory more than sweet for breakfast, I was surprised to find that this year I shared more sweet breakfast posts than savory ones. In fact there are just four savory ones in comparison to six sweet posts. The savory breakfast list, from clockwise top left… (scroll down for the collage)
Savory Paniyaram made in Æbleskiver pan using tempered and fermented rice and dal batter and served with tomato peanut chutney along with coconut chutney. A delicious and healthy way to enjoy breakfast and equally good to pack for tiffin or for picnic.
I make these Green Chutney Paneer Sandwiches often but happened to share it as a post for product review for the same tea company, I mentioned earlier. Again, they can be packed for tiffin or to snack.
Aloo Paranthas is a post that was long overdue and I am glad I managed to post it this year. I have shared tips and tricks to make perfect flatbreads every single time. They too can be packed for tiffin or for travel.
Masala Idli is a dish that can be enjoyed for breakfast, packed for tiffin, travel or to snack. They are a great way to enjoy left over idlis. If you haven’t already, do try this dish.
Okay, so that was all I shared for the savory breakfast and on to the sweet breakfast options that you have. There are three kinds of chia puddings that I shared this year besides a delicious and healthy porridge. Anyways, lets see what all the list includes. Clockwise from top right… (scroll down for the collage)
My favorite way to enjoy mangoes, when in season, is via this Cherry Mango Chia Pudding. Healthy and delicious.
Roasted Pumpkin Porridge is like a warm hug in a bowl. I can never get enough of this bowl of porridge that is scented with cinnamon and served with some healthy toppings.
Triple Chocolate Bread that has so much goodness and deliciousness that you have to make it to believe it. Pack it for tiffin or for travel or enjoy it guilt free for snack.
I leave it upto you, how you wish to enjoy this Oats Mango Pudding – for dessert or for breakfast.
Another really healthy way to start your day is these Pumpkin & Choco Chip Buckwheat Pancakes. For some, buckwheat is an acquired taste but the chocolate should help you there in case you do not enjoy the taste of buckwheat. Do give it a try I would say.
Kesar Badam Chia Pudding was, again, a post I shared as a product review for a south Indian based company. It turned out exotic and delicious to say the least. It can be enjoyed for breakfast or for dessert.
This year I posted lots of traditional Indian dessert recipes, twelve to be precise. Some are really simple and easy while others require time and effort. Most are healthy and a few are decadent. But all are absolutely delicious! While I shared only two western desserts i.e. a fusion chocolate bark and gluten free and vegan Chocolate Chia Mousse Tartlets. Both were much loved and easy to put together. To the left of the picture below is the Thandai Chocolate Bark that I created for the colourful festival of Holi and the other is clearly the Chocolate Chia Mousse Tartlets that are gluten free and vegan and super delicious and healthy.
There are two collages that I have created for the desi / traditional Indian desserts. Clockwise from the top right… (scroll down for the collage)
A simple yet deliciously creamy Seviyan (Fine Vermicelli Pudding) kheer that comes together in under fifteen minutes. Perfect when you have unexpected guests over.
A recipe I should have shared years back but managed to share this year is the Kesar Elaichi Kulfi (with classic flavors of saffron and cardamom)
Also the Indian version of Greek yogurt is the shrikhand. The thick and creamy Strawberry Shrikhand is a delicious probiotic dessert that is perfect for any season and can be made using your favorite fruit.
Roh Di Kheer is a very traditional Indian kheer made across various Indian states, under different names. Roh di Kheer is how it is called in Punjab and made over coal or wood fired ovens called Angeethi or Angithi using the seasonal produce of cane juice and rice. Yes, just these two ingredients and it is finished off with a sprinkle of black salt to cut through the sweetness of the cane juice.
A childhood favorite is the Fruit Custard Pudding. Comes together in minutes and although it is really simple to make yet it can get somewhat tricky to make. Have shared tips and tricks to making the perfect custard.
And our favorite kheer is this Gobind Bhog Payesh that is sweetened with date palm jaggery. Made using Gobind Bhog variety of rice (which is small grain and highly aromatic), it is a creamy dreamy kind of pudding that is a must try.
Next in the category a few indulgent Indian desserts that are made mostly on special occasions or festivals. Clockwise from the top right… (scroll down for the collage)
A decadent and extremely delicious dessert is the Moong Dal Halwa (Mung Beans Pudding) that is popular in north India and served during winters. It is somewhat labour intensive and therefore reserved for special occasions.
Right in tow is the Malpua Rabdi . The soft n syrupy, luxuriant hot Indian pancakes, served with fragrant and chilled reduced milk are one of the indulgent pleasures of life. It takes patience and time to make this dessert but the end result is richly rewarding.
Paneer Kheer is a dessert that is popular in Bengal and also in the north. It is called as Chhenar Payesh in Bengal and it’s taste was a beautiful cross between rabdi and kalakand.
Patishapta is healthy and sugar free dessert / breakfast dish therefore I make this often during the winters. They are mini Indian crepes, filled with cardamom perfumed freshly scrapped coconut that has been sweetened by date palm jaggery. Heavenly!
Speaking of winter dessert, how can there not be Gajar Halwa. It is enjoyed by almost everyone. This dessert is seasonal and one that is held close by most north Indians. The best kind of carrots to make this halwa is the red and juicy Delhi carrots.
My mother-in-law shared her mother’s recipe for Singhada Halwa and I had shared it with you guys during the festival of Navratri. It is gluten free and healthy dessert to enjoy especially during winters.
And with that we come to the end of the my food journey through the year 2019. I hope to share many more such recipes with you in the coming year and I intend to keep learning more with each passing year of my food blogging journey.
Thank you so much for your visit and see you soon again with more exciting recipes!