Neha Mathur

Food and Travel. All the recipes up on the blog. Contact @ neha@whiskaffair.com

Baba Ganoush or Baba Ghanouj is basically a Levantine/ Lebanese eggplant dip assembled by mixing roasted eggplant, Pomegranate molasses, tahini and olive oil. It is hands down one of the best homemade dips that I ever made. It’s healthy, vegan, Paleo-friendly and super easy to make side at home! I have a simple recipe to make pomegranate molasses on the blog, so do check it out. Here is how to make Baba Ganoush Recipe (Step by Step). https://www.whiskaffair.com/baba-ganoush/ Ingredients 1 Aubergine 2 tbsp Tahini 1/4 cup Tomato Chopped 2 tbsp Walnuts 2 tbsp Lemon juice 5-6 Cloves Garlic 2 tbsp Greek or hung yogurt Salt 2 tbsp Olive oil 1/2 tsp Chili flakes 2 tbsp Pomegranate molasses Fresh coriander and pomegranate seeds for garnishing Instructions Prick the aubergine at 5-6 places with a knife. Roast aubergine on stove top from all the sides till it is soft from inside. Insert a knife to check if it’s done. If the knife gets no resistance while passing through, the aubergine is done. You can also roast the aubergine in a oven for an hour. Peel the blackened skin and discard it. Chop the flesh. In a blender, add all the ingredients except fresh coriander and pomegranate seeds and blend till smooth. Add little water if required Drizzle with olive oil, pomegranate seeds and fresh coriander.
Had this traditional Maharashtrian Vrat thali at my house helps home yesterday. They have a great tradition going on with Navratri. Many ladies in their neighbourhood observe the Vrat and they take turn cooking up this feast for all the ladies fasting for Navratri( off course others pitch in to help). It was my help’s mom’s turn yesterday and so she invited me for dinner. It was a delicious meal and a very soul satisfying one to say the least. There was potato fry, peanut amti, sweet potato curry, pumpkin leaves stir fry, peanut chutney powder and varai ki roti.
Today’s #WhiskaffairNavratri recipe is Farali Dhokla. Made using kuttu ka atta and singhade ka atta as the base, this dish is quite filling and perfect for Vrat meals. Here is the recipe to make it. Ingredients 1 cup Kuttu ka Atta / Buckwheat Flour 1/2 cup Singhade ka Atta / Water Chestnut Flour 1/2 cup Curd 1 tsp Ginger Grated Salt to taste 1 tsp Vegetable Oil 1 tsp ENO Fruit salt 1 tbsp Fresh Coconut Grated 1 tbsp Fresh Coriander Grated For Tempering 1 tbsp Vegetable Oil 1 tsp Cumin Seeds 1 tsp Green Chilli Chopped Instructions Grease dhokla mould and keep aside. Mix kuttu ka atta, singhade ka atta, curd, ginger, salt and oil in a bowl. Add water to make a idli like batter. Cover the bowl and keep aside for 10 minutes. Heat water in a steamer. Add some more water in the batter if it’s too thick. The consistency of the batter should be like idli batter. Add ENO fruit salt in the batter and mix well. Pour the batter in the prepared mould. Steam for 20-25 minutes until knife comes out clean when inserted in the dhokla. Remove the mould from the steamer and let the dhokla cool for 10 minutes. Cut the dhokla into small pieces. Heat oil for tempering in a pan. Once the oil is hot, add cumin seeds and green chilli and let them crackle for a few seconds. Pour the tempering over the dhokla. Sprinkle coconut and coriander on the dhokla. Serve hot with vrat wali coriander chutney.
A very happy Navratri to everyone. I don't fast for Navratri but I love to eat Vrat ka Khana and so I am going to make one Vrat dish everyday to enjoy the feel of the festival. Tell me who is like me :) For today, I am repeating this fav dish of mine Shrikhand. It's a very easy dish to make and requires some basic ingredients which are mostly available at home. If you are making Navratri recipes too, do tag them #WhiskaffairNavratri . and tag @Whiskaffair. I will share them on my stories. For now, here is how to make Shrikhand.  Ingredients 15-20 strands Saffron 2 tbsp Milk Warm 3 cups Yogurt 1/2 cup Powdered sugar 1 tsp Cardamom powder Dry fruit slivers for garnishing Instructions Soak saffron in milk for 3-4 hours. Hang yogurt in a muslin cloth for 3-4 hours. Remove the thick yogurt from the cloth in a bowl. This thick yogurt is called chakka. Add powdered sugar, cardamom powder and saffron milk in the chakka and mix well. Transfer the srikhand in the serving bowls. Garnish with slivered dry fruits. Chill in the refrigerator before serving. Serve with puri or as such. #Navratri #Navratri2018 #Vrat #VratRecipes #Vratkakhana
Navratri is starting from tomorrow and many of you must be observing fast for the next 9 days. During these nine days of Indian style fasting or what we call as Vrat, people eat gluten free food and refrain from eating regular grains like wheat and rice. They eat a lot of fruits and very restricted vegetables too during this period. Vrat ki Tikki is a easy meal option which can be had for Indian fasting or Vrat. Made using a base of sama ke chawal, boiled potatoes and singhade ka atta, this dish is fairly easy to make. Here is a simple recipe to make Vrat ki Tikki. https://www.whiskaffair.com/vrat-ki-tikki/ Ingredients 1 cup Sama ke Chawal 2 cups Water 1 and 1/2 cup Boiled Potatoes 2 tsp Green Chilli Chopped 1 tsp Roasted Cumin Powder Salt to taste 2 tbsp Singhade ka Atta 1/4 cup Fresh Coconut Grated 2 tbsp Raisins Chopped 1/4 cup Cashew Nuts Crushed Ghee for frying Instructions Add the rice in a pressure cooker along with water and pressure cook for one whistle on high heat and 2 whistles on low heat. Remove the pressure cooker from heat and let the pressure release. Cool the cooked sama ke chawal completely. Mix the cooked chawal with the remaining ingredients. Make small tikki from the mixture and refrigerate for 10 minutes. Heat ghee for frying in a pan. Shallow fry the tikki until golden brown from both the sides. Serve hot with Vrat ki chutney.
Sitting in the fav corner of my house and sipping countless glasses of tea. The headache is not gone yet. I have tried all the nuska but nothing has worked. I think I am missing Mohit a little too much 😬😬 But finally he is going to be home today after 10 loonnggg days 😊😊. Plus all the shopping from the US will anyways cure the ache 😬😬. Do you want to see what all I asked him to get back?
What’s your fav Indo Chinese recipe? One of mine is this Gobi Manchurian :)
It’s Friday, yayyy!! I am going to make a big batch of this Pumpkin Hummus, sit back, have a glass or two of wine, watch a movie, just chill with family and do absolutely no work related stuff😬😬. I am consciously trying to stay away from work on the weekend since there is no limit to work when you are an entrepreneur and after sometime it starts to take a toll on your health and mental well being. Tell me what’s your fav way to relax? Recipe to make this super delicious and super easy hummus is here. Ingredients 250 g Pumpkin Cut into small pieces 1 cup Chickpea 12-14 cloves Garlic 4 tbsp Tahini Mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste 10 tbsp Extra Virgin Olive Oil 3 tbsp Lemon Juice Salt to taste 1/2 tsp Roasted Cumin Powder 1 tsp Chilli Flakes 4 tbsp Water From Boiled Chickpeas 1/4 tsp Freshly Cracked Black Pepper Instructions Pre heat the oven to 200 degrees C. Line a tray with aluminium foil. Spread the pumpkin pieces on the tray. Drizzle with 2 tbsp olive oil. Sprinkle little salt and ground black pepper. Remove the tray from the oven and let it cool. Wash and soak chickpeas in enough water for 5-6 hours. Drain the water. Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done. Drain the water reserving 3-4 tbsp for the hummus. Add all the ingredients including the boiled chickpeas in a blender and blend to make a smooth hummus. Use the water from boiling the chickpeas while blending. Garnish with a drizzle of olive oil and red chilli powder. Serve with pita or any other crackers.
As many of you would know, I am a dentist by profession and did my BDS from Lucknow,  the land of best ever non veg food in India. There is no place better than Lucknow in India where you can enjoy really really good non vegetarian treats, be it Biryanis or kababs or Kormas. I was lucky to savour the food offered by this place and this korma was one of the favorites. Paired with an ulte tawe ka paratha, it was heaven on a plate. Now that I live far from this city and it's not feasable to travel there frequently, I came up with my own version of this Lucknowi or Awadhi Mutton Korma Recipe and if I can say it myself, it's quite good :). Do try it and I am sure you will keep licking your fingers :). There is a step by step recipe with tips on making this korma on the blog, so do check it out. Ingredients To roast and grind to a paste 4-6 Clove 1 inch Cinnamon 6-8 Black Peppercorns 3-4 Green Cardamom 2 Black Cardamom 10-12 Cashew Nuts 1 cup Browned Onion For the curry 3 tbsp Ghee 3 tbsp Oil 1 kg Mutton Curry cut 4 tsp Ginger Garlic Green Chilli Paste 1 cup Curd Whisked with 1 tbsp maida. 2 tbsp Coriander Powder 2 tsp Kashmiri Red Chilli Powder 1/2 tsp Turmeric Powder 1/2 tsp Cumin Powder Salt to taste 10-12 strands Saffron Soaked in 2 tbsp water. 2-3 drops Kewra Extract Instructions To roast and grind to a paste Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant. Add them in a blender along with fried onion and add 1 tbsp water to make a coarse paste. For the curry Heat oil and ghee in a pressure cooker. Add mutton pieces and fry on high heat for 8-10 minutes. Add the masala paste and ginger garlic paste and fry for 3-4 minutes. Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder and salt and fry for 3-4 minutes. Add 2 cups of water and pressure cook until mutton is cooked well. Remove the cooker from heat and let the pressure release. Add saffron soaked in water and kewra essence and mix well.
I am a big fan of chaat and golgappa are my weakness. Although I eat these yummy treat at the khomche wala too, there is so much joy in making these at home from scratch. I have a detailed step by step recipe with lots of tips and tricks on the blog to make perfect Aate and Suji ke Golgappe on the blog. Do check it out. There is a link to make 5 different types of Pani as well in the post. Tell me which is your fav pani to fill in these?
One of my most fav cuisine is Andhra cuisine. The dishes are spicy, full of flavours and super simple to make. This Andhra Style Tomato Pachadi is a breeze to make and elevates the flavour of any meal. What's your fav Andhra Style Dish? https://www.whiskaffair.com/andhra-style-tomato-pachadi/ Ingredients 3 tbsp Vegetable Oil 1/4 tsp Fenugreek Seeds 1 tsp Mustard Seeds 1 tbsp Chana Dal 1 tbsp Urad Dal 15-20 Curry Leaves 8-10 Dry Red Chillies 1/4 tsp Hing 250 g Tomatoes Chopped 1 tbsp Tamarind Paste 1/2 tsp Turmeric Powder 2 tbsp Fresh Coriander Salt to taste Instructions Heat oil in a pan. Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal and urad dal and fry until they turn slightly brown. Add curry leaves and dry red chillies and fry for 30-34 seconds. Add hing and tomato. Cover and cook until tomatoes are well cooked and mushy. Add turmeric powder and tamarind paste and cook for another 2-3 minutes. Remove the pan from heat and let the mixture cool down. Add the mixture in a blender along with coriander and salt and blend to make coarse chutney. Transfer the chutney in a glass container and refrigerate for upto 4 days. #tomatoPachadi #tomatoChuteny #WalkwithIndia #TasteofIndia #Ethnicfood #dinnerideas #Lunchideas #Huffposttaste #indiaeats #Tastyfood #Indian #Andhra #AndhraFood #AndraRecipes #IndianCusine #Desifood #Lunchtime #NorthIndianFood #IndianCooking #IndianFoodBlogger #Vegetarianrecipes #Simplefood   #PuneFoodBlogger #PuneBlogger
I am a very flexible person when it comes to eating. I love all kind of food, each and every vegetable and most of the meats but one thing I do not like is repetitive dishes. Even the basic dal should have some variation. This Gujarati style tuvar dal is simple everyday recipe which you can try if you are bored of your version. It tastes delicious with steamed rice. And tell me your everyday dal recipes. Will try them for a change :). Ps- Do check the blog post for other variations of this dal. Each home has their own way of making this dal and it might differ from home to home. Their is no right or wrong way to make a dish. It’s just your way. So check out other ways on the blog if you are interested and do share your way if it’s different :)
Learned to make Tandoori Maggi at one of the outlets of Maggevala, a venture by Charmi. The outlet sells various dishes made using Maggi and Nestle products and is a hit with the young college-going crowd. It was great to be a part of #MaggiKitchenJourney where they celebrate women who have transformed their life through their love for food. Read more about this great initiative by Maggi and 3 of my Innovative Maggi recipes on my blog. Here is the link. https://www.whiskaffair.com/maggi-recipes/ #maggikitchenjourneys @maggiindia @nestle.india #maggi #maggilove #maggilove
While growing up, Aate ka halwa was a staple at home. Whenever we craved for a sweet, my mom used to quickly make a batch of this delicious Aate ka Halwa in minutes and it was perfect to curb our sweet tooth. Now that I am a mom myself and looking for ways to incorporate ghee and dry fruits in my kids diet, this recipe is just perfect and I too make it quite often. The interesting part of Indian cuisine is that there are no rules when it comes to food. The focus is on enjoying it and not bother much about the formalities. This Aate ka Halwa for example is a dessert or a sweet recipe but is relished for breakfast in my house. This recipe is loaded with ghee and I urge you to not cut down on it as that is what gives it the flavour and taste. A detailed step by step + video recipe with tips and tricks is up on the blog and I am sharing the recipe in the comments as well. Do try it and let me know how you liked it. Also tell me if you like to eat this halwa for breakfast or as dessert/?
It was great to be a part of #MaggiKitchenJourney celebrating Charmi who has fought all the odds and came out a winner and is a proud owner of a successful venture, Maggevala Kudos to @nestle.india for celebrating the women who have transformed their lives through their love for food. You can read more about this event in my blog post. Link is in profile. ☀️☀️Don’t miss Charmi's story on Maggi Kitchen Journeys on the 29th of September, 6.30pm on Zee TV. @maggiindia #maggikitchenjourneys #maggi #maggilove
Check out the newly opened Flechazo in Wakad Pune for a different one of a kind experience. Their menu is chosen from Mediterranean to Asian dishes including Indian. Kids can enjoy rolling their own pizza and get mesmerised by watching Nitrogen Ice Cream made just in front of them. ☀️Book a table via dineout_india and avail 15% off on the food bill. @flechazogram @dineout_india #eatingout #restaurantreview #eatingoutinpune #puneblogger #Punefoodblogger #punefoodie #punefood #punerestaurants #punekar #punediaries
Craving these delicious crunchy spring rolls I made few days back. Good that I froze a few to fry later. These are going to be our tea time snack today :) Do you love spring rolls? What’s your fav filling?
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