The layered paratha

Originally posted on cookwithsingh:
The typical Punjabi weekend breakfast, though we do not do this very often. The ‘lachcha’ (layered) paratha, the pachranga (mixed) pickle, maah ki daal and fresh curd. No, it isn’t a healthy meal (plenty of oil or ghee) but awesome in taste and looks. And, yes, I do not make it…

Dhaba times are back

We’ve finally found in Bahrain what we’d been missing for so many years – a Punjabi Dhaba – or a traditional roadside eating place – so popular all over India, particularly in Punjab and along the highways. Food at these rather rustic places is the basic – just a couple of vegetables, may a meat […]…

Appam Ahoy! — cookwithsingh

Appam stew – the name’s an appetiser in itself! This is a dish I love but have not made at home for a while. The reason : we did not have the right kind of ‘deep’ pan to make the appam (a type of pancake made with fermented rice batter and coconut milk. It is […]…

Friday traditional breakfast

This is perhaps Bahrain’s most famous ‘Friday-breakfast’place. Emmawash Traditional Restaurant in Budaiya is so busy, at times one has to wait an hour before getting a place to sit. The fare is rather ordinary – scrambled eggs, with and without tomato, or potato, or onion; lentils, chickpeas, spring rolls and, of course, the traditional Bahraini […]…

Slow – and tasty!

Tried my hand at making the traditional Punjabi Chicken Curry – in a slow cooker, and with a tangy twist! The deal is simple. For a full (1000 gms) chicken, take two large onions, two large tomatoes, four large green chilli, three cloves of garlic and a table tennis ball size of ginger. Coarse chop […]…