Wholesome Everyday Meals: Fresh Ghar Ka Khaana

Masale Bhat is a one pot spiced rice dish that is both comforting and festive. Here it is garnished with fresh coconut and coriander, served as part of a Friday happy meal.

A beautiful and flavorful Kashmiri Pulav, cooked with mild spices and garnished with fried nuts, raisins, and fresh pomegranate seeds. It was the centerpiece of a Thursday happy meal.

Water Chestnut, or Singada, is an underestimated Indian superfood. I make this delicious Singada sabji, a curry that is rich in vitamins and has a unique, slightly sweet taste.

This is Nimona, a traditional winter curry from Uttar Pradesh made with fresh green peas. I learned this recipe from a dear neighbor, and it is a wonderful example of how food connects us.

A winter special sabji made with a mix of fresh beans like tuar, chana, and val, along with peanuts. The masala is freshly ground in my kitchen, giving the dish a unique and authentic flavor.

Papad Churi is a crunchy and tangy condiment made from crushed roasted papad, onions, and spices. It is a popular dish in Sindhi and Punjabi homes and pairs wonderfully with dal and rice.

A simple yet delicious meal of Kaju Tendli (ivy gourd with cashews), dal, rice, and phulkas. The sweet cashews add a lovely richness to the simple stir fried vegetable.

A healthy and delicious salad made with raw kairi (mango) and pomegranate. The chatpata flavor makes it a refreshing side dish, especially during the summer months.

A close up of the beautiful water chestnuts (Singada) before they are cooked. Their crisp white flesh has a wonderful texture that holds up well in curries.