पिठलं/pithla is a comfort food for most of the Maharashtrian  people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro cho...

In Indian Chinese Cuisine all the Chinese seasoning and techniques are adapted and used to suite the Indian Palate. All the Chinese flavors in this recipe blends perfectly with Paneer and peppers. Good to eat with plain white rice or fried rice. Spiciness can be adjusted by adding more green chili's and chili sauce. The  colors in this dish are so tempting that you should definitely try this out. Ingredients 1 cup diced  Paneer 1/2 cup diced green peppers 1/3 cup diced red peppers 1/2 cup red onion diced 3 green chili's slit lengthwise 1/2 tbs oil Salt and pepper as per taste 1/2 tbs green chili sauce 1 1/2 tsp soy sauce 1 1/2 tbs ketchup 1 tbs sugar 3/4 cup water 2 tbs cornflour mixed with 1/4 cup water Method Heat oil and saute peppers and onions until nicely charred but crisp to eat. Add green chili's and saute for couple more minutes. Lightly season with salt and pepper. Mix together green chili sauce, soy sauce, ketchup and sugar. Add this mixture t...