Savji (or Saoji) food has cult following in many parts of Maharashtra and Karnataka, India. Saoji food is known for its hot and spicy flavor. There were many 'Saoji bhojanalaya' in Nagpur which used to serve extremely hot and spicy non-veg preparations in my collage days. It used to be so hot that me and some of my friends had to request the cook to tone down the spices so that we can properly enjoy the meal.
I come from a family that isn't very fond of the usual butter paneer, shahi paneer, paneer kofta, etc. So my mother-in-law tried adding mustard to paneer, and came up with shorshe/sarso paneer. I have recreated this dish, after having made a few changes. Check it out! :)
The only part that intrigued me to try this recipe was the mention of tea leaves. I love the colour it gave to the chickpeas. Recipe courtesy: Vegreci...
This decadent, spicy and lip smacking dish from the land of coffee is definitely a signature dish. Rich pork pieces marrying the spices and kanchampuli perfectly to make a dish to die for. The dish is fairly easy to make and once you have mastered it you will never go to a restaurant to taste some.