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Konkani Style Karate Batate Puddi Sagle Recipe - Bitter Gourd & Potato Curry | Karate Batate Puddi Sagle is a simple and delicious konkani style bitter gourd side dish. Konkani cuisine predominantly uses coconut in its recipes. Bitter gourd is one of the vegetables not preferred by many. However, the freshly prepared spice mix along with grated coconut adds a wonderful flavour to the otherwise boring bitter gourd. | Konkan | Dinner | Vegetarian | Karela (Bitter Gourd/ Pavakkai), Potatoes (Aloo), Mustard seeds (Rai/ Kadugu), Fresh coconut, Coriander (Dhania) Seeds, White Urad Dal (Split), Dry Red Chilli, Methi Seeds (Fenugreek Seeds), Tamarind Water, Salt | 300 grams Karela (Bitter Gourd/ Pavakkai) , cut into small cubes 2 Potatoes (Aloo) , cut into small cubes 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 cup Fresh coconut , grated 1 tablespoon Coriander (Dhania) Seeds 2 teaspoon White Urad Dal (Split) 3 Dry Red Chilli 1 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Tamarind Water Salt , to taste | 10 | 30 | To begin making Karate Batate Puddi Sagle, wash and cut the bitter gourds into small cubes, add a little salt, mix and leave it aside for 10 minutes. This will help in reducing the bitterness.Similarly, wash, deskin and cut the potatoes into cubes, put it into a bowl of water and set aside.Heat a heavy bottomed pan and dry roast the urad dal, red chillies, coriander seeds and fenugreek seeds till it turns aromatic.Now, grind the dry roasted spices along with the grated coconut and tamarind extract to a course mix using a hand blender.Heat oil in the same pan on medium flame, add the mustard seeds and let it splutter.Squeeze the water out of the bitter gourd and add it to the pan. Also add the potatoes and saute on medium heat until its done. This will take around 10 minutes.Add the ground spice mix to the pan, season with salt and mix well. Simmer for 5 minutes and switch off the flame.Serve the Karate Batate Puddi Sagle along with Steamed Rice and Kollu Rasam Recipe (Nourishing HorseGram Stew) with a cup of curd for a weeknight dinner. | |
South Indian Style Sorakkai Kootu Recipe - Bottle Gourd Cooked with Lentils | South Indian Style Sorakkai Kootu Recipe -Bottle Gourd Cooked with Lentils Recipe is a delicious combination of lentil and vegetables. The flavors used in this recipe are typically used in day to day cooking in the South Indian Style Kitchen. Coconut is one of the key ingredient present for all of their dry vegetable side dishes. | South Indian Recipes | Side Dish | Diabetic Friendly | Bottle gourd (lauki), Yellow Moong Dal (Split), Turmeric powder (Haldi), Fresh coconut, Cumin seeds (Jeera), Red Chilli powder, Oil, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Dry Red Chilli, Asafoetida (hing), Curry leaves | 2 cups Bottle gourd (lauki) , diced small 1/4 cup Yellow Moong Dal (Split) 1/2 teaspoon Turmeric powder (Haldi) To be ground to paste 1/4 cup Fresh coconut 1 teaspoon Cumin seeds (Jeera) 2 Red Chilli powder For the seasoning 1 teaspoon Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 Dry Red Chilli , broken into half 1 pinch Asafoetida (hing) 2 sprig Curry leaves | 10 | 30 | To begin making the South Indian Style Sorakkai Kootu Recipe -Bottle Gourd Cooked with Lentils Recipe add moong dal and the chopped bottle gourd in a pressure cooker with little water.Close the cooker with a lid and cook till the cooker releases 4 whistles. Once it is done, switch off the heat and release the pressure naturally.Add the ingredients mentioned in the list to be ground into a coarse paste, which is fresh coconut, cumin seeds and red chilli powder.Once the pressure is released, add this paste into the cooked mixture and give it a stir. Cook it for 2 minutes and switch off the stove.For the Tadka, heat a skillet with oil and crackle the mustard seeds and urad dal, add the rest of the ingredients and then pour this over the Sorakkai Kootu and serve.Serve the South Indian Style Sorakkai Kootu Recipe (Bottle Gourd Cooked with Lentils Recipe) along with Steamed Rice and Parappu Rasam to enjoy a comforting meal. | |
Chickpea & Oats Falafel Recipe | The Chickpea Oats Falafel Recipe The traditional recipe is made from chickpeas, but this recipe has an additional healthy twist and that’s by using Saffola Masala Oats. This recipe is also made in Kuzhi Paniyaram pan to pan fry the falafel, making it healthier than the deep fried version. | Middle Eastern | Lunch | High Protein Vegetarian | Kabuli Chana (White Chickpeas), Instant Oats (Oatmeal), All Purpose Flour (Maida), Garlic, Parsley leaves, Cumin powder (Jeera), Salt, Black pepper powder, Oil | 1 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours 60 grams Instant Oats (Oatmeal) 1 tablespoon All Purpose Flour (Maida) 2 cloves Garlic , chopped 4 sprig Parsley leaves , chopped (you can also use coriander) 1 teaspoon Cumin powder (Jeera) , roasted Salt , to taste Black pepper powder , to taste Oil , as required | 10 | 40 | To begin making the Chickpea & Oats Falafel Recipe, we will first cook the soaked chickpeas until it is very soft. I personally like to use a pressure cooker. Click here to see how to cook chickpeas in a pressure cooker.You will know the chickpeas is cooked well, when you press it between your fingers, it will mash up.The next step is to proceed to make the falafel.Combine the oats, all purpose flour, garlic, parsley, cumin powder, pepper powder, salt, and the cooked chickpeas in a food processor.Blend to make a coarse thick paste. Check the salt levels and adjust to suit your taste. Divide the falafel batter into small portions of the size of a ping pong ball and flatten them slightly.I used a Kuzhi Paniyaram pan to fry the falafels and the result is very similar to the deep fried ones.Add a half a teaspoon of oil into each of the cavities, place the shaped falafel into the cavities and pan fry them until it is crisp and browned on both sides.Add few more drops of oil when you flip over to fry them on the other side. This will help in getting the even color for the falafels.You can alternatively, heat oil for deep-frying and deep fry these falafels until browned evenly on all sides.Serve the Chickpea Oats Falafel along with Lemon Coriander Hummus and Tabbouleh and Pita bread for a wholesome weeknight dinner. | |
Dudhi Dal Gosht Recipe-Mutton With Bottle Gourd & Lentils | Dudhi Dal Gosht, this recipe my mom used to make usually on Fridays most of the time. In this recipe daal and gosht are cooked with various spices and bottle gourd. It has its own peculiar taste and texture. Dudhi Dal Gosht can be also served in house parties and be made for potluck parties too. | Indian | Dinner | Non Vegeterian | Bottle gourd (lauki), Mutton, Chana dal (Bengal Gram Dal), Masoor Dal (Whole), Arhar dal (Split Toor Dal), Tomato, Onions, Amchur (Dry Mango Powder), Cinnamon Stick (Dalchini), Bay leaf (tej patta), Whole Black Peppercorns, Cardamom (Elaichi) Pods/Seeds, Cumin seeds (Jeera), Oil, Ghee, Mint Leaves (Pudina), Salt, Ginger Garlic Paste, Red Chilli powder, Cumin powder (Jeera), Coriander Powder (Dhania), Turmeric powder (Haldi), Coriander (Dhania) Leaves | 1 kg Bottle gourd (lauki) , chopped into cubes 750 grams Mutton 150 grams Chana dal (Bengal Gram Dal) 50 grams Masoor Dal (Whole) 50 grams Arhar dal (Split Toor Dal) 1 Tomato , finely chopped 3 Onions , finely sliced 5 Amchur (Dry Mango Powder) , whole 2 inch Cinnamon Stick (Dalchini) 2 Bay leaf (tej patta) 6 Whole Black Peppercorns 4 Cardamom (Elaichi) Pods/Seeds 1 teaspoon Cumin seeds (Jeera) Oil , as required 1 tablespoon Ghee 2 sprig Mint Leaves (Pudina) Salt , to taste 1 tablespoon Ginger Garlic Paste 2 teaspoons Red Chilli powder 1 teaspoon Cumin powder (Jeera) 2 teaspoons Coriander Powder (Dhania) 1 teaspoon Turmeric powder (Haldi) 5 sprig Coriander (Dhania) Leaves , finely chopped to garnish | 15 | 40 | To begin making the Dudhi Dal Gosht recipe, mix all the dals in a pressure cooker and cook till it is properly cooked and mushy. Once it is done, blend with a hand blender.Next, boil mutton with a little salt and water in a pressure cooker for 15 minutes.Heat oil and ghee in a heavy bottomed pan. Add all the whole spices including bay leaf, whole pepper corns, cinnamon stick and cumin seeds. Cook them for about 30 seconds and add finely sliced onions and cook till they become slightly brown in colour. (Make sure you do not burn them)Next, add ginger garlic paste, red chilli powder, cumin powder, turmeric powder, coriander powder and salt. Add the chopped bottle gourd, tomatoes, mix everything properly and let it cook till the bottle gourd is half cooked. Once it is done, add whole mint leaves to it. Now add the boiled mutton, mixed daal and cook for 5 minutes.Now add whole amchur and lemon juice to it. Let it cook for another 5 minutes and garnish with coriander.Serve Dudhi Dal Gosht along with Tomato Onion Cucumber Raita, Phulka and Steamed Rice for your weeknight dinner with family. | |
Apple Cucumber Salad Recipe | Apple Cucumber Salad Recipe is a delicious crunchy salad made with apples and cucumbers as the name suggests. | Continental | Appetizer | Vegetarian | Apples, Cucumbers, Mint Leaves (Pudina), Salt, Black pepper corns, Honey, Lemon juice | 1 Apples , sliced and cut into quarters 1 Cucumbers , sliced and cut into semi circles 3 sprig Mint Leaves (Pudina) , roughly chopped For the dressingSalt , to taste 1/2 teaspoon Black pepper corns , crushed 1 teaspoon Honey 1 teaspoon Lemon juice | 15 | 0 | To begin making the Apple Cucumber Salad Recipe, in a large mixing bowl, combine the cucumbers with the apples, honey, lemon juice, crushed black pepper and salt to taste. Add a few chopped mint leaves and toss well. Keep the Apple Cucumber Salad chill until ready to serve.Serve Apple Cucumber Salad Recipe along with Lemon Coriander Soup Recipe and Cheesy Grilled Sandwich With Smoked Chicken Recipe or Broccoli Paneer Mayo Sandwich Recipe for a complete meal. | |
Kathirikai Pitlai Recipe - South Indian Tangy & Spicy Brinjal Curry | Kathirikai Pitlai Recipe is a traditional South Indian made with eggplant/brinjal. The the pitlai curry is made with freshly roasted and ground condiments and made tangy with tamarind. The toor dal adds to the protein, making this dish wholesome and nutritious. | Tamil Nadu | Side Dish | Vegetarian | Small Brinjal (Baingan / Eggplant), Arhar dal (Split Toor Dal), Tamarind Water, Turmeric powder (Haldi), Mustard seeds (Rai/ Kadugu), Curry leaves, Salt, Sesame (Gingelly) Oil, Chana dal (Bengal Gram Dal), White Urad Dal (Split), Coriander (Dhania) Seeds, Whole Black Peppercorns, Dry Red Chillies, Fresh coconut, Asafoetida (hing) | 6 Small Brinjal (Baingan / Eggplant) 1/2 cup Arhar dal (Split Toor Dal) 1 tablespoon Tamarind Water 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Mustard seeds (Rai/ Kadugu) 5 Curry leaves , finely chopped Salt , to taste 1 teaspoon Sesame (Gingelly) Oil Ingredients for Pitlai Podi 2 tablespoons Chana dal (Bengal Gram Dal) 1 tablespoon White Urad Dal (Split) 3 tablespoons Coriander (Dhania) Seeds 1 teaspoon Whole Black Peppercorns , 1 teaspoon whole black pepper 3 Dry Red Chillies , (adjust) Fresh coconut , grated 1/2 teaspoon Asafoetida (hing) | 20 | 40 | To begin making the Kathirikai Pitlai Recipe, the first step is to make the Pitlai Podi.To begin making the pitali podi, we will first have to dry roast all the ingredients in the same order of ingredients given. The ingredients have to be roasted until they are well browned, but not burnt.Allow the mixture to cool a bit and then grind into a powder, in a mixer grinder.Note: The powder will have a coarse texture, and not a fine powder | |
Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry | Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry is a wonderful way to prepare yam in Karwar style. It has all the flavors like sweet, tangy and spicy that will tingle the taste buds of your tongue. The yam is pressure cooked so that it will be slow cooked with all the spices which will bring out more flavors. | Karnataka | Side Dish | Vegetarian | Elephant yam (Suran/Senai/Ratalu), Mustard seeds (Rai/ Kadugu), Dry Red Chillies, Methi Seeds (Fenugreek Seeds), Asafoetida (hing), Turmeric powder (Haldi), Tamarind Paste, Jaggery, Salt, Oil | 500 grams Elephant yam (Suran/Senai/Ratalu) , peeled and cut very small 1 teaspoon Mustard seeds (Rai/ Kadugu) 10 Dry Red Chillies 1/2 teaspoon Methi Seeds (Fenugreek Seeds) pinch Asafoetida (hing) 1/2 teaspoon Turmeric powder (Haldi) 1 cup Tamarind Paste 1 teaspoon Jaggery , pound Salt , to taste Oil , for cooking | 10 | 20 | To begin making the Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry by heating a skillet with oil. Splutter the mustard seeds for few seconds.Then add asafoetida, turmeric powder, dry red chillies and fenugreek seeds. Roast them for few seconds and grind it into a smooth mixture using a mixer grinder.Heat the pressure cooker, add little oil and fry the yam pieces, add the ground spice mixture, then add the tamarind pulp and jaggery. Toss it well and coat it evenly. Check for seasoning as well.Pressure cook the yam for 4 whistles, let the pressure get released naturally. Pour it into a serving dish.Serve the Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry as a side dish along with Karwar Style Varan Kadhi Recipe and Steamed Rice for your everyday meals. | |
Gujarati Khatta Mag - Green Moong in Buttermilk Curry | Khatta Mung / Moong Recipe is a delicious preparation of green moong beans what is cooked and simmered in a spicy yogurt curry. This Khatta Moong recipe is my mother-in-law’s signature dish that the first time she made it I fell in love with it. Green Moong when combined in butter milk along with the simple and delicate flavours of asafoetida and ginger makes this dish a perfect comfort food. I have this deep belief that by applying less complicated cooking techniques and using simple and few ingredients one can bring out the true flavors of a dish. | Gujarati Recipes | Side Dish | No Onion No Garlic (Sattvic) | Green Moong Dal (Whole), Curd (Dahi / Yogurt), Gram flour (besan), Turmeric powder (Haldi), Asafoetida (hing), Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves, Ginger, Green Chillies, Oil, Coriander (Dhania) Leaves, Salt | 1/2 cup Green Moong Dal (Whole) , soaked for 4 hours 1/2 cup Curd (Dahi / Yogurt) 2 tablespoons Gram flour (besan) 1/4 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Asafoetida (hing) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 2 sprig Curry leaves 1 teaspoon Ginger , finely chopped 2 Green Chillies , slit 1 teaspoon Oil 2 tablespoons Coriander (Dhania) Leaves , chopped Salt , to taste | 20 | 45 | To begin making the Gujarati Khatta Moong recipe, we will first cook the green moong with 2 cups of water until soft and tender making sure it does not get mushy. See video recipe of how to cook lentils in a pressure cooker.Whisk the yogurt, gram flour, turmeric powder, asafoetida, salt and one cup of water until smooth with no lumps.Set aside. Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds, curry leaves, and allow it to crackle.Next add the green chillies, ginger, and saute for 30 seconds. Stir in the yogurt mixture and the cooked green moong into the seasoning.Allow the mixture to come to a boil. Once the Khatta Moong comes to a boil, turn the heat to low and simmer for 5 minutes.Turn off the heat, garnish the Khatta Mag with chopped coriander leaves and serve hot.Serve the Gujarati Khatta Mag along with Phulka's, Aloo Gobi Sabzi for a simple weekday lunch. | |
Hyderabadi Bagare Tamatar (Spiced, Tossed Tomato Curry) | Hyderabadi Bagare Tamatar is a delicate dish of spiced, tomato tossed together into a silky curry. It is extremely popular and served at Hyderabadi Muslim weddings, as a side dish to the Biryani. It makes a great accompaniment for a Hyderabadi meal, and can also be served with Lachha Parathas or Naans. | Hyderabadi | Lunch | Vegetarian | Tomatoes, Onions, Khoya (Mawa), Sesame seeds (Til seeds), Raw Peanuts (Moongphali), Red Chilli powder, Kashmiri Red Chilli Powder, Turmeric powder (Haldi), Coriander Powder (Dhania), Cumin powder (Jeera), Cloves (Laung), Cinnamon Stick (Dalchini), Garlic, Tamarind Paste, Oil, Salt, Whole Eggs | 6 Tomatoes 2 Onions , finely sliced 2 teaspoon Khoya (Mawa) 2 teaspoon Sesame seeds (Til seeds) 2 teaspoon Raw Peanuts (Moongphali) 1 teaspoon Red Chilli powder 1/2 teaspoon Kashmiri Red Chilli Powder 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander Powder (Dhania) , roasted 1/2 teaspoon Cumin powder (Jeera) , roasted 3 Cloves (Laung) 1 Cinnamon Stick (Dalchini) 4 cloves Garlic 1/4 cup Tamarind Paste 4 tablespoons Oil Salt , to taste For garnish 3 Whole Eggs , hard boiled and cut into half | 15 | 40 | To begin making the Hyderabadi Bagare Tamatar first, wash and pat dry the tomatoes. Remove the eye off the tomatoes and make X shaped slits at the top. Set them aside for later use.Place a heavy bottom pan on the heat. When it is warm, dry roast sesame seeds, cloves, cinnamon and peanuts, in separate batches. Take them out fo the pan and set them aside to cool.Now in the same pan, add oil and when it gets warm, add sliced onions and saute them till they turn deep golden brown. Drain them form the oil using a slotted spoon and set them aside for later use.In the oil that remains in the pan, very gently and carefully toss baby tomatoes on a medium low until the skin of baby tomatoes get scarred and wilted. Take them out of the pan and set aside.Now start making masala for the recipe, by grinding roasted peanuts, sesame seeds, cloves and cinnamon stick to fine powder. Add 1 tbsp. of water if required, to allow easy grinding.To this add fried onion slices and garlic cloves. Grind to smooth paste.In the pan that the tomatoes were tossed, add a little oil if required and pour in the ground masala above.On low flame, toss it. Add red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder and Kashmiri red chili powder.Increase the heat to medium and fry till all the ingredients come together. Now add mawa to this and fry till oil starts to release from the sides.Now gently drop in above sauteed tomatoes and stir until they get nicely coated with the masala.Reduce the flame and add tamarind juice along with 1½ cups of water. Check for salt and allow the curry to simmer until it reaches thick consistency or as desired.If you are using boiled eggs, then drop them now. Turn off the flame and leave it covered for 15 minutes.Serve warm as a side dish the Biryani or with Lachha Parathas or Naans. | |
Corn Salad With Radishes, Jalapeño And Lime In Mint Mayo Recipe | If you thought salads are boring, I agree with you. And if you thought a best was to eat a salad if at all you have to eat it should be with a delicious dressing, I’m with you on that as well. | North Indian Recipes | Snack | null | Sweet corn, Red baby radish, Pickled Jalapenos, Lemon juice, Del Monte Mint Mayo, Coriander (Dhania) Leaves, Salt, White pepper powder | 1 cup Sweet corn , steamed 4 Red baby radish , thinly sliced 2 Pickled Jalapenos , chopped 2 teaspoons Lemon juice 4 tablespoons Del Monte Mint Mayo 1 tablespoon Coriander (Dhania) Leaves , finely chopped Salt , to taste 1 teaspoon White pepper powder | 15 | 30 | To begin making the Corn Salad With Radishes, Jalapeño and Lime in DelMonte Mint Mayonnaise recipe, boil corns and keep aside.Transfer the boiled corns to a plate or bowl.AddAdd DelMonte Mint Mayonnaise, salt and pepper, give it a mix.Now add radish slices, Jalapenos, coriander leaves, mix.Serve Corn Salad With Radishes Jalapeño And Lime In Mint Mayo Recipe immediately as an evening snack or as side dish. | |
Goan Chana Ros Recipe (White Peas Curry) | Goan Chana Ros is a vegetarian dish from Goan cuisine made with dried white peas (safed vatana). In Ros recipes, we add freshly grated coconut, instead of roasted coconut which is used for many other Goan dishes. Simply roast the spices and grind along with freshly grated coconut and add to the boiled white peas to prepare this recipe. Serve Goan Chana Ros recipe with steamed rice, Kelyachyo Fodi (banana) to have a nice Goan vegetarian meal. You can also serve chana Ros with bread and rotis, but we prefer to have it as a side dish with rice. | Goan Recipes | Lunch | Vegetarian | Dried Green Peas (Vatana), Onion, Fresh coconut, Dry Red Chillies, Coriander (Dhania) Seeds, Cloves (Laung), Tamarind, Turmeric powder (Haldi), Salt | 1/2 cup Dried Green Peas (Vatana) , soaked overnight 1/2 Onion , chopped 3 tablespoon Fresh coconut , grated 4 Dry Red Chillies 1-1/2 teaspoon Coriander (Dhania) Seeds 3 Cloves (Laung) 1 inch Tamarind 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste | 500 | 30 | To prepare Goan Chana Ros recipe, soak the white peas in water for 8 hours or overnight.Pressure cook the white peas along with chopped onions by adding 1 cup water for 4-5 whistles or till boiled. Let the pressure from pressure cooker get released on its own.Dry roast coriander seeds, dry red chilies and cloves together, till nice aroma gets emitted from coriander seeds. Let it cool down.Take a Mixer and add grated coconut, tamarind and dry roasted spices. Add 1/2 to 3/4 cup water and grind this into a smooth paste.Now take a Kadai and add the ground gravy to it. Switch on the gas and keep it on low flame.After 5 minutes, add the boiled white peas along with onion to the gravy and mix well. If the gravy is thick, add remaining water from the pressure cooker and mix.Add salt to taste and simmer for 10 minutes before switching off the gas.Serve Goan Chana Ros recipe with hot rice, Kelyachyo Fodi (banana) | |
Corn Korma Recipe | Corn Korma Recipe is a quick recipe when compared with other vegetable korma recipes. It is spiced mildly with peppercorns and is much creamy in consistency in spite of not adding any nuts, which is due to its main ingredient, corn. Serve Corn Korma with hot phulkas and Moongphali Bhindi Recipe to make it a complete weeknight dinner. | Indian | Dinner | Vegetarian | Sweet corn, Ghee, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves, Green Chilli, Coconut milk, Rice flour, Black pepper powder, Coriander (Dhania) Leaves, Salt | 1 cup Sweet corn 2 teaspoons Ghee 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 1 sprig Curry leaves 1 Green Chilli , finely chopped 1 cup Coconut milk , thick 1 teaspoon Rice flour 1 teaspoon Black pepper powder Few sprig Coriander (Dhania) Leaves , finely chopped Salt , to taste | 15 | 20 | To begin making Corn Korma Recipe heat a pan in slow flame. Into this put the ghee and when it's heated add the mustard seeds and asafoetida, and let the mustard seeds splutter.Into this add the curry leaves and finely chopped green chili. Sauté for a minute.Now, add the grated corn kernels and stir it for 5 minutes till the raw smell of the corn goes away.Now, take a small bowl into it put the rice flour, pepper and whisk it smoothly along with the thick coconut milk.Pour this coconut mix into the corn mixture and keep stirring for 5 minutes.Add more water, depending on the consistency you like.Season with salt and garnish it with the finely chopped coriander leaves.Switch off the flame and the Corn Korma is ready to be served with Phulkas or Parathas and Moongphali Bhindi Recipe | |
Spinach & Corn Quesadilla Recipe | Spinach & Corn Quesadillas Recipe is an all-time favorite dish for the kids and as well as adults. The Spinach and corn Quesadillas are made from a whole wheat tortilla or homemade parathas and is stuffed with sautéed spinach and corn and tossed in Del Monte Cheesy Garlic Mayo. | Mexican | Dinner | Vegetarian | Whole Wheat Flour, Salt, Extra Virgin Olive Oil, Water, Spinach Leaves (Palak), Sweet corn, Del Monte Cheesy Garlic Mayo, Extra Virgin Olive Oil | For the Whole Wheat Tortillas 1 cup Whole Wheat Flour 1 pinch Salt 1 tablespoon Extra Virgin Olive Oil Water , to knead For the Stuffing 1 cup Spinach Leaves (Palak) , washed and chopped 1 cup Sweet corn 4 tablespoon Del Monte Cheesy Garlic Mayo Extra Virgin Olive Oil , for cooking | 20 | 30 | To begin making the Quesadillas Spinach & Corn Recipe start by kneading the dough for the tortillas. Mix all the ingredients into the flour and then slowly add water and knead it into a firm and not a sticky dough. It has to be soft little. Keep it aside to rest by covering it with a cloth.Heat a sauce pan with oil, add the spinach and sweet corn and saute for 2 minutes till the spinach gets cooked and the water is all evaporated.Once cooked, turn off the heat. Add in a heap tablespoon of the Del Monte Cheesy Garlic Mayo. Toss it evenly till it combines.We will move on to making the tortillas - take out a medium sized ball from the dough, Place it on your rolling board, dust some flour and star rolling into a flat round shaped dough, do not roll it too thin.Heat a tawa, place the rolled tortilla and cook on either side for just 30 seconds. Then spoon the spinach and corn mixture to one side of the tortilla and cover it with the other side to create a half semi-circle.Drizzle a teaspoon of olive oil and cook on either side till it is crisp and browned. Once the spinach and corn quesadillas are done, cut them into half to form a triangle and serve. Serve the Spinach & Corn Quesadillas along with a Yogurt Dip and a glass of Homemade Pomegranate Juice for snack or dinner. | |
Andhra Style Munakkada Masala Kura Recipe - Drumstick Dry Curry Recipe | Andhra Style Munakkada Masala Kura Recipe (Drumstick Dry Curry Recipe) is a dry gravy made with drumstick cooked in a rich gravy made with ground roasted peanuts, coriander seeds, cinnamon and cardamom pods. The Andhra cuisine is mostly spicy and rich. They prefer to use ground spice in most of their dishes. | Andhra | Lunch | Vegetarian | Drumstick, Onion, Ginger Garlic Paste, Red Chilli powder, Turmeric powder (Haldi), Salt, Roasted Peanuts (Moongphali), Coriander (Dhania) Seeds, Cloves (Laung), Cinnamon Stick (Dalchini), Fresh coconut, Tomato | 1 Drumstick , cut into 1 inch pieces 1 Onion , chopped 1 tablespoon Ginger Garlic Paste 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Ingredients to Grind 1/2 cup Roasted Peanuts (Moongphali) 1 tablespoon Coriander (Dhania) Seeds 2 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 1 tablespoon Fresh coconut , grated 1 Tomato , chopped | 10 | 45 | To begin making the Andhra Style Munakkada Masala Kura Recipe, heat a flat skillet. Roast the peanuts and coriander seeds for 20 seconds.Add the cloves, cinnamon sticks, and grated coconut and saute till it become light brown. Cool it down and add tomatoes and grind it into a smooth paste.Heat a sauce pan with oil, add ginger garlic paste and onions, fry till it is translucent. Add the ground paste and red chilli powder, turmeric powder and salt. Saute till the masala is cooked.After 10 minutes, add the chopped drumstick, little water and cover it with the lid and cook for about 10 more minutes.Cook until the oil is released from the masala. Check for salt and serve hot.Serve the Andhra Style Munakkada Masala Kura Recipe along with Kollu Rasam Recipe (Nourishing HorseGram Stew), Steamed Rice and Chow Chow Thoran to enjoy weekday dinner. | |
Creamy Polenta With Mushrooms Recipe | Creamy Polenta With Mushrooms is a staple dish of the northern Italian region, made by boiling cornmeal in water or milk. This creamy porridge is a great substitute for rice or pasta and pairs well with vegetables like mushrooms. It is simple to make Polenta, but needs patience and attention while cooking. | Italian Recipes | Side Dish | Vegetarian | Corn meal, Milk, Water, Whole Black Peppercorns, Bay leaf (tej patta), Butter (Salted), Salt, Button mushrooms, Onion, Garlic, Parsley leaves, Whole Black Peppercorns, All Purpose Flour (Maida), Vegetable stock, Extra Virgin Olive Oil, Salt, Parmesan cheese | For the polenta 1 cup Corn meal , coarse 1 cup Milk 3 cups Water , (or 4 if you want it thinner) 1/2 teaspoon Whole Black Peppercorns , crushed 1 Bay leaf (tej patta) 2 tablespoon Butter (Salted) Salt , to taste For the mushrooms 16 Button mushrooms , sliced 1 Onion , chopped 4 cloves Garlic , finely minced Parsley leaves , Handful, chopped 1/2 teaspoon Whole Black Peppercorns , crushed 2 teaspoon All Purpose Flour (Maida) 1/2 cup Vegetable stock 1 tablespoon Extra Virgin Olive Oil , or butter Salt , to taste For garnishingParmesan cheese , grated or shaved | 10 | 60 | To begin with Creamy Polenta with Mushrooms, first bring water and milk to a boil in a large saucepan. Once it is boiled, add bay leaf, salt and pepper.Once the mixture starts boiling, gradually add the corn meal (in a stream) stirring constantly.Keep stirring/whisking till the mixture begins to thicken. Reduce the heat and cook till it is thick, stirring frequently for about 35-40 minutes.Add a little water if required to make it thin and whisk. Stir in the butter and whisk again.The next step is to make the mushrooms. Heat oil in a pan and add onion and garlic. Saute it for about 1-2 minutes.After 1-2 minutes, add the flour and cook for a few seconds. Later, add the mushrooms and stir.Add salt, pepper and saute for 2-3 minutes. Add the stock and cook till the sauce thickens a bit.Take off the heat, add parsley and mix and your dish is ready to be served.To serve, take a serving dish. Ladle the hot creamy Polenta and serve the mushrooms over the Polenta, garnished with Parmesan cheese.Serve Creamy Polenta With Mushrooms with Fresh Tomato Basil Pasta with Spinach for a perfect weekend dinner. | |
Vendakka Stew Recipe (Kerala Style Okra Stew) | Vendakka Stew Recipe is a wonderful mildly spiced Kerala style okra stew. The simple stir fried okras are cooked with coconut milk and flavoured with ginger. It pairs very well with the steamed rice or appams. Since, it does not use many spices it is fairly light on the tummy. | Kerala Recipes | Dinner | Vegetarian | Bhindi (Lady Finger/Okra), Onion, Green Chilli, Coconut milk, Ginger, Mustard seeds (Rai/ Kadugu), Curry leaves, Coconut Oil, Salt | 500 grams Bhindi (Lady Finger/Okra) , cut into 1 inch pieces 1 Onion , big, sliced 1 Green Chilli , slit 1 cup Coconut milk , thick 2 teaspoons Ginger , grated 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 1 tablespoon Coconut Oil Salt , to taste | 10 | 15 | To begin making Vendakka Stew, first wash, dry and cut the okras into 1 inch long pieces and keep aside.Heat coconut oil in a pan on medium heat, add the mustard seeds and let it splutter.Add the curry leaves and let it splutter.Add the sliced onions and saute until it turns translucent.Add the grated ginger, slit green chilli and saute for a minute.Add the cut okras and mix well.Season with salt and saute for around 10 minutes till its half cooked.Close with the lid and let the okras cook well.Once its cooked, add the coconut milk and a cup of water and bring it to a rolling boil.Switch off the flame and serve the Vendakka Stew along with steamed rice or appams for the weeknight dinner. | |
Homestyle Amritsari Onion Kulcha Recipe | Easy Tawa Kulcha Recipe | Amritsari Kulcha Recipe is a traditional Punjabi dish that is basically a flat bread stuffed with masala onion potato and cooked on a tawa till it becomes soft and fluffy. It is authentically cooked inside a tandoori clay oven and thus the name. The clay oven helps to give a charred flat surface over one side and a toasted black spots on the other. But in this recipe we have used just a plain cast iron tawa to create the similar texture to the bread. The bread is also topped up with fresh coriander leaves. | Punjabi | Side Dish | Vegetarian | All Purpose Flour (Maida), Curd (Dahi / Yogurt), Salt, Sugar, Baking soda, Baking powder, Ghee, Potatoes (Aloo), Green Chillies, Ajwain (Carom seeds), Coriander (Dhania) Seeds, Onions, Amchur (Dry Mango Powder), Salt, Coriander (Dhania) Leaves | 2 cups All Purpose Flour (Maida) 1/4 cup Curd (Dahi / Yogurt) 1 teaspoon Salt , to taste 1 teaspoon Sugar 1/4 teaspoon Baking soda 1/4 teaspoon Baking powder 4 tablespoons Ghee For the Stuffing 4 Potatoes (Aloo) , boiled, peeled and mashed 4 Green Chillies , finely chopped 1 teaspoon Ajwain (Carom seeds) 1 teaspoon Coriander (Dhania) Seeds , roasted and pounded 2 Onions , finely chopped 1 teaspoon Amchur (Dry Mango Powder) 1 teaspoon Salt , to taste 1/4 cup Coriander (Dhania) Leaves , finely chopped | 30 | 30 | To begin making the Homestyle Amritsari Onion Kulcha Recipe in a Tawa, prepare all the ingredients and keep them ready.Add all the ingredients mentioned for the dough into one bowl and mix well. Gradually add little water at a time and knead it into a soft and non-sticky smooth dough.Add little bit of ghee at the end and knead it for some more time till the dough becomes completely soft. Cover and rest the kulcha dough for at least 10 minutes.Cut the potatoes into half and place it in the pressure cooker along with 1/2 cup of water. Pressure cook the potatoes for about 5 whistles and turn off the heat. Allow the pressure to release naturally. Once cooled, peel the potatoes and keep aside.In a small pan placed over medium heat; gently toast the coriander and ajwain seeds until they crackle. Add it to a pestle and mortar and pound them coarsely. Grate the boiled potatoes to a large mixing bowl, this process will prevent any lump formation. Add the pounded coriander, cumin seeds, finely chopped green chillies, finely chopped onion, amchur powder, half of the coriander leaves and salt to taste. Mix well to combine.Once the dough is rested, dive the dough and the potato filling into 16 portions. Take one portion of dough and flatten it on a floured rolling surface.Roll the Amritsari kulcha dough little to about 3 inches in diameter. Place the portion of the potato filling in the center, and bring all the edges to form the pleats. Make sure it is sealed properly and flatten it with your fingers to remove any air pockets. Dust the kulcha in flour and roll the dough gently to make a slightly larger round, the thickness must be same as the tawa paratha and about 3 -4 inches in diameter.Spread a little ghee on one side of the kulcha and sprinkle a few coriander leaves.Preheat the tawa over medium heat; grease the tawa with a little ghee and wipe it with a kitchen paper towel.Place the coriander surface dough onto the tawa face down and leave it for few seconds until you see some bubbles rising. Once the bubbles rise and after 2 minutes flip it over and cook on the other side as well for another 2 to 3 minutes on medium heat. Once you brown spots and the Kulcha is crisp take the kulcha out from the tawa and place it directly over the flame and flip it a couple of times for a 5 to 10 seconds each side until crisp and remove.Serve the Amritsari Onion Kulcha while it is hot immediately along with some butter or ghee on the top. Serve the Amritsari Onion Kulcha along with Amritsari Chole, Dal Makhani and Palak Raita Recipe to create a meal for your Sunday lunch or everyday lunch. | |
Kolhapuri Akkha Masoor Dal Recipe (Masoor Dal in Kholapuri Masala) | Kolhapuri Akkha Masoor Dal Recipe (Masoor Dal in Kolhapuri Masala) is a delicious rich dal made from whole red gram cooked in roasted and ground sesame seed and dry coconut. Firstly onions and tomatoes are sautéed till the raw smell goes away and then cooked along with the Kolhapuri masala which has a strong punch of cinnamon and cardamom. You are also free to add Maharashtra’s goda masala for a difference in taste. The dish will be your all-time favorite dals for lunch. | North Indian Recipes | Lunch | High Protein Vegetarian | Masoor Dal (Whole), Onion, Tomato, Ginger, Garlic, Red Chilli powder, Turmeric powder (Haldi), Kolhapuri Khanda Lasun Masala, Sesame seeds (Til seeds), Dessicated Coconut | 2 cups Masoor Dal (Whole) , soaked for 5 hours 1 Onion , chopped 1 Tomato , chopped 1 inch Ginger , chopped 4 cloves Garlic , chopped 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 2 teaspoon Kolhapuri Khanda Lasun Masala , or goda masala To grind 3 teaspoons Sesame seeds (Til seeds) 3 teaspoons Dessicated Coconut | 10 | 35 | To begin making the Kolhapuri Akkha Masoor Dal Recipe, lets roast the sesame seeds and dessicated coconut on a hot pan.Roast them till they turn golden brown. Grind it in the mixer to a smooth powder.Next pressure cook the masoor dal with water and salt for atleast 5 whistle. Allow the pressure to release naturally.Heat a flat skillet with oil, add ginger and garlic and saute until softens. Add chopped onions and saute till they turn translucent.Later add chopped tomatoes and cook until the tomatoes turn mushy. Sprinkle salt and the other spice powders and cook until the raw smell goes away.Add ground sesame and coconut powder and saute them as well. Add cooked masoor dal and add 1 cup of water. Check for salt and leave it to boil in simmer.Serve the Kolhapuri Akkha Masoor Dal Recipe along with Doli Ki Roti or bajra roti with salad by the side. | |
Bread Pizza Recipe - With A French Loaf | The Bread Pizza Recipe is a one of the simplest forms of pizza that can be made with a ready bread. I like to use a French Loaf Bread or a Sandwich Bread to make these bread pizzas. | Italian Recipes | Appetizer | Vegetarian | French bread, Tomato Basil Pasta Sauce, Black olives, Red Bell pepper (Capsicum), Broccoli, Button mushrooms, Mozzarella cheese, Extra Virgin Olive Oil, Salt and Pepper | 1 loaf French bread 1 cup Tomato Basil Pasta Sauce 1/4 cup Black olives , sliced 1 Red Bell pepper (Capsicum) , finely chopped 1/2 cup Broccoli , cut into florets 1 cup Button mushrooms , finely chopped 1 cup Mozzarella cheese , grated 1 tablespoon Extra Virgin Olive Oil Salt and Pepper , to taste | 15 | 20 | To begin making the Bread Pizza With A French Loaf, heat oil in a heavy bottomed pan or a wok; add the broccoli, mushrooms, bell peppers and sauté them on high heat with a dash of salt and pepper.Sauté until lightly softened and has a slight crunchiness in them. Keep aside.Preheat the oven to 200C.Cut bread in half horizontally and place it on the baking sheet. Spread a generous amount of tomato basil sauce on both the slices of bread.Sprinkle the olives and roasted vegetables and finally the cheese on top of this.Place the pizza tray in the oven and bake for approximately 15 minutes until the cheese is bubbly and the crust is browning slightly.Remove from the oven and cut the Bread Pizza into desired sizes and serve immediately.Serve Bread Pizza along with Indian Style Masala Macaroni and No Bake Fudge Brownies for a weekend dinner. | |
Hyderabadi Khadi Masoor Dal Recipe - Hyderabadi Style Lentil Curry | Hyderabadi Khadi Masoor Dal Recipe is a highly nutritious dal recipe made with simple ingredients found in our kitchen. | Hyderabadi | Lunch | High Protein Vegetarian | Pink Masoor Dal (Split), Ghee, Garlic, Ginger, Green Chillies, Onion, Tomato, Turmeric powder (Haldi), Red Chilli powder, Salt, Coriander (Dhania) Leaves | 1 cup Pink Masoor Dal (Split) , whole 1 tablespoon Ghee 4 cloves Garlic , finely chopped 1 inch Ginger , finely chopped 2 Green Chillies , slit 1 Onion , thinly sliced 1 Tomato , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder Salt 6 sprig Coriander (Dhania) Leaves , finely chopped | 10 | 20 | To begin making the Hyderabadi Khadi Masoor Dal Recipe, wash the masoor dal and set aside. Heat ghee in a pressure cooker over medium heat. To this pan add the chopped ginger, garlic paste, green chillies and sliced onions. Sauté the onions until they turn translucent and lightly golden brownNext add the chopped tomatoes, salt, red chilli powder and turmeric powder and cook for about a minute until the tomatoes turn mushyFinally add the washed and drained masoor dal and 1-1/2 cups of water. Pressure cook the Hyderabadi Khadi Masoor dal for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.Allow the pressure to release naturally. Once done, open the pressure cooker and check salt and adjust to taste of the Hyderabadi Khadi Masoor Dal. Stir in chopped coriander leaves and and transfer the Hyderabadi Khadi Masoor Dal to a serving bowl and serve hot.Serve Hyderabadi Khadi Masoor Dal Recipe along with Bharwa Bhindi Recipe, Homemade Butter Naan , Dhaba Style Spicy Ghee Rice and Spring Onion and Peanut Raita for a complete meal. | |
Sweet Chili & Orange Chicken Recipe | Sweet Chili & Orange Chicken Recipe has the perfect blend of orange flavour into the grilled chicken. The sauce is made from freshly squeezed orange juice mixed along with a spicy chilli sauce to balance out the sweetness and sourness. The recipe is quite simple and easy to make and does not require much of cooking. | Continental | Dinner | High Protein Non Vegetarian | Chicken breasts, Onion, Garlic, Salt, Oil, Fresh orange juice, Red Chilli sauce, Corn flour, Black pepper powder | 3 Chicken breasts 1 Onion , cut into squares 6 cloves Garlic , chopped Salt , to taste Oil For the sauce 1/2 cup Fresh orange juice 3 tablespoons Red Chilli sauce 1 teaspoon Corn flour 1 teaspoon Black pepper powder | 10 | 30 | To begin making the Sweet Chili & Orange Chicken Recipe, We will heat a flat skillet with oil on medium flame, add garlic and onions and saute for a couple of minutes until the onions are just about softened. Add the chicken breasts and grill them along with a little salt till the chicken gets roasted and turns golden brown.In the meantime, in a mixing bowl combine all the ingredients for the sauce - orange juice, red chilli sauce, corn flour and pepper powder along with 1/2 cup water.Reduce the heat and add the orange sauce mixture to the grilled Allow the Sweet Chili & Orange Chicken to cook in low heat for at least 15 minutes until the grilled chicken gets well coated.This will help to develop the flavor and it will slowly start to thicken up. Once the Sweet Chili & Orange Chicken is thick, turn off the flame and transfer to a serving bowl and serve hot.Serve the Sweet Chili & Orange Chicken along with a bowl of Burnt Garlic Veg Fried Rice Recipe to make your lunch simple and delicious. You can finish off with a Banana Cream Pie Recipe as dessert. | |
Punjabi Chana Masala Recipe-North Indian Chole Masala | The Punjabi Chana Masala recipe is a famous North Indian dish that is served along with Bhaturas or Puris. The Chola or Chickpeas are simmered in spiced ginger and tomato gravy. The combination of black salt, garam masala, and dry mango powder enhance the taste of the Chola masala. | Punjabi | Main Course | High Protein Vegetarian | Kabuli Chana (White Chickpeas), Cumin seeds (Jeera), Ginger, Tomato, Bay leaf (tej patta), Oil, Turmeric powder (Haldi), Amchur (Dry Mango Powder), Garam masala powder, Coriander Powder (Dhania), Anardana Powder (Pomegranate Seed Powder), Red Chilli powder, Black pepper powder, Black Salt (Kala Namak), Salt, Green Chillies, Coriander (Dhania) Leaves | Main Ingredients 1 cup Kabuli Chana (White Chickpeas) 1 teaspoon Cumin seeds (Jeera) 1 inch Ginger , grated 1 Tomato , pureed 1 Bay leaf (tej patta) 1 tablespoon Oil Spice Ingredients 1 teaspoon Turmeric powder (Haldi) 1 tablespoon Amchur (Dry Mango Powder) 1 tablespoon Garam masala powder 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Anardana Powder (Pomegranate Seed Powder) 1/2 teaspoon Red Chilli powder 1/2 teaspoon Black pepper powder 1 teaspoon Black Salt (Kala Namak) Salt , to taste Ingredients to Serve & Garnish 2 Green Chillies , finely chopped 2 sprig Coriander (Dhania) Leaves , finely chopped | 480 | 60 | To begin making the Punjabi Chana Masala Recipe, we will first soak the Chole completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chole along with salt and with its soaked water, adding additional water if required. Cook until it is soft and tender. You can use the pressure cooker method to cook the Chole or a saucepan method.You will know it's cooked right, when you press the Chole between your fingers it will mash easily. Keep the cooked Chole aside.Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through. Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chole gets well coated with the masala and looks brown as well.Give the masala a final taste check and stir in the chopped coriander leaves.Serve Punjabi Chana Masala Recipe as a Chaat in dishes like Chole Tikki Chaat or Serve for a Yummy Sunday Brunch along with Bhatura or Achari Masala Puri and Pickled Onions.Note: When serving it with puris/batura’s, serve with sliced onions, tomatoes and cucumber salad. End your meal with Chaas (buttermilk), this will cool down the acidic nature of Chole. | |
Ridge Gourd Tambli Recipe - Spicy Ridge Gourd in Coconut Curry | Ridge Gourd Tambli combines the traditional preparation of tambli, a cold curry made with curd (or buttermilk) with ground spices and coconut, with the humble ridge gourd. Many mistake this to be a tasteless, fibrous vegetable, but it has innumerable health benefits. By combining it with a cold curry, best had with hot rice and a dollop of ghee, it makes a comforting and wholesome main component of any South Indian meal. Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner. | South Indian Recipes | Lunch | Vegetarian | Ridge Gourd (Turai/ Peerkangai), Mustard seeds (Rai/ Kadugu), Curry leaves, Green Chillies, Fresh coconut, Asafoetida (hing), Curd (Dahi / Yogurt), Salt, Water | 1 Ridge Gourd (Turai/ Peerkangai) , peeled and chopped into small pieces (check notes at the end) 1-1/2 teaspoons Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 4 Green Chillies , slit 1/2 cup Fresh coconut , grated Asafoetida (hing) , a pinch 1 cup Curd (Dahi / Yogurt) , (preferably a day old and slightly sour) Salt , as required Water , as needed | 10 | 25 | To begin making the Ridge Gourd Tambli, first lightly peel the ridge gourd, slice it into discs and chop each disc into 3-4 pieces. Set this aside.In a wide pan, warm a teaspoon of ghee. Add in the mustard seeds and curry leaves to it and allow them to sputter.Next, add in the chopped ridge gourd, and toss the pieces around on a low heat, until they are slightly softened. Sprinkle a little salt to taste and cook further. This will make the ridge gourd release a little water. Cover and cook on a low flame for 3-4 minutes until the ridge gourd is completely cooked.Once cooked through, you should be left with mushy, cooked vegetable. Set this aside to cool, while you prepare the coconut curry for the tambli.In a bowl, add the sour yogurt, a dash of water and whisk till smooth and no lumps remain. Add the coconut to the smallest mixer jar, and top with 2-3 tablespoons of the whisked yogurt.In a tadka pan, warm a teaspoon of ghee, drop the slit green chillies and asafoetida into it. Saute till the chillies are bruised and fragrant. Add them over the coconut in the mixie. Grind the whole mixture to a smooth paste, adding little water if required.Add the ground coconut mixture to the whisked curd and mix it all together. Lastly, add the ground to the cooked ridge gourd, adjust salt if required and stir well.Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner. | |
Papaya Parsley Salad with Cheese Recipe | The Papaya Parsley Salad with Cheese recipe is a quick and refreshing salad that makes a weeknight dinner healthy and yet light and delicious. The addition of lemon, feta and peanuts makes this salad easy to make and refreshing for a busy weeknight dinner. | European | Appetizer | Vegetarian | Papaya, Onion, Parsley leaves, Lemon, Feta Cheese, Roasted Peanuts (Moongphali), Salt and Pepper | 1 Papaya , peeled , deseeded and diced (about 3 cups) 1 Onion , finely shopped Parsley leaves , or mint leaves, small bunch, finely chopped 1 Lemon , juiced 1/4 cup Feta Cheese , (any cheese) 2 tablespoons Roasted Peanuts (Moongphali) , crushed Salt and Pepper , to taste | 20 | 0 | To begin making the Papaya Salad prep all the ingredients and keep them ready.Take a large mixing bowl and combine all the ingredients, the papaya, onions, roasted peanuts, parsley leaves, lemon juice, feta cheese, roasted peanuts, salt and pepper.Adjust the lemon and seasonings to suit your taste.Serve immediately. If you like your salad chilled, I prefer chilling the fruits like papaya as a whole before cutting it into dices. This way you make sure you eat your salad fresh and it is healthy too.Serve Papaya Parsley Salad with Cheese Recipe with Cream Of Mushroom & Spring Onion Soup Recipe for a light dinner. | |
Maachli Jaisamandi Recipe - Rajasthani Style Fish In Creamy Gravy | Rajasthan cuisine is a royal cuisine, mostly comprising of the lost recipes of the traditional Royal Maharaja families. Their passion for food is still being preserved in the historical food journals, and passed onto the family cooks and chefs for us to enjoy the taste of grandeur. | Rajasthani | Lunch | Non Vegeterian | Fish fillet, Salt, Gram flour (besan), Turmeric powder (Haldi), Cumin powder (Jeera), Water, Oil, Coriander (Dhania) Leaves, Mint Leaves (Pudina), Green Chilli, Lemon juice, Fresh cream, Curd (Dahi / Yogurt), Turmeric powder (Haldi), Red Chilli powder, Cumin seeds (Jeera), Oil | 300 grams Fish fillet Salt , to taste For the batter: 4 teaspoon Gram flour (besan) 1/8 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Cumin powder (Jeera) Water , to make the batter 4 teaspoon Oil For the green chutney:Coriander (Dhania) Leaves , as required Mint Leaves (Pudina) , as required 1 Green Chilli 1/2 teaspoon Lemon juice For the Gravy: 100 ml Fresh cream 1 cup Curd (Dahi / Yogurt) 3/4 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Red Chilli powder 1/4 teaspoon Cumin seeds (Jeera) 2 teaspoon Oil | 30 | 15 | To begin making the Maachli Jaisamandi recipe, firstly wash the fish fillet and cut into 8 equal pieces. Rub the pieces of fish with salt and rest them for 10 minutes.Take a bowl and mix together the ingredients for batter properly including gram flour, turmeric powder, jeera powder, water.. Make sure that there are no lumps in it. Take a tall glass and beat well all the ingredients for gravy except oil and cumin seeds.Prepare the green chutney by add coriander leaves, mint leaves, green chilies and lemon juice into a mixer. Grind until it forms a smooth paste. Add salt and check for taste. To make the fish sandwich, layer one fish piece with the green chutney, then close with the second one. Finish making with the rest. Dip the fillet in light batter.Heat a heavy bottomed pan with oil. Dip the sandwiched fillets of fish in the batter and add them one by one. Shallow fry the fish sandwiches for a minute and flip onto the other side. Fry the fish for another minute or 2 and take them off the flame and keep aside. In the same wok add some more oil on a low flame and add cumin seeds. Let the cumin seeds crackle. Add the gravy mixture into the wok. Let it cook until a few bubbles start to appear. Turn off the flame. Pour the gravy in a serving bowl and place the fried fish in it. Garnish with coriander leaves and serve hot.Serve Maachli Jaisamandi along with Garlic Naan, Burani Raita and Jeera Rice for a weekday meal and enjoy with your family. | |
Masoor Dal Gassi Recipe - Lentils in Tangy Coconut Curry | The Masoor Dal Gassi Recipe is a spicy, tangy gravy made with whole masoor dal with the skins on, is a typical Mangalorean specialty. Gassi is a staple curry in the Mangalore and Malnad areas of Karnataka that is essentially made of fresh spices ground down with coconut to form the base of the gravy. | Mangalorean | Dinner | High Protein Vegetarian | Masoor Dal (Whole), Turmeric powder (Haldi), Salt, Fresh coconut, Tamarind, Dry Red Chillies, Coriander (Dhania) Seeds, Mustard seeds (Rai/ Kadugu), Garlic | 3/4 cup Masoor Dal (Whole) 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Ingredients to be ground to paste 1/3 Fresh coconut , grated 20 grams Tamarind 3 Dry Red Chillies 2 teaspoons Coriander (Dhania) Seeds Ingredients for Seasoning 1 teaspoon Mustard seeds (Rai/ Kadugu) 3 cloves Garlic | 10 | 40 | To begin making the Masoor Dal Gassi Recipe, we will first cook the dal in the pressure cooker. Place the dal in the pressure cooker, add salt, turmeric powder and 2-1/2 cups of water. Cover the cooker, place the weight on and pressure cook for a couple of whistles.After a couple of whistles, turn the heat to low and simmer for about 4 minutes and turn off the heat. Allow the pressure cooker to rest until the pressure releases naturally. After the dal is cooked keep it aside.Our next step is to make the masala for the gassi. In a small frying pan, dry roast the coriander seeds and red chillies until fragrant. Once roasted, allow it to cool.Once cooled, place the roasted coriander, red chillies, coconut, tamarind and garlic into a blender. Add a little warm water and grind to make a smooth gassi masala paste.Add this masala, to the cooked dal mixture and bring the dal to a brisk boil for about 3 to 4 minutes. Adjust the consistency of the Moong Dal gassi, but adding a little water, as the mixture can thicken when the masala is added. The gassi is traditional is not in a liquid form but, if of a thick gravy consistency.Check the salt and spice levels and adjust to suit your taste. Transfer the Masoor Dal gassi to a serving bowl.The final step is to prepare the seasoning for the Masoor Dal gassi. Heat a small tadka pan on medium heat; add the mustard seeds and allow it to crackle. Add the garlic, red chillies and curry leaves and roast for a couple of minutes.Pour the seasoning over the Masoor Dal gassi and serve.Serve the Masoor Dal Gassi along with Steamed Rice topped with ghee,Kadalai Manoli and Dhangar Pachadi. | |
Curried Couscous Recipe | Couscous are small granules of semolina and a very popular North African staple food. Curried Couscous, a healthy and filling food is very easy to cook and takes very less time to prepare. This dish is a combination of cooked vegetables and is mixed with steaming hot couscous. | Continental | World Breakfast | High Protein Vegetarian | Couscous, Spinach, Green beans (French Beans), Green peas (Matar), Celery, Onion, Tomato, Garlic, Curd (Dahi / Yogurt), Turmeric powder (Haldi), Curry powder, Salt, Paprika powder, Extra Virgin Olive Oil | 1 cup Couscous 1/2 cup Spinach , chopped 1/4 cup Green beans (French Beans) , chopped 1/4 cup Green peas (Matar) 1/4 cup Celery , chopped 1 Onion , chopped 1 Tomato , chopped 2-3 cloves Garlic , minced 1/4 cup Curd (Dahi / Yogurt) , beaten 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Curry powder Salt , to taste 1/2 teaspoon Paprika powder 2 tablespoon Extra Virgin Olive Oil | 10 | 20 | To begin with Curried Couscous, heat 1 tablespoon olive oil in a pan and add garlic and onions.Saute for a minute or until the onions are light brown in colour. Now add green beans, peas, celery, spinach and tomato.Cover it with a lid and cook it for 2-3 minutes just to make the vegetables a little tender.Meanwhile, boil 2 cups of water with salt and one tablespoon of olive oil.In a mixing bowl add couscous and the boiled water. Let it sit for 7-8 minutes. Stir with fork to separate the grains.Add yogurt, turmeric powder, curry powder and paprika powder to the vegetables. Remove from heat and add the veggies to the cooked couscous. Mix it properly and your dish is ready to be served.Serve Curried Couscous with Watermelon Carrot Radish juice for a healthy breakfast. | |
Spicy Whole Wheat Roti Taco Bowls Recipe | Leftover whole wheat Rotis get a spicy Makeover in this Spicy Roti Taco Bowls recipe. For the Spicy Roti bowls,leftover rotis or phulkas are crisped up by baking them and then filled with a spicy filling of refried beans, Salsa/salad and sour cream-akin to the Mexican Taco bowls. | Fusion | Snack | Vegetarian | Phulka, Butter (Salted), Cheddar cheese, Sour cream, Tomato Salsa, Refried beans | 4 Phulka , leftover 1-2 tablespoon Butter (Salted) , or olive oil for brushing the rotis 1/2 cup Cheddar cheese , grated for garnishing 1/4 cup Sour cream , optional 1 cup Tomato Salsa , or mexican salsa 1 cup Refried beans | 10 | 45 | To begin making the Spicy Whole Wheat Roti Taco Bowls Recipe, first preheat the oven to 200 C.Lightly brush the rotis with butter or olive oil on both sides.Nest the rotis in oven friendly bowls like a muffin pan or large ramekins. If you feel that the rotis are falling in, place a ball of foil or some baking beans to keep the sides erect.Bake the rotis in the oven for 12-15 minutes till the rotis are crisp and browned.Cool completely on a wire rack. These become your roti taco bowlsThe finally step is to assemble. Have the Mexican Salsa and refried beans made according to the recipe in the link.To assemble the Spicy Whole Wheat Roti Taco Bowls, place 2-3 spoons of the refried beans in the crisp roti taco bowls. Top it with the salsa , the cheese and the sour cream and serve.Serve the Spicy Whole Wheat Roti Taco Bowls as a an appetizer or a snack for parties along with Red Wine Sangria Cocktail Recipe. | |
Mangalore Cucumber Chana Dal Subzi Recipe | Mangalore Cucumber Chana Dal Sabzi Recipe is a nutritious recipe that combined the Bottle Gourd and lentils making it a perfect dish for a wholesome lunch or dinner. This curry is made with mangalore cucumber which is a widely used vegetable in many parts of Mangalore which is in south India. Pulses are an essential part of ingredient in most of the Indian meals. They are low glycemic index. That helps you to keep your sugar levels in control. Mangalore cucumber on the other hand is a good source of potassium and sodium which controls the blood pressure levels. | Mangalorean | Lunch | Vegetarian | Mangalorean cucumber, Chana dal (Bengal Gram Dal), Cumin seeds (Jeera), Bay leaf (tej patta), Ginger, Tomato, Coriander Powder (Dhania), Turmeric powder (Haldi), Red Chilli powder, Sugar, Coriander (Dhania) Leaves, Oil, Cumin seeds (Jeera), Dry Red Chillies, Salt | 1 Mangalorean cucumber , cut into bite sized pieces. 1 cup Chana dal (Bengal Gram Dal) 1 teaspoon Cumin seeds (Jeera) 1 Bay leaf (tej patta) 1 teaspoon Ginger , grated 1 Tomato , finely chopped 1 teaspoon Coriander Powder (Dhania) 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder , adjust according to taste 1 teaspoon Sugar 1 Coriander (Dhania) Leaves , small bunch, chopped Ingredients for Seasoning 1 teaspoon Oil 1 teaspoon Cumin seeds (Jeera) 2 Dry Red Chillies Salt , to taste | 10 | 30 | To begin making the Mangalore Cucumber Chana Dal Sabzi, soak the channa Dal in 2-1/2 cups of water for half an hour.While the Chana dal is soaking we will cook the mangalore cucumber in the pressure cooker. Place the cut mangalore cucumber in the pressure cook, with 1/4 cup of water, sprinkle some salt and a pinch of turmeric powder. Pressure cook for 2 whistles and turn off the heat. Once the pressure releases, transfer to a bowl and keep aside.Next we will cook the chana dal in the same pressure cooker. Place the channa dal along with the soaked water and the remaining ingredients. Cover the pressure cooker, place the weight on and pressure cook for a couple of whistles.After the two whistles, turn the heat to low and simmer for another 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. You can see the Video Recipe of How to cook lentils in a pressure cooker.Once the pressure is released, open the cooker and stir in the cooked mangalore cucumber. Check the salt and spices and adjust to suit your taste.The next step is to make the seasoning for the Mangalore cucumber channa dal. Heat a small pan with a teaspoon of oil; add the cumin seeds, a pinch of red chili powder and red chilies. Roast for a couple seconds and turn off the heat.Pour the seasoning into the mangalore cucumber Chana Dal, stir in the chopped coriander leaves and serve warm.Serve the Mangalore Cucumber Chana Dal Sabzi Recipe along with phulka, raita and jeera rice to make it a complete meal. | |
Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn | Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn is a delicious way to make your breakfast more interesting and healthy for kids. It is also a great option to add protein into your diet for everyday function. | Continental | World Breakfast | High Protein Vegetarian | Button mushrooms, Sweet corn, Nutralite Cheesy Garlic Mayo, Basil leaves, Nutralite Garlic & Oregano Spread, Nutralite Garlic & Oregano Spread, Whole Eggs, Salt and Pepper | For the stuffing 100 grams Button mushrooms , sliced 1/4 cup Sweet corn 1 tablespoon Nutralite Cheesy Garlic Mayo 1 sprig Basil leaves 1 tablespoon Nutralite Garlic & Oregano Spread For the eggs 1 teaspoon Nutralite Garlic & Oregano Spread 4 Whole Eggs Salt and Pepper , to taste | 10 | 15 | To begin making the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn, break the eggs into a bowl sprinkle some salt, pepper and whisk till it combines well. Heat a flat skillet with oil, add mushroom and saute until all the water has been evaporated. Add sweet corn along with Nutralite Cheesy Garlic Mayo. Toss well to combine. Keep the stuffing aside.Heat a another flat nonstick skillet to make the omelette, Add a tablespoon of Nutralite Garlic & Oregano Spread. Keep the heat to medium and slowly add the whisked eggs.Allow the egg to cook for 5 minutes until both sides are cooked. Once done, add sautéed mushroom and sweet corn to one side and fold. Turn off the heat and transfer the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn to a serving platter and serve hot.Serve the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn along with some baked beans, Semolina French Toast Recipe and warm chai to make your breakfast complete. | |
No Onion No Garlic Raw Tomato Sabzi Recipe | Raw tomatoes are included less in the regular recipes due to a common conception that they do not taste well. Once the raw tomatoes are sauteed, char grilled, and made into side dishes and chutneys, even people who have thought of this as a bland vegetable will like the flavour that raw tomatoes emanates. Apart from using tomatoes and raw tomatoes as a base for curries, you can as well prepare the whole dish with these as a main ingredients. Cooking changes its texture and flavour and you will be surprised that the raw tomatoes can turn into a delicious dish! This recipe does not use any onion or garlic in it. So if you are someone who avoids onion-garlic all time, or maybe avoid it during your fast, you can make this No Onion No Garlic Raw Tomato Sabzi Recipe and relish it as a vegetable side dish with Lauki Paratha Recipe (Bottle Gourd Flatbread) or Kuttu ke Paratha. | Indian | Dinner | Vegetarian | Tomatoes, Green Chillies, Cumin seeds (Jeera), Curry leaves, Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Salt, Jaggery, Oil, Garam masala powder | 15 Tomatoes , raw 5 Green Chillies , adjust 1 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves 1/4 teaspoon Turmeric powder (Haldi) 2 teaspoon Red Chilli powder 1-1/2 teaspoon Coriander Powder (Dhania) Salt , or Sendha namak as per paste 1/2 teaspoon Jaggery , powdered 2 tablespoon Oil Garam masala powder , A generous pinch (optional) | 10 | 20 | To begin making the No Onion No Garlic Raw Tomato Sabzi recipe, chop the raw tomatoes lengthwise into slices.Heat oil in a kadhai/wok. Once the oil is hot, add cumin seeds and allow it to crackle.Add finely chopped green chillies and curry leaves and give it a mix. Add turmeric powder, and stir.Throw in the raw tomato slices. Add red chilli powder, coriander powder and sendha namak. You can as well add regular table salt to the recipe too. Mix well.Continue to cook. Do not over cook the tomatoes. Cook only till the raw tomatoes are cooked al dente, such that they retain their crunchiness.Now add the jaggery powder and garam masala powder. Mix everything well.Remove from flame immediately. Garnish with some fresh coriander leaves and serve hot.Serve No Onion No Garlic Raw Tomato Sabzi along with Dal Banjara and Phulkas for a weekday meal. | |
Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry | Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe is a delicious stir fry made from small brinjal and cashew nuts with Konkan flavors. | Mangalorean | Lunch | Vegetarian | Small Brinjal (Baingan / Eggplant), Mustard seeds (Rai/ Kadugu), Onion, Garlic, Turmeric powder (Haldi), Red Chilli powder, Curry leaves, White Urad Dal (Split), Chana dal (Bengal Gram Dal), Coriander (Dhania) Seeds, Whole Black Peppercorns, Dry Red Chillies | 6 Small Brinjal (Baingan / Eggplant) , cut into wedges 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 Onion , chopped 4 cloves Garlic , crushed 1 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1 sprig Curry leaves To grind 1 tablespoon White Urad Dal (Split) 1 tablespoon Chana dal (Bengal Gram Dal) 1 tablespoon Coriander (Dhania) Seeds 1 teaspoon Whole Black Peppercorns 4 Dry Red Chillies | 10 | 45 | To begin making the Mangalorean Style Vaingana Mashinga Sange Sukhe by first dry roasting the ingredients (urad dal, chana dal, coriander seeds, whole peppercorns, dry red chillies) on a flat skillet over a medium heat.Roast them until it is golden brown, then cool it down and then grind them into a smooth powder and keep it aside.Heat a flat skillet on a medium heat, add oil and temper the mustard seeds and curry leaves for few seconds. Then add in the chopped onions and garlic and saute till the onions turn translucent.Now add the eggplant along with the ground masala, turmeric powder and red chilli powder. Give it a toss and add the cashew nuts as well and mix well.Sprinkle some water and salt so that the egg plants gets cooked well, cover it with a lid and cook the brinjal.Keep sautéing and turning over so that the eggplant does not get stuck at the bottom of the pan.Once done serve it by sprinkling some chopped coriander leaves over it. Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe along with Mangalorean Padengi Ghassi, Goli Baje Recipe and Steamed Rice for your weekend Lunch. | |
Hyderabadi Bagara Baingan Recipe - Brinjal In Spicy Peanut Curry | Hyderabadi Bagara Baingan is a delicious preparation that is made from roasted brinjal/eggplant/ baingan. The base curry of the Bagara Baingan recipe is made from tamarind, peanuts and sesame seeds. | Hyderabadi | Dinner | Vegetarian | Small Brinjal (Baingan / Eggplant), Onion, Green Chillies, Garlic, Ginger, Mustard seeds (Rai/ Kadugu), Bay leaf (tej patta), Cinnamon Stick (Dalchini), Cloves (Laung), Red Chilli powder, Cumin powder (Jeera), Coriander Powder (Dhania), Turmeric powder (Haldi), Tamarind Water, Oil, Salt, Fresh coconut, Sesame seeds (Til seeds), Roasted Peanuts (Moongphali), Coriander (Dhania) Leaves | 12 Small Brinjal (Baingan / Eggplant) 1 Onion , roughly chopped 2 Green Chillies , chopped 12 cloves Garlic 1 inch Ginger 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 Bay leaf (tej patta) 1 inch Cinnamon Stick (Dalchini) 3 Cloves (Laung) 1 teaspoon Red Chilli powder 1 teaspoon Cumin powder (Jeera) 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Turmeric powder (Haldi) 1 cup Tamarind Water Oil , for cooking Salt , to taste For the paste 1/4 cup Fresh coconut , grated 3 tablespoons Sesame seeds (Til seeds) 3 tablespoons Roasted Peanuts (Moongphali) Coriander (Dhania) Leaves , for garnish | 15 | 40 | To begin making the Hyderabadi Bagara Baingan Recipe, into a heavy bottomed pan, add the sesame seeds, peanuts and roast for a minute till the sesame seeds start popping. Turn off the heat and let it cool.Add the roasted peanuts, sesame seeds along with coconut and 1/2 cup warm water into a mixer grinder and blend it to make a smooth paste. Keep it aside.Next, add onion, garlic, ginger and green chillies into a mixer grinder and grind it well to make a smooth paste. Keep it aside.Heat 2 tablespoons of oil in a heavy bottomed pan; add mustard seeds and allow it to crackle. Once done add the bay leaf, cinnamon stick, cloves and saute for a few seconds till the aromas from the spices come through. Once done, stir in the onion paste and saute for about 2 minutes till the paste is cooked a bit and starts to change the colour.After 2 minutes, add in all the spice powders including turmeric powder, red chilli powder, coriander powder along with tamarind water. Add in peanut sesame paste, salt to taste and some water to adjust the consistency.Give the Bagara Baingan gravy a brisk boil for 3 to 4 minutes. Turn off the heat and keep aside.Slit the eggplants into quarters without removing the stem. If using large eggplants, cut them lengthwise of one-inch thickness and about 2 inches in length.Heat 2 tablespoons oil in a pan and shallow roast the eggplants with a little salt until tender, cooked and browned. You can optionally cover the eggplant and pan roast it. Covering helps the steam get trapped inside and cook faster.Add the sautéed baingan into the Bagara Baingan gravy and boil till the gravy reaches the desired consistency. Once done, turn off the heat and transfer the Bagara Baingan to a serving bowl, garnish with coriander leaves and serve hot.Serve Hyderabadi Bagara Baingan Recipe along with Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita to make a delicious meal for your festival. | |
Chicken Rendang Recipe - Malaysian-Indonesian Chicken Stew | Chicken Rendang Recipe is a spicy, flavoursome Malaysian-Indonesian chicken stew with red chillies as the primary contributor to the heat in the dish which is mellowed down by coconut milk and the toasted coconut flakes. | Malaysian | Main Course | High Protein Non Vegetarian | Chicken breasts, Oil, Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Star anise, Lemon Grass, Coconut milk, Salt, Fresh coconut, Onions, Garlic, Ginger, Lemon Grass, Dry Red Chillies | 300 grams Chicken breasts , cut into 1 inch cubes 1 tablespoon Oil 1 inch Cinnamon Stick (Dalchini) 1 Cardamom (Elaichi) Pods/Seeds 2 cloves Cloves (Laung) 1 Star anise 1 Stalk Lemon Grass , white portion only, cut diagonally 200 ml Coconut milk Salt , to taste 1/2 Fresh coconut , grated For the spice paste 2 Onions , sliced 4 cloves Garlic 1 inch Ginger , or galangal 2 Stalk Lemon Grass , tender white portion only 10 Dry Red Chillies | 10 | 20 | To begin making the Chicken Rendang Recipe we will first make the spice paste. | |
Creamy Spinach Penne Pasta Recipe | The Creamy Spinach Penne Pasta Recipe is one of the classic Italian Vegetarian Dishes that Italians make at home for a quick weeknight dinner. In one of my trips to Italy, the one thing that stood out was the abundant use of vegetables in Pasta and other dishes. And the other thing that stood out even more was the freshness of the pasta sauce and richness of the spinach leaves. | Italian Recipes | Dinner | Vegetarian | Durum Wheat Penne Pasta, Spinach Leaves (Palak), Garlic, Extra Virgin Olive Oil, Salt and Pepper, Whole Wheat Flour, Milk, Fresh cream, Parmesan cheese, Salt and Pepper | 300 grams Durum Wheat Penne Pasta 300 grams Spinach Leaves (Palak) , roughly chopped 2 cloves Garlic , grated 1 tablespoon Extra Virgin Olive Oil Salt and Pepper , freshly crushed, to taste For the White Sauce 2 tablespoons Whole Wheat Flour 1 cup Milk 1/2 cup Fresh cream 4 tablespoons Parmesan cheese Salt and Pepper , to taste | 20 | 40 | To begin making the Creamy Spinach Penne Pasta Recipe, | |
Nagori Puri Recipe (Semolina Puri) | Nagori Puri is a traditional North Indian spicy, small sized, puffy poori prepared with semolina and ghee. This can be served with simple potato curry, vegetable kurma or paneer masala. You can also serve this poori with sooji halwa or kesari. This is very easy to make and can be prepared in very little time. So give your usual puri a twist with this Nagori Ki Puri. | North Indian Recipes | Lunch | Vegetarian | Sooji (Semolina/ Rava), Whole Wheat Flour, Cumin seeds (Jeera), Ghee, Water, Salt, Oil | 1 cup Sooji (Semolina/ Rava) 1/2 cup Whole Wheat Flour 1 teaspoon Cumin seeds (Jeera) 2 tablespoons Ghee Water , as required Salt , to taste Oil , as required, for deep frying | 10 | 20 | To begin making the Nagori Puri Recipe, firstly sift wheat flour to a mixing bowl. Add rava, salt, cumin seeds and melted ghee to it.Mix and rub everything together to make it crumbly. Add water little by little and start kneading to make stiff dough.Divide the dough into small sized balls. Take the balls and roll it flat into thin circles using a rolling pin.Heat oil for deep frying, once hot drop the puri and fry in medium flame until puffed up and slightly changes brown on both the sides.Remove from oil and drain excess oil in kitchen tissues. Fry the puris one by one and serve hot. Serve Nagori Puri along with Gujarati Lasaniya Batata and Palak Raita for a weekend lunch with your family. | |
Green Apple, Radish & Pepper Salad Recipe | Green Apple, Radish & Pepper Salad Recipe made from fresh produce like crunchy fresh green apple and tomato, seasoned with a unique sesame oil and ginger, which gives it a freshness, quite different from the ordinary. The use of plump red table radish, white radish, red tomatoes, broccoli, onion, a little red cabbage and bell peppers of different colours makes this salad a feast to the eyes and a colourful bowl of incredible health value. Since the vegetables are varied, crunchy and full of flavour, the salad is simple, yet packs its own punch in terms of complementing the flavours perfectly. | Continental | Appetizer | Vegetarian | Green apple, Red Radish, Mooli/ Mullangi (Radish), Tomato, Tomatoes, Red cabbage, Onion, Broccoli, Red Bell pepper (Capsicum), Green Bell Pepper (Capsicum), Yellow Bell Pepper (Capsicum), Lemon juice, Lemon zest, Fresh Thyme leaves, Green Chilli, Ginger, Coriander (Dhania) Leaves, Sesame (Gingelly) Oil, Garlic, Salt, Black pepper powder | Ingredients for the salad 1 Green apple , diced 1 Red Radish , peeled and diced 1 Mooli/ Mullangi (Radish) , diced 1 Tomato , green, diced 2 Tomatoes , halved 3 tablespoons Red cabbage , chopped or sliced 2 Onion , red, sliced or diced 1/2 cup Broccoli 1/2 Red Bell pepper (Capsicum) , diced 1/2 Green Bell Pepper (Capsicum) , diced 1/2 Yellow Bell Pepper (Capsicum) , diced Ingredients for the dressing 2 tablespoons Lemon juice 1 teaspoon Lemon zest 2 teaspoons Fresh Thyme leaves , finely chopped, if dry use 1 teaspoon 1 Green Chilli , or red 2 teaspoons Ginger , grated Coriander (Dhania) Leaves , small bunch, finely chopped 1 tablespoon Sesame (Gingelly) Oil 1 clove Garlic Salt , to taste 1 teaspoon Black pepper powder | 10 | 20 | To begin making the Green Apple, Radish & Pepper Salad first wash the vegetables well and prepare them. Remove the pith and seeds from the peppers. Slice the eyes off the tomato. Peel the white radish but not the red. Core the apple without peeling it and dice it.Next, dice all the vegetables for the salad into small similar size pieces and place in salad bowl. The Broccoli florets should be cut vertically to retain its shape, but into very thin slices.Place all the chopped vegetables in a large salad bowl and refrigerate till ready to serve.To make the Salad Dressing, first mince the Ginger and hope up the cilantro. Slit the chilli lengthwise and de-seed it.Smash the garlic along with 1/4 teaspoon of salt, with a heavy ladle or other heavy implement, to bring out the fresh flavours.In a smaller mixing bowl, pour the lemon juice, add the smashed garlic, ginger, chilli and zest and stir. Add salt and pepper to taste.Slowly drizzle the sesame oil into the dressing, whisking continuously till the juice and oil blend and emulsify.Sprinkle in the chopped cilantro and thyme and mix. Store the dressing in the refrigerator till ready to serve.Dress the salad only when ready to serve. Pour the dressing on the salad and gently mix it in with the tips of your fingers. Cover and chill till ready to serve.Serve Green Apple, Radish & Pepper Salad on a hot day and it can make a refreshing meal all on its own or you could also serve it as an accompanying side for a meal of Pasta or Pizza. | |
Carrot Lemon Rice Recipe | Carrot Lemon Rice Recipe is a food with healthy ingredients and hence a key to good mood. Lemon Rice is a south Indian one pot meal which serves as a great anytime food. Carrot Lemon Rice Recipe is its healthier variant with carrots in it. Addition of carrots add the crunch and juice to the pilaf to redefine the yumminess. | South Indian Recipes | Lunch | Vegetarian | Cooked rice, Carrot (Gajjar), Oil, Mustard seeds (Rai/ Kadugu), Green Chilli, White Urad Dal (Split), Curry leaves, Lemon juice, Dessicated Coconut, Turmeric powder (Haldi), Salt | 4 cups Cooked rice 1 cup Carrot (Gajjar) , grated 2 tablespoon Oil 1 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 Green Chilli , finely chopped 2 teaspoon White Urad Dal (Split) 1 sprig Curry leaves 1 Lemon juice 2 teaspoon Dessicated Coconut 1/4 teaspoon Turmeric powder (Haldi) Salt , to taste | 20 | 45 | To begin making the Carrot Lemon Rice Recipe, do the prep and get all the ingredients together.Take a pan and heat ghee/ coconut oil.Add in mustard seeds. When they splutter, add in curry leaves and lentils. Once the lentils turn golden, add desiccated coconut and sauté for 2-3 min until the aroma comes.Add grated carrot and cook for a minute, until the rawness disappears. Add any dry fruits (optional) at this stage. Add cooked rice, salt and turmeric powder. Toss well and simmer for few minutes.Turn off the flame and add lemon juice and mix again.Garnish with curry leaves and enjoy with curd or curries.The Carrot Lemon Rice can be served with papad and pickle for a lunch or dinner. | |
Chettinad Style Pepper Mushroom Recipe | Chettinad Style Pepper Mushroom Recipe is a spicy dish having the prominent pepper flavor. Mushrooms are a storehouse of nutrients. It is a rich source of calcium and Vitamin D, making it beneficial for bone health and overall immune system in the body. Chettinad Style Pepper Mushroom is a semi gravy dish, making a great accompaniment for roti's and steamed rice for a healthy lunch or dinner. | Chettinad | Lunch | Vegetarian | Button mushrooms, Tomato, Green Chilli, Bay leaf (tej patta), Fennel seeds (Saunf), Curry leaves, Coriander (Dhania) Leaves, Oil, Salt, Fresh coconut, Coriander (Dhania) Seeds, Whole Black Peppercorns, Cumin seeds (Jeera), Poppy seeds, Fennel seeds (Saunf), Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Star anise, Mace (Javitri), Nutmeg powder, Dry Red Chilli, White Urad Dal (Split), Shallots, Garlic, Ginger, Curry leaves, Turmeric powder (Haldi) | 1 cup Button mushrooms , cleaned and sliced 1 Tomato , finely chopped 1 Green Chilli , slit 1 Bay leaf (tej patta) 1/2 teaspoon Fennel seeds (Saunf) 1 sprig Curry leaves Coriander (Dhania) Leaves , small bunch, finely chopped 2 tablespoons Oil Salt , to taste Ingredients for The Aromatic Spice Mix 4 teaspoons Fresh coconut , grated 1 tablespoon Coriander (Dhania) Seeds 1 teaspoon Whole Black Peppercorns 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Poppy seeds 1 teaspoon Fennel seeds (Saunf) 1 Cinnamon Stick (Dalchini) 2 Cardamom (Elaichi) Pods/Seeds 4 Cloves (Laung) 1 Star anise 1 Mace (Javitri) , small flower 1/4 teaspoon Nutmeg powder 3 Dry Red Chilli 2 teaspoons White Urad Dal (Split) Ingredients for The Wet Paste 10 Shallots 5 cloves Garlic , peeled 2 inch Ginger 1 sprig Curry leaves 1/2 teaspoon Turmeric powder (Haldi) | 15 | 20 | To begin making Chettinad Style Pepper Mushroom Recipe, start with making the aromatic spice mix. Take a pan and dry roast the ingredients listed in the spice mix till aromatic, grind it to a fine paste using a mixer and keep it aside.Now, make a paste of shallots, ginger, garlic, curry leaves and turmeric powder to fine paste and keep it aside.Heat a wide pan in low flame, pour oil, put the bay leaf, fennel seeds, and curry leaves and let it splutter.Now add the chopped tomato and the slit green chili and sauté for five minutes.Add the onion, ginger garlic paste that was made earlier and cook till the raw smell of the ginger garlic goes away.Add the aromatic spice mixture, season with salt and add a little water and let it cook for ten minutes, keep stirring the gravy in between.Now add the cleaned, sliced mushrooms and cook it with the lid on for few more minutes.Once the mushrooms are cooked, switch off the flame and garnish with the finely chopped coriander leaves.Serve Chettinad Style Pepper Mushroom Recipe with rotis or steamed rice for lunch or dinner. | |
Goan Style Black Chickpeas And Cucumber Masala Recipe (Taushem Tondak) | The Taushem Tondak is a delicious Goan style Black Chickpeas and Cucumber Masala Curry that is made in a tangy and spicy coconut base. Taushem means cucumber and tondak means masala gravy. The addition of Kabuli chana or black chickpeas to this tondak to make it a bit unique and a twist I have given to the recipe. You can add any type of gram to this tondak to make it a high protein and wholesome dish. | Goan Recipes | Lunch | High Protein Vegetarian | Cucumber, Kala Chana (Brown Chickpeas), Fresh coconut, Dry Red Chillies, Tamarind, Coriander (Dhania) Seeds, Turmeric powder (Haldi), Whole Black Peppercorns, Sugar, Salt | 2 cups Cucumber , peeled and cubed 1/2 cup Kala Chana (Brown Chickpeas) , soaked in water For the gravy 1 cup Fresh coconut , grated 4 Dry Red Chillies 1 Tamarind , marble sized ball 1 teaspoon Coriander (Dhania) Seeds 1/2 teaspoon Turmeric powder (Haldi) 5 Whole Black Peppercorns 1/4 teaspoon Sugar Salt , to taste | 15 | 30 | To begin making the Black Chickpeas And Cucumber Masala Recipe, we will first soak the black chickpeas in water for at least 8 hours or overnight hours. Once soaked pressure-cook in a pressure cooker until it is cooked through and soft. Its takes about 30 minutes to cook the chickpeas and sometimes a little more time. Steam the cucumber in a steamer for about 5 minutes. Once cooked through, keep aside.Grind the ingredients meant for gravy by little water water to make a smooth paste.Into a large sauce pan, add the ground paste, the cooked chickpeas, sugar and salt to taste and the steamed cucumber. Stir well to combine all the ingredients. Check the salt and spices and adjust to suit your taste. You can also adjust the consistency of the Taushem Tondak by adding a little water to form a gravy. Bring the mixture to a brisk boil and simmer for about 5 minutes. Once done, turn off the heat and transfer to a serving bowl and serve warm.Serve the Black Chickpeas And Cucumber Masala (Taushem Tondak) along with steamed rice for a wholesome lunch or weeknight dinner. | |
Pesto Pizza Recipe With Sun Dried Tomatoes, Mushrooms, Pineapples And Olives | Pesto Pizza With Sun Dried Tomatoes, Mushrooms, Pineapples And Olives is one of the endless variants possible when making pizzas. | Italian Recipes | Dinner | Vegetarian | All Purpose Flour (Maida), Baking soda, Baking powder, Garlic powder, Onion powder, Salt, Sugar, Extra Virgin Olive Oil, Curd (Dahi / Yogurt), Water, Basil leaves, Extra Virgin Olive Oil, Salt and Pepper, Garlic, Walnuts, Chia Seeds, Pineapple, Button mushrooms, Kalamata Olives, Sun Dried Tomatoes, Mozzarella cheese, Cheddar cheese | For Pizza Crust 1-1/4 cup All Purpose Flour (Maida) 3/4 teaspoon Baking soda 3/4 teaspoon Baking powder 1/2 teaspoon Garlic powder 1/2 teaspoon Onion powder Salt 1 teaspoon Sugar 3 tablespoon Extra Virgin Olive Oil 1/2 cup Curd (Dahi / Yogurt) Water , as needed to knead the dough For Basil Walnut Pesto 1 cup Basil leaves 1/3 cup Extra Virgin Olive Oil Salt and Pepper , as needed 2 cloves Garlic 1/4 cup Walnuts 2 teaspoon Chia Seeds For Pizza Toppings 1/4 cup Pineapple , diced 1/4 cup Button mushrooms , sliced 1/3 cup Kalamata Olives 1/4 cup Sun Dried Tomatoes , chopped Mozzarella cheese , grated, as needed Cheddar cheese , grated, as needed | 120 | 30 | To begin making the Pesto Pizza Recipe With Sun-Dried Tomatoes, Mushrooms, Pineapples And Olives first prepare the Pesto.To do this, add all the ingredients listed under "For Basil Walnut Pesto" into a food processor which includes basil leaves, olive oil, salt, pepper, garlic, walnuts and chia seeds. Grind down to a smooth paste. Keep this aside till later use.To prepare the dough for the pizza base, add the all purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, olive oil, sugar into a medium bowl and stir well.Add curd and knead with water if required. Work the dough into a smooth ball that is pliable. Grease the bowl and the ball of dough and cover it. Set aside for 2 to 3 hours.When you are ready to prepare the pizzas, pre heat the oven to 200 degrees C.Dust some flour on your counter top, upturn the dough onto it and knead it for about 3-4 minutes.Then, roll it out into a disc about 8 inches in diameter, using a rolling pinUsing a fork, poke some holes all over the base. Place the dough on the pizza stone or a flat pan and place it in the oven to bake until slightly golden.Remove the pizza base from the oven and spread prepared basil walnut pesto. Sprinkle the cheese generously. Assemble the rest of the toppings like pineapple, mushroom, kalamata olives, sun dried tomatoes and return it to the oven.Bake until the cheese melts, take it out of the oven, slice and serve hot.Serve Pesto Pizza Recipe With Sun-Dried Tomatoes, Mushrooms, Pineapples And Olives as a party appetizer, or with Zucchini Salad With Thai Hot Chili Dressing for a weeknight dinner. You can also serve Rich Chocolate Brownies to end your delicious meal. | |
Beans Vepudu Recipe (Andhra Style Beans Cooked With Spicy Sesame Spicy Mix) | Beans Vepudu Recipe is a delicious Andhra Style beans cooked in mildly spiced spice mix made using sesame seeds and coconut. The sesame seeds renders a beautiful nutty taste to the dish. The spice mix is prepared freshly which brings out amazing flavours. | Andhra | Side Dish | Vegetarian | Green beans (French Beans), Mustard seeds (Rai/ Kadugu), Curry leaves, Turmeric powder (Haldi), Oil, Salt, Sesame seeds (Til seeds), Fresh coconut, Garlic, Cumin seeds (Jeera), Red Chilli powder | 500 grams Green beans (French Beans) , cut into 1/2 inch pieces 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 1/2 teaspoon Turmeric powder (Haldi) 2 teaspoons Oil Salt , to taste To dry roast and grind to a powder 2 tablespoons Sesame seeds (Til seeds) 2 tablespoons Fresh coconut , grated 4 cloves Garlic 2 teaspoons Cumin seeds (Jeera) 2 teaspoons Red Chilli powder | 10 | 15 | To begin making the Beans Vepudu Recipe (Andhra Style Beans Cooked with Spicy Sesame Spicy Mix), clean, wash and cut the beans to half an inch pieces and keep aside.Now take a heavy bottomed pan, dry roast the ingredients mentioned in the 'spice mix list' one by one except the red chilli powder and grind it to a fine powder using a mixer grinder and keep aside.In the same pan, heat oil on medium flame, add mustard seeds and let it splutter.Add the curry leaves and let it crackle.Add the chopped beans, turmeric powder and saute until the beans are cooked to 3/4th with the lid closed. This will take around 10 minutes.Now add the prepared spice mix to the beans, season with salt and saute until the beans is cooked well. Once the beans are cooked, switch off the flame.Serve the Beans Vepudu Recipe (Andhra Style Beans Cooked with Spicy Sesame Spicy Mix) along with Mixed Vegetable Sambar and Steamed Rice for a simple weeknight dinner. | |
Thouthe Kodel Recipe (Mangalore Southekayi Curry) | Thouthe Kodel Recipe is a very traditional Mangalorean recipe that is made from a special cucumber that is available in Karnataka. The Thouthe Kodel is supposed to have a rich red color that it gets from the dry byadgi red chillies, but you can use regular dry red chillies as well, like I did. By using the regular red chillies, the color of the curry will not be rich red. The curry also gets its full-bodied flavor from the roasted condiments like fenugreek, coriander, cumin that is ground along with garlic and coconut making the Thouthe Kodel rich, flavorful and delicious. | Mangalorean | Side Dish | Vegetarian | Mangalorean cucumber, Tamarind Water, Arhar dal (Split Toor Dal), Turmeric powder (Haldi), Salt, Oil, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Methi Seeds (Fenugreek Seeds), White Urad Dal (Split), Whole Black Peppercorns, Fresh coconut, Dry Red Chillies, Garlic, Oil, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Dry Red Chillies, Garlic, Curry leaves | 1 Mangalorean cucumber , deseeded, cut into wedges with skin 2-1/2 cups Tamarind Water 1/2 cup Arhar dal (Split Toor Dal) 1 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , for cooking Ingredients to be ground to paste 1 tablespoon Coriander (Dhania) Seeds 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon White Urad Dal (Split) 1/2 teaspoon Whole Black Peppercorns 1 cup Fresh coconut , grated 3 Dry Red Chillies , (byadagi 2 cloves Garlic Ingredients for seasoning 1 teaspoon Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 2 Dry Red Chillies 2 cloves Garlic 1 sprig Curry leaves | 25 | 45 | To begin making the Thouthe Kodel Recipe (Mangalore Cucumber Curry); we will first cook the toor dal in the pressure cooker until soft and mushy. Place the toor dal in the pressure cooker along with 1-1/2 cups of water, turmeric powder and salt.Cover the pan, pressure cook until you hear one whistle. After the first whistle, turn the heat to low and simmer the dal for about 3 to 4 minutes. After 3 to 4 minutes, turn off the heat. Allow the pressure to release naturally, as the dal will continue to cook in the pressure cooker under pressure. Once done, whisk the dal until smooth and keep aside.The next step is to cook the Mangalore Cucumber (Touthe) along with the tamarind water. Place the cut Mangalore Cucumber (Touthe) and the tamarind water in the pressure cooker.Add salt and cover the pressure cooker with its weight on. Allow it to pressure cook until you heat 2 to three whistles. After the whistles, turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately. Cucumber cooks very fast, so its important to release the pressure immediately, so it does not become mushy.The next step is to make the Masala for the Mangalore Cucumber Curry (Touthe). In small pan; dry roast the coriander seeds, cumin seeds, urad dal, fenugreek seeds, pepper corns and red chillies until you can smell the roasted aromas coming through.Place the roasted ingredients along with the coconut and garlic into a food processor and blend to make a smooth paste.The final step is to combine all the ingredients. In a large sauce pan; add in the cooked and whisked dal, the cucumber tamarind curry and the masala paste. Stir well to combine all the ingredients. Place the sauce pan on medium heat and give the Thouthe Kodel a boil. Once it begins to boil, turn the heat to low and simmer until we get the seasoning ready.To prepare the seasoning for the Thouthe Kodel; heat oil in a small pan; add all the seasoning ingredients. Allow the seeds to crackle and roast. Stir for a couple of seconds until you can smell the aromas coming through.Add the seasoning to the simmering Thouthe Kodel and give it a stir. Transfer the Thouthe Kodel (Mangalore Cucumber Curry) to a serving bowl and serve it along with warm steamed rice or Neer Dosa | |
Pineapple, Onions and Cabbage Slaw with Honey Mustard Recipe | Pineapple, Onions and Cabbage Slaw with Honey Mustard Recipe is an amazing combination of fruits with vegetables to create a satisfying salad that can go well with any main course. We have changed the usual mayo dressing to something very pungent and tangy that goes well with sweet pineapple, crunchy cabbage and onions. The salad is well tossed and can be served fresh or chilled from the fridge. Adding fresh vegetables to your everyday diet will help you gain good amount of nutrients required for your body. | Continental | Appetizer | Vegetarian | Cabbage (Patta Gobi/ Muttaikose), Pineapple, Onion, English Mustard Sauce, Honey, Lemon juice, Fresh cream, Salt | 1 cup Cabbage (Patta Gobi/ Muttaikose) , shredded 1 cup Pineapple , chopped 1 Onion , sliced For the dressing 2 tablespoons English Mustard Sauce 1 teaspoon Honey 1 Lemon juice 3 tablespoons Fresh cream Salt , to taste | 15 | 0 | To begin making Pineapple, Onions, Cabbage Slaw with Honey Mustard Recipe we will add mustard sauce, honey, lemon juice, cream and salt into a large bowl and whip till it is well combined.Add in the freshly chopped vegetables to the bowl and mix well. Toss it evenly till the dressing is mixed well with vegetables . Check the seasoning and adjust according to your taste.Serve the Pineapple, Onions, and Cabbage Slaw with Honey Mustard Recipe along with Mexican Lime Chicken Recipe or Mexican tacos to enjoy your Sunday lunch. | |
Cabbage Thoran Recipe - Kerala Style Cabbage Stir Fry | Cabbage Thoran is a delicious dish that is a staple of authentic Kerala cuisine. This popular dish makes a great accompaniment to steamed rice and curry and is an essential part of the famous Kerala Sadya. A dry dish, Thoran is commonly prepared using many different varieties of vegetables and spices. This recipe however uses cabbage as the main and only vegetable. | Kerala Recipes | Lunch | Vegetarian | Cabbage (Patta Gobi/ Muttaikose), Green peas (Matar), Curry leaves, Mustard seeds (Rai/ Kadugu), Dry Red Chilli, White Urad Dal (Split), Turmeric powder (Haldi), Salt, Oil, Fresh coconut, Shallots, Garlic, Green Chillies, Curry leaves | Ingredients for the thoran 1 Cabbage (Patta Gobi/ Muttaikose) , washed and finely chopped 1/2 cup Green peas (Matar) , optional 1 sprig Curry leaves 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1 Dry Red Chilli 1 teaspoon White Urad Dal (Split) 1/4 teaspoon Turmeric powder (Haldi) Salt , to taste 1 teaspoon Oil , or as required (coconut oil can even be used here) Ingredients to be ground to paste 5 tablespoons Fresh coconut , grated, add more if required 6 Shallots , cut into halves 3 cloves Garlic , halved Green Chillies , halved 3 sprig Curry leaves | 15 | 30 | To begin making the Cabbage Thoran Recipe, grind the coconut, shallots, garlic, green chillies and curry leaves together into a coarse mixture in a blender or mixer. Once done, keep it aside.Heat the oil in wok. Once the oil is hot, add urad dal and mustard seeds and saute till the urad dal turns slightly brown in colour. Once done add in the red chilli and sauté for a few seconds. Next add in the finely chopped cabbage leaves, cover the pan and and cook it on medium heat till the vegetable reduces in quantity or becomes soft. This should take no more than 1-2 minutes.Next add in the coarsely ground coconut paste, salt, turmeric powder and curry leaves. Stir to combine the ingredients well. Cover the pan and cook the vegetable on high heat till it steams well, for about 3-5 minutes.Continue stirring the cabbage till it gets coated with the coconut masala evenly. Check again if more salt is required. Once done and cooked, turn off the heat and the Cabbage Thoran is ready to be served.Serve Cabbage Thoran along with Mixed Vegetable Sambar, Steamed Rice and Masala Chaasfor weekday lunch. | |
Veechu Parotta Or Ceylon Parotta Recipe | Veechu Parotta Recipe is a very famous bread in Sri Lanka. The bread/parotta is mainly made from maida or all purpose flour but in this recipe we have used a combination of maid and whole wheat flour to make it healthier. It is kneaded to a very soft and sticky dough which is then rolled and pressed using your hand to form a thin dough that is then folded to create many air pockets. | Sri Lanka | Side Dish | Vegetarian | All Purpose Flour (Maida), Whole Wheat Flour, Curd (Dahi / Yogurt), Salt, Oil | 1 cup All Purpose Flour (Maida) 1/2 cup Whole Wheat Flour 5 tablespoon Curd (Dahi / Yogurt) Salt , a pinch Oil | 30 | 25 | To begin making the Veechu/Ceylon Parotta Recipe, we will add all the ingredients into a mixing bowl including all purpose flour, whole wheat flour, curd, salt except oil.Add little water slowly and mix to form a soft and sticky dough. Add a tablespoon of oil and knead it a little more and rest for some time outside.To make the Veechu/Ceylon paratha, heat a roti tawa on a medium heat and leave it side.Pinch out a little dough from the kneaded dough, add some oil on your working place. Spread the dough with your palm and fingers.Spread to form a thin sheet, it is okay if there are gaps. Fold the dough to form an envelope.Then fold it again from the sides as well to form a small folded napkin. Place this on the roti tawa and cook on both sides by drizzling some oil till it is toasted well.Serve the Veechu/Ceylon Parotta Recipe along with Sri Lankan Egg Curry or a Sri Lankan Chicken Curry to enjoy the dish for your Sunday lunch. | |
Cheesy Bread Pizza Recipe With Roasted Veggies | Cheesy Bread Pizza Recipe With Roasted Veggies is a lip smacking snack that your kids would love to eat. You can also serve it for your tea parties or evening snacks. | Continental | Snack | Vegetarian | Panini Bread, Butter (Salted), Homemade Pizza And Pasta Sauce, Del Monte Cheesy Garlic Mayo, Onion, Broccoli, Yellow Bell Pepper (Capsicum), Carrot (Gajjar), Extra Virgin Olive Oil, Salt and Pepper | 4 Panini Bread , slit into half 2 tablespoons Butter (Salted) 1/2 cup Homemade Pizza And Pasta Sauce 1/2 cup Del Monte Cheesy Garlic Mayo For the Topping 1 Onion , thinly sliced 1/2 cup Broccoli , cut into small florets 1 Yellow Bell Pepper (Capsicum) , thinly sliced 1 Carrot (Gajjar) , thinly sliced Extra Virgin Olive Oil , for cooking Salt and Pepper , to taste | 20 | 30 | To begin making the Cheesy Bread Pizza Recipe, preheat the oven to 180 degree Celsius for 15 minutes.Meanwhile, heat a sauce pan with oil and roast the onions, broccoli, carrot and bell peppers separately one by one until they are soft. Ensure the color of the vegetables remain intact. Add salt and pepper for each stage and roast them till it is soft.Smear butter on each panini bread slices evenly, then smear the Del Monte Pizza and Pasta sauce, add a dollop of the mayo and top it up with the roasted vegetables.Place these Cheesy Bread Pizzas on to a baking sheet and bake it in the oven for 10 minutes and serve.Serve the Cheesy Bread Pizza Recipe as a evening snack for kids during the summers along with a glass of Oreo Milkshake Recipe.You can also serve Cheesy Bread Pizza Recipe With Roasted Veggies along with Indian Style Masala Macaroni and Vanilla Choco Mousse Recipe With Chcocolate Chips for your simple and tasty dinner. | |
Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry | Mangalorean Style Sonay Sukhe is a very important dish for every Mangalorean meal plate. The preparation starts by tempering the mustard seeds, curry leaves, onion and garlic which is called as “Sukka”. It is used in most of the south Indian language in regions like Konkani, Karnataka and Mangalore. You can as well use the same method in this recipe for many other legumes such as black channa, black eyed peas etc. | Mangalorean | Lunch | Vegetarian | Kabuli Chana (White Chickpeas), Mustard seeds (Rai/ Kadugu), Curry leaves, Cloves (Laung), Onion, Fresh coconut, Tamarind Water, Oil, Salt, Byadagi Dried Chillies, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Whole Black Peppercorns, Turmeric powder (Haldi) | 1 cup Kabuli Chana (White Chickpeas) , soaked in water overnight and boile 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 4 Cloves (Laung) , finely chopped 1 Onion , chopped 1/4 cup Fresh coconut , grated 1/4 cup Tamarind Water Oil , for cooking Salt , to taste Bafat Powder (Roast & Grind) 3 Byadagi Dried Chillies 1 tablespoon Coriander (Dhania) Seeds 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Whole Black Peppercorns 1 teaspoon Turmeric powder (Haldi) | 10 | 45 | To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight. Pressure cook the chickpeas with water so that it is fully immersed and cook till done. This will take about 25 minutes. Once done switch off the heat and leave it to rest, the pressure will be released by itself. Drain the water away and keep the chickpeas aside.In a small pan; roast the ingredients for the Bafat powder including byadagi red chillies, coriander seeds, cumin seeds, whole black peppercorns, turmeric powder until you get a good roasted aroma from the coriander seeds. Turn off the heat, cool and grind into a fine powder.Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds.Add the chopped onions, grated coconut and garlic, sauté till the onions are brown. Add bafat powder mix to the sautéed onions and mix well.Once the spice powder is added, add the cooked chickpea along with the tamarind water and keep sautéing till the water is evaporated and you will get a dry dish. Check the salt and seasonings and adjust to suit your taste.Serve the Mangalorean Style Sonay Sukhe along with Kori Gassi and Neer Dosa as your sunday meal for your family. | |
Cauliflower Curry With Bell Peppers And Carrots In Spiced Milk Gravy | Cauliflower Curry with Bell Peppers and Carrots is simmered in a in spiced milk gravy is simple and quick to make for those busy weeknight dinners. Spices like saffron (optional) and cardamom along with cumin with the crunchy florets make it delicious. Serve itCauliflower Curry with Bell Peppers and Carrots in spiced milk gravy along with plain parathas or phulkas or even a pita bread toasted with butter. | Indian | Lunch | Vegetarian | Cauliflower (gobi), Carrots (Gajjar), Green Bell Pepper (Capsicum), Onion, Homemade tomato puree, Cumin seeds (Jeera), Turmeric powder (Haldi), Cumin powder (Jeera), Garam masala powder, Red Chilli powder, Milk, Cardamom (Elaichi) Pods/Seeds, Salt, Oil, Coriander (Dhania) Leaves | 2 cups Cauliflower (gobi) , steamed florets 1 cup Carrots (Gajjar) , diced and steamed 1 cup Green Bell Pepper (Capsicum) , diced 1 Onion , cut 1 cup Homemade tomato puree 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Garam masala powder 1/2 teaspoon Red Chilli powder 1 cup Milk , mixed with 1 teaspoon corn flour 4 Cardamom (Elaichi) Pods/Seeds , whole Salt , to taste 1 teaspoon Oil Coriander (Dhania) Leaves , small bunch, chopped | 30 | 40 | To prepare Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy, heat oil in a heavy bottomed pan; add in the cumin seeds and allow it to crackle. Once it does, add in the bell peppers and onions, saute until tender.Once tender, stir in the cardamom pods, tomato puree, turmeric powder, cumin powder, garam masala powder, red chilli powder. Saute until the tomatoes starts to bubble. Stir in the milk mixture and the steamed vegetables. Turn the heat to low, cover the pan and simmer for a about 5 minutes.Turn off the heat, stir in the chopped coriander leaves and serve Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy hot with phulkas. | |
Awadhi Style Taheri Recipe - Vegetable Rice Pulao Recipe | Awadhi Style Taheri Recipe (Vegetable Rice Pulao Recipe) is a traditional mixed rice with assorted vegetables that are locally available. The slight variation in this rice preparation is by adding curd to the gravy in order to give it a more authentic Awadhi touch to the whole dish. | Awadhi | Lunch | Vegetarian | Basmati rice, Potatoes (Aloo), Carrot (Gajjar), Green peas (Matar), Cauliflower (gobi), Green beans (French Beans), Onion, Onions, Green Chillies, Ginger, Garlic, Curd (Dahi / Yogurt), Mint Leaves (Pudina), Coriander (Dhania) Leaves, Red Chilli powder, Coriander Powder (Dhania), Turmeric powder (Haldi), Salt, Oil, Bay leaves (tej patta), Black cardamom (Badi Elaichi), Whole Black Peppercorns, Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Cinnamon Stick (Dalchini) | 1 1/2 cup Basmati rice 1 Potatoes (Aloo) , cubed 1 Carrot (Gajjar) , cubed 1/2 cup Green peas (Matar) 1 cup Cauliflower (gobi) , small florets 8 Green beans (French Beans) , chopped 2 inch lengthwise 1 Onion , finely chopped 2 Onions , sliced and fried until brown, for garnishing 2 Green Chillies , slit 1 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 1/4 cup Curd (Dahi / Yogurt) 2 sprig Mint Leaves (Pudina) 2 sprig Coriander (Dhania) Leaves 1 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , for cooking Whole spices 1 Bay leaves (tej patta) 1 Black cardamom (Badi Elaichi) 7 Whole Black Peppercorns , crushed 2 Cardamom (Elaichi) Pods/Seeds 3 Cloves (Laung) 1 Cinnamon Stick (Dalchini) | 15 | 35 | To begin making the Awadhi Style Taheri Recipe (Vegetable Rice Pulao Recipe), firstly heat a pressure cooker, keep it in medium heat, add oil and toast all the whole spices including bay leaf, black cardamom, whole black peppercorns, cardamom, cloves, cinnamon stick till the aroma comes out.Next add in the onions, ginger, garlic and chilies and saute till it is golden brown and translucent.Add in potatoes, carrot, green beans, cauliflower, green beans, onions and sauté for 5 more minutes. Once done add all the spice powders including red chilli powder, turmeric powder, coriander powder and salt. You can also add curd and give it a stir.At this point, you can transfer the soaked rice into the pressure cooker and mix it thoroughly, add 2-1/2 cups water and check for salt.Close the pressure cooker and cook for 3 whistles, once done release the pressure naturally. You can sprinkle some sliced onions that are browned on top.Serve the Awadhi Style Tahari Recipe (Vegetable Rice Pulao Recipe) along with Cucumber Raita for a delicious lunch meal. | |
Guacamole Stuffed Quesadilla With Mint Mayo Recipe | Guacamole Stuffed Quesadilla is a slight twist from the normal quesadilla made in colonial Mexico. The quesadilla is stuffed with creamy guacamole and flavored by mint mayo spread. Delmonte mint mayo spread is a quick way to use it in a dish to create the yummy and flavorful dish. | Mexican | Appetizer | Vegetarian | Whole Wheat Flour, All Purpose Flour (Maida), Oil, Salt, Avocado, Tomato, Onion, Red Bell pepper (Capsicum), Yellow Bell Pepper (Capsicum), Garlic, Green Chillies, Coriander (Dhania) Leaves, Lemon, Salt, Butter (Unsalted), Del Monte Mint Mayo | For the wheat tortillia 1 cup Whole Wheat Flour 1/4 cup All Purpose Flour (Maida) 2 tablespoon Oil Salt , to taste For guacamole 1 Avocado 1 Tomato , pulp removed, cubed 1 Onion , finely chopped 1 Red Bell pepper (Capsicum) , finely chopped 1 Yellow Bell Pepper (Capsicum) , finely chopped 2-3 cloves Garlic , chopped 2 Green Chillies , finely chopped 2-3 sprig Coriander (Dhania) Leaves , finely chopped 1/2 Lemon Salt , to taste Butter (Unsalted) , for cooking 4 tablespoons Del Monte Mint Mayo | 10 | 30 | To begin making Guacamole Stuffed Quesadilla With Mint Mayo Recipe, mix the dry ingredients - wheat flour, maida flour and salt for tortilla. Add enough water to bind the mixture so that it is also easy to roll. Keep it aside.In the meantime keep all the ingredients ready for the Guacamole, mix the avocado, tomato, onion, red bell peppers, yellow bell peppers, garlic cloves, green chilies, coriander leaves, lemon and salt to taste in a bowl and keep it aside. Check for seasoning and salt.Divide the dough into small equal balls and roll it on the board to a 6 inch diameter. Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides.Once the tortilla are done, spread 1 tablespoon of Delmonte mint mayo onto the tortilla and add the freshly guacamole, spread it evenly and cover it with another layer of tortilla and toast it again on the skillet with a tablespoon of butter on either side till the tortilla becomes crispy.After the quesadilla are toasted slice them lengthwise. Serve your yummy filled Guacamole Stuffed Quesadilla as an appetizer or for an afternoon quick meal along with Corn Pineapple Salsa Salad. | |
Butter Murukku Recipe - Crunchy & Buttery Chakli Recipe | South Indian Tea-Time Snack | Butter Murukku, also known as Butter Chakli, is a popular and crispy South Indian snack that’s perfect for tea time or festive occasions like Diwali. This traditional recipe combines rice flour, besan (gram flour), and a hint of butter, which gives the murukku its signature light, crunchy texture and rich taste. A touch of cumin seeds and asafoetida adds a subtle flavor, while the murukku press shapes the dough into beautiful spirals, making it a visually appealing snack. | Tamil Nadu | Snack | Vegetarian | Rice flour, Roasted Gram Dal (Pottukadalai), Green Chillies, Asafoetida (hing), Sesame seeds (Til seeds), Cumin seeds (Jeera), Butter (Salted), Salt, Water, Oil | 3 cups Rice flour 1/2 cup Roasted Gram Dal (Pottukadalai) , amul cream also works 3 Green Chillies , chopped and made into paste 2 teaspoon Asafoetida (hing) 1 tablespoon Sesame seeds (Til seeds) 1 tablespoon Cumin seeds (Jeera) 2 tablespoons Butter (Salted) , softened 2 teaspoons Salt , or to taste 1/4 cup Water , as needed Oil , for deep frying | 10 | 40 | To begin making the Mullu Murukku Recipe, keep all the ingredients ready.I am pestle and mortar, make a paste of the chopped green chillies and keep aside.In a small jar of a mixer grinder, make a fine powder of the Roasted Gram Dal (Pottukadalai) and keep aside.Into a large mixing now, combine all the rice flour, Pottukadalai flour, green chilli paste, salt, hing, sesame seeds and cumin seeds. Add the butter into the flour and rub against it to make a coarse crumb texture.Add little water at a time and knead to make a firm dough. Grease the Sev Press or the Sev Sancha with oil and place the plate which has one star into the press.Heat oil in a deep frying pan on medium high heat.Fill the Butter Murukku dough into the press. Prepare about 5 square pieces of aluminum foil each of size 2 inch. Grease them with oil and arrange them in two lines on your work surface.Slowly start to press the Butter Murukku dough into a spiral shape starting from the centre going outwards on the square strip of the aluminium foil. (About 2.5 spirals).Gently lift the foil and slide the spiral Murukku into the hot oil from the side of the frying pan, so the oil does not splash on to you.Add about 3 or 4 more Murukku spirals into the frying pan. Care not to overcrowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.Turn over once after a few seconds and fry until the Murukku is golden brown and crisp. Drain the oil completely with a slotted spoon and allow the Butter Murukku to cool completely. The Butter Murukku will continue to get crisp and brown as it cools down.Press the remaining batches of the Butter Murukku dough in the similar manner and deep fry on medium heat. Cool the murukkus and store in airtight containers.Serve the Mullu Butter Murukku Recipe as a tea time snack or make it for Festivals to share with friends and family | |
Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs | Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs is an extremely delicious bread flavoured with fresh, homemade Garam Masala and fresh Indian herbs like Coriander and Mint, a complete desi twist to the continental bread.The melt in the mouth texture is unbeatable and the Cheese on loaf top gives additional taste and flavour! Make this bread and have the the next day when it will taste even more delicious and slice neatly as it would have cooled completely! | Fusion | Snack | Vegetarian | All Purpose Flour (Maida), Active dry yeast, Sugar, All Purpose Flour (Maida), Salt, Caster Sugar, Active dry yeast, Garam masala powder, Turmeric powder (Haldi), Butter (Salted), Coriander (Dhania) Leaves, Mint Leaves (Pudina), Cheese | For the pre-ferment: 1/2 cup All Purpose Flour (Maida) 1 tablespoon Active dry yeast 1 tablespoon Sugar For the dough: 3 cups All Purpose Flour (Maida) 2 teaspoons Salt 1 tablespoon Caster Sugar 1 tablespoon Active dry yeast 1/2 tablespoon Garam masala powder 2 teaspoons Turmeric powder (Haldi) 1/2 cup Butter (Salted) 1 tablespoon Coriander (Dhania) Leaves , finely chopped 1 tablespoon Mint Leaves (Pudina) , finely chopped 1/2 cup Cheese , grated | 120 | 40 | To begin making Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs, make the preferment one day before kneading the dough.Mix all the ingredients mentioned for the pre-fermentation process in a large mixing bowl, and add enough water to make a sticky dough. This is important as the preferment has to be risen to 3 times its initial volume.Keep in a warm place till it triples in volume.(Spoon the fermented bread dough out into a glass container and refrigerate.This can be stored under refrigeration for weeks and used and required.It makes terrific tasting breads!) | |
Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread) | Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread) is a famous Maharashtrian dish typically made of three flours, whole wheat chakki atta, millet flour and besan. This recipe is a healthy and green. It has a slight twist to the versatile and healthy preparation of thalipeeth, with methi and spices like ginger and green chilies. | Maharashtrian Recipes | North Indian Breakfast | Vegetarian | Whole Wheat Flour, Gram flour (besan), Jowar Flour (Sorghum), Methi Leaves (Fenugreek Leaves), Sesame seeds (Til seeds), Green Chilli, Ginger, Asafoetida (hing), Curd (Dahi / Yogurt), Salt, Oil | 1 cup Whole Wheat Flour 1/2 cup Gram flour (besan) 1/2 cup Jowar Flour (Sorghum) 1/2 cup Methi Leaves (Fenugreek Leaves) , chopped 2 tablespoons Sesame seeds (Til seeds) 1 Green Chilli , finely chopped 1 inch Ginger , finely chopped 1/4 teaspoon Asafoetida (hing) 1/2 cup Curd (Dahi / Yogurt) Salt , to taste Oil | 15 | 30 | To begin making the Methi Thalipeeth, in a large bowl combine all the ingredients except the yogurt and oil. Once the dry ingredients are combined, stir in the yogurt and knead well to make a firm dough, adding water if necessary. Knead for a couple of minutes until smooth. Cover the dough and allow it to rest for 10 to 15 minutes.Divide the dough into 15, 2-inch diameter balls. Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat flour and roll into a 4 to 6 inch diameter circle. You can roll them thick or thin, it is purely your preference.Preheat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the dough.Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of oil around the dough.Cook with a press and turn motion with a flat spatula or a wooden press. You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking.Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside. Continue the similar process with the other portions of the dough and serve warm.Serve the Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread) along with Maharashtrian Green Chilli Thecha Recipe or Lahsun ki Chutney along with Gulkand Chai Recipe by the side. | |
Chettinad Keerai Mandi Recipe With Amaranth Greens | Chettinad cuisine is usually associated with its aromatic and spicy recipes. However, there are a few interesting recipes that are simple and flavourful, cooked in the Chettinad household's every day. Chettinad Keerai Mandi Recipe With Amaranth Greens is one of those simple dishes cooked on a regular basis. | Chettinad | Side Dish | High Protein Vegetarian | Green Amaranth Leaves, Pearl onions (Sambar Onions), Green Chilli, Garlic, Dry Red Chillies, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Mandi, Fresh coconut, Sesame (Gingelly) Oil, Salt | 2 cups Green Amaranth Leaves , cleaned and finely chopped 8 Pearl onions (Sambar Onions) , finely chopped 2 Green Chilli , finely chopped 4 cloves Garlic , crusched 2 Dry Red Chillies 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon White Urad Dal (Split) 1 cup Mandi , leftover water from washing rice 1/4 cup Fresh coconut 2 teaspoon Sesame (Gingelly) Oil Salt , to taste | 10 | 20 | To begin making Chettinad Keerai Mandi Recipe, clean, wash and finely chop the amaranth leaves or any greens of your choice and keep aside.Collect one cup of mandi water by washing the raw rice and keep aside. Mandi in tamil means sediment. In cooking, mandi refers to arisi mandi or rice mandi. It is the left over water from washing rice. Simply soak the rice in water for 5 minutes and after 5 minutes rub the rice in the water. The white starchy water is mandi. Drain this water to measure for about a cup and keep aside.Grind the coconut along with the mandi water and keep aside.Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.Add the dried red chillies and let it roast for a few seconds.Add the onions, garlic, green chillies and saute until the onions turn translucent.Add the amaranth greens, season with salt and saute until the greens wilts and gets cooked completely. Cover the pan so the greens cook faster.Add the mandi and coconut mixture and simmer for 2 minutes.Bring the Chettinad Keerai Mandi to a rolling boil. Check the salt and adjust according to taste. Turn off the heat and transfer the Chettinad Keerai Mandi to a serving bowl.Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend. | |
Crispy Ribbon Pakoda Recipe - South Indian Diwali Snack | Easy Ribbon Murukku Recipe | Ribbon Pakoda, also known as Ribbon Murukku, is a popular South Indian snack that’s perfect for festive occasions like Diwali or as an anytime tea-time treat. This crunchy and savory snack is made with rice flour, gram flour (besan), and simple spices like red chili powder and asafoetida. Shaped using a ribbon press or a murukku maker, the pakoda gets its distinctive texture and is deep-fried to golden perfection. | Indian | Snack | Vegetarian | Gram flour (besan), Rice flour, Asafoetida (hing), Turmeric powder (Haldi), Salt, Red Chilli powder, Butter (Salted), Water, Oil | 2 cups Gram flour (besan) 2 cups Rice flour 1 teaspoon Asafoetida (hing) 1 teaspoon Turmeric powder (Haldi) 2 teaspoons Salt , to taste 2 teaspoons Red Chilli powder 3 tablespoons Butter (Salted) 1/4 cup Water , as needed Oil , for deep frying | 20 | 40 | To begin making the Ribbon Pakoda recipe, combine all the ingredients listed above except water, until you get coarse crumbs. Gradually add water to make a stiff yet smooth dough.Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.Heat oil in a frying pan, until hot, on medium heat. Deep frying on high heat will brown the pakoda quickly and not crisp it. Fill in the ribbon pakoda dough into the press.Press out thin strips of the the ribbon pakoda dough into the hot oil. Only press in enough to cover the oil pan.These ribbons cook and turns dark quickly. So gently turn the pressed ribbons to fry the other side on medium heat. Once the ribbon pakoda starts to turn golden, using a slotted spoon drain excess oil out and transfer the ribbon pakodas on a plate with an oil absorbent paper to cool completely. Press the remaining batches of the ribbon pakoda dough in the similar manner.Cool the Ribbon Pakodas and store them airtight containers.Serve Ribbon Pakoda as an evening snack with a hot cup of Masala Chai. | |
Parsi Salli Boti Recipe | Parsi Salli Boti is a quintessential mutton dish that comes from Parsi cuisine and is typically served with crispy potato fries. Salli Boti is a semi dry spicy mutton curry that is slow cooked with various spices and gets the hot flavour and often teamed up with plain steamed rice. Served in every special occasion, Salli Boti is common favourite mutton dish in the community and outside as well. | Parsi Recipes | Lunch | Non Vegeterian | Mutton, Onions, Tomatoes, Garlic, Ginger, Green Chillies, Curd (Dahi / Yogurt), Coriander Powder (Dhania), Turmeric powder (Haldi), Red Chilli powder, Bay leaf (tej patta), Salt, Oil, Black pepper powder, Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Black cardamom (Badi Elaichi), Cinnamon Stick (Dalchini), Mace (Javitri), Ajwain (Carom seeds), Coriander (Dhania) Leaves, Potato (Aloo) | 800 grams Mutton 2 Onions , finely chopped 2 Tomatoes , pureed 2 tablespoons Garlic , paste 2 tablespoons Ginger , paste 4 Green Chillies , (adjustable) 1/2 cup Curd (Dahi / Yogurt) 2 tablespoons Coriander Powder (Dhania) 1/2 teaspoon Turmeric powder (Haldi) 2 tablespoons Red Chilli powder 2 Bay leaf (tej patta) Salt , as required Oil , as required For ground spice mix 4 Black pepper powder 4 Cloves (Laung) 3 Cardamom (Elaichi) Pods/Seeds 2 Black cardamom (Badi Elaichi) 1/2 inch Cinnamon Stick (Dalchini) 1/2 teaspoon Mace (Javitri) 1/2 teaspoon Ajwain (Carom seeds) For garnish 2 sprig Coriander (Dhania) Leaves , chopped 1 cup Potato (Aloo) , fries | 10 | 60 | To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl.Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric. Season with salt and mix well.Add the curd mix to the mutton pieces and mix well such that everything incorporates well.Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes.Heat oil in a thick bottomed pan or wok and add bay leaf. Now add chopped onions and saute till they are golden in colour.Add in the chopped tomatoes and mix well. Cook till the tomatoes soften and turn mushy.Take the mutton marinade and add in to the wok and ground spice mix. Stir well and fry till the texture becomes a little watery.Adjust salt if needed and also add more oil if required.Close the lid of the allow the mutton to cook in medium to low flames till it softens. This might take an hour or so.Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides.Adjust the consistency of the gravy to semi liquid and give a boil again.Turn off the heat and garnish with plenty of potato fried and coriander. Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner. | |
Mixed Vegetable Koora Recipe - Mixed Vegetable Poriyal | Kalle Koora also known as the Mixed Vegetable Koora Recipe is a mixed winter vegetable curry or poriyal specially made during Sankranti festival using the freshly harvested winter vegetables like Sweet potato, Potato, Broad beans, Carrots and Fenugreek leaves. | Andhra | Main Course | Vegetarian | Sweet Potato, Potatoes (Aloo), Carrot (Gajjar), Avarekai (Broad Beans), Methi Leaves (Fenugreek Leaves), Green Chillies, Water, Sesame seeds (Til seeds), Fresh coconut, Jaggery, Salt, Turmeric powder (Haldi), Oil, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves | 1 Sweet Potato , peeled and diced 2 Potatoes (Aloo) , peeled and diced 1 Carrot (Gajjar) , peeled and diced 2 cups Avarekai (Broad Beans) , chopped 2 cups Methi Leaves (Fenugreek Leaves) , chopped 8 Green Chillies 1/4 cup Water 3 tablespoons Sesame seeds (Til seeds) 1/4 cup Fresh coconut 1 tablespoon Jaggery Salt , to taste 1/4 teaspoon Turmeric powder (Haldi) 2 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves | 15 | 20 | To begin making Kalle Koora/Mixed Vegetable Koora Recipe, roast the sesame seeds on low heat until they are golden.Cool them to room temperature and grind into a coarse powder along with grated coconut and Jaggery. Set aside until needed. In a mixer, add the green chillies along with turmeric powder. Keep aside.Pressure cook the vegetables in 1/4 cup of water for 3 to 4 whistles and turn off the heat. Release the pressure immediately.Place a heavy bottomed pan on medium flame and add a 1 tablespoon of oil. Once the oil is hot add the mustard seeds, cumin seeds and curry leaves. Allow then to crackle. Add in the coconut jaggery sesame mixture and the ground green chilli paste and saute for a minute or two until raw flavour of the green chillies disappears. Next add in the chopped vegetables, stir the Kalle Koora/Mixed Vegetable Koora well and saute for couple of minutes until moisture released from the jaggery evaporates. Turn off the heat, check the salt and spices and adjust accordingly. Transfter the Kalle Koora/Mixed Vegetable Koora to a serving bowl and serve hot.Serve Kalle Koora/Mixed Vegetable Koora recipe along with Steamed Rice, Moong Dal Rasam/Pesara Pappu Charu Recipe and Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar) for a truly complete and wholesome lunch | |
Mushroom Strudel Recipe | Mushroom Strudel Recipe with Filo Pastry is a savory strudel pastry that can be served as side dish or as an appetizer too. A strudel is a type of layered pastry that is most often filled with something sweet. The Mushroom Strudel is a savory version of the strudel pastry where the filling is very easy and quick to prepare. | Continental | Snack | Vegetarian | Butter (Salted), Onion, Button mushrooms, Garlic, Parsley leaves, Rosemary, Parmesan cheese, Salt, Black pepper powder, All Purpose Pie Crust, Butter (Salted), Whole Wheat Bread crumbs | Ingredients for the filling 1 tablespoons Butter (Salted) 1 Onion , finely chopped 200 grams Button mushrooms , quartered 2 cloves Garlic , finely chopped 3 sprig Parsley leaves , chopped 1 sprig Rosemary , finely chopped 1/4 cup Parmesan cheese , grated Salt , to taste Black pepper powder , to taste Ingredients for the pastry 1 cup All Purpose Pie Crust , (or 6 sheets of filo pastry) 4 tablespoons Butter (Salted) , melted 1/3 cup Whole Wheat Bread crumbs | 10 | 40 | To begin making the Mushroom Strudel Recipe, we will first get the pastry dough ready. Click to see how to make the all-purpose pie crust recipe. Keep it refrigerated until ready to use.The next step is to make the filling for the Mushroom Strudel Recipe.To start making the filling, melt the butter over medium heat in a heavy-bottomed pan. Add the garlic, onions, mushrooms, sprinkle some salt and stir-fry until the onions and mushrooms are tender and cooked.Once cooked, add chopped the parsley, rosemary, stir to combine. Cook the filling for few more minutes, reduce the flame to high and let all the water evaporate from the mushroom mixture completely, stirring occasionally. Turn off the heat. Next preheat the oven to 400 F (200 C). Line a large baking sheet with parchment paper or grease it with butter. Now add the cheese to the mushroom stuffing, season with salt and pepper and stir to combine well. Keep the filling aside while you prepare the strudel pastry. | |
Kashmiri Al Yakhni Recipe | Lauki Yakhni Recipe | Bottle Gourd In Yogurt Gravy | Kashmiri Al Yakhni, also known as Lauki Yakhni, is a delicious and aromatic dish featuring tender bottle gourd simmered in a rich and creamy yogurt-based gravy. This traditional recipe from Kashmiri cuisine is subtly flavored with a blend of whole spices like cardamom, fennel, and dry ginger, which gives the dish its signature soothing taste. | Awadhi | Lunch | Vegetarian | Bottle gourd (lauki), Cumin seeds (Jeera), Fennel seeds (Saunf), Ginger, Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Brown cardamom (Badi Elaichi), Bay leaf (tej patta), Cloves (Laung), Whole Black Pepper Corns, Curd (Dahi / Yogurt), Turmeric powder (Haldi), Kashmiri Red Chilli Powder, Cumin powder (Jeera), Coriander (Dhania) Powder, Mustard oil, Water, Salt | 1 Bottle gourd (lauki) , peeled and sliced into rounds 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Fennel seeds (Saunf) 1 inch Ginger , grated 1 inch Cinnamon Stick (Dalchini) 3 Cardamom (Elaichi) Pods/Seeds 2 Brown cardamom (Badi Elaichi) 1 Bay leaf (tej patta) , torn 4 Cloves (Laung) 1 tablespoon Whole Black Pepper Corns , coarsely pounded 2 cups Curd (Dahi / Yogurt) 1/4 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Kashmiri Red Chilli Powder 1/4 teaspoon Cumin powder (Jeera) 1 teaspoon Coriander (Dhania) Powder 2 tablespoons Mustard oil 1/4 cup Water Salt , to taste | 15 | 30 | To begin making the Al Yakhini Recipe, prep all the ingredients and keep them ready.Whisk the yogurt/curd so that it is nice and smooth. Full-fat yogurt is much more stable and provides a creamier texture.Peel the bottle gourd and cut it into thick round slices or large cubes. Heat 2 tablespoons of mustard oil in a heavy-bottomed pan on medium heat. Add a few slices of Bottle Gourd at a time to the pan, sprinkle a little salt and shallow fry the lauki in mustard oil till golden brown and cooked. Once done, drain lauki from the oil and fry the remaining pieces the similar way. Drain and keep aside.In the same pan and the oil that is remaining, turn the heat to low and add the cumin seeds, fennel seeds and ginger. Saute until the seeds crackle. Next add all the remaining spices, turmeric powder, red chilli powder, coriander powder and salt. Add 1/4 cup of water.Finally add the whisked yogurt and keep whisking into the spice mixture. Avoid pouring cold yogurt into a hot pan. The heat of the pan has to be very low. If it is hot, turn off the flame for a few minutes and then add the yogurt.Reduce the heat to a simmer and cook the yogurt curry on low heat to avoid curdling. Keep stirring continuously to prevent the yogurt from separating.After 5 minutes of simmering of the yogurt/yakhni curry, stir in the pan fried cooked lauki into the gravy.Continue to keep whisking the yakhni gravy to prevent curdling. Simmer for another 10 to 15 minutes, until you notice the curry has slightly thickened. Check the salt and adjust to suit your taste. Once done, turn off the heat and transfer the Al Yakhni to a serving bowl and serve hot.Serve Kashmiri Al Yakhni Recipe along with Hot Steamed Quinoa and Aloo Palak for a wholesome lunch or dinner. | |
Cheesy Vegetarian Pizza Muffins Recipe | Cheesy Vegetarian Pizza Muffin is a simple pizza dish that can be prepared in the microwave by using muffin moulds. They look very interesting and simple with all the essentials it can be prepared in minimum time. | Fusion | Appetizer | Vegetarian | All Purpose Flour (Maida), Baking powder, Salt, Green Bell Pepper (Capsicum), Whole Egg, Extra Virgin Olive Oil, Homemade Pizza And Pasta Sauce, Dried oregano, Basil leaves, Mozzarella cheese | 1-1/2 cups All Purpose Flour (Maida) 1-1/2 teaspoons Baking powder 1/2 teaspoon Salt 1/2 Green Bell Pepper (Capsicum) , finely chopped 1 Whole Egg 1/4 cup Extra Virgin Olive Oil 1/2 cup Homemade Pizza And Pasta Sauce 1 teaspoon Dried oregano 1 sprig Basil leaves , finely chopped 1/2 cup Mozzarella cheese | 10 | 45 | To begin making the Cheesy Vegetarian Pizza Muffins recipe, preheat the oven to 200 C. Line the muffin pans with cupcake liners and keep aside.Sift the flour, salt and baking powder together in a large mixing bowl and set aside.Gradually add the remaining ingredients that includes green bell pepper, egg, olive oil, pizza sauce, oregano and basil leaves except the cheese into the flour mixture and using a hand mixer, combine all the ingredients until well combined.Ensure not to over beat the pizza muffin batter. Spoon the muffins into the muffin cavities until 3/4th full. Place the pizza muffins in the oven to make and bake for 20 minutes.When the muffins are almost done, remove from the oven and sprinkle the cheese on the top and put it back into the oven, until the cheese melts.Once the pizza muffins are completely done, remove from the oven and allow it to cool for 15 minutes before you are ready to serve.The Cheesy Pizza Muffins make a great snack for kids that can be packed into their lunchbox or even made for birthday parties.Serve the Cheesy Vegetarian Pizza Muffins with Masala Chai and Linzer cookies for your tea time break or evening snacks. | |
Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe) | Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe) is a typical Parsi style stuffed eggplant with the authentic spice which is the " dhansak masala " along with other accompaniments like coconut and pearl onions. The eggplant is then pressure-cooked in order to bring out its succulent texture and it is then dipped in a rich and tangy curry made from coconut and tamarind. Then finally simmered with its own spices. | Parsi Recipes | Lunch | Vegetarian | Small Brinjal (Baingan / Eggplant), Coconut milk, Tamarind Water, Oil, Fresh coconut, Pearl onions (Sambar Onions), Turmeric powder (Haldi), Garlic, Ginger, Dhansak masala | 6 Small Brinjal (Baingan / Eggplant) , slit from top for stuffing 1 cup Coconut milk 1 cup Tamarind Water Oil , for cooking For the stuffing 1/2 cup Fresh coconut 10 Pearl onions (Sambar Onions) 1 teaspoon Turmeric powder (Haldi) 4 cloves Garlic 1 inch Ginger 4 tablespoon Dhansak masala | 20 | 45 | We begin making the Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) by washing the baingan (Eggplant) and making four slit in the middle. Make sure the stem stays intact.Using a blender or a mixer, blend all the ingredients that had to be ground to a coarse paste. Stuff the mixture into the eggplant till it is full. Heat a non-stick pan, add oil and then sauté the eggplant on a low heat till it becomes soft and the eggplantHeat the pressure cooker , add oil and then sauté the eggplant on a low heat till it becomes soft and cover it and cook it for 3 whistles by adding a little water. This helps the eggplant to cook faster.Meanwhile in a mixing bowl, add the coconut milk, then add the tamarind pulp to it and squeeze out all the juice and extract from the tamarind. Once done strain the mixture.Add this mixture to a non-stick pan and then add the cooked eggplant.Simmer for 5 minutes. Taking care that the eggplant is not broken.Serve your tasty Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant) with some Phulka or steamed rice. | |
Omakka Curry Recipe - Kerala Style Papaya Curry | Omakka Curry is a simple Papaya based curry which is made in most of the Kerala households for lunch or dinner. it is mildly spicy and is eaten with Kerala Matta Rice. Full of flavour and taste, this curry is delicious and easy to make. | Kerala Recipes | Lunch | Vegetarian | Raw papaya, Green Chilli, Fresh coconut, Pearl onions (Sambar Onions), Curry leaves, Red Chilli powder, Turmeric powder (Haldi), Cumin seeds (Jeera), Mustard seeds (Rai/ Kadugu), Dry Red Chillies, Tamarind, Oil, Salt | 1/2 Raw papaya 1 Green Chilli , adjustable 1 cup Fresh coconut , grated 3 Pearl onions (Sambar Onions) , thinly sliced 2 sprig Curry leaves 2 teaspoons Red Chilli powder 1 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chillies Tamarind , Gooseberry Sized Oil , as required Salt , to taste | 20 | 10 | To begin making the Omakka Curry Recipe, cut the papaya into medium cubes and mix with red chilli powder, turmeric powder and salt with a little water.Add them into a pressure cooker and cook till it releases 1 whistle. After 1 whistle, simmer for 5 minutes on low heat. Switch off the heat and let the pressure release naturally. In the meantime, soak the tamarind in warm water. Take out the pulp after 15 minutes and keep it aside.In a mixie jar, take the grated coconut, green chillies, 1 sambar onion, and cumin seeds with a little water and proceed to make a fine paste. Keep it aside.Open the cooker, mash the cooked papaya into a soft pulp and mix with the coconut green chilli and onion paste. Switch on the heat again. Cook it on a very low flame. Water can be added at this stage if you need less consistency in your curry. Keep stirring for only a few seconds and then add the tamarind pulp to it.Cook this for 3 or 4 minutes on a low flame. Switch off the flame.Heat required oil in a tadka pan. Add mustard seeds and when they crackle, add thinly sliced sambar onions.When the onions turn brown, add the dry red chillies and curry leaves. Saute for about 15 seconds and turn off the gas.Pour this onto the papaya curry and give it a stir. Serve hot.Serve Omakka Curry along with Kerala Matta Rice/ Steamed Rice for a weekday lunch. You can also serve it with Phulka and Beetroot Raita for your everyday meals. | |
Mexican Style Red Chicken Chilaquiles Recipe | Mexican Style Red Chilaquiles Recipe is a tortilla casserole, which contains a tangy tomato sauce mixed with shredded chicken and toasted tortillas chips. Traditionally in Mexico they can make it in a simplest form by just making tomato salsa and tossing it with toasted tortillas. The dish can also be made with egg or just plain with tomato salsa without any addition of chicken. | Mexican | Appetizer | Non Vegeterian | Tortillas, Cheese, Chicken breasts, Dried Thyme Leaves, Onion, Garlic, Tomatoes, Onion, Garlic, Tomato Ketchup, Red Chilli powder, Dried oregano, Dried Thyme Leaves, Sugar, Salt | 2 Tortillas 2 tablespoons Cheese 150 grams Chicken breasts 1 sprig Dried Thyme Leaves 1 Onion , chopped 2 cloves Garlic , Chopped For the Tomato sauce 5 Tomatoes , chopped 2 Onion , chopped 6 cloves Garlic , chopped 2 tablespoons Tomato Ketchup 2 teaspoons Red Chilli powder 3 teaspoons Dried oregano 2 teaspoons Dried Thyme Leaves 1 teaspoon Sugar Salt , to taste | 10 | 25 | To begin making the Mexican Style Red Chilaquiles Recipe, preheat the oven to 180 degree Celsius for about 10 minutes.During that process, place your tortillas on a grill tray and place it inside the oven for about 5 minutes till it crisps up.Once the tortillas crisps up you can rest it outside till it cools down and break them into big pieces and keep it aside.Heat another saucepan with 1 1/2 cup of water and add onions, garlic, and a sprig of thyme to boil. After 10 minutes you can add your chicken pieces into the boiling water and leave it to simmer.Boil till the chicken is cooked, this will take about 20 minutes. Switch off the heat, drain the broth over a muslin cloth and save it later for the tomato sauce.Take out the chicken pieces and start shredding them into thin strips and keep it aside.Meanwhile, add tomatoes, onion, and garlic into a mixer and grind it into a smooth paste.Heat a saucepan with little oil, once it is hot, pour the paste over the saucepan and you will hear a sizzling sound, stir well.Add all the seasonings, and cover it with the lid and cook for about 10 minutes. The curry will slowly start to brighten up.Open the lid and add the chicken broth that you had saved up and adjust the consistency.Cook for another 10 minutes until it thickens up. Switch off the heat, add your shredded chicken and tortilla chips and coat them well.Pour this mixture onto a baking ceramic tray, sprinkle with cheese on top and place them in the oven and bake till the cheese melts.Serve the Mexican Style Red Chilaquiles Recipe with some more Homemade Nachos by the side and also enjoy it with a bowl of Sweet Potato & Green Bean Salad. | |
Olya Kaju Chi Amti Recipe - Malvani Cashew Nut Curry | Olya Kaju Chi Amti Recipe is a simple dish packed with flavours. A recipe from the Malvani cuisine, a combination of toor dal and masoor dal are cooked together, and given a tadka of freshly ground masala and not to forget the star of the dish the cashew nuts. | Malvani | Main Course | Vegetarian | Cashew nuts, Arhar dal (Split Toor Dal), Masoor Dal (Whole), Salt, Turmeric powder (Haldi), Ghee, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Asafoetida (hing), Dry Red Chillies, Jaggery, Fresh coconut, Cumin seeds (Jeera), Dry Red Chilli, Garlic | 1/4 cup Cashew nuts 1/2 cup Arhar dal (Split Toor Dal) , washed 1/2 cup Masoor Dal (Whole) , washed Salt , to taste 1/2 teaspoon Turmeric powder (Haldi) 1 tablespoon Ghee 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Asafoetida (hing) 2 Dry Red Chillies 1 teaspoon Jaggery For the masala 1/4 cup Fresh coconut , grated 1 teaspoon Cumin seeds (Jeera) 1 Dry Red Chilli 6 cloves Garlic | 10 | 30 | To begin making the Olya Kaju Chi Amti Recipe, in a pressure cooker, combine the washed toor dal and masoor dal along with a cup of water, some turmeric powder, salt and close the pressure cooker. Pressure cook the dal for 3-4 whistles and turn off the flame. Allow the pressure to release naturally. In a small skillet, dry roast the freshly grated coconut, cumin seeds, dry red chilli and garlic cloves, until the coconut starts turning into a light brown colour. After about 4-5 minutes, turn off the flame and allow it cool. Transfer the coconut mixture into a mixer-jar and grind into a coarse mixture. Set aside. Heat a saucepan with 1/2 a cup of water, bring it to a rolling boil. To this add the cashew nuts and turn off the flame. Allow the cashew nuts to sit in the water for about 15 minutes. After 15 minutes, drain the water and set aside. Heat a kadai with ghee on medium heat; once the ghee is hot, add in the cumin seeds and mustard seeds, allowing it to splutter. Next add the dry red chilli, asafoetida, and the cashew nuts, Saute for a couple of minutes, until the cashew start turning into a light brown colour. Next, add the freshly ground coconut masala and give it a good mix. Finally add in the boiled dal and bring the Olya Kaju Chi Amti to a single boil. Adjust the consistency of the Olya Kaju Chi Amti to your liking. Turn off the heat and transfer the Olya Kaju Chi Amti to a serving bowl and serve hot.Serve Olya Kaju Chi Amti along with Steamed Rice, Malvani Kurkuri Bhindi Recipe - Moongphali Bhindi Sabzi, a bowl of fresh dahi for a simple weekday meal. | |
Andhra Style Vendakaya Charu Recipe - Ladies Finger Rasam | Andhra Style Vendakaya Charu Recipe (Ladies Finger Rasam Recipe), anyone who is craving for a quick and comforting meal at home should try this Rasam recipe which will lift up your mood for the day. The rasam or charu is an authentic way of making a peppery flavored hot tamarind rasam. This rasam anhot rice is so comforting to be eaten as your lunch meal. | Andhra | Lunch | Vegetarian | Bhindi (Lady Finger/Okra), Tomato, Pearl onions (Sambar Onions), Garlic, Tamarind Water, Red Chilli powder, Turmeric powder (Haldi), Asafoetida (hing), Coriander Powder (Dhania), Sugar, Salt, Ghee, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Methi Seeds (Fenugreek Seeds), Curry leaves, Dry Red Chilli | 6 Bhindi (Lady Finger/Okra) 2 Tomato , roughly chopped 6 Pearl onions (Sambar Onions) , quartered 4 Garlic 1 cup Tamarind Water 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Asafoetida (hing) 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Sugar Salt , to taste Seasoning 1 teaspoon Ghee 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1 sprig Curry leaves 1 Dry Red Chilli , broken into half | 10 | 15 | We begin making the Andhra Style Vendakaya Charu Recipe (Ladies Finger Rasam Recipe) by placing a pressure cooker on medium flame with ghee and the mustard seeds and allow them to splutter, next add cumin seeds, fenugreek seeds, dry red chillies, curry leaves and allow them to crackle. Next add in the chopped onions, and garlic pods. Saute till it is translucent. Then add in the tamarind water, sugar, salt, red chilli powder, turmeric powder, asafoetida, coriander powderand chopped tomatoes and okra. Stir well.Pressure cook the rasam for about 3 whistles, turn off the flame and allow the pressure to release naturally. Serve the Andhra Style Vendakaya Charu Recipe (Ladies Finger Rasam Recipe) with Chettinad Beans & Cauliflower Poriyal Recipe, hot steamed rice with a teaspoon of ghee to enrich the taste. | |
Chatpata Masala Chips Recipe | Kolkata Style Masala Potato Chips with Chaat Masala | Chatpata Masala Chips are a quick and flavorful snack made from regular potato chips, inspired by the famous club-style servings in Kolkata. This popular snack is a delightful combination of crunchy chips topped with tangy chaat masala, finely chopped onions, green chilies, tomatoes, and fresh coriander leaves. An added creaminess in this recipe is the addition of homemade sour cream which makes it irresistible. The zesty flavors of this Kolkata street-food-inspired dish come alive with the bold spiciness of green chilies, the tang of chaat masala, and the freshness of herbs. This easy-to-make snack is perfect for parties, as a teatime accompaniment, or when you crave something spicy and satisfying in a jiffy. Ready in minutes, the masala chips are sure to be a crowd-pleaser and pair well with cold drinks or cocktails. Try this mouthwatering Masala Chips recipe and bring the flavors of Kolkata's iconic club snacks into your home. | North Indian Recipes | Appetizer | Vegetarian | Potato Chips, Onion, Green Chillies, Tomato, Coriander (Dhania) Leaves, Chaat Masala Powder, Lemon, Fresh cream, Lemon, Salt, Red Chilli powder | 2 cups Potato Chips 1 Onion , finely chopped 3 Green Chillies , finely chopped 1 Tomato , finely chopped 10 sprig Coriander (Dhania) Leaves , finely chopped 1 teaspoon Chaat Masala Powder 1 Lemon , juice extracted Quick Homemade Sour Cream 1/2 cup Fresh cream 1 Lemon , juice extracted 1/4 teaspoon Salt 1/2 teaspoon Red Chilli powder | 15 | 0 | To begin making the Chatpata Masala Chips Recipe, first prep all the ingredients and keep them ready.For making the sour cream, in a bowl, combine heavy cream, lemon juice, and a pinch of salt. Stir well and let it sit at room temperature for about 2 hours until it thickens slightly. Once thickened, stir again and refrigerate until ready to use. Ideally made the previous day and refrigerated.Finely chop the onion, green chilies, tomato, and coriander leaves. Toss it along with chaat masala and keep it aside. If you want a milder heat level, reduce the quantity of green chilies or remove the seeds. Spread the plain salted potato chips evenly on a large serving plate or tray.Sprinkle the chopped onions, tomatoes, green chilies, and fresh coriander evenly over the potato chips.Generously sprinkle a little more chaat masala over the chips and toppings. Add red chili powder for extra heat, if desired. You can also sprinkle a pinch of black salt for added flavor.Drizzle or dollop the homemade sour cream generously over the masala chips.Squeeze fresh lemon juice over the masala chips for a tangy kick.Serve the Chatpata Masala Chips fresh to maintain the crunch of the chips and the freshness of the toppings. Enjoy with a cold drink or as a party snack!Tips:You can add some sev or crushed papdi for extra crunch. For a healthier twist, use baked or air-fried chips. | |
Authentic Vangi Bath Recipe – Spicy Brinjal Rice | South Indian Style | Vangi Bath is a popular and flavorful South Indian rice dish made with brinjal (eggplant) and aromatic spices. This easy-to-cook recipe is perfect for lunch or dinner and brings together the rich flavors of roasted brinjal, freshly ground Vangi Bath powder, and cooked rice. Traditionally from Karnataka cuisine, Vangi Bath is a must-try for those who love spiced rice dishes. The roasted eggplant absorbs the spices beautifully, making every bite delicious. | South Karnataka | Lunch | Vegetarian | Seeraga (Jeeraga) Samba rice, Brinjal (Baingan / Eggplant), Salt, Sesame (Gingelly) Oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Turmeric powder (Haldi), Curry leaves, White Urad Dal (Split), Chana dal (Bengal Gram Dal), Coriander (Dhania) Seeds, Cumin seeds (Jeera), Sesame seeds (Til seeds), Methi Seeds (Fenugreek Seeds), Dry Red Chilli, Turmeric powder (Haldi), Curry leaves | 1 cup Seeraga (Jeeraga) Samba rice , washed 1 Brinjal (Baingan / Eggplant) , finely chopped Salt , to taste 3 tablespoons Sesame (Gingelly) Oil , for cooking 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) 1 teaspoon Turmeric powder (Haldi) 1 Curry leaves For Vangi bath Powder: 1 tablespoon White Urad Dal (Split) 1 tablespoon Chana dal (Bengal Gram Dal) 2 tablespoons Coriander (Dhania) Seeds 1 teaspoon Cumin seeds (Jeera) 1 tablespoons Sesame seeds (Til seeds) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 3 Dry Red Chilli 1 teaspoon Turmeric powder (Haldi) 1 Curry leaves | 10 | 20 | We begin making the Vangi Bath/ Brinjal Rice Recipe, we will start by roasting of vangi bath spice powder. Place a pan on medium heat and add the urad dal and channa dal and roast the dals on medium heat until it becomes golden and crisp. To this add the remaining ingredients, like coriander seeds, cumin seeds, sesame seeds, methi seeds and red chilli. Road them well well until you get a good aroma and the seeds start crackling. This will take about 3 to 4 minutes.The most important is that the rice must be fluffy and separated. Tossing in some oil after it is cooked, will help keep the rice from sticking to eachother.Once the spices are roasted, allow it to cool down and then blend it in a spice grinder to make a smooth vangi bath powder. Blend the spices in the Zodiac spice mixer grinder. If you have some cooked rice, ensure you have at least 2 cups of cooked rice. Else add the washed rice to the pressure cooker along with 2-1/4 cups of water and pressure cook for 2 whistles on high heat.Next turn the heat to low and simmer for 3 minutes and turn off the heat. Allow the pressure to release naturally. Open the cooker and allow the rice to have cooled down completely.Note: Using jeera samba rice or gobind bhog rice makes this vangi bath taste even better. The next step is to make the vangi bath. Heat oil in a large kadai or a pan over medium heat; add the mustard seeds and allow it to crackle. Once it crackles, add the curry leaves, asafoetida, the brinjal and sprinkle of salt.Cover the pan and saute the brinjal until soft and tender. This will take about 5 to 8 minutes.Next add the turmeric powder and the vangi bath spice mix and stir fry for another couple of minutes. Finally stir in the cooked rice, along with the salt and drizzle a little more sesame oil or ghee.Toss the Vangi Bath together until the rice is well combined along with the Vangi Bath Masala. Check the salt and adjust to suit your taste. Once done, turn off the heat and transfer the Vangi Bath/ Brinjal Rice to serving bowl and serve hot.Serve Vangi Bath/ Brinjal Rice with Burani Raita or any other Raita of your choice for a quick weeknight dinner or even pack it into your lunch box. | |
Eggless Tiramisu Recipe | No-Bake Italian Dessert Without Eggs | This Eggless Tiramisu Recipe is a decadent and creamy Italian dessert made without eggs, offering a perfect alternative for vegetarians and those with egg allergies. Layers of coffee-soaked ladyfingers, rich mascarpone cheese filling, and a dusting of cocoa powder come together to create a heavenly no-bake dessert. Traditional Tiramisu recipes often include raw eggs, but this eggless version uses whipped cream to achieve the same velvety texture. The recipe is simple, yet impressive, making it ideal for dinner parties or festive occasions. You can prepare this eggless Tiramisu in advance, and it gets even better when chilled overnight, allowing the flavors to meld beautifully. Serve it in individual cups or in a large dish for a show-stopping dessert everyone will love. | Italian Recipes | Dessert | Eggetarian | Mascarpone Cheese, Fresh cream, Caster Sugar, Coffee Decoction, Vanilla Extract, Salt, Dark rum, Savoiardi, Cocoa Powder, Cocoa Powder | 250 grams Mascarpone Cheese 1 cup Fresh cream , heavy cream or chilled amul fresh cream 1/4 cup Caster Sugar 1-1/2 cups Coffee Decoction , brewed strong and cooled 1 teaspoon Vanilla Extract 1/8 teaspoon Salt 2 tablespoons Dark rum 25 Savoiardi , lady finger cookies 2 tablespoons Cocoa Powder , for dusting on the top for garnish 2 tablespoons Cocoa Powder , for dusting on the top for garnish | 30 | 480 | To begin making the Eggless Tiramisu Recipe, prep all the ingredients and keep readyYou need a large 9×9-inch baking pan or an 8 x8 baking pan with at least a 9-10 cup capacity.In a large bowl of the stand mixer, add the mascarpone cheese along with the rum and sugar mixture and beat until fluffy and soft peaks form. Take care not to over beat as the cheese can turn into buttery texture when over beaten.In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.Whisk the coffee decoction with more rum in a shallow bowl. Dip each side of the ladyfinger into the espresso mixture and don't over-soak the ladyfinger with coffee because then the ladyfingers will taste soggy. Just do a quick dip on each side.You can use Homemade Savoiardi Recipe or Store Bought Homemade Savoiardi.Arrange half Homemade Savoiardi Recipe biscuits at the bottom of the baking dish. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.Spread half of the whisked mascarpone cream cheese mixture over the soaked ladyfingers. Arrange another layer of ladyfingers biscuits after dipping them in the coffee decoction mixture. This time, it should be of a less soaked than you did for the bottom layer. Finally, spread the remaining mascarpone cheese mixture on the top. Cover the baking dish with tiramisu and refrigerate for at least 8 hours before you can serve it.When you are ready to serve the Italian Eggless Tiramisu, sift the cocoa powder evenly over on the top and sprinkle with chocolate shavings.Serve this Eggless Tiramisu as your next dinner party dessert or serve it after a simple home meal of Baked Penne Pasta With Roasted Peppers In Marinara Sauce Recipe, Garlic bread. | |
Churma Ladoo Recipe | No Fry Churma Ladoo Recipe | Churma na Ladva | Churma Ladoo, a beloved sweet from both Rajasthan and Gujarat, is made using whole wheat flour, sooji, jaggery, and ghee, resulting in a rich, wholesome, and indulgent dessert. This classic Indian sweet is prepared during festivals like Ganesh Chaturthi, Diwali, and special occasions, and is often offered as prasad. The preparation involves roasting wheat flour in ghee until golden brown, then mixing it with jaggery and cardamom to form delicious laddoos. | Rajasthani | Snack | Vegetarian | Whole Wheat Flour, Sooji (Semolina/ Rava), Salt, Ghee, Water, Jaggery, Cardamom Powder (Elaichi), Nutmeg powder, Whole Almonds (Badam), Poppy seeds, Ghee | For Churma 2 cups Whole Wheat Flour 1/2 cup Sooji (Semolina/ Rava) 1/2 teaspoon Salt 1/2 cup Ghee 1/4 cup Water For churma ladoo 1 cup Jaggery , shredded 2 teaspoons Cardamom Powder (Elaichi) 1/2 teaspoon Nutmeg powder 1/2 cup Whole Almonds (Badam) , coarsely pounded 1/4 cup Poppy seeds 1/2 cup Ghee | 12 | 40 | To begin making the Churma Ladoo recipe, in a large bowl, combine the whole wheat flour, sooji, salt and 1/2 cup of the melted ghee and mix well until you get a bread crumb texture. Add a little water at a time and knead to make a stiff dough.Knead the mixture by hand for about 5 minutes to make firm dough. Use the palm of hands and roll 2 inch diameter size balls from the dough. The balls should be firm such that if you drop them, it should not break or crumble. Preheat the oven to 180 C for 10 minutes. Place the churma ladoo balls in a baking sheet and bake the churma ladoo balls in the oven for about 20 to 30 minutes until browned on both sides.Make sure to keep turning the churma ladoo balls around, until it is browned from all sides. The churma ladoo balls will tend to crack from the top while it is baking and that's completely natural. Once the churma ladoo balls are golden brown in color from all sides, remove them from the oven.Allow it to cool completely and blend the churma ladoo balls in a blender until it resembles coarse crumbs. Add the cardamom powder and nutmeg powder to the mixture and combine well. This is the churma ladoo mixture, keep asideIn a small pan combine the jaggery and the other 1/2 cup of ghee on low heat. Once the jaggery melts, turn off the heat. Gradually add the melted ghee jaggery mixture to the churma ladoo mixture and combine well but rubbing it between your hands. Once you feel the mixture is reasonably soft, grease your hands with ghee and using the palm of your hands roll it into two inch diameter balls to make the churma ladoos.Place the poppy seeds on a platter and roll the churma ladoos on the poppy seeds to coat them evenly.Allow the churma ladoos to set for an hour before serving. You can store the Churma Ladoos in air tight canisters for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving.Serve the Churma Ladoo Recipe as a dessert after your delicious meal of Rajasthani Dal Muthiya, Mirchi Ka Chunda and Masala Chaas. | |
Kala Chana Turai Sabzi Recipe | Ridge Gourd with Black Chana | Nenua Chana Sabzi | If you're looking for a healthy and delicious vegetarian dish, the Kala Chana Turai/Nenua Chana Sabzi (Ridge Gourd with Black Chana) is a fantastic choice. This delightful recipe combines the goodness of ridge gourd (turai or nenua) with the rich, nutty flavor of black chickpeas (kala chana). Perfect for a wholesome Indian meal, this sabzi is not only tasty but also packed with nutrition, making it an ideal addition to your healthy diet meal plans. | Bihari | Lunch | Diabetic Friendly | Kala Chana (Brown Chickpeas), Ridge Gourd (Turai/ Peerkangai), Mustard oil, Cumin seeds (Jeera), Methi Seeds (Fenugreek Seeds), Asafoetida (hing), Onion, Ginger, Garlic, Green Chilli, Tomatoes, Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Garam masala powder, Salt, Coriander (Dhania) Leaves | 1 cup Kala Chana (Brown Chickpeas) , soaked overnight 1 Ridge Gourd (Turai/ Peerkangai) , peeled and sliced 1 tablespoon Mustard oil 1 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1/4 teaspoon Asafoetida (hing) 1 Onion , thinly sliced 1 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 2 Green Chilli , finely chopped 2 Tomatoes , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Garam masala powder Salt , to taste 5 sprig Coriander (Dhania) Leaves , finely chopped | 500 | 45 | We begin making the Kala Chana Turai ki Sabzi / Nenua Chana Sabzi Recipe (Ridge Gourd with Black Chana Recipe) first prep all the ingredients and keep ready.Soak the kala channa in water overnight.Drain the soaked black chickpeas/ kala channa and pressure cook them with 2 cups of water and a pinch of salt for 4-5 whistles and then turn the heat to low and simmer for another 15 minutes until they are tender.Once done, turn off the pressure cooker and allow the pressure to release naturally. Keep aside. Peel and chop the ridge gourds/turai into small pieces or thin slices. Keep them aside.Heat oil in a large pan or kadai over medium heat. Add cumin seeds and methi seeds and allow it to splutter.Add the finely sliced onions, ginger, garlic and green chillies and sauté until the onions soften.Add the chopped tomatoes and cook until they turn soft and mushy. Add turmeric powder, coriander powder, red chilli powder, garam masala powder and salt. Mix well and cook for a couple of minutes until the spices are well combined with the tomatoes.Add the chopped ridge gourd (turai/nenua) to the pan. Mix well to coat the gourd with the spice mixture. Cover and cook for about 5-7 minutes or until the ridge gourd becomes tender, stirring occasionally.Once the ridge gourd is cooked, add the cooked black chickpeas (kala chana) to the pan. Mix everything together and cook for another 5 minutes, allowing the flavors to meld. Check the salt and adjust to taste.Turn off the heat and garnish the Kala Chana Turai Sabzi with freshly chopped coriander leaves and transfter to a serving bowlThis Kala Chana Turai Sabzi Recipe with ridge gourd and black chickpeas is a nutritious and flavorful addition to your healthy diet meal plans. The combination of protein-rich kala chana and fiber-packed ridge gourd makes it a wholesome dish perfect for lunch or dinner. Enjoy this traditional North Indian vegetarian recipe that’s easy to make and delightful to taste.Serve the Kala Chana Turai Sabzi with Phulkas, Jeera Rice, Mooli Raita, Papad and Tomato Pickle for a wholesome lunch or dinner. You can also pack the sabzi along with the same meal combination into a lunch box. | |
Palak Baingan Ki Sabzi Recipe | Healthy Spinach & Eggplant Stir Fry | Quick Indian Vegan Side Dish | Palak Baingan Ki Sabzi is a nutritious and flavorful Indian stir fry combining fresh spinach (palak) and tender eggplant (baingan) with a blend of simple spices. This healthy vegan side dish is quick to prepare, making it a perfect weeknight meal for busy families. The natural earthy flavors of eggplant complement the leafy spinach beautifully, and the subtle seasoning enhances the overall taste without overpowering the vegetables. | Indian | Dinner | Vegetarian | Small Brinjal (Baingan / Eggplant), Spinach Leaves (Palak), Mustard oil, Cumin seeds (Jeera), Onion, Ginger, Garlic, Green Chillies, Tomatoes, Turmeric powder (Haldi), Red Chilli powder, Garam masala powder, Coriander Powder (Dhania), Salt | 1 Small Brinjal (Baingan / Eggplant) , cut into wedges 250 grams Spinach Leaves (Palak) , roughly chopped 1 tablespoons Mustard oil , for cooking 1 teaspoon Cumin seeds (Jeera) 1 Onion , cut into wedges 1 inch Ginger , grated 4 cloves Garlic , finely chopped 2 Green Chillies , finely chopped 2 Tomatoes , quartered 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder , adjust to taste 1/2 teaspoon Garam masala powder 1 teaspoon Coriander Powder (Dhania) Salt , to taste | 10 | 30 | To begin making the Palak Baingan Ki Sabzi Recipe, heat a teaspoon of oil in a pan; add in the chopped spinach and a pinch of salt and cook the spinach until softened. Keep this aside. It takes a couple of minutes on medium heat to cook the spinach.Once cooked, turn off the heat and keep the spinach aside.Heat a tablespoon of oil in the same pan as above or in another pan; add in the cumin seeds and allow it to crackle. Next add in the onion, ginger, garlic the brinjal/baingan wedges, sprinkle some salt and stir to combine.Cover the pan with brinjal and cook stirring occasionally until the brinjal is roasted and cooked (it will be soft when you prick through).Stir in the tomatoes, turmeric powder, red chilli powder, garam masala powder at this stage. Give it all a stir. Add a teaspoon of ghee over the top and now simmer until the tomatoes and the masalas have got well combined into the baingan to make a nice masaledar subzi.Once the brinjal/ baingan is cooked, stir in the cooked spinach and any more salt if required. Check the salt and seasonings and adjust to taste accordingly. Simmer the Palak Baingan Ki Sabzi for another 3 to 4 minutes on high heat and turn off the heat.Transfer the Palak Baingan Ki Sabzi to a serving bowl and serve hot.Serve Palak Baingan Ki Sabzi along with Boondi Raita and Phulka for a weekday meal. | |
Mavinakayi Menasinakai Curry Recipe - Raw Mango Coconut Curry | Mangalorean Mavinakayi Menasinakai Curry Recipe-Raw Mango Coconut Curry made with roasted and ground spices with fresh grated coconut. There is a distinguished aroma emanating from the curry due to sesame seeds added to the masala. | Mangalorean | Side Dish | Vegetarian | Mango (Raw), Jaggery, Turmeric powder (Haldi), Tamarind Water, Salt, Fresh coconut, White Urad Dal (Split), Chana dal (Bengal Gram Dal), Methi Seeds (Fenugreek Seeds), Cumin seeds (Jeera), Sesame seeds (Til seeds), Dry Red Chillies, Coconut Oil, SSP Asafoetida (Hing), Mustard seeds (Rai/ Kadugu), Curry leaves | 1 cup Mango (Raw) , diced 2 tablespoons Jaggery 1/4 teaspoon Turmeric powder (Haldi) 1/4 cup Tamarind Water Salt , to taste For Ground Masala 1 cup Fresh coconut , grated 2 teaspoons White Urad Dal (Split) 1 teaspoon Chana dal (Bengal Gram Dal) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1/2 teaspoon Cumin seeds (Jeera) 2 teaspoons Sesame seeds (Til seeds) 4 Dry Red Chillies , (adjust) For Tempering: 2 teaspoons Coconut Oil 1/4 teaspoon SSP Asafoetida (Hing) 1 teaspoon Mustard seeds (Rai/ Kadugu) Curry leaves , a few | 15 | 20 | To begin making Mangalorean Mavinakayi Menasinakai Curry Recipe cut the peeled raw mango into bite sized pieces and discard the stone/seed.Into a pressure cooker add the raw mango, tamarind water, jaggery, turmeric powder, salt to taste and pressure cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.Meanwhile we can make the ground coconut masala.Into a preheated pan add urad dal, chana dal, methi seeds, cumin seeds, sesame seeds and dry red chillies and roast on medium heat until the dal is golden brown and crisp. Keep aside to cool.Add the roasted dal into a mixer grinder along with coconut,1/2 cup warm water and blend into a smooth paste.Add the ground mixture into the mango curry and add more water to adjust the consistency. Bring Mangalorean Mavinakayi Menasinakai Curry to a brisk boil. | |
Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) | Chena Mezhukuparrati Recipe (Eggplant Foot Yam Stir Fry) is a traditional vegetarian dishes prepared in Kerala. The vegetables are stir fried with spices and onions. Few prefer to use big onions where some use shallots. It is otherwise known as upperi recipe. Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) can be prepared with the various type of vegetables like beans, raw banana, Elephant foot Yam, Ivy gourd, Bitter Gourd etc. | Kerala Recipes | Lunch | Vegetarian | Elephant yam (Suran/Senai/Ratalu), Water, Garlic, Onion, Turmeric powder (Haldi), Red Chilli powder, Black pepper powder, Fennel Powder, Oil, Mustard seeds (Rai/ Kadugu), Curry leaves | 2 cups Elephant yam (Suran/Senai/Ratalu) , cubed 2-1/2 cups Water 8 Garlic , cloves 1 Onion , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1-1/2 teaspoon Red Chilli powder 1/2 teaspoon Black pepper powder 1/2 teaspoon Fennel Powder 1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 6 Curry leaves | 15 | 35 | To begin with the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) first, in a medium sized pot, add water and salt; Bring it to a boil. Add the chopped Elephant foot yam in the boiling water and cook them until they are half cooked. Do not cook the yam pieces completely.Drain the excess water from the cooked yam pieces and set them aside on a paper towel; allow them to dry until we prepare the other spicy mixture.In a nonstick Kadai, add oil and heat on a medium flame.Once the oil is hot, add mustard seeds followed by curry leaves. Let the seeds splutter.While keeping the Kadai in medium flame, add garlic, onion and let them fry. Now add turmeric powder, red chili powder, fennel powder, and pepper powder. Give them a stir so that they blended together. Do not burn the spices.Add the cooked yam pieces to the spicy mixture in the Kadai.Cook yam with the lid covered. If it sticks at the bottom of the pan, add 2- 3 tablespoons of hot water.Once the yam pieces are completely cooked and the raw smell of spice powders goes off, switch off the flame.Serve the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) as a side for white rice . To make it more authentic, use coconut oil for the recipe. | |
Fluffy Buttermilk Pancake Recipe | The Fluffy Buttermilk Pancake Recipe are perfect for a lazy Saturday brunch and are ready in under 30 minutes, unless of course, you are preparing to feed an army! Options for toppings range from the usual maple syrup to fruits and caramel sauce, which we tried this weekend. Give the simple and easy Fluffy Buttermilk Pancakes a try and you are sure to love them. Serve Fluffy Buttermilk Pancake Recipe with Cold Coffee Smoothie Recipe or Mexican Style Vegetable Fajita Recipe. | Continental | World Breakfast | Eggetarian | All Purpose Flour (Maida), Baking soda, Salt, Caster Sugar, Buttermilk, Vanilla Extract, Whole Egg, Oil, Fresh fruits | 1 cup All Purpose Flour (Maida) , (or whole wheat flour) 1/2 teaspoon Baking soda 1/2 teaspoon Salt 1 teaspoon Caster Sugar 250 ml Buttermilk 1 teaspoon Vanilla Extract 1 Whole Egg , beaten well 2 tablespoons Oil Fresh fruits , or nuts, or maple syrup, for topping | 15 | 15 | To begin making the Fluffy Buttermilk Pancake Recipe, in a large bowl, add in all the dry ingredients and mix well. (You could also sieve them all together.)Add in the buttermilk. Combine gently with the flour mixture.Add in the egg and the vanilla extract and mix it all together. You should now have a nice thick batter. Whisk the batter well to make it fluffy.Heat a pan, add a teaspoon of the oil. Drop a large spoon of the pancake batter. Spread it as thick or thinly as you like.When bubbles appear on the top of the pancake, it is ready to flip. Cook the other side well until both sides are golden brown. Continue till you have used up the batter.Plate up the pancakes and top the Fluffy Buttermilk Pancake with maple syrup or fruit or even peanut butter, served with Cold Coffee Smoothie Recipe or Mexican Style Vegetable Fajita Recipe! | |
Kale Blue Cheese And Cranberry Quiche Recipe | Kale, Blue Cheese and Cranberry Quiche Recipe is a delicious and seasonal quiche that can be prepared real quick. Although rich in calories, the addition of cranberries, blue cheese and kale makes this dish delectably tempting. You can serve this Kale Blue Cheese And Cranberry Quiche Recipe with Fresh Garden Salad Recipe or Grilled Pineapple And Chicken Salad Recipe (non-veg) for a zesty meal and end your meal with Saffron Cardamom Creme Brulée Recipe. | French | Main Course | Eggetarian | Puff Pastry Sheet, Red onion, Kale, Cranberries, Blue cheese, Whole Eggs, Hung Curd (Greek Yogurt), Salt and Pepper, Extra Virgin Olive Oil | 350 grams Puff Pastry Sheet , (1 pack) 1/2 Red onion , sliced Kale , or spinach, a bunch, chopped 2 tablespoons Cranberries 100 tablespoons Blue cheese , crumbled 2 Whole Eggs 200 ml Hung Curd (Greek Yogurt) Salt and Pepper , to taste Extra Virgin Olive Oil | 20 | 30 | To begin making the Kale Blue Cheese and Cranberry Quiche Recipe preheat the oven to 180C.Spread the puff pastry on an oven proof dish or a pie dish.Next, saute the onion and kale (spinach) in olive oil until they become soft and cooked.Place the kale (spinach) mixture on top of the puff pastry in the dish, followed by the crumbled blue cheese and cranberries.Finally, pour a mixture of egg and Greek yogurt (with added salt and pepper) over the pastries in the dish.Bake Kale Blue Cheese and Cranberry Quiche in the oven at 180 C for 15-20 minutes, or until the quiche turns golden brown.You can even garnish the Kale Blue Cheese and Cranberry Quiche with some crushed cashew nuts and serve warm as an appetiser or as a main course for parties, with Fresh Garden Salad Recipe or Grilled Pineapple And Chicken Salad Recipe (non-veg) for a zesty meal and end your meal with Saffron Cardamom Creme Brulée Recipe. | |
Andhra Style Pindi Miriyam Recipe | Andhra Style Pindi Miriyam Recipe is a mixed vegetable curry cooked along with toor dal and cooked with freshly made coconut spice paste. It is similar to south indian kootu recipe. The usual vegetables used for this Andhra Style Pindi Miriyam Recipe are potatoes, plantain, bottle gourd and brinjals. It is spicy and tangy makes for a wonderful side dish for Steamed Rice. Prepare this Andhra Style Pindi Miriyam Recipe if you want for a change from your regular kootu routine. This recipe also goes along with rotis. Serve the Andhra Style Pindi Miriyam Recipe along with Steamed Rice, Andhra Style Kakarakaya Vepudu Recipe, Pineapple Rasam Recipe and Roasted Papad for a weekday lunch or dinner. | Andhra | Side Dish | Vegetarian | Arhar dal (Split Toor Dal), Potato (Aloo), Brinjal (Baingan / Eggplant), Raw Banana, Bottle gourd (lauki), Tamarind, Jaggery, Curry leaves, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Dry Red Chilli, Oil, Salt, Oil, White Urad Dal (Split), Fresh coconut, Coriander (Dhania) Seeds, Whole Black Peppercorns, Cumin seeds (Jeera), Dry Red Chillies | 1/2 cup Arhar dal (Split Toor Dal) , cooked 1 Potato (Aloo) , cut into cubes 3 Brinjal (Baingan / Eggplant) , cut into cubes 1/4 cup Raw Banana , cut into cubes 1/2 cup Bottle gourd (lauki) , cut into cubes 18 gram Tamarind 2 teaspoons Jaggery , powdered 1 sprig Curry leaves 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1 Dry Red Chilli 2 teaspoons Oil Salt , to taste Ingredients for the spice paste 1 teaspoon Oil 1 tablespoon White Urad Dal (Split) 3 tablespoons Fresh coconut , grated 2 tablespoons Coriander (Dhania) Seeds 1/2 teaspoon Whole Black Peppercorns 1 teaspoon Cumin seeds (Jeera) 2 Dry Red Chillies | 10 | 20 | To begin making Andhra Style Pindi Miriyam Recipe, wash and pressure cook the toor dal to 3 whistles, mash and keep aside.Heat oil in a pan and roast all the ingredients mentioned in the spice paste table and grind it to a smooth paste using a mixer grinder by adding little water and keep aside.Soak the lemon sized tamarind in half a cup of warm water, squeeze and extract the pulp and keep aside.In the same pan, add all the vegetables, 2 cups of water, prepared spice paste, salt and let the mixture boil until the vegetables are cooked.Now, add the tamarind extract and cook until the raw smell of the tamarind goes away.Add in the cooked and mashed dal, mix well and let it simmer for 5 minutes.Now, prepare a tadka by heating oil in a small tadka pan. Add in the mustard seeds, cumin, red chilli and curry leaves, let it splutter.Add this prepared tadka to the boiling Andhra Style Pindi Miriyam Recipe, simmer for another 2 minutes and switch off the flame.Serve the Andhra Style Pindi Miriyam Recipe along with Steamed Rice, Andhra Style Kakarakaya Vepudu Recipe, Pineapple Rasam Recipe and Roasted Papad for a weekday lunch or dinner. | |
Methi Kumro Recipe - Bengali Style Fenugreek Leaves and Pumpkin Stir Fry | Methi Kumro Recipe is a delicious bengali style fresh fenugreek leaves stir fry with pumpkin. It gets done within no time and makes use of very few easy to available ingredients from the pantry. The simple tempering of panch phoron adds a great flavour to the dish. | Bengali Recipes | Side Dish | Vegetarian | Kaddu (Parangikai/ Pumpkin), Methi Leaves (Fenugreek Leaves), Green Chillies, Turmeric powder (Haldi), Cumin powder (Jeera), Dry Red Chilli, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Kalonji (Onion Nigella Seeds), Fennel seeds (Saunf), Methi Seeds (Fenugreek Seeds), Mustard oil, Salt | 2 cups Kaddu (Parangikai/ Pumpkin) , cut into cubes 1.5 cups Methi Leaves (Fenugreek Leaves) , roughly chopped 2 Green Chillies , finely chopped 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Cumin powder (Jeera) 1 Dry Red Chilli 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Kalonji (Onion Nigella Seeds) 1/4 teaspoon Fennel seeds (Saunf) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1 tablespoon Mustard oil Salt , to taste | 10 | 15 | To begin making the Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry), clean, deseed the yellow pumpkin and cut them into bite sized cubes and keep aside.Likewise, clean the fenugreek leaves, roughly chop them and keep aside.Heat mustard oil in a pan, and bring it to the smoking point.To this add the dried red chilli and panch phoron spices - mustard, cumin, fennel, fenugreek and onion seeds. Let it crackle.Add the pumpkin cubes and saute for 2 minutes. Add in the turmeric, cumin powder, season with salt and mix well.Add in the fenugreek leaves and mix well. Close it with a lid and let the pumpkin cubes cook till soft yet retaining its shape.Pumpkin will release a lot of water, so once the cubes are cooked well, increase the heat, saute until the water from the dish totally evaporates and you have a dry sabzi.Once the veggies are dry and well coated with spices, switch off the heat.Serve Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry) along with Cholar Dal Recipe, and Steamed Rice for a simplified Bengali themed weekday lunch. | |
Vegan Chickpeas and Broccoli Curry Recipe | If you are particular about veganism, then chickpeas and broccoli curry would come as a saviour and sounds delicious. Chickpeas with its numerous health benefits help to manage weight, lowers the total amount of cholesterol in the blood and decreases the risk of heart disease. Broccoli being nutrition powerhouses supply loads of nutrients for little calories. The combination of chickpeas and broccoli supply essential nutrients needed for a person for a day and what’s more interesting is, it is vegan. You can prepare the curry without broccoli the previous night and add broccoli next day. | North Indian Recipes | Lunch | Vegan | Oil, Cinnamon Stick (Dalchini), Cloves (Laung), Kabuli Chana (White Chickpeas), Broccoli, Onion, Tomato, Ginger Garlic Paste, Cumin powder (Jeera), Red Chilli powder, Salt, Water, Coriander (Dhania) Leaves | 1 tablespoon Oil 1 inch Cinnamon Stick (Dalchini) 2 Cloves (Laung) 1 cup Kabuli Chana (White Chickpeas) 1 cup Broccoli 1 Onion , chopped 1 Tomato , chopped 1 teaspoon Ginger Garlic Paste 1 teaspoon Cumin powder (Jeera) 1 teaspoon Red Chilli powder Salt , as required 1 cup Water Coriander (Dhania) Leaves , handful, chopped | 30 | 35 | To begin making the Vegan Chickpeas And Broccoli Curry recipe, firstly soak chickpeas in water for about an hour. Pressure cook the chickpeas for about 3 whistles in a cooker.Take 1/4 cup of cooked chickpeas and ground them into a fine paste.In a small kadai/wok, add oil and heat over medium flame. Once the oil is hot, add cinnamon stick and cloves.Add onions and cook until it becomes translucent. Add ginger garlic to the onion and cook until raw smell goes off.Add chopped tomatoes and cook until it becomes mushy. Add chilli powder, cumin powder and salt. Stir them well.Add cooked chickpeas and mashed chickpeas to the pan. Add a cup of water and bring it to boil in high flame.Reduce the flame and cook until the gravy thickens. In a pot, bring water to boil. Add broccoli florets to the boiling water and let it be for two minutes.Drain the water and wash the florets with cold water. Drain the water completely and set aside.Add the blanched broccoli florets to the curry and stir them well. Alternatively, you can fry the broccoli florets in oil and add the fried florets to the curry.Cook for about two minutes, switch off the flame and garnish with coriander leaves. Serve Vegan Chickpeas And Broccoli Curry wrapped inside the tortillas or enjoy with plain white steamed rice. | |
Coconut Burfi Recipe - Kopra Pak/ Fresh Coconut Fudge | Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. | Indian | Dessert | Vegetarian | Fresh coconut, Sugar, Water, Cardamom Powder (Elaichi) | 3 cups Fresh coconut , grated 1-1/2 cups Sugar 1/4 cup Water 1 teaspoon Cardamom Powder (Elaichi) | 20 | 30 | To begin making the Coconut Burfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.To know the right consistency - do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.Add the grated coconut, and cardamom powder to the sugar syrup. With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.In 10 to 15 minutes, the mixture will thicken and will come away from the sides of the pan. This happens with the coconut releasing its oil.At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallise making the burfi very hard.Transfer the coconut burfi mixture to a tray (8 x 8 inch square which has a 2 inch min height) greased with ghee. Level the burfi mixture. Run a knife to cut into squares and allow it to cool and set on the tray for more than a couple of hours. Once cooled completely, separate the pre cut Coconut Burfi and serve for festivals and special occasions.Store the Coconut Burfi in air tight containers in the refrigerator for about 2 weeks.Serve the Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge) recipe after your delicious meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita. | |
Karwar Style Valval Recipe (Mixed Vegetables In Coconut Milk) | Karwar Style Valval Recipe (Mixed Vegetables In Coconut Milk) is a delicious creamy mixed vegetables curry cooked in coconut oil. It's basically a no onion no garlic dish and is one of the comfort food in Karwar region. This simple dish with mild spice and lots of flavour will surely spice up your everyday food. It is easy to make and takes very few every day ingredients to prepare. | Coastal Karnataka | Lunch | Vegetarian | Green beans (French Beans), Carrot (Gajjar), Green peas (Matar), Potato (Aloo), Mangalorean cucumber, Pointed gourd (Parval), Green Chillies, Coconut milk, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Dry Red Chilli, Coconut Oil, Curry leaves | 1 cup Green beans (French Beans) , Chopped 1 Carrot (Gajjar) , chopped into small cubes 1/2 Green peas (Matar) , chopped into small cubes 1 Potato (Aloo) , chopped into small cubes 1/2 Mangalorean cucumber , chopped into small cubes 1 cup Pointed gourd (Parval) , slit 5 Green Chillies , slit 3 cups Coconut milk For tempering 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1-1/2 teaspoon Cumin seeds (Jeera) 2 Dry Red Chilli 1 tablespoon Coconut Oil 6 Curry leaves | 15 | 20 | To begin making the Karwar Style Valval Recipe (Mixed Vegetables In Coconut Milk), boil all the vegetables - beans, carrot, peas, potato, mangalore cucumber, parval and green chilies in water. They should be done but not mushy, so don't pressure cook.Add the coconut milk, salt and cook for another 5 to 6 minutes. Take off the heat.The next step is to prepare the tempering. Heat little coconut oil in a heavy bottomed pan.Add mustard and cumin seeds. When they start popping, add the red chilies and curry leaves.Pour the seasoning in the gravy and mix. Serve hot. Serve Karwar Style Valval Recipe (Mixed Vegetables In Coconut Milk) along with Whole Wheat Lachha Paratha and Beetroot Pachadi for a weekday meal. | |
Kurkuri Bhindi And Onion Masala Recipe | Kurkuri Bhindi And Onion Masala is a go to recipe for your house parties. Simple yet something different, I am sure your guests will love it. Try this twist to your regular bhindi and you will make it again and again. | North Indian Recipes | Lunch | Vegetarian | Bhindi (Lady Finger/Okra), Gram flour (besan), Red Chilli powder, Turmeric powder (Haldi), Coriander Powder (Dhania), Amchur (Dry Mango Powder), Salt, Water, Oil, Cumin seeds (Jeera), Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Ginger Garlic Paste, Green Chilli, Onions, Coriander (Dhania) Leaves | 250 grams Bhindi (Lady Finger/Okra) , sliced in small round shape 1-1/2 tablespoon Gram flour (besan) 1-1/2 teaspoon Red Chilli powder 1 teaspoon Turmeric powder (Haldi) 1-1/2 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Amchur (Dry Mango Powder) Salt , as required Water , as required Oil , as required 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) 1 tablespoon Ginger Garlic Paste 1 Green Chilli , finely chopped 2 Onions , finely chopped Coriander (Dhania) Leaves , finely chopped | 15 | 45 | To begin making the Kurkuri Bhindi And Onion Masala recipe, Firstly we will make the kurkuri bhindi. Take a mixing bowl, add the sliced bhindi, besan, 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon amchur powder, required salt and a little water. Mix everything properly.Once it is done, heat oil in a wok and fry the bhindis. Once done, take it out on the absorbent paper to absorb the extra oil. Keep it aside.Now heat oil in a different wok. Add cumin seeds, mustard seeds, hing and green chillies.After 10 to 15 seconds add in the ginger garlic paste. Saute it for a minute and then add the chopped onions. Cook till it becomes soft and translucent.Add in the remaining red chilli powder, turmeric powder, coriander powder and the required salt. Mix it, cover the kadai and let it cook for 3 to 4 minutes.Add in the fried bhindi and mix it properly. Cook for two more minutes, switch off the stove and garnish with chopped coriander leaves.Serve Kurkuri Bhindi And Onion Masala along with Panchmel dal and Phulka for a weekday meal. | |
Homemade Corn Tortilla Recipe | The Homemade Corn Tortilla Recipe is simple and quick with just a few ingredients like maize flour, salt and hot water. The hot water acts like a binding and the corn partially cooks itself in the heat allowing it to bind itself into a dough. Although the traditionally recipe does not add wheat flour, you can optionally add 1/4 cup recipe, so it becomes easier to roll it out. | Mexican | Main Course | Vegetarian | Makki Ka Atta (Yellow Corn Meal Flour), Salt, Hot water, Whole Wheat Flour | 1 cup Makki Ka Atta (Yellow Corn Meal Flour) , also known as masa harina or makki ki atta 1/4 teaspoon Salt 1/2 cup Hot water , plus a few tablespoons Whole Wheat Flour , or maida or dusting and rolling | 5 | 30 | To begin making the Homemade Corn Tortilla Recipe, keep all the ingredients ready.Into a sauce pan, add the water and salt and bring the water to a boil.Once it comes to a boil, turn off the heat.Add the corn flour/ makki atta to the hot water and keep stirring it.It will come together to form a dough.Cover the pan and allow the tortilla dough to rest for 20 to 30 minutes.After 20 to 30 minutes, knead to make a smooth dough. If the dough is still sticky, add a little corn flour at a time and knead to make smooth dough.If it is too dry, then sprinkle a little water at a time and knead to make a smooth dough.Place the dough onto a clean surface and knead until pliable and smooth. Knead for a good 5 minutes until the dough is smooth.The humidity in the hands and the heat from the water will bring the dough together and make it smooth.If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water.Preheat a cast iron skillet or a heavy bottomed skillet.Divide dough into 8 to equal size balls. Using a rolling pin or a tortilla press, dust the dough portions on wheat flour flour or maida and roll out into a 6 inch diameter circle.Ensure you use enough flour for dusting the tortillas so it does not stick to the rolling pin and tear away.Also ensure when you roll, you roll with light pressure and not put too much pressure.Place the rolled out tortillas on to the preheated skillet and allow to cook for approximately 30 seconds. You will notice that the tortillas will start to puff.Flip over to the other side and cook the tortillas until they puff this side as well.You can optionally place them on a flame and make them puff fully.Repeat the process with the remaining dough portions and store the tortillas covered with a towel to stay warm and moist until ready to serve.Serve the Corn Tortillas with Roasted Vegetables and Mexican Salsa. | |
Tangy & Spicy Pineapple Chutney Recipe | Quick & Easy Homemade Pineapple Chutney | This Tangy & Spicy Chunky Pineapple Chutney is a perfect combination of sweetness from ripe pineapples, the tang of lemon, and the heat from spices like red chili and ginger. A delightful accompaniment to Indian meals, this chutney pairs beautifully with a variety of dishes, including parathas, rotis, and rice. | Sri Lankan | Side Dish | Vegetarian | Pineapple, Oil, Cumin seeds (Jeera), Cinnamon Stick (Dalchini), Ginger, Green Chillies, Turmeric powder (Haldi), Kashmiri Red Chilli Powder, Cumin powder (Jeera), Sugar, Lemon, Salt | 2 cups Pineapple , finely chopped 1 teaspoon Oil 1/2 teaspoon Cumin seeds (Jeera) 1 inch Cinnamon Stick (Dalchini) 1 inch Ginger , finely grated 2 Green Chillies , finely chopped 1/4 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Kashmiri Red Chilli Powder 1/4 teaspoon Cumin powder (Jeera) 2 teaspoons Sugar 1 Lemon , juice extracted Salt , to taste | 10 | 15 | To begin baking the Tangy & Spicy Chunky Pineapple Chutney Recipe, start by peeling and finely chopping ripe pineapple and keep them aside. Prep all the remaining ingredients and keep aside.Heat oil in a heavy-bottomed pan over medium heat. Add mustard cumin seeds, ginger, green chillies and cinnamon stick. Allow them to splutter and sauté for 1 minute until fragrant.Add the pineapple chunks to the pan and stir well. Sprinkle salt and cover the pan. Allow the pineapple to cook for 5 to10 minutes on medium heat allowing the pineapple to completely soften and cooked. If required sprinkle a few tablespoons of water.Once the pineapple is cooked, add the turmeric powder, cumin powder, red chili powder, and sugar. Stir to coat the pineapple in the spices. Squeeze in the lemon juice. Stir well to combine all the ingredients.Reduce the heat to low and let the pineapple chutney simmer for 10-12 minutes, allowing the pineapple to absorb the flavors and the chutney to thicken. Stir occasionally to prevent sticking.Taste and adjust the seasoning, adding more salt, chili or sugar as desired.Once the Pineapple chutney reaches a thick, jam-like consistency, turn off the heat.Serve the Tangy & Spicy Chunky Pineapple Chutney with parathas, dosas, or as a side to any Indian meal.Serve Tangy & Spicy Chunky Pineapple Chutney Recipe as a side along with a Sri Lankan meal of Veechu Parotta Or Ceylon Parotta Recipe and Sri Lankan Style Fried Egg Curry Recipe, and finish the meal with a dessert of Paruppu Payasam Recipe | |
Refried Bean Dip Recipe | Mexican Chilli Bean Dip Recipe | The Refried Bean Dip Recipe or Mexican Chilli Bean Dip is a creamy and flavorful appetizer that’s perfect for parties, game days, or even as a side dish for a Mexican-inspired meal. Made with a base of protein-rich refried beans, this dip is packed with the bold flavors of garlic, onions, cumin, and chili powder. | Mexican | Side Dish | Vegetarian | Rajma (Large Kidney Beans), Black Eyed Beans (Lobia), Onion, Garlic, Tomato, Cumin powder (Jeera), Tabasco Original - Hot Sauce, Extra Virgin Olive Oil, Salt, Cheddar cheese | 1/2 cup Rajma (Large Kidney Beans) , soaked overnight in water 1/2 cup Black Eyed Beans (Lobia) , soaked overnight in water 1 Onion , finely chopped 4 cloves Garlic , finely chopped 2 Tomato , chopped and pureed 1 teaspoon Cumin powder (Jeera) 10 drops Tabasco Original - Hot Sauce 1 tablespoon Extra Virgin Olive Oil Salt , to taste 1/2 cup Cheddar cheese , grated | 15 | 30 | To begin making the Refried Bean Dip Recipe | Mexican Chilli Bean Dip Recipe, we first have to make sure we have well cooked kidney beans and prep all the ingredients and keep ready.Soak the Rajma and black eyed beans in water for 1- to 12 hours or overnight.Pressure cook the Rajma and beans with water for about 3 whistles and turn the heat to low. Simmer the beans for another 30 minutes until the beans are cooked completely. Turn off the heat and allow the pressure to release completely. Once done, keep it aside.Prepare the rest of the ingredients and keep them ready as well. Heat oil in a pan over medium heat; add onions and garlic saute until it softens. Add the pureed tomatoes, cumin powder, tabasco sauce and cooked beans. Using a potato masher, keep mashing and mixing the beans on medium heat until it becomes smooth and yet has a chunky texture.Check the taste and add more salt or tabasco sauce as per your preference. Transfer the Refried Bean Dip Recipe | Mexican Chilli Bean Dip to a serving bowl. Just before you are ready to serve, top with cheese and grill in the oven at 200 degree celsius, for 5-7 minutes or until cheese melts (this is optional)Serve Refried Bean Dip Recipe | Mexican Chilli Bean Dip for your parties with Multi-Grain Crackers With Sesame Seeds, Chives And Chili Flakes Recipe. | |
Goan Style Caldinho de Abobora Branca Recipe (Mild Curry of white Pumpkin) | Goan Style Caldinho de Abobora Branca Recipe (Mild Curry of white Pumpkin) has mild flavors cooked along with white pumpkin. The Goan cuisine is famous for its seafood and spicy flavor that are ground with whole spices. The cuisine also has slight influence with Portuguese as well. | Goan Recipes | Lunch | Vegetarian | Vellai Poosanikai (Ash gourd/White Pumpkin), Onion, Salt, Lemon juice, Coriander (Dhania) Leaves, Oil, Fresh coconut, Cumin seeds (Jeera), Ginger, Garlic, Turmeric powder (Haldi) | 200 grams Vellai Poosanikai (Ash gourd/White Pumpkin) , skin peeled and chopped small 1 Onion , chopped Salt , to taste 1 Lemon juice 2 sprig Coriander (Dhania) Leaves , chopped Oil Ingredients for Grind 1/4 cup Fresh coconut , grated 1 teaspoon Cumin seeds (Jeera) 1 inch Ginger , chopped 4 cloves Garlic , chopped 1 teaspoon Turmeric powder (Haldi) | 10 | 25 | To begin making the Goan Style Caldinho de Abobora Branca Recipe, pressure cook the pumpkin with water and salt for about 1 whistle till it is just done.Meanwhile grind the ingredients that are mentioned in the list like the coconut, cumin seeds, ginger, garlic and turmeric powder with little water to form a smooth paste.Once the pumpkin is cooked keep it aside. Heat a flat skillet with oil, add onions and saute until they turn translucent.Once done add ground paste and cook for at least 15 minutes till the masala is cooked well. Add cooked pumpkin along with the water and stir well. Check for salt. Sprinkle lemon juice and serve hot with chopped coriander leaves.Serve the Goan Style Caldinho de Abobora Branca Recipe along with Steamed Rice and Potato Vindaloo to make a complete meal. | |
Patta Gobi Sabzi Recipe - Cabbage Tomato Sabzi | The Patta Gobi ki Sabji Recipe is a super quick made from fresh sliced cabbage and sauteed along with tomatoes and subtle flavours from the green chillies and coriander powder. It is cooked all in a single pot making it super simple and easy to make in less than 15 minutes. | North Indian Recipes | Lunch | Vegetarian | Cabbage (Patta Gobi/ Muttaikose), Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Green Chillies, Tomatoes, Turmeric powder (Haldi), Coriander Powder (Dhania), Red Chilli powder, Bay leaf (tej patta), Salt, Oil, Coriander (Dhania) Leaves | 300 grams Cabbage (Patta Gobi/ Muttaikose) , thinly sliced or diced 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Cumin seeds (Jeera) 2 Green Chillies , finely chopped 2 Tomatoes , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Red Chilli powder , to taste 1 Bay leaf (tej patta) , torn into half Salt , to taste 1/2 teaspoon Oil 4 sprig Coriander (Dhania) Leaves , chopped for garnishing | 10 | 15 | To begin making the Patta Gobi Sabzi Recipe prepare all the ingredients and keep them ready.Heat oil in the pressure cooker; add in the mustard seeds and cumin seeds and allow them to crackle. Once they crackle, add in green chillies, the tomatoes and saute the tomato until slightly softened.Once the tomatoes are slightly softened, add in the turmeric powder, salt, coriander powder, red chilli powder, bay leaf and give it a stir. Stir in the cabbage and add a tablespoon of water into the cooker.Cover the pressure cooker cook for 3 to 4 whistles and turn off the heat.Release the pressure immediately by running it under cold water or releasing it with a fork placed under the whistle. Once the pressure is released, stir in the chopped coriander leaves, check the salt, the spice levels and the Patta Gobi Sabzi is ready to be served.If you are using a saucepan method to cook, then keep the pan covered and cook until the Patta Gobi Sabzi is soft and you have the texture that you desire.Serve the Patta Gobi Sabzi along with Thepla and Gujarati Dal to make a wholesome meal. | |
Herbed Tofu & Spinach In Tomato Basil Sauce Recipe | If you are looking or a comforting wholesome Continental dinner recipe then try Herbed Tofu & Spinach In Tomato Basil Sauce. Made with capsicum and spinach cooked in a herbed tomato gravy and topped with pan seared herbed tofu this is a comfort delicious meal on its own. | Continental | Dinner | Vegetarian | Tofu, Spinach, Red Bell pepper (Capsicum), Onion, Garlic, Homemade tomato puree, Mixed Herbs (Dried), Extra Virgin Olive Oil, Cayenne Pepper, Black pepper powder, Water, Corn flour, Salt | 250 grams Tofu 100 grams Spinach , torn 1 Red Bell pepper (Capsicum) , sliced 1 Onion , finely chopped 4 cloves Garlic , finely chopped 2 cup Homemade tomato puree 2 tablespoon Mixed Herbs (Dried) 2 tablespoon Extra Virgin Olive Oil 1/2 teaspoon Cayenne Pepper 1/2 teaspoon Black pepper powder 1/2 cup Water 1 teaspoon Corn flour Salt , to taste | 15 | 30 | To begin making Herbed Tofu & Spinach In Tomato Basil Sauce first remove the tofu from the cover and keep it in between paper towels to remove any excess water. Next heat oil in a skillet, once oil is hot add onions and saute till the onions turn translucent. Then add garlic and saute for a minute. Add the tomato puree and saute.Cook covered on low heat till the tomatoes are cooked completely and becomes a thick paste. All the raw smell of the tomatoes should go away. This will take about 15 minutes. Stir in between to make sure that the tomatoes do not stick to the bottom of the pan.After the tomatoes are cooked add one tablespoon of mixed herbs and the capsicum. Saute for a minute. Next add the torn up spinach pieces and saute. Add 1/2 cup of water and season with salt and pepper. Cook covered for 5 more minutes and turn off gas.Now remove the tofu from the paper towels and place on a plate.Sprinkle cornflour and mixed herbs on both the sides of the tofu.Heat a pan and add some oil. Pan fry tofu till it turns golden brown on the outside.Place the tomato, capsicum, spinach sauce on a serving plate and then place the herbed seared tofu on the top and the Herbed Tofu & Spinach In Tomato Basil Sauce is ready to be served Serve Herbed Tofu & Spinach In Tomato Basil Sauce with Cream Of Mushroom & Spring Onion Soup , Creamy Polenta and No-Bake Strawberry Cream Cheese Dessert for a lovely weeknight dinner. | |
Karwar Style Kairichi Udid Methi Recipe (Raw Mango Methi Curry) | Karwar Style Kairichi Udid Methi Recipe (Raw Mango Methi Curry) is a Konkani style raw mango curry. Its tangy, spicy, little sweetish with a hint of bitterness acquired from methi seeds in it. Its one of the must dish in Konkani festivals. Served with steamed rice, they taste absolute finger licking. | Karnataka | Dinner | Vegetarian | Mango (Raw), Fresh coconut, White Urad Dal (Split), Methi Seeds (Fenugreek Seeds), Basmati rice, Dry Red Chillies, Turmeric powder (Haldi), Curry leaves, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Jaggery, Salt, Coconut Oil | 2 Mango (Raw) , peeled and chopped 1 cup Fresh coconut , grated 1 tablespoon White Urad Dal (Split) 1 teaspoon Methi Seeds (Fenugreek Seeds) 1 tablespoon Basmati rice 5 Dry Red Chillies 1/2 teaspoon Turmeric powder (Haldi) Curry leaves , few 1/2 teaspoon Mustard seeds (Rai/ Kadugu) Asafoetida (hing) , a pinch 2 tablespoons Jaggery , adjustable Salt , to taste Coconut Oil , as required | 10 | 20 | To begin making the Karwar Style Kairichi Udid Methi Recipe (Raw Mango Methi Curry), chop raw mango into bite sized pieces. Into the pressure cooker, add turmeric powder, salt and 1/4 cup of water and pressure cook for 3 whistles.Meanwhile, in a small pan, roast the urad dal, fenugreek seeds, rice and red chillies till crisp. Grind this along with coconut adding little water and make a smooth paste.When the raw mangoes are cooked add the ground masala to it. Add salt, jaggery and few curry leaves. Mix everything well and bring the Kairichi Udid Methi Curry to boil. Add some water to get the desired consistencyThe next step is to prepare the tempering. Add oil in a small tadka pan and when its hot add mustard seeds, hing and few curry leaves. Pour into Kairichi Udid Methi and it is ready to be served.Serve Karwar Style Kairichi Udid Methi Recipe (Raw Mango Methi Curry) along with Punjabi Style Tinda Sabji, Palak Raita and Phulka for your everyday meal. | |
Masala Akki Roti Recipe - Spicy Rice Flour Flatbread | The Masala Akki Roti Recipe is a delicious spicy flat bread from Karnataka that is made from rice flour. The akki roti makes a great vegan and gluten free breakfast option. Made from rice flour, shredded vegetables and spices, the Akki Roti makes for an excellent tea time snack when you have sudden guests at home. | South Indian Recipes | Lunch | Vegetarian | Rice flour, Fresh coconut, Carrot (Gajjar), Green Bell Pepper (Capsicum), Dill leaves, Cabbage (Patta Gobi/ Muttaikose), Onion, Ginger, Green Chillies, Cumin seeds (Jeera), Asafoetida (hing), Salt, Oil | 2 cups Rice flour 1/4 cup Fresh coconut , grated 1 Carrot (Gajjar) , grated 1 Green Bell Pepper (Capsicum) , finely chopped 1/4 cup Dill leaves , finely chopped 1/4 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped 1 Onion , finely chopped 1 inch Ginger , finely chopped 2 Green Chillies , finely chopped 1/2 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Asafoetida (hing) Salt , to taste Oil , to cook | 10 | 45 | To begin making the Masala Akki Roti Recipe, add rice flour, carrots,cabbage,capsicum,onion, coconut, cumin seeds, green chillies, ginger, asafoetida and salt to taste into a large mixing bowl.Mix all the ingredients well and then knead the dough adding little warm water at a time. The dough should be soft. We will require around 1 cup of water to knead the dough.Once the dough comes to shape cover and allow Masala Akki Roti dough to rest for 10-15 mins.After 15 minutes grease your palm and make large lemon size portions of the akki roti dough and keep aside.Pre heat a non stick tawa or roti pan.Now wet a muslin cloth with water or grease a plantain leaf. Grease your palm and place a portion of the dough at the center of the cloth . Using your fingers pat the dough to make circular discs of medium thickness. Make three small holes in the akki roti for even cooking of the akki roti.Preheat a skillet over medium heat and grease the skillet. Carefully invert the akki roti onto the preheated pan and peel out the cloth or the leaf.Cook the Masala Akki Roti on medium heat for a few seconds. Flip the roti and drizzle a teaspoon of oil around the roti and cook it on both sides until brown spots appear.Once done, remove Masala Akki Roti from heat and serve warm.Serve the Masala Akki Roti along with Coconut Chutney and Ghee for a breakfast or an evening tea time snack along with a hot cup of Filter Coffee or Masala Chai. | |
Moongphali Til Wale Aloo Sabzi Recipe | Sesame and Roasted Peanut Potato Stir Fry | Peanut Aloo Sabzi | Moongphali Til Wale Aloo Sabzi is a flavorful and crunchy potato stir-fry recipe packed with the goodness of roasted peanuts and sesame seeds. This Peanut Aloo Sabzi is a perfect blend of soft, tender potatoes coated with nutty sesame seeds and crunchy peanuts, giving it a delightful texture and taste. | North Indian Recipes | Side Dish | Vegetarian | Oil, Sesame seeds (Til seeds), Cumin seeds (Jeera), Cinnamon Stick (Dalchini), Potatoes (Aloo), Green Chillies, Coriander (Dhania) Powder, Red Chilli powder, Amchur (Dry Mango Powder), Roasted Peanuts (Moongphali), Curry leaves, Salt, Coriander (Dhania) Leaves | 1-1/2 tablespoons Oil 1 tablespoon Sesame seeds (Til seeds) 1 teaspoon Cumin seeds (Jeera) 1 inch Cinnamon Stick (Dalchini) 3 Potatoes (Aloo) 3 Green Chillies , slit 1 teaspoon Coriander (Dhania) Powder 1/4 teaspoon Red Chilli powder 1/2 teaspoon Amchur (Dry Mango Powder) 2 tablespoons Roasted Peanuts (Moongphali) , crushed 1 sprig Curry leaves , roughly torn Salt , to taste 6 sprig Coriander (Dhania) Leaves , finely chopped | 10 | 10 | To begin making the Masaledar Moongphali Tilwale Aloo Sabzi Recipe, wash the potatoes, half them. and pressure cook them for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.Once the pressure has released, and the potatoes have cooled down, peel the skin of the potatoes, dice them and keep aside.In a pan, heat oil on medium heat, add the cumin seeds, cinnamon stick, sesame seeds green chillies. Allow the seeds roast and to change colour and the green chillies soften and lighted roasted as well.Stir in the turmeric powder, red chilli powder, coriander powder, amchur powder and curry leaves.Stir in the boiled diced potatoes and sprinkle the salt and toss Moongphali Tilwale Aloo Sabzi together.Once the Moongphali Tilwale Aloo Sabzi get a nice crispy skin, stir in roasted and crushed peanuts. Check the salt and spices to taste at this stage and adjust accordingly.Turn the heat to allow and allow the Moongphali Tilwale Aloo Sabzi to get lightly browned and get a crispy outer texture.Once done, turn off the heat and transfer the Moongphali Tilwale Aloo Sabzi to a serving bowl, stir in the coriander leaves and serve hot.Serve this Masaledar Moongphali Tilwale Aloo Sabzi, with Dal Banjara Recipe (Langar Wali Dal) and Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) for a weekday meal. | |
How to Cook Fluffy Quinoa Recipe in a Pressure Cooker | Easy Quinoa Recipe | Cooking fluffy quinoa in a pressure cooker is a simple, hands-off method that ensures perfectly cooked, tender grains every time. Whether you're preparing it for a hearty salad, a side dish, or as the base for a bowl meal, this foolproof quinoa recipe will become your go-to. | Indian | Lunch | High Protein Vegetarian | Quinoa, Water | 1 cup Quinoa 1-1/2 cups Water | 2 | 15 | To begin making the Quinoa, first rinse the Quinoa. Start by thoroughly rinsing 1 cup of quinoa under cold running water. This step is crucial to remove the saponins (a natural compound that can make quinoa taste bitter). Use a fine mesh strainer to ensure all the water passes through, leaving only clean quinoa behind.Place the rinsed quinoa in the pressure cooker. Add 1-1/2 cups of water. Secure the lid on your pressure cooker and set the valve to the "Sealing" position/ place the weight onto the pressure cooker.Turn the heat to high, and pressure cooker for 2 whistles. After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.Allow the pressure to release naturally. The pressure release time will continue the cooking process, ensuring the quinoa is fully cooked.Once the cooking cycle is complete, allow the pressure cooker to naturally release pressure for 10 minutes. This step is important as it allows the quinoa to finish cooking and absorb any remaining moisture. After 10 minutes, carefully release any remaining pressure by turning the valve to the "Venting" position.Remove the lid and gently fluff the quinoa with a fork. This will separate the grains and give you that light, fluffy texture you're aiming for. If there’s any extra moisture, let the quinoa sit for a couple more minutes with the lid off to evaporate the excess water.Tips for Fluffy Quinoa:Use the right water-to-quinoa ratio: For pressure cooking, the ratio is typically 1 cup of quinoa to 1-1/2 cups of water. Adding too much water will make the quinoa mushy, while too little can leave it undercooked.Fluff it immediately: As soon as the pressure is released, fluff the quinoa with a fork to maintain the light, airy texture.Rinse thoroughly: Never skip rinsing, as it removes the natural bitterness and helps the grains cook evenly.Storage: You can store any leftover quinoa in an airtight container in the refrigerator for up to 5 days. It’s perfect for meal prepping and can be reheated or added cold to salads.Pairing Suggestions: This fluffy quinoa is versatile and pairs wonderfully with a variety of dishes. Serve it alongside roasted vegetables, dals, sambar, rasam, curries or use it as a base for grain bowls, or mix it into your favorite salads. You can even turn it into a hearty breakfast by adding fruit, nuts, and a drizzle of honey!Enjoy this simple and nutritious recipe that’s perfect for busy weeknights, meal prep, or anytime you need a quick, wholesome side dish! | |
Chicken & Bell Pepper Skewers Recipe | Chicken & Bell Pepper Skewers Recipe is a must try chicken appetizer. The succulent pieces of chicken is marinated with soy, honey, fresh pineapple juice and spiced with a good hint of cloves and black pepper powder. Grilled and basted with the remaining marinade to keep it tender and moist. | Continental | Appetizer | Non Vegeterian | Chicken breasts, Yellow Bell Pepper (Capsicum), Red Bell pepper (Capsicum), Onion, Soy sauce, Honey, Dry ginger powder, Pineapple juice, Extra Virgin Olive Oil, Whole Black Peppercorns, Cloves (Laung), Salt | 1 Chicken breasts , cut into small pieces 1 Yellow Bell Pepper (Capsicum) , cut into small cubes 1 Red Bell pepper (Capsicum) , cut into small cubes 1 Onion , quartered For the marinate 1 tablespoon Soy sauce 1 tablespoon Honey 1/2 teaspoon Dry ginger powder 1/4 cup Pineapple juice 2 tablespoon Extra Virgin Olive Oil 1 teaspoon Whole Black Peppercorns , crushed 2 Cloves (Laung) , crushed Salt , to taste | 60 | 30 | To begin making the Chicken & Bell Pepper Skewers, wash and clean the chicken thoroughly.To marinate the chicken, in a mixing bowl combine soy sauce, honey, ginger powder, pineapple juice, olive oil. black peppercorns, cloves and salt. Add the chicken pieces into it, mix well and leave it in the fridge for at least 2 hours.Combine cubed peppers and onion chunks in a bowl. Add a tablespoon of olive oil, salt and pepper to the vegetables. Mix them together.Soak the wood skewers in a cold water for about 20 minutes. In a wood skewer, thread chicken pieces, peppers, and onion chunks. Arrange the wood skewers in a hot grill and cook them for about 15 minutes, turning sides for every 5 minutes.Brush the remaining marinate on top of the chicken while cooking. Once the chicken is cooked, remove the skewer from the grill and cool down. Do not overcook as the chicken might become hard and lose its juiciness.Serve the Chicken & Bell pepper Skewers Recipe along with Spinach & Broad Bean Shakshuka and Stuffed Zucchini With Roasted Peppers & Mushrooms to make it a complete meal. | |
Hunase Saaru Recipe - Mysore Style Spicy Tamarind Rasam | Hunase Saaru Recipe or Spicy Tamarind Saaru or Rasam is a quick comforting hot South Indian broth popularly made in Mysore and across South India. It is tangy, sweet, spicy and best had piping hot. Perfect for a bout of the sniffles or a sore throat, its warmth can be comforting and healing during the winter. | Karnataka | Dinner | Vegetarian | Tamarind, Cumin seeds (Jeera), Mustard seeds (Rai/ Kadugu), Asafoetida (hing), Curry leaves, Dry Red Chillies, Rasam Powder, Jaggery, Salt, Ghee | 1/2 cup Tamarind , soaked and pulped (you can also try this recipe for preparing tamarind water) 1 tablespoon Cumin seeds (Jeera) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 12 Curry leaves 4 Dry Red Chillies 1 teaspoon Rasam Powder , or red chilly powder 2 tablespoon Jaggery , powdered Salt , to taste 1 tablespoon Ghee | 10 | 20 | To begin making the Hunase Saaru Recipe or Mysore Style Spicy Tamarind Rasam first heat ghee in a kadai, to this, add mustard seeds and cumin and allow it to crackle.Next, add asafoetida, curry leaves and red chillies and stir gently till they crisp up.Add the prepared tamarind extract, 1.5 cups water along with the rasam powder, salt, jaggery powder and bring the whole mixture to a boil on a high heat.Allow it to simmer for 5 to 10 mins till the quantity reduces to 3/4th its original volume. By now the tamarind will lose its raw smell and the spices will be well amalgamated. Taste the rasam for spice, tang and sweetness levels and adjust by adding rasam powder/chilli powder or jaggery, as required.Take it off the heat and serve hot as a drink accompanying a South Indian thali meal, or over Steamed Rice with a dollop of ghee. | |
Tomato Sheer Recipe -Tomato And Coconut Curry Recipe | Tomato Sheer is a mild curry made with coconut milk and tomatoes. This soothing curry is apt during hot days. Besan is mixed with coconut milk to make the gravy thick and creamy. Make this on a rushed morning to be packed into our kids lunch box with steamed rice or phulkas. | Indian | Side Dish | Vegetarian | Tomatoes, Onion, Yellow Fenugreek Seeds, Asafoetida (hing), Oil, Gram flour (besan), Coconut milk, Salt, Sugar, Red Chilli powder, Oil | 4 Tomatoes , chopped fine 1 Onion , chopped fine 1/2 teaspoon Yellow Fenugreek Seeds 1/4 teaspoon Asafoetida (hing) 1 tablespoon Oil 1 tablespoon Gram flour (besan) 180 ml Coconut milk Salt , salt to taste 1/2 teaspoon Sugar 1 teaspoon Red Chilli powder Oil | 15 | 40 | To begin making Tomato Sheer Recipe, in a pan, heat the oil, add asafoetida and the fenugreek seeds.Allow the fenugreek seeds to roast for a few seconds.Add in the chopped onion and sauté until the onions turn transparent and soft.Once the onions have softened, add the chopped tomatoes and cook till the onion and tomatoes combine to form a thick paste. This will take 8 to 10 minutes until the tomatoes cook through completely.In the meanwhile, dissolve the besan in a few tablespoons of coconut milk. Add in the salt, chilli powder and sugar and mix well. Stir in the rest of the coconut milk and stir until well combined. The sugar is only intended to take the edge off the acidity of the tomatoes and should not overpower or sweeten the taste of this curry.Add this coconut milk mixture to the pan with onion and tomato paste.Whisk to combine it together. Simmer the Tomato Sheer low heat until lightly bubbly, about 5 to 8 minutes. Add a little water if required to adjust the consistency of the Tomato Sheer / Tomato Coconut Curry.Check the salt and spices and adjust the taste accordingly. Once done, turn off the heat and transfer the Tomato Sheer Recipe to a serving bowl.Serve Tomato Sheer/ Tomato Coconut Milk Curry with Manathakkali Kootu, Steamed Rice and Elai Vadam for a comforting lunch. | |
Mulakootal (Vegetables In Coconut Gravy) Recipe | Mulakootal is essentially a home style south Indian curry made with a medley of vegetables, lentils and coconut. A part of many routine lunches and often made with whatever vegetables handy at home. Mulakootal is also said to be the inspiration behind the famous "Mulligatawny Soup". The curry is healthy and spells comfort of a home meal in every bite, helps that it is super easy to make. | South Indian Recipes | Lunch | Vegetarian | Mixed vegetables, Arhar dal (Split Toor Dal), Turmeric powder (Haldi), Fresh coconut, White Urad Dal (Split), Mustard seeds (Rai/ Kadugu), Dry Red Chillies, Cumin seeds (Jeera), Coconut Oil, Mustard seeds (Rai/ Kadugu), Dry Red Chillies, Curry leaves | 2 cups Mixed vegetables 1/2 cup Arhar dal (Split Toor Dal) 1 teaspoon Turmeric powder (Haldi) To be ground in a paste 1/2 cup Fresh coconut , grated 2 tablespoons White Urad Dal (Split) 2 teaspoon Mustard seeds (Rai/ Kadugu) 3 Dry Red Chillies 1 teaspoon Cumin seeds (Jeera) For the tempering 1 teaspoon Coconut Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chillies Curry leaves , handful | 15 | 30 | To begin making the Mulakootal recipe, firstly wash, peel and dice all vegetables. You can use any vegetables you have at home. I like to use vegetables like carrot, lauki, drumstick, beans, potato, white pumpkin and cauliflower.In a large pot (use an earthen pot if you have, the flavour is lovely)or in a pressure cooker, boil all the vegetables with little water with salt and turmeric.In an another pressure cooker, boil the toor dal and keep it aside.Dry roast all the ingredients for the paste apart from coconut for 2-3 minutes till fragrant and slight brown.Grind together coconut and the roasted spices to a smooth paste adding little water if required.Add the toor dal and coconut paste to the boiled vegetables and let it simmer further for 5 minutes till the flavours have blended and the raw smell of coconut has gone.In a small tadka pan, heat coconut oil and add mustard seeds, red chilly and curry leaves and sauté for 2 minutes.Pour this over the curry and it is ready to be served. Serve Mulakootal with hot steamed rice for a perfect summer lunch. | |
Buckwheat and Oatmeal Chocochip Pancakes Recipe (Eggless) | Buckwheat and Oatmeal Chocochip Pancakes Recipe (Eggless) are the pancakes prepared with added chocolate chips. Pancakes have always been a very versatile breakfast/snack idea and require a whiff of time to put the ingredients together and bake them in no time. And who doesn’t like the sound of pancakes with chocochips? Buckwheat and Oatmeal Chocochip Pancakes Recipe is a healthy eggless twist to the super yummy pancake breakfast recipe. These eggless pancakes make a delicious breakfast and after-school healthy snack for the kids. Serve Buckwheat and Oatmeal Chocochip Pancakes with a dollop of peanut butter on top with some more of choco chips and fruits of your choice. | Continental | World Breakfast | Vegetarian | Buckwheat Flour (Kuttu Ka Atta), Oats Flour, Cocoa Powder, Flax seed powder (flax meal), Chocolate chips, Salt, Vanilla Extract, Maple syrup, Peanut Butter, Chocolate chips, Mixed fruits | 1 cup Buckwheat Flour (Kuttu Ka Atta) 1 cup Oats Flour 1 tablespoon Cocoa Powder 1 tablespoon Flax seed powder (flax meal) 2-3 teaspoons Chocolate chips 1 pinch Salt 1/4 teaspoon Vanilla Extract Maple syrup , sugar to taste Ingredients to Garnish 1 tablespoon Peanut Butter 1 teaspoon Chocolate chips Mixed fruits , sliced | 10 | 20 | To begin making Buckwheat and Oatmeal Chocochip Pancakes Recipe (Eggless), take the flax seed powder and 2 tablespoons of water in a bowl and whisk it vigorously until it becomes gelatinous.To this add rest of the ingredients and prepare a free flowing batter with water. The consistency of the batter should be a little thinner than the regular pancake batter.Heat a griddle an on medium heat.Pour a ladle full of the pancake batter on it and gently spread it to form a medium sized circle.Cook on medium heat for two minutes. Flip and cook for 2 mins till done.Serve the Buckwheat and Oatmeal Chocochip Pancakes Recipe (Eggless) with a chunky dollop of peanut butter, sprinkle some more of chocochips over it and present with a fruit slice of your choice. | |
Odisha Style Dal Tadka Recipe | The Odisha Style Dal Tadka Recipe is super simple to make and packed with flavours and taste. The dal is made with a combination of urad dal, whole moong dal, rajma and kala chana with the addition simple spices and green chillies. Apart from the preparation time of soaking the dals overnight, it uses a simple set of ingredients which can be cooked in the pressure cooker. | Oriya Recipes | Lunch | High Protein Vegetarian | White Urad Dal (Whole), Green Moong Dal (Whole), Rajma (Large Kidney Beans), Chana dal (Bengal Gram Dal), Mustard oil, Cumin seeds (Jeera), Onion, Ginger, Garlic, Green Chillies, Tomatoes, Green Chillies, Garam masala powder, Bay leaf (tej patta), Turmeric powder (Haldi), Salt, Coriander (Dhania) Leaves | 1/2 cup White Urad Dal (Whole) 1/2 cup Green Moong Dal (Whole) 1/2 cup Rajma (Large Kidney Beans) 1/2 cup Chana dal (Bengal Gram Dal) 1 tablespoon Mustard oil 1 teaspoon Cumin seeds (Jeera) 1 Onion , finely chopped 1 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 2 Green Chillies , finely chopped 2 Tomatoes , finely chopped 2 Green Chillies , finely chopped 1 teaspoon Garam masala powder 1 Bay leaf (tej patta) , torn 1/2 teaspoon Turmeric powder (Haldi) 1-1/2 teaspoons Salt , or to taste 6 sprig Coriander (Dhania) Leaves , finely chopped | 480 | 45 | To begin making the Odisha Style Dal Tadka Recipe, soak all the dals together in water in a single bowl for about 8 hours or overnight. The longer they soak, the faster they will cook.Prepare all the ingredients and keep them ready.Heat mustard oil in a pressure cooker, add cumin seeds and allow it to crackle. Add the onion, green chillies, ginger and garlic and saute until the onion turns soft and translucent. Once the onions soften, add the tomatoes, bay leaf, garam masala, turmeric powder and saute until the tomatoes turn mushy.Stir in the salt, the soaked dal and enough water such that the level of water is at least 2 inches above the dal.Cover the cooker and pressure cook the dal on medium heat for 4 whistles. After 4 whistles, turn the heat to low and pressure cook for 30-40 minutes and then turn off the heat. Allow the pressure to release naturally.Once the pressure releases, open the cooker, check the salt and adjust to taste accordingly. Stir in the chopped coriander leaves to the Odisha Style Dal Tadka.Transfer the Odisha Style Dal Tadka to a serving bowl and serve hot.Serve Odisha Style Dal Tadka Recipe along with Ghee rice and Palak raita for a simple and yet wholesome meal. | |
Mutta Salna Recipe (South Indian Style Egg Drop Gravy) | Mutta Salna is a South Indian gravy that is served for parotta or chapathi. I always like the salna given for parotta in small Street side shops. It is very tasty and goes well for idli, dosa, idiyappam, chapathi or parotta. Make this and we are sure you will make it again and again. | South Indian Recipes | Lunch | Eggetarian | Whole Eggs, Onion, Tomato, Ginger Garlic Paste, Cumin seeds (Jeera), Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Garam masala powder, Salt, Oil, Bay leaf (tej patta), Onion, Garlic, Mint Leaves (Pudina), Fresh coconut, Coriander (Dhania) Seeds, Cinnamon Stick (Dalchini), Cloves (Laung), Fennel seeds (Saunf), Whole Black Peppercorns, Star anise, Oil | 5 Whole Eggs 1 Onion 1 Tomato 1 tablespoon Ginger Garlic Paste 1 teaspoon Cumin seeds (Jeera) Turmeric powder (Haldi) , a pinch 1/2 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Garam masala powder Salt , as required 2 teaspoons Oil 1 Bay leaf (tej patta) For grinding 1 Onion 6 cloves Garlic Mint Leaves (Pudina) , handful 1/4 cup Fresh coconut 1 teaspoon Coriander (Dhania) Seeds 1/2 inch Cinnamon Stick (Dalchini) 5 Cloves (Laung) 1/2 teaspoon Fennel seeds (Saunf) 1/2 teaspoon Whole Black Peppercorns 2 Star anise 2 teaspoons Oil | 5 | 30 | To begin making the Mutta Salna recipe, let us first make the masala. Heat oil in a heavy bottomed pan, add fennel seeds, pepper, cinnamon, cloves and star anise. Let it cook for a minute.Add garlic and saute until it changes color. Add onion and saute until it turns translucent. Switch off and add mint leaves.Saute and allow it to cool. Once cooled, transfer everything to a mixie jar. Add coconut and coriander seeds to it. Add little water and grind into paste. Keep aside.Heat oil in a heavy bottomed pan, add bay leaves and cumin seeds. Then add chopped onion and saute well.Add ginger garlic paste and saute until the raw smell goes. Add tomato and saute until it turns mushy.Now add the ground masala along with required water for the gravy. Mix and cook in a medium flame.Add turmeric powder, chilli powder, coriander powder, garam masala powder and required salt.Mix well and cook until the oil separates. Now add the eggs and mix well. You can also add eggs that are beaten in a separate bowl.Cover and cook in low flame for few minutes until the eggs gets cooked and the gravy becomes thick. The mutta salna is ready. Serve Mutta Salna along with Kerala Parotta and Carrot Methi Pachadi for your weekday lunch | |
Mangalorean Style Kuvalyacho Pollav Recipe (Yellow Pumpkin Curry Recipe) | Mangalorean Style Kuvalyacho Pollav Recipe (Yellow Pumpkin Curry Recipe) is a simple traditional Mangalore curry which uses coconut as its base to make the gravy. Usually the onions and coconut used in this recipe are sun dried and then ground along with other spices into a course paste. But as the lifestyle changed people starting making it on the pan itself. But whatever it is the true flavor of the old traditional flavors will always remain divine. | Mangalorean | Lunch | Vegetarian | Kaddu (Parangikai/ Pumpkin), Onion, Turmeric powder (Haldi), Coriander Powder (Dhania), Salt, Water, Onion, Fresh coconut, Ajwain (Carom seeds), Mustard seeds (Rai/ Kadugu), Coriander (Dhania) Seeds, Tamarind, Dry Red Chillies | 250 grams Kaddu (Parangikai/ Pumpkin) 1 Onion , sliced 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Coriander Powder (Dhania) Salt , to taste Water , as required 1 Onion , sliced 1/4 cup Fresh coconut , grated 1 tablespoon Ajwain (Carom seeds) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 tablespoon Coriander (Dhania) Seeds 18 grams Tamarind 3 Dry Red Chillies | 10 | 30 | We begin making the Mangalorean Style Kuvalyacho Pollav Recipe (Yellow Pumpkin Curry Recipe) by crackling the mustard seeds, jeera seeds, coriander seeds and then add the sauteed onions. Saute till it is translucent and then add the grated coconut.Saute till it is golden brown. Leave it to cool down and then grind it into a coarse mixture by adding some water if required.Heat a pressure cooker, add some oil, saute the sliced onions and add the chopped pumpkin and finally add in the ground paste. Add some extra water around 1 cup and mix well.Add in the spice powder and check for salt. Once that is done, pressure cook for about 4 whistle and release the pressure naturally and serve. Serve the Mangalorean Style Kuvalyacho Pollav Recipe (Yellow Pumpkin Curry Recipe) along with some steamed rice or phulka. |
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