I find myself making this quiet often because it is quick, easy and also goes well in school & office boxes. You can also transform this to a stuffing inside your sandwiches or rolls. Just throw in some cheese to make a cheese bell pepper sandwich or roll. For this recipe, I use sliced onions to impart a sweeter tone and add body to the dish. However you can also make the dish without onions....
In this post I share how to make the dish on stovetop and instant pot with step-by-step photos and video. About Chole Chole Masala is a popular Punjabi dish where chickpeas are simmered in a spicy & tangy gravy. “Chole” is a Punjabi word for “chickpeas” and “masala” is a word for “spices”. So this dish is nothing but chickpeas cooked to perfection with various spices, onions, tomatoes and herbs....
However you can also have this with chilli garlic noodles or chilli garlic fried rice and you may also save sometime since the noodles & fried rice I mentioned also use the same spice base. My new found trick to tenderize the chicken which I learnt from my chicken majestic, works well for this recipe too. I soaked the chicken strips overnight in buttermilk along with salt and pepper. I was surprised at this soft, tasty and tender chicken, all without deep frying and it is egg free too....
Green tomato chutney I am sharing today is an andhra style pachadi called as pachi tomato pachadi or chutney that can be served with rice or pesarattu,oats dosa,instant moong dal dosa & idli. My mom would always make this chutney when tomatoes were in season. We would grow a lot of tomatoes in the backyard. After sharing a lot of them with friends we would be left with so many of them....
Lamb Korma Korma is a popular Mughlai dish, from the Indian Sub-continent where meat is slow cooked with spices, onions, yogurt, nut or seed paste. The word “korma” is derived from the Urdu word “qorma” meaning “braise”. Though the name suggests “braised”, there are numerous versions of making it across the Indian Sub-Continent. North Indian and Pakistani recipes use brown onions and yogurt to make a korma, while the South Indian kurma is made with coconut milk....
Oatmeal Porridge Porridge is a semi-solid food made by boiling grains in liquid like milk or water. It can be a sweet or savory dish. This oatmeal porridge can be made to a sweet tasting milk oats porridge or to a savory porridge. Basically the sweet oats porridge is nothing but oatmeal cooked with milk and then topped with a sweetener like maple syrup, honey or sugar. This sweet oatmeal porridge can be topped or garnished with chopped nuts or with peanut butter or fresh fruits....
You will find different versions of papdi chaat, I am sharing the simplest and easy one for making at home. To make papdi chaat, papri/ puri is the main ingredient which can be made at home or store bought. There are so many kinds of papdis available in the market like baked, fried, frozen and ready to fry or bake. These are either made with plain flour or whole wheat flour/atta....
Few versions of pineapple fried rice use stock to cook the rice or use curry powder, egg etc in the seasoning. This recipe is simple and suitable for vegetarians. Thai pineapple fried rice is quite popular in Singapore and vegetarian version too is served in the thai restaurants here. A vegetarian one is mostly made without a curry powder. It is just the way we make the veg fried rice but with a generous addition of cashews, raisins, pineapple and some added flavors including MSG....
Tawa is the Indian/ hindi name for a griddle or a flat pan. The name tawa paneer is because the entire dish is prepared on a tawa. Frying the masala on a high flame on a large tawa makes the dish aromatic and taste special. This is how it is different from the regular paneer sabji. For a home preparation this can be made in a kadai or regular pan as well....
The first one is quite a common dish that is prepared in most Andhra homes. There could be many variations of preparing this dish based on the region. You can find the recipe 2 towards the end of this post. I have tasted many variety of chicken fry (vepudu) among our friends, extended families and restaurants. But one recipe that won my heart was, a vepudu that’s served in Sankranti Restaurant in Singapore....
The consistency of the badam kheer is thicker & tastes great when it is prepared with smoothly ground almonds. The taste comes close to Basundi. Vermicelli or sago can also be used in this kheer which adds volume to the kheer but the taste slightly differs. This badam kheer recipe yields a thick and creamy payasam which can be served as a after meal dessert or as a dessert in a party meal....
Also known as bread poha, this is one of the several street and restaurant foods quite popular in India. In South India, it is pretty much served even in college canteens and tiffin centers. People love it for its taste, soft tender bread chunks, with bursting flavors literally melt in your mouth. The aroma from ginger, green chillies and curry leaves give it a mesmerizing uplift, makes it a best snack and breakfast for bread lovers....
Shawarma is prepared by stacking strips of marinated meat and fats alternately on a vertical spit, resulting in a large block of meat & fats. The block of meat is grilled slowly while the spit rotates. Grilled meat is shredded off from the spit when needed and served as an appetizer or used to make shawarma wraps or rolls. I have come across few places serving these shawarma in Bangalore and in Singapore....
Remember the tasty Kothu Parotta? This dish is a take on that mouthwatering Tamilnadu inspired food, but with Indo-Chinese flavors. As a homemade fusion food with wholesome ingredients, this is quite healthy as far as street fast food goes. What is Chilli Parotta? Bite sized parotta or flatbread is stir fried with vegetables and infused with savory spices and hot sauces for a yummy and easy dish. Chilli parotta is also an innovative way to use leftovers paratha, parotta or rotis....
Egg pakora or pakoda can be made quickly, if you have boiled eggs ready. It makes a good addition to a party menu or a get together. For more bonda recipes, you can checkMysore bondaAloo bondaVeg bondaPunugulu Preparation to Make Egg Bonda or Egg Bajji Add besan, ajwain (vaamu), salt, red chilli powder, masala powder, rice flour (or corn flour) and turmeric. Mix everything well. This one and the next step are optional but this adds a lot of flavor....
Ever since ice cream was introduced to the general public at a French café in Paris in 1660, it has been a beloved treat for people of all ages. Although it was originally a delight only for the elite, its popularity spread quickly in the United States after the industrialization of dairy farming and the creation of new storage, pasteurization, and insulation technologies by the mid-1800s. It has become both vice and virtue, making us think of decadent desserts and innocent childhood pleasures....
Most kinds of rava /semolina sold contain additives or are treated with certain kinds of gases to prevent infestations and extend the shelf life. About 60 to 80 % of the nutrients are lost with in 3 to 5 days of grinding the grains to flour or rava. So consuming whole grains is always a better choice. I have grown up eating jowar roti almost daily since ragi and jowar are staple grains in our region....
Rasam dishes come in many variations and use different ingredients to provide the heat, tang and flavor. About Lemon Rasam Lemon Rasam is one of the dozens of South Indian rasam varieties that is primarily flavored with lemon juice instead of tamarind. Like any other rasam variety, Lemon rasam too uses toor dal (split pigeon pea lentils) as the base to provide some protein and nutrition. It is additionally flavored and spiced with a spice powder known as rasam powder....
In Tamil they are called as Javvarisi, in Telugu sagubiyyam, in Kannada sabakki and in Hindi, Gujarati and Marathi they are known as sabudana. Sabudana is a processed food and is a pure starch. They are not nutrient rich except for the high carbohydrates. They are very low in protein, vitamins & minerals. Hence they are combined with nutritious ingredients and cooked. In India sabudana is widely used as a fasting food as it boosts energy instantly....
Apart from the onion pakora & bread pakora, these shrimp fritters too are quite popular in the Andhra restaurant menus. There are quite a few different ways these are made. I follow my onion pakoda & chicken pakora recipes to make these shrimp fritters. These come out so aromatic, flavorful, crisp and delicious. The recipe needs only a few basic ingredients like onions, your favorite herbs, spices and more importantly some fresh or frozen shrimps....
