So you’ve had a long day, right? Maybe a long week? You wake up, everything’s groggy and sore, and you just want to put a simple, hydrating, easy-to-make breakfast in your belly. One of the best ways to take care of yourself is to make a healthy, tasty breakfast in the morning. When getting up is hard, a sunny orange banana smoothie makes it just a little bit easier. It takes barely any time at all!...
These paneer tikki are toddler friendly, if you skip the green chilies and reduce the other spices. Paneer cutlet also go well in the school box for a Mid-morning snack. I love baking these in the oven or in the air fryer but they can also be pan fried. I have shown both the ways to make them. What is Paneer Cutlet Paneer cutlet are Indian pan-fried patties made with paneer as the key ingredient....
Apart from that you can also use it as a spread in your wraps, sandwiches, kathi rolls and frankies. Make this pudina chutney the way you want in one of the 3 ways I show in this post. About Mint Chutney Mint Chutney also known as Pudina Chutney is a spicy, flavorsome and healthy Indian side dip made with fresh mint leaves and spices like chilies, garlic & cumin. Mint leaves are known as “pudina” in Hindi and many other Indian regional languages....
Sweet pongal, ven pongal, puliyogare, pulihora, curd rice, rice payasam are some of the most commonly offered foods in Hindu temples. Puliyogare Puliyogare is a Karnataka style tamarind rice which can be made in a jiffy if you have precooked rice. It can be served alone or with some happla, sandige, curd or fresh kosambari. The recipe shared here is the way we make at home for festivals or special pooja....
This spicy bread masala is different in flavor since ground spices are used here. This makes for a good evening snack during the monsoons. I made this sometime ago to use up the surplus bread. I have used regular bread slices. You can also use pav buns, french baguette or kind of bread. I have used pav bhaji masala and garam masala to spice up the dish. However you can use any one of them....
There are so many kinds of tangri kababs served in restaurants. They almost differ from one restaurant to the other. One thing that is very common among all these is they are lightly spiced and mostly no chilli powder is used. So they would look anywhere from pale white to light brown. They are very mildly flavored and taste mostly like these Reshmi kabab or malai kabab. We always have a problem with the grilled meat that looks pale in color and it is almost impossible for me to get my family to eat that....
Most times I make soups to use up the excess veggies or when someone at home is suffering from cold and congestion. Last weekend we craved for a Indo Chinese dinner. So I got to make this mix veg soup & vegetable noodles. I was left with so many chopped veggies after making the soup which I used to make Chinese pakora. There was some bottled homemade schezwan sauce in the fridge which went well with these....
Just stir fry the veggie and sprinkle this at the end and you are done. It adds aroma and taste to the dry curry. To make a slightly gravy curry, add little water and bring it to a boil and cook until the veggies are soft cooked. Vepudu Karam is a simple spice powder that is used for vegetable stir fry recipes at my home. Actually the traditional vepudu karam from Andhra cuisine is a powder made of red chilies, garlic, mustard, cumin seeds and coriander seeds....
This simple yet flavorful & delicious aloo capsicum is a life saver for me most times in dealing with my fussy kids. I always wonder how often I make this for their school box or some times even for their breakfast to eat with their paratha or dosa. It is very simple to make and one can easily plus or minus the ingredients i have mentioned below. It is a dry curry or sabzi, if you like to have a moist curry just pour very little water to cook....
About Sweet Basil Seeds There’s a very good chance you’ve had the leaves of the sweet basil plant, scientifically known as Ocimum basilicum. Its bright green and aromatic leaves are common in Mediterranean, South Asian, and Southeast Asian cuisines. But did you know the seeds of some kinds of sweet basil are edible too? That’s right, the little black seeds from which the plants grow can be eaten. Called sabja and often found in South and Southeast Asian dishes, they also have a long history in Ayurvedic and Chinese alternative medicines (Source: Wikipedia)....
About Bombay Chutney Bombay chutney also known as besan chutney, is a side dish made by simmering gram flour slurry with a tempering made of whole spices, onion-tomatoes and herbs. Like many street foods that have become mainstream, no one knows about its true origins. You’ll find this Bombay chutney served by roadside tiffin sellers in small towns & in Tiffin Centers in South India. Some compare it to the Maharashtrian Pitla (thick besan gravy) served with bhakri (jowar roti)....
Last week the entire stock of my mango pickle was over and was thinking of trying something else. I was a bit intimidated to try my MIL’s recipe as it requires boiling the tamarind pulp, extracting the tamarind paste and then using it. I am not comfortable trying lengthy recipes. So this recipe was my mum’s idea, a quick and cut short method to make yummy cabbage pickle in just 15 minutes....
Chettinad biryani is generally made with seeraga samba rice, since I did not have them I used basmati rice. The main aroma of this biryani comes from the seeraga samba rice, coconut milk and mild spices. However if you do not have seeraga samba rice, then use basmati rice to make this biriyani. This is one of the simplest that one can try since the procedure is easy to make....
Chicken Butter Masala is a popular Indian dish of grilled chicken simmered in a smooth, silky and creamy onion tomato and cashew gravy. This finger-licking good curried dish is popular on the restaurant menus. Also known as Butter Chicken Masala, this is a modified version of the authentic North Indian Butter Chicken (Murgh Makhani). I have eaten versions of this & Chicken Tikka Masala across the country. Some good & a lot bad!...
To make the egg dosa, regular dosa batter is used. You can also use restaurant style masala dosa batter. If you follow the food combining rules then you can just use any other dosa batter like instant jowar or oats or poha dosa batter that has no dal/lentils or curd in it. I have used a batter that has just rice and poha in it. Will share the recipe shortly....
About black forest cake Black forest cake also known as Black Forest gateau, is a classic chocolate sponge cake with cream and cherry filling, based on a German dessert, “Schwarzwälder Kirschtorte” which translates to “Black forest cherry torte”. A typical black forest cake has several layers of super light chocolate sponge cake soaked with kirschwasser (cherry spirit), then sandwiched with whipped cream & cherries. Lastly it is decorated with some whipped cream frosting, maraschino cherries & chocolate shavings....
Similar to most other mutton recipes even keema is prepared in so many ways across India with green peas, with methi leaves, with potato, cashews etc. I am sharing a simple keema recipe that is not from any regional cuisine, but tastes exceptionally delicious with soft texture. So reading this post you will be able to learn how to cook keema perfectly. You can add your personal touch by using whatever masala you like – mutton masala, garam masala or kitchen king masala....
Both are steam cooked & tempered. Due to the inclusion of rice, dhokla looks pale & lighter in color. But khaman is well-known as khaman dhokla across other regions & is popular on the restaurant menus. It is pretty much served in eateries, cafes & street stalls as a snack. About Dhokla Dhokla is a steamed savory cake made with fermented batter of lentils and rice. The batter is steamed to a cake in a mould....
Matar Mushroom ‘Matar’ also spelled as ‘mutter’ is a Hindi word for peas. So matar mushroom literally translates to peas mushroom. As the name says, these 2 ingredients are the star of this dish. The sweet aroma of green peas perfectly compliment the earthy flavor of mushrooms, making this curry the best! Matar and mushrooms simmered with onions, tomatoes and lots of spices is what this dish is about. If you love cooking simple dishes then you will most likely make this often just like the way I do....
To make the soya chunks, soya bean is soaked, grinded, milk is extracted and used for other purpose and only the pulp is made into chunks and then dehydrated. Quite a lengthy process and hence they have a good amount of dust or impurities accumulated in them. To remove the impurities, soya chunks need to be soaked thoroughly, softened and left in the water for a while, for the debris to melt and get settled at the bottom....
