Egg chili is made with pieces of hardboiled eggs fried in a spicy corn flour and maida coating. These eggs are then tossed in a masala gravy comprising diced onions and capsicum along with chilies, ginger, garlic and a variety of sauces. Thickened with a cornflour slurry in the end, the steps to make egg […]
Chicken kalmi kabab is typically made with leg pieces, marinated in a spicy mixture for an hour. The marinade comprises a variety of powdered spices along with powdered cashew nuts, whisked yogurt, fresh cream, egg yolk, ginger-garlic paste and more. The kabab is eventually smoked for ten minutes for the authentic flavor. It is very
Black pepper fish fry refers to shallow fried Rohu or any other fish pieces marinated in a mixture of ginger and garlic paste, lemon juice, chaat masala powder and a specially prepared ground masala. This masala comprises a lot of black peppercorns, red chilies, cumin seeds, cinnamon stick and salt. The marinated fish pieces are
Paneer do pyaza is made of large paneer chunks, slightly fried to a golden color, which are cooked in a thick and rich gravy comprising a mixture of onions, tomato, and cashew nuts. A variety of powdered spices and whole spices are added like kalonji and cumin seeds to enhance the taste further, finished with
Navratan korma is made from a combination of paneer and different vegetables like carrots, cauliflower, capsicum, and more, slightly blanched before. The rich and thick gravy is made from fried onion and cashew paste along with a spicy Dahi mixture along with a variety of powdered and whole spices. Slow cooked over a medium flame,
Tawa pulao comprises fresh vegetables like capsicum, tomatoes, carrots, and potatoes, as well as onions and potatoes cooked with boiled rice. A combination of whole and powdered spices, along with a few freshly chopped coriander leaves and lemon juice added at the end of the cooking process, enhances its taste further. Continue reading my recipe
Mutton chops curry is made with large mutton chops cooked in a variety of powdered and whole spices. The trick to the smooth and rich gravy is the soft onions that are allowed to slow cook along with the mutton chops over a precisely controlled flame. The addition of whisked curd and chopped coriander stems
Green masala fish curry is usually made of fish pieces with fewer bones and is cooked in a thick green masala paste made up of coconut, blanched spinach, coriander leaves, ginger, cloves and a variety of spices. Fresh curry leaves and tamarind are also added to enhance the taste and flavor. The process to make
Chicken kosha is made with marinated chicken pieces, usually cooked over a low flame without water in their own juice. The thick gravy is made with onions, tomato ketchup, and a thick masala paste made with cumin, coriander, garam masala, red chili, and black pepper powder. Whole garam masala is also used to enhance the
Dim posto, or egg curry with poppy seeds, is made by cooking fried eggs in poppy seed paste along with a blend of ginger-tomato-green chili paste, onions, dry red chili, and a variety of powdered spices. The dish is essentially cooked in mustard oil for the traditional earthy and savory taste and is completed with
Balushahi is made by soaking fried pedas of ghee, curd and maida dough in a sugar syrup with a dash of lemon juice in it. A pinch of baking powder and a little bit of baking soda is also added to make the outer texture crispy and flaky. With slow frying in cooking oil and proper
Banana milkshake comprises mashed ripe bananas mixed with sugar, nuts and cardamom powder. Ripe, sweet bananas are peeled and mashed to release their natural flavor and smooth texture and cold milk is added to create a creamy base. Sugar is mixed in to balance the natural sweetness of the fruit, while a pinch of cardamom
Pav bhaji is a combination of a spicy sabzi or bhaji served with slightly fried pav or bread. The bhaji comprises mashed boiled vegetables like potatoes, cauliflower, capsicum, beetroot, tomatoes, onions and lots more, cooked in a variety of spices like chili powder and pav bhaji masala powder in generous amounts of butter. Continue reading
Fish molee is a traditional dish from Kerala that requires coconut oil as its cooking medium. The dish features soft pomfret fish which is cooked in a coconut milk gravy. The fish pieces undergo marination with a black pepper, turmeric, ginger, garlic and lemon juice mixture. The gravy contains a mild spice level which includes
Hariyali chicken tikka mainly comprises marinated boneless pieces of chicken and then the flavor is enhanced by charcoal smoking. The green masala is made up of coriander leaves, mint leaves, green chilies, ginger, garlic, hung yogurt, and a mixture of spices. The chicken pieces are cooked by frying or grilling to get a perfect light
Hot and sour egg soup is made with beaten eggs dropped slowly into a boiling broth consisting of finely chopped vegetables like cabbage and carrot along with onion, green chilies, ginger, and garlic. It is thickened with corn flour and further seasoned with different sauces like chili sauce and Schezwan sauce. Go through my easy
Paneer bhurji is a very simple yet popular dish typically made from grated malai paneer cooked with finely chopped tomatoes, onions, bell pepper, green chilies, ginger, garlic, and a few common Indian spices. Cooked with little oil to perfection until dry, it is very quick to make this dish. Continue reading my recipe to learn
Dahi kebab is made with a mixture of thick hung curd and grated paneer combined with several spices and fresh herbs. These are shaped gently and coated with breadcrumbs before frying them to a nice and crisp exterior with a soft interior to perfection. Go through my easy recipe to learn the steps to make
Egg roast comprises hard-boiled eggs cooked over a medium flame in a thick and rich onion and tomato masala paste. It also includes a variety of powdered spices, ginger, garlic, green chilies and more. In the end, coconut milk is poured in to cool down the spiciness and to impart the flavor. Check out my
Fish Amritsari tikka is made by grilling double-marinated fish pieces. The first marination uses ginger-garlic-green chili paste with lemon juice, salt, and mustard oil. The second marination process uses a mixture of hung curd and spices along with gram flour, ajwain, and Kasuri methi. The leftover marinade is used to fry onions, capsicum and tomatoes
Coconut egg curry uses hardboiled eggs which have been fried lightly and then simmered in a coconut-based gravy that also contains onions, ginger, garlic and tomato puree along with Indian spices which include turmeric, cumin, coriander, garam masala, and red chili powder. Follow my simple recipe to learn how to prepare coconut egg curry at
Chicken gassi is a delightful Mangalorean style dish that features tender chicken pieces. The curry consists of a spicy masala paste made of several roasted spices and other ingredients such as grated coconut, chopped onions, garlic cloves, whole dried red chilies, coriander and cumin seeds. The chicken is slow-cooked over a low flame to allow
Avial is a traditional South Indian dish which has a mild taste and uses coconut and curd along with several other vegetables, including raw banana, yam, ash gourd, drumsticks, beans, carrots, mango and more. The cooking process begins with light simmering of ingredients which include turmeric and salt after which it is combined with a
Mutton kakori kebab is made from spicy minced mutton mixed with a paste consisting of fried onion, ginger, green chilies, garlic, coriander leaves and cashew nuts. A touch of lemon juice and garam masala enhances its taste further. The mutton is smoked for a few minutes before shaping the kebabs and shallow frying them to
Dry chili paneer is a popular dish made with raw or fried fresh paneer cubes tossed in a spicy, tangy sauce with capsicum, garlic, green chilies and a variety of sauces. Follow my simple recipe to learn the easy steps to make dry chili paneer at home. KEY TAKEAWAYS Dry chili paneer is a hugely
Among the different varieties of Indian flatbreads, ajwain paratha stands quite distinct and is very popular. It is mainly made using whole wheat flour, or atta, to which crushed ajwain is added to enhance the taste and flavor, along with salt and cooking oil. The triangular-shaped paratha is cooked on a preheated iron tawa. Before
Mutton ghee roast combines small tender pieces of mutton cooked in ghee or clarified butter along with a masala paste prepared with red chilies, fennel seeds, coriander seeds, cumin seeds, curd and a variety of other spices. The mutton is first marinated with ginger-garlic, turmeric and salt, boiled up to 90% and then slow cooked
Coconut rice is a popular dish of South India which is made with boiled Basmati rice and freshly grated coconut. The rice gets its aroma from its preparation with a special combination which uses mustard seeds, chana dal, urad dal, dry red chilies, curry leaves, cashew nuts, green chilies and ginger. The dish contains hing
Lassi is a simple refreshing drink that combines thick curd, cool ice cubes and sugar. Sometimes, dry fruits, fresh fruits and spices like cardamom powder are also used for taste and flavor enhancement and additional refreshment. The more fruits added, the richer it becomes in taste and flavor. My simple recipe will show you the
Thepla is made of wheat flour, or atta, with or without methi leaves. The dough is made flavorful with a variety of spices and herbs such as coriander leaves, spring onions, cumin seeds, sesame seeds, garam masala powder, and more. It also contains a spicy paste made of raw potato, curd, ginger, garlic, and green
