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 […]
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
Jalebi is made with a smooth, free-flowing batter consisting of maida, ghee, and Eno, which is poured into hot oil or ghee in circular spirals and fried until golden and crispy. Meanwhile, sugar syrup flavored with cardamom and a hint of kesar is prepared to soak the fried jalebis, giving them their signature sweet, crunchy
Sarson fish tikka is made with double-marinated fish pieces. First, they are marinated with lemon juice, salt, turmeric and ginger-garlic paste and then with a mixture that contains a variety of aromatic powdered spices and herbs along with curd, roasted besan, and more. Grilled in stages with a dash of butter greased on the surface,
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Paneer balls are made with crushed paneer mixed with a variety of vegetables such as carrots, capsicum, onions, and others of your choice. Minimum spices like chili flakes and oregano are added to make the balls, and they are deep-fried until crispy and golden brown. Learn the easy and quick steps to make paneer balls
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Mutton boti kabab is a very tasty and soft non-veg dish in which thin slices of boneless mutton are first marinated with salt and lemon juice and then with freshly ground whole spices and natural tenderizers like raw papaya paste and fried onions. It is typically shallow-fried with a little oil to achieve the charred
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Egg pepper fry consists of hard-boiled egg pieces tossed in a freshly made masala powder made with roasted black pepper, urad dal, coriander seeds, and curry leaves. The eggs are lightly fried on a tawa with little oil over a medium flame until golden. Follow my easy recipe to learn the steps to make egg
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Chicken tangdi kabab is made from double-marinated chicken drumsticks in a mix of yogurt, spices, and roasted gram flour. A special and rich chicken and cheese filling is also used. These are then cooked slowly in a pressure cooker or oven and served hot with a brush of ghee or butter on top. Go through
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