Monday, 14 December 2015
Nawabi curry, a mugalai cuisine is a side dish which is very rich in calories and taste. It is one of the perfect party dishes where you can win accolades and impress your guests. It is mounted with calories and the richness of almonds and kaju can be experienced every time. Also, the freshness of the cream adds to the silkiness of the gravy. Here, a gravy is prepared using almonds and coconut along with some vegetables.You can replace the veggies and add paneer ( cottage cheese ) which is the other version of this recipe and I will be posting it in one of my future blog posts. This curry goes well with Naan, Puri, and chapathi.
Read More »Tags: North Indian Gravy
Tuesday, 1 December 2015
The recipe that I am posting today is one of the spiciest chutney and it is my all time favorite. I hope all those who love spicy food will surely love this coriander leaves chutney. This chutney can be preserved for at least a month as you are not using water at all while grinding. Here, in this recipe we use fresh coriander leaves along with desiccated coconut and lots of green chillis
Read More »Tags: Chutney, South Indian, Udupi Recipes
Saturday, 22 August 2015
Yere appa is a sweet dish prepared during the Diwali festivals in the region around Karnataka. As you all know that diwali, globally known as festival of lights is celebrated for 4 days. The first day is recognized as an auspicious day and to mark the occasion, they begin their day in the early hours of dawn with an oil bath. Some rituals are practiced during the previous day also and that day is widely recognized as Danateras in North India. In olden days people used the big copper vessels for filling the water and heating the same for bathing purpose. They used to fill the vessel with water by drawing it from the well and later on a puja is performed. It is during this time that this sweet is prepared. It is very yummy to taste and filled with calories as it tends to consume oil at an alarming rate. But then, as this festival is celebrated once in a year, you can comprise for a day.
Read More »Tags: Mangalorean Cuisine, South Indian, Sweets, Udupi Recipes
Saturday, 15 August 2015
Veg crepes can be prepared using different stuffings and the one which I am posting today is the combination of Indian spices with slightly western touch. The preparation is very simple, all you have to keep ready are some tortillas and a little stuffing that I have shown below. This recipe would be an ideal brunch menu for some sloth Sundays.
Read More »Tags: Breakfast Recipe, Dinner Recipe, Lunch Recipe, Mexican
Wednesday, 12 August 2015
Parathas are one of the conventional main course dishes and can be eaten for breakfast, lunch, dinner and is an ideal tiffin box recipe. I have already published aloo paratha, broccoli paratha and one more addition to the list is this Gobi paratha which I am publishing it today. Gobi, otherwise also known as cauliflower belongs to the cabbage family and it is available mostly during winter seasons. The one which we get during other seasons is usually sumptuous. Gobi paratha, is very tasty but cleaning the gobi is really a pain in the neck as it contains lots of insects within and you should have an eagles eye while cleaning them. It goes on well with ordinary raitha, pickle or any North Indian gravy..
Read More »Tags: Breakfast Recipe, Dinner Recipe, Indian Bread, Lunch Recipe, North Indian