This wonderfully spicy Borlelem Vagyo Sungta is just awesome. It is so delicious & mouth watering & will definitely rekindle your appetite. My home was filled with the lovely aroma of these Masaledar Stuffed Tiger Prawns when I was preparing it. It takes a little patience to eat this because of the shell but when you serve your guests at the dining table, the presentation is appealing to the eye. You may deshell the prawns before cooki…
Sausage Pulao is a Goan speciality. It is usually prepared with spicy Goan pork sausages. It is extremely simple & can be quickly prepared as it requires few ingredients. If prepared with Goan pork sausages then very few spices & very little oil is needed. It is a delicious one pot meal. Do try this pulao & let me know how it turned out.. Enjoy! J Ingredients : 2 cups Basmati Rice 4-5 Chicken Sausages (cut into roundels) 2…
…nal Caldinho is made with any fleshy fish. It is a lovely yellow non spicy Goan curry. It is simple & very delicious. Whenever I prepare this curry, my family loves it. I am happy to share this recipe with you my dear friends & visitors of my blog .. J Ingredients for the Juice 1 fresh Coconut (scraped) 1 tsp. Cumin Seeds (Jeera) 10 peppercorns 2 tbsp. Coriander Seeds 3 flakes fresh Garlic 1 tsp. Turmeric pwd. (Haldi) Walnut…
…aving either Rasam or Soups to comfort me. I was longing to have something spicy & tangy to pep up my taste buds & so I had Kande Pohe not only for breakfast but at tea time too. I had Surmai Fish Curry & Surmai Fish Fry for lunch. Kande Pohe is one dish which I can enjoy at anytime of the day. I just love it & this is real comfort food for me. It is sooooo simple & super quick . I could fix this up in a jiffy even though…
…pumpkin I think of her. Children will enjoy this too. In case you like it spicy then you may add chilli powder to taste. Here’s the recipe which is quick & easy for you to enjoy.. J Ingredients : 250 gms. Red Pumpkin (peeled & diced) 2 med. Onions (peeled & finely chopped) ½ cup fresh Coconut (scraped/grated) ½ tsp. Tamarind pulp (optional) 2 Garlic cloves (finely chopped) 1/3 tsp. Turmeric pwd. ¼ tsp. Red Chilli pwd. A…
…difficult to resist from eating it. The main taste in the Bhel Puri is the spicy (teekha) green chutney, the zing of the fresh garlic chutney & the sweet tangy imli khajur chutney. The chutneys play an important role to balance & bring out the true flavor of this chaat. The paapdi puris add a new dimension to this popular Bhel Puri. Raw mangoes in season gives the added tang & crunch to it. This North Indian street food is tantalizi…
…ty of coconut is used due to its abundance. Foogath is light & mildly spicy. It is enjoyed with chapattis, phulkas, rice rotis, rice or even as a salad.. It is good for children & for those who wish to enjoy their vegetables light. It is simply delicious which has subtle flavors. Foogath is generally made with cabbage or French beans but you can make it with cauliflower, cluster beans (gavar), or you may use any vegetable combinations…..
…m Maharashtra, India. It is also known as sago vada. It can be served with spicy green chutney or a cooling cucumber- curd dip. It is best enjoyed with a hot cup of Chai or Masala Chai. Like all vadas, it is enjoyed while it is hot & fresh. This nutritious vada is served during religious festivals & especially eaten as a fasting food. It is a tasty snack with a great texture. It is crunchy on the outside & soft inside. T…
This sweet & spicy Schezwan Dipping Sauce is a real treat for spice lovers. It can be used in many Indo Chinese food preparations too. It is excellent with tacos, momos, spring rolls, wontons.. I made some real herbed crisps & knotted sticks to go with this sauce. It was delicious & lip smacking! You may prepare a sufficiently large batch & store it for later use. It is very simple to prepare & first time cooks will find…
…n color of the curry do not use curds/dahi/yoghurt & red chilli powder. Do not also use too much tomato puree. If you like the curry very spicy then increase the green chillies or retain the seeds….