…as Jeera Rice. Enjoy this flavorful, creamy Murg Nawabi with your favorite Indian bread or rice preparation. 🙂 Ingredients: ½ kg boneless Chicken 2 med. Onions (peel, chop & grind to a smooth paste) 3 tbsp Cashew nut paste 1 tbsp. fresh Ginger paste 2 tbsp. fresh Garlic paste 2 tbsp. fresh Tomato paste ¼ cup whisked fresh Curds/Yoghurt or to taste 4 tbsp. Milk or as needed 2 pinches Saffron (lightly pan roasted, crushed & dissolved in milk…
Curd Rice is one of the most favored South Indian rice dish. You can enjoy it as a one bowl complete meal or as a part of South Indian thali lunch or dinner. It is a great comfort food and very cooling during the hot summer months. Curd Rice is also known as Dahi Bhaath, Yoghurt Rice, Thayir Saadam, Daddojanam, Mosaranna. Curd Rice is light, healthy, soothes and aids easy digestion. Even though one may feel that adding cream and butter makes it…
…i rice but jeera rice is also a nice option. It can be relished with fresh Indian flat breads too. Here is my version of Rajma Masala which we like very much. Do give this recipe a try. 😀 Ingredients : 1 cup Rajma (Red Kidney Beans) 2 med. Onions (peeled & finely chopped) or pureed/paste 2 fresh ripe Tomatoes (pureed) 2 tbsps. Tomato Sauce or Ketchup (optional) 1 tsp. fresh Garlic paste ½ tsp. fresh Ginger paste 1 tbsp. Coriander pwd. ½ tsp. C…
…re are several ways and variations of making a good Punjabi Dum Aloo. Most Indian restaurants serve Dum Aloo and it is a hot favorite and popular in many parts of the world too. Punjabis love their Dum Aloo with their tandoori rotis and enjoy it as a part of their regular meals. This Dum Aloo has smooth, thick and aromatic gravy with well balanced spices. The preparation is ideal for children too. This dish is usually served as a main course. It i…
…e, I did want to post her other favorites especially her all-time favorite Indian sweets (mithai and candy) which she never got tired of! On second thoughts, I now realize that the mithai and candy she loved so much was never prepared at home! They were always store bought ones. I did get an opportunity to observe the process of mithai making in open kitchens set up during weddings and pujas and made them but not the Agra Petha. A few years ago, I…
…xperience. This place is just unforgettable! On my return I was on a South Indian food spree. So here is my tribute to Kerala & my love for South Indian food & snacks. This recipe is especially for you to try it out & I’m sure you will love it the way I do! J Ingredients : For the Masala : 5 med. Potatoes (boiled, peeled, cubed/or roughly mashed) 4 med. Onions (peeled & sliced thinly) 5-6 fresh Green Chillies (finely minced/sli…
…is sticky. But it is very tasty if prepared well. This recipe is a typical Indian preparation & it tastes amazing with the phulkas to go with it. Ingredients : ½ kg Bhindi 2 med. size Tomatoes (chopped finely) 2 med. size Onions (chopped finely) 2 Green Chillies (finely chopped) 4 cloves of Garlic (finely chopped) ¼ tsp. Red Chilli pwd. 1 tsp. Sauf (Fennel seeds) 1 tsp. Cumin seeds ( Jeera) ½ tsp. Cumin seeds (roasted & pwd.) ½ tsp. Turm…
…et to click pictures quite often. Sheera or Suji Halwa is so popular among Indian desserts and is mostly enjoyed at breakfast or at tea time. It is a must offering at puja and also many celebratory functions. Pineapple Sheera is loved by many and is very popular in most Indian homes. Pleasantly sweet, tangy and fruity; Pineapple Sheera is so very delicious and looks beautiful in all its golden glory. To make the Sheera, suji /rava / semolina /rula…
…& relish. My hubby loves ladoos, burfis & all types of traditional Indian mithai but when it is ladoos I have to consider preferences & hence end up making quite a few types. This is one ladoo which I have a preference for. I remember watching so many of my friends & neighbours over the years making different types of ladoos… each one having their own unique procedure for it. Some of the people I know would be making several dozens…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….