…no bar!! Dahi Vada can be enjoyed and relished the way you like it spicy, tangy, sweet, savory. It pleases every palate… just let the Sweet, Sweet Dahi Vada rule & cool the senses…Let the pleasure of sweetness linger on… 😀 Ingredients : 1 cup Urad Dal (Black Lentils without skin) ¼ cup split Moong Dal (without skin) (optional) 1 tsp. fresh Ginger (peeled & grated) A pinch Hing (Asafoetida) Salt to taste Vegetable Oil for deep frying Water…
…. Always check the seasonings to taste… if you like the gravy mild, spicy, tangy, hot & very spicy as this gravy is excellent for your taste buds. Add chopped coriander leaves. Use this tarri/kat/amti to assemble the misal. If you like or prefer to give a tadka/tempering to your Tarri/Amti/Kat then this is what you need to do… For the Tadka/Tempering : 1 tsp. Mustard Seeds 1 tsp. Cumin Seeds (Jeera) ¼ tsp. Asafoetida 1 tbsp. Vegetable Oil In a…
…m as well. Simply a beautiful medley of green vegetables, mashed potatoes, tangy and aromatic spices bound together with chickpea flour to form into cute little patties. Bite into these cute green crispy beauties which are studded with golden fried cashew nuts and enjoy the refreshing flavor of these kababs. If you have always ordered it at a restaurant or enjoyed it at a celebratory party; then give it a try in your home kitchen and relish the ex…
…to pure comfort in a bowl… When you just want to dunk your pao in a sweet tangy soupy gravy and enjoy tender pieces of good old pork and feel bliss or simply feel the goodness of Ukadem Xitt (Goan parboiled rice) soaked to the core…it’s time to fulfil those cravings with this mouth-watering Goan Pork Solantulem! How easy and quick can this get? Ready in a jiffy in my trustworthy pressure cooker! Give it a shot and see for yourself. 😊 Ingredients…
…My efforts paid off! The vadis were so delicious just the way I love them… tangy and sweet. I felt so satisfied and that I could finally fulfil my craving for them. 🙂 The making of the alu vadi / patrode / patra is a laborious and time consuming task which can be easily accomplished if it is a team effort where you can involve friends, relatives and even kids in your family over the weekend. It is fun especially for kids to smear the leaves with t…
…en consider it in their baking but may be cooking. Would the heady, spicy, tangy and pungent flavor of Ginger ever cross your mind? Not everyone likes it but not many dishes can do without the flavor of ginger. Many cannot do without ginger powder, candied ginger or ginger preserves especially when you want to use it in your baking. Cookies, ginger bread, biscuits, jams, jellys, pies, tarts, pickles and rich fruit cakes need this important ingredi…
…you have unexpected guests or if you have an instant craving for something tangy and spicy. It is good to enjoy and relish chaats in the hot summer months. Addition of yoghurt/curds to the chaat helps in soothing and cooling the body in the sweltering heat. A novel way of spending less time in a hot kitchen and being cool throughout summer is by eating different types of chaat. During the hot summer months when the temperatures are soaring and the…
…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 /rulao is used and it is so fulfilling and satisfying. Upma and Sheera are great in tiffin boxes as it is non messy and satisfies hunger. Above all, it is very nutritious and healthy. I made this delectable Pineapple Sheera which is…
…this wonderful pudding but fine Egg Noodles can be used too. For a hint of tangy fresh fragrance, add lime/lemon peel but if you prefer a stronger flavor then use zest of lemon/lime. For a lighter version of the pudding you may use low fat milk, boiled & drained pasta/vermicelli/noodles but then you may need to set it in individual bowls. This will not be the classic traditional pudding! Aletria is set and served in a large bowl/dish at Christ…
…oughout the year in all major cuisine of Goa. They are dark pink in color, tangy with sour taste but very rich in Vitamin C. They lend a nice pink blush to any dish they are added to by releasing their color. Sol Kadhi looks very pretty & appealing to the eye with the lovely baby pink color imparted by the Kokum. ‘Amsol Kodi’ is popularly known as ‘Sol Kadhi ‘or ‘Kokum Kadi’. It is a beverage which is consumed almost every day in the coastal r…