A recipe for passion is always simmering !
Cheesy Spinach and Corn Toast – kind of creamy spinach and corn in cheesy white sauce on a crispy toast, makes a kid friendly after school snack or pack them in their lunch boxes. These are open pan toasted cheesy bread with spinach and corn filling… with added spices. Try our VEG CHEESE TOAST PANEER KATHI ROLL …
Beer Battered Fish Fry– We always look out for friday dinner options and choose fish fry all the time. I am big fan of those street style…. #carnivaleats kind of deep fried golden crispy fish and chips… after trying too many versions the the best crunchy battered fish… this one from Food Networks Alton Brown’s #goodeats #beerbatterfishfry turned out perfect!…
Sakkaravalli Kizhangu Chips – Deep Fried Sweet Potato Chips… that is all! Sweet Potato comes in different colors.. white , yellow, orange and purple… American grown sweet potatoes often termed Yams comes in orange… and today we are going to see how to make chips (deep fried version) using these the Indian way! Ingredients Sweet Potato – 2 (large) Red…
Chilli Chicken – when i say that I mean it yes its “Green Chilli” Chicken.. not your typical all veggies sauteed in chicken but its all about adding deep fried Green chillies, minced ginger and garlic and curry leaves. Something very spicy, something different somewhere in between CHICKEN 65 & CHILLI CHICKEN framed #indochinese fusion restaurant style dish. Try our CHICKEN…
Chilli Paneer – an Indo Chinese starter … favorite pick for many vegetarians at the restaurants. We at home love indo chinese food of any type.. but unfortunately restaurants here don’t have good indo chinese food..had to make it myself and enjoy. I have tried a many versions playing with sauces of different kind trying to avoid msg… and this…
Tawa Chicken – I am a big fan of rottu kadai (highway eateries) foods be it veg or non-veg crave them and make it a point to try a few different ones during my trip to India. This recipe is one such trials… a simple tawa or kadai chicken fry made with tandoori masala, a quick chicken stir fry with…
Crispy Chicken 65 – have you wondered how those restaurant chicken 65 stays so crisp even after 30 minutes?… all you regular home made 65 will be crisp the moment you get them out of that oil and slowly goes soft. 😳 This one here is exclusive from our page will keep them crisp and crunchy for little longer. Secret??…
Baby Corn Manchurian, an indo-chinese starter which needs no special introduction. Kids love it.. adults too and i make these once in while from canned baby corns as we don’t get fresh babycorn here in our place. Some friday dinner specials could have once of these with fried rice and in no time you will see it disappear! Lets hop on…
Kurkuri Bhindi – ada 😆 namma vendakka pakoda pa ithu… googlekaga bhindi kurkure title… 😀 Do you crave for crispy ladysfinger chips ? then you are in the right place… normally they don’t stay crisp for long that’s the complaint i get a lot and this one will prove that wrong! This recipe will keep them good for a long…
Chilli Prawns, an Indo Chinese starter just like chilli chicken… is one mouthwatering dish that usually gets ordered in restaurants…it comes in dry form or saucy gravy style….Today I am sharing the dry version which is usually an appetizer / starter or whatever when “hungry” 🙂 Is there anyone who doesn’t like Indo Chinese Starters??? Ingredients for the prawn mix…
