North Indian | Spiceindiaonline

Chicken Tikka

By cornstarch, on June 10th, 2009 11:57 pm

This is the first tikka i did in an oven. It came out moist. . . . → Read More: Chicken Tikka

Achaari Bhindi

By shalinivenkatesh, on May 31st, 2009 2:54 am

Lady finger is a powerhouse of nutrients and a boon for those who are dieting…. Slight variations can make this veggie taste completely different… Spicy, tangy and yummmmm……. . . . → Read More: Achaari Bhindi

Basundhi

By roshu, on May 18th, 2009 6:43 pm

This is my own version of basundhi. Give it a try and let me know if you liked it. It turned out very delicious for me.Hope you like it too.

. . . → Read More: Basundhi

Chick pea mint rice

By shalinivenkatesh, on April 15th, 2009 6:02 am

An all-in-one satiating delicacy made with ingredients from 4 food groups cereals (rice), pulses (chick peas), vegetables and oil. All it needs is a calcium rich bowl of low fat curds to make a complete meal.
. . . → Read More: Chick pea mint rice

MATAR POTLI

By vidhyaplv, on April 13th, 2009 11:04 am

This is called a Peas Potato Money Bag (ie, pattaani surukkuppai ) verryyyyyy yummmmmmyyyy………..

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Bell Pepper Zunka

By Mullai, on March 16th, 2009 9:26 am

Zunka anyone ?? What on earth could this be? (Obviously for anyone with no Hindi or Marathi background) Exactly! that was my first thought when I heard this name from a colleague who brought this beautiful dish for a potluck. It was so colourful and I couldn't resist my temptation to explore it. Zunka is a humble Maharashtrian dish… almost a staple there, simply meaning stir-fry, smeared with besan, a quicker version of Usili or Pithali, often made with just onions.

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Badam Burfi

By Mullai, on March 5th, 2009 10:04 am

Badam burfi is one popular katli variety found in most sweet shops in India. Here is simple homemade version of this item. Coming to making perfect soft and sharp katli is quite an art and needs lot of practice. Fine grounding the nuts is one key factor which is hard to do with regular mixies… so mine will look slightly coarse texture wise. Adding milk while grinding is also another trick to grind them to a paste consistency but shelf life is limited and also mostly yields halwa like chewy bufis which I personally don't like and always powder mine after drying. . . . → Read More: Badam Burfi

Brocolli roti

By shalinivenkatesh, on January 28th, 2009 2:28 am

brocolli being a healthy veggie, was trying to use it up in some different form at home.. so came up with this. Simple and easy…. . . . → Read More: Brocolli roti

Apple Rabdi

By shalinivenkatesh, on January 27th, 2009 1:32 am

Rabdi is a dish made from milk which is boiled and reduced till half or less in a thick bottom pan with continuous stirring. Almost similar to our paal gova but not removed from fire before reaching that stage. And its served in various forms and with various accompaniments.

Rabdi made with yellow pumpkin, with rose essence, mango rabdi, and is also served just like that, or as a side dish with Malpuas, Jalebis, Jelly, Fruits etc etc…..

The list is exhaustive… Try this one, simple to make and tasty to eat…

. . . → Read More: Apple Rabdi

Nankatai

By Ratna A, on January 4th, 2009 6:47 pm

1 Cup Crisco

1 1/2 cup powdered Sugar (if you can powder in mixer than even better)

2 1/2 cups all purpose flour

3/4 tsp Baking Soda

Cream together 1 cup crisco and 1 1/2 cup powdered sugar. Sieve flour along with baking soda. Keep dough aside for 1 1/2 to 3 hours. Roll into balls and flatten. Preheat oven to 350 and bake for 22 minutes.

. . . → Read More: Nankatai