Tomato flavoured thick lentil packed pancakes. Served as a breakfast item or evening snack with spicy peanut chutney, coconut chuney or avial.
Paneer cooked in rich yogurt based tomato onion gravy. This recipe can be cooked in two ways.. First being the royal way, sauteing everything in ghee, adding cream, garnishing with dry fruits and nuts … fully loaded with fat, "Shahi" literally meaning made to suit the royal table. Second being the humble low fat home style version. Here's my style of spicy Shahi Paneer and let you guys and gals to decide the category.
Mixed vegetables flavoured in sour curd tempered in coconut oil. (Aviyal / Avial / Mixed Vegetable Curry)
Brown rice is simple white rice with bran intact and is a good source of fiber. It has got strong nutty flavour with chewy texture, which ofcourse, is not that pleasing to our taste buds and one of the main reason for getting neglected. Happened to read some interesting facts about his great grain and could not resist buying a bag for my pantry. Tried the long grain cooked brown rice, little yuck…
takes quite a long time to cook in a regular rice cooker.
Here's an easy recipe to bring home the most hated veggie on earth. Though Italian born, when given life with protein packed Indian lentils, this would no longer be looked down with a frown. Usili, a famous South Indian preparation takes an interesting twist in this recipe when combined with broccoli.
Here is an easy tasty preparation to include Bitter Gourd in our meal.
Bitter gourd – English / Pavakkai – Tamil / Karela – Hindi / Kakara Kaaya – Telugu / Kaipakka – Malayalam / Hagala Kayi – Kannada
Mohanthal is a popular Gujarathi sweet made with Besan(Gram flour). Many call it Besan burfi, only professional La las(sweet makers) call it by that name. This burfi is made during special occasions and festivals.
Restaurant style fish tikka, a punjabi dhaba dish.
Home style spicy garlic chutney, perfect side for idli dosa!
Fish cooked in tamarind coconut gravy. Normally in South India, any fish kuzhambu is simmered in tamarind sauce, with Kerala being an exception. They add little bit of sweetness to their preparation, by cooking them with coconut milk. Back in India a good friend of mine use to make this gravy and happened to learn this dish from her. Original recipe includes lemon juice, for which I substituted with tomatoes. Just to suit my taste I've included seasonings like cumin and fennel seeds, which are purely optional.