A recipe for passion is always simmering !
A great street side food famous in Tamil Nadu and Kerala. Flaky, fluffy, soft circular breads made with plain flour or Maida. First of all, this item literally takes a bath in oil, so people who are health consicous better avoid making this dish. The other thing is , it takes atleast a couple hours to make these parottas, most of which is kneading the dough, beating and shaping. (Parota / Layer Parotta / Layer Parota/ Layer Paratha / Kerala Parotta / Flaky Parotta )
This dish a chettinadu dish.Its made with dosai batter.
This dish is basically a south-indian dish.Its made with a soya product.
Best of all Indian sweet treats, this milk based sweet is a classic made during festivals, mainly during diwali. (Paal Kova / Pala Kova / Doodh Peda / Milk Halwa / Pal Kova / Milk Khoa )
Vindaloo is a spicy, sweet and sour goan curry. This East Indian dish, actually brought by the Portuguese to India. Meat cooked in thick onion gravy with a blend of spices.
A north indian dish made with Paneer(Indian cottage cheese) cooked in rich creamy tomato gravy. Makhani( something cooked and sauteed in butter or thick cream)
This is a quick breakfast or tiffin item made with semolina and sauteed veggies.
A south Indian savoury, looks like pan cake, made with rice and combination of lentils. Often served for breakfast or as a light tiffin item.
Indo Chinese Style Gobi Manchurian made fried cauliflower florets, spices and dark soy!
The origin of chicken 65 dates back to early 60's. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be aquirred with ease at home.
