A recipe for passion is always simmering !
Mutton Dalcha – How to make Mutton Dalcha – is a side gravy prepared with combination of meat, lentil and vegetables. Its a part of Hyderabad Cuisine but also a very common dish in many tamilian muslim community. Mostly this is prepared as side for biryani or pulao.. goes well with idli dosa and chapati too. There are many variations…
Boiled Egg Fry – how to make quick boiled egg fry using garlic. Boiled Eggs are one quick side for any dish… be it biryani or regular rice, roti or even bread. We at home make this spicy garlicky flavored dry egg fry which goes very well with samabr sadam or rice sadam … weeknight dinners mostly include simple quick…
Andhra Green Chili Chicken Curry – when i say chilli chicken… i really mean it! 🙂 This is not your typical INDO CHINESE chilly chicken… but its green chilli chicken made purely with spicy green chilies… Tasted one of the dry version at a restaurant back in chennai… and ever since wanted to replicate it in our style…. so lets…
Empty Salna – What salna?? yes, you heard it empty salna is one term which is trending in the place of plain salna… Salna technically speaking is gravy made with meat but for the sake of vegetarians it saw many transformations like with added veggies in it… usually served as side for #parotta veg #biryani. There are many varieties and…
Chutney Pulao – one of the easiest pulao recipe made with store bought green chuntey used for chaat items… recipe idea from Jeyashris kitchen… she posted this on here instafeed and from then on it was urruthufying my eyes, so gave it a try right away! I do not have any step wise pictures here… honestly you don’t need one…
Mutton Keema Curry – Keema is minced meat of any kind and in this recipe we are using mutton (goat meat) to make this spicy gravy which goes well with parotta, idli dosa or poori… Normally this we make on a sunday morning as a breakfast side for pipping hot idlis and kal dosais back home, getting the freshly butchered…
Mutton Vellai Kurma is a coconut based gravy… is a usual in our home on sundays. We make this for our breakfast… as a side for idli dosa , poori, idiyappam. Non veg days calls mutton, chicken.. & on saturday’s its veggie style! This is more like weekend ritual back home.. where we make some kind of kurma kuzhambu with…
Mint Mirch Masala is a rich gravy made with spicy chillies (mirch) something like butter masala but with minty flavor. Again there are million ways to make it using a variety of chillies… I have shared my version which uses spicy chillies in the masala but made colorful with sweet peppers, also added Paneer for some extra attractive which is…
Era Keerai Poriyal – yes, you heard it! Prawns, you may have used in kuzhambu, varuval, curry, biryani…. making poriyal might sound unusual for many but is quite customary in our home to include it with all types of keerai… especially murungai keerai, mulai keerai, arai keerai, siru keerai or pasalai etc.. etc. Folks at home who hate greens will…
Millets can be used to make upma, dosa, idli, vada, bajjis/pakoras, murrukus/chakkli, nipatlu, pongal, mudda (dumpling), khichdi, pulav/biryani, kheer/payasam, baked products such as bread and biscuits, or just boiled as rice. It can be easily substituted for rice and wheat. Amma makes idli, dosa, pongal, payasam and what not… with these millets as its easily available in India. I’ve already…
