You might also like these recipes for vegetable curry, vegetable moilee and vegetable korma. An avial (pronounced uh-vee-yal) is a medley of colorful vegetables drowning in a coconut sauce and flavored, among other ingredients, with coconut oil. The oil here is not just a cooking medium - it is a key flavoring ingredient. Which is not surprising because Kerala is a coastal state and coconut grows abundantly here, finding its way into almost all of the recipes that are local to this region....

on Oct 23, 2019, Updated Jan 12, 2023 There are over 350 recipes on this website and truly, this is one my favourites. When I think of kurkuri bhindi, I’m thinking every sliver of bhindi has to be crisp and crunchy. There is no room for sogginess. And there has to be enough masala in every bite. There should be a thin coating so that you can still taste the bhindi....

on Dec 06, 2016, Updated Jul 04, 2024 We have the best butterbeer latte for you guys today because Bangalore is back. It’s cold, and windy, and misty and that’s just how Bangalore used to be…always. But lately, we’ve been blasted with a heat wave even in the middle of winter, but I can safely say that we are over it. It’s finally the Bangalore winter we know and I’m sitting here on the dinner table, all warm and cozy in a hoodie sipping on the best Harry Potter Butterbeer Latte that I can’t wait to share with you folks....

on Jul 21, 2020, Updated Jul 03, 2024 After a long day of work, some days I don’t feel like cooking at all. And that’s when I quickly whip up the perfect 15 minute recipe – mushroom fried rice. We LOVE mushrooms so much that I always have at least 1-2 packs of button mushrooms in the fridge, and a couple varieties of dried mushrooms – shiitake, oysters, porcinis etc!...

Seriously. It’s what they are serving at the best Indian restaurants. This is not your average takeaway butter chicken. And it’s easier to make. Doesn’t make sense. I know. But it’s true. This is better. And easier. Crazy talk you say? Read on. Not that far out there. You’ll see. Restaurants run with (at least) two base gravies Surprised? Something you don’t hear about much? Turns out good restaurants have a different gravy for butter chicken....

This is pretty authentic chicken tortilla soup. There are a couple of tweaks that might get me in trouble with purists. But if you want a satisfying bowl that’s better than your local Mexican joint read on. Poach the chicken in chicken stock This is soup. And the backbone of soup is stock. So it makes sense to try to get every bit of chicken flavour into your soup. At least it makes sense to me....

This is a dish that isn’t too fiddly. Measurements don’t need to be that precise. Leave your measuring spoons and cups in the drawer and just cook. Live a little. You’ll surprise yourself. This creole chicken recipe uses a lot of creole seasoning. High salt content, pre-fab mixes like Tony Chachere’s are going to push you into ridiculously salty territory. You need to make your own. Sorry. Mine is a good, simple seasoning mix....

You might also like these recipes for Kashmiri collard greens, vegan collard greens and Portuguese caldo verde. Although collard greens do grow and are eaten in northern India, I had never tasted this nutritional powerhouse until I moved to the United States. In Mumbai, on India’s west coast, where I was born and where I lived before my move, collard greens were, at least at the time, not available and I am pretty certain if I were to ask my parents about collard greens even today, they would go, huh?...

on Feb 26, 2015, Updated Sep 05, 2020 When was the last time you treated yourself to a home-made luxurious, fancy and yet healthy meal? Well, it had been a while since I had and after so long I was feeling fancy because I went to Karen Anand’s Farmers Market in Bangalore. There was the smell of freshly brewed coffee which had a calming effect on me, a sizzle from the barbecue where chicken wings were browning, and fresh, fresh produce....

Toss a few spices in a dry skillet. Toast briefly. Cool. Grind. That’s it. Seriously. It’s almost absurd that they can get away with selling it. And the beauty of making it yourself is you know it’s fresh. Maximum flavour. None of this stuff that’s been sitting on a shelf for a year. Or more. Until it tastes like dust. Garam masala is a warming spice mix Garam means “warm” or “hot” and masala means spice blend in Hindi....

It’s hard to translate the Hindi word “khasta,” often associated with savory Indian snacks, unless you use a combination of terms like, “crispy, crackly, flaky, brittle.” But even then, they come short. If you really want to know what “khasta” tastes and feels and sounds like, you should try a kachori. Kachoris were popularized around India by the Marwaris, traders from the western Indian state of Rajasthan, who settled across the length and breadth of the country, bringing with them delicious, if often rich and indulgent, foods....

Keema means ground meat in Hindi. It can be any ground meat. Lamb, beef, goat or even chicken. So it probably doesn’t help that this recipe is named the way it is. Not so precise. But I didn’t name it. I just cook it. Think hamburger helper done right. Beef or lamb with a nice dose of spice. Just enough to make sure it’s perfect when you use it in a curry....

on Jan 30, 2015, Updated Oct 09, 2023 My husband is from Mangalore which is a beautiful, sleepy coastal town in Karnataka. The food there is generously spiced, elaborately prepared and you can always count on a seafood dish to accompany your meal. Over the last two years that I’ve spent visiting my in-laws in Mangalore, I’ve learnt a thing or two. And through the blog, I want to explore some of this beautiful cuisine....

This one is deceptive. If you look at the ingredients it’s a curry with methi leaves. You might think so what? But that one ingredient changes everything. The fresh methi leaves add a slightly sour, herbal note. It’s surprising what a difference it makes. Oh, and there’s hotel gravy. That changes everything too. Double curry flavour slam. If you’ve never tried methi chicken curry you are missing out. You have to try it to understand....

on Aug 18, 2022 If you’ve been following my lunchbox tiffin stories on Instagram, you would have seen these ragi crepes quite a few times now. It’s one of those recipes that’s on my weekly rotation at this point because we all just love it that much – and not to mention, it’s SUPER healthy and easy. Making the batter only takes a couple of minutes and just 5 pantry ingredients – atta, ragi, eggs, butter, and milk – and then each crepe is ready in under 2 minutes....

on Oct 24, 2024 This Rose Kacha Golla is THE sweet of the season! It’s made from just 3 main ingredients – paneer, rose extract and sugar. The rose extract lends this mithai a beautiful pink color and when garnished with dried rose petals, this one looks absolutely gorgeous on your Diwali party table. This Rose Kacha Golla is like a Bengali sandesh with floral notes and you’re going to absolutely love the pairing....

on Apr 03, 2018, Updated Jul 03, 2024 Who else can wipe off a plate of deviled eggs in one sitting? raises both hands I am a huge fan of deviled eggs and that’s the only way I can eat boiled eggs. I need that yolk to be spiced up and creamy and have flavours. Which is exactly what we are doing here. We’ve amped up our regular deviled eggs and added cream cheese, bacon bits and a super spicy hot sauce from Bira to make a combination thats going to blow your mind....

You might also enjoy these recipes for no-knead sourdough bread, crusty sourdough rolls and bread machine sourdough bread. This reader-favorite sourdough sandwich bread is my favorite bread for just about everything. It is delicious, with a mild but wonderful sourdough flavor, it’s soft and fluffy, and it comes out just right each time. The recipe makes two sandwich loaves, which last us all week long. And yes, it’s mostly white flour, but I don’t feel too about it because research shows that the healthfulness of white sourdough bread exceeds that of whole grain and multigrain breads....

If you putter around long enough in the world of Indian restaurant dining, you’ll sooner or later run into a group of dishes with the mysterious suffix of “65”: paneer 65, chicken 65, mushroom 65 and mutton 65 among them. The first thing you’d want to know, of course, is why 65? There are many stories out there but no real confirmation about what that 65 represents–although most accounts agree that it was the chicken that came first....

I love, love, love the basic tomato onion sauce because it saves me so much time on weekdays – and weekends, when I’d rather spend my time having fun rather than slaving over the stove. Today I have one such quick recipe that’s really special: a vegan version of Paneer Kali Mirch. This is tofu in a black pepper curry sauce, and it’s so good, you’ll be licking your fingers and asking for more....