Lemon rice is predominantly a South Indian dish, though it has a subtle appearance in some North Indian households. Lemon rice is a dish made from rice with an amalgamation of flavors derived from mustard seeds, curry leaves and peanuts. It is distinctive of its vibrant yellow colour with flavors, tanginess and crunch. Lemon juice, curry leaves, mustard seeds in the lemon rice helps to shield from summer heat.
Minced meat as well as some meat on bones is sauted with onions and spices to give a reddish brown color and typical flavors. This process of cooking and giving off a reddish brown to the meat is called bhuno-ing or bhunena method.
Baingan Ka Bharta | Smoked Eggplant Recipe | How to make Baingan ka Bharta Prep time:15 minsCooking Time:20 minsTotal Time: 35 minsServings:2-3 servings Baingan ka bharta is an incredible recipe that can be made in a jiffy. Baingan/Eggplant/Brinjal is roasted on open fire and then stir fried with onions, tomatoes and basic spices. Baingan ka Bharta does not […]
Nigerian Jollof Rice Prep time:10 mins Cooking Time:40 mins Total Time:50 mins Servings:2 It has been my long cherished desire to cook some spicy Nigerian Jollof Rice. I have not had Jollof rice ever since I left Nigeria…. Year-r-r-r-s-s-s have passed now….. I still have fond memories of many cherished Nigerian foods, Jollof rice being of them. It […]
Soya Chunks in Gravy is a delicious and protein rich recipe for the vegetarians. Soya chunks are also known as soya nuggets. They are a good source of not only proteins but also calcium and iron. Soya chunks are dry and when boiled and cooked they become spongy. They do not have a taste of their own but absorb the flavors of the gravy or curry
Paneer Makhni (Butter Paneer) Prep time: 15 mins Cooking Time:30 mins Total Time: 45mins Servings:4 Paneer Makhni or Butter Paneer is a traditional Punjabi recipe enjoyed by most Indians by and large. This dish is characterized by a dense, rich, luscious creamy and red colour gravy. The term Butter or Makhni implies not only for the butter that is […]
South Indian Curd rice recipe | Spicy Seasoned Curd Rice Recipe | How to make curd rice | Thayir sadam Prep time: 10 minsCooking Time: 20 mins Total Time: 30 mins Servings: 4 Curd Rice or Thayir Sadam is a recipe from South Indian Cuisine. Some variations of curd rice enjoyed in North are Dahi Bhaat or Karnbo. This is […]
Andhra Tomato Pappu is quick healthy protein rich lentil preparation from Andhra and Telangana region. It is simple, yet flavorful dal, made from toor dal (split pigeon pea lentils).
Hariyali Murgh Masala(Chicken in Green Gravy) Prep time: 30 mins Cooking Time:40 mins Total Time: 1 hr 10 mins Servings:4 Hariyali Murgh Masala (Chicken in Green Gravy) is packed with refreshing mint and coriander.It is light on the stomach and preferred during summer because of the cooling nature of mint and curd used. This recipe is quite simple as not much […]
The edifice for the success of this recipe is bhuno-ing the mutton. Bhuno is a combination of stir frying, sauteing and stewing. This browning of the mutton is so skillfully done that there are no traces of the chopped onions or tomatoes.
Rajasthani Gatte Ki Kadhi is made from Gatta (gatte – plural) which are logs made from gram flour and basic herbs and spices. These are boiled, sliced and then simmered in a flavourful yoghurt based gravy known as kadhi.
Mangodi Aloo Sabzi is one of the most relished recipes from Rajasthan. It is made from sun-dried lentil nuggets cooked along with potato in a tomato-based gravy.
Mangodi/Bari are made by grinding soaked lentils along with a few spices that give these mangodi a distinctive flavor. These mangodi dumplings/ nuggets are then sun-dried for 2-3 days and sauteed or roasted for making the vegetable.
"Cooking is not only an expression of creativity; it is a creation itself."
"Cooking is not only an expression of creativity; it is a creation itself."
