Moru Curry is seasoned yogurt that is served with rice or as an accompaniment with the meal. It is a staple in Kerala cuisine and is an integral part of everyday cooking in Kerala and also parts of Tamil Nadu and Andhra Pradesh. The recipe varies a bit from state to state. The moru curry can be enjoyed as a starter or a soup before or after meals. It’s good for digestion and keeps your tummy cool in summers specially. In my house when i have nothing to cook, or in no mood to cook, i make moru curry, accompany…
Ingredient: mustard seed
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Ever since i got my Philips Air Fryer, i had been wanting to try and post some lip smacking air fryer recipes in a separate column. Though i have been making a lot of healthy recipes in the air fryer but actually never got a chance to update one in my blog. My new Philips HD922 Air Fryer came into my life as a blessing in disguise. Now say NO to all deep fried stuffs and HELLO to air fried snacks. Food cooked in hot air gives a similar texture and taste as to what the fried items give, but…
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BEDMI ALOO KI SABZI is no onion, no garlic potato curry which has lots of tomatoes and spices to enhance the flavor. Bedmi aloo is usually served with bedmi poori and is a commom breakfast option in Uttar Pradesh. I first had Bedmi aloo in Agra. They serve the curry with a very spicy Kachori. The curry has a bit tangy flavor because of tomatoes and is balanced with dry spices and curry leaves. My son loves this curry a lot and so does his mom :p The recipe is quick and can be made in a jiffy. I serve…
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Palak Raita | Spinach Raita is a perfect accompaniment with pilaf or biryani. As it’s palak everywhere in my garden, these days I am using the green veggie to the extreme. My today’s lunch had lehsuni palak dal with zeera rice accompanied by this amazingly flavorful palak raita. The recipe is easy to make and the ingredients can be easily found in your kitchen pantry. So let us just proceed to check the ingredients required and the process of making this amazing Palak Raita.
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Lehsuni Dal Palak … lentils cooked with spinach and tempered with garlic generously is a treat for the tummy in those cozy winter nights. My family is crazy for spinach, we can have spinach in every possible form. With the onset of winters, we start growing spinach and other leafy vegetables in batches. As i have lots of pets at home, hence gardening for me is a task to maintain, cz often the plants get destroyed by my four legged family members. Hence the only alternate left for us is to grow vegetables in pots. Our first batch of fresh…
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Kakdi Chi Koshimbir is a famous Maharashtrian Salad which is served often in summer with every meal. The cucumber and curd being the anti oxidant and coolant keeps the stomach cool and digestive system functioning during extreme summers. The salad contains and amazing nutty texture of peanuts and aroma of curry leaves. The salad itself is so filling that me and my mom usually have it as a whole than using as an accompaniment. The recipe is easy and the salad can be made in a jiffy. It’s also a blessing in disguise for all the weight watchers like me.
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From past few days i had been baking a lot, from bread to cakes, from pasties to cookies… pheww! But hold on guys, this doesn’t mean i am tired of it. Baking is therapeutic , but the only concern for me is to keep a watch on my health. Recently i had been working on my diet regime hence i wanted to avoid APF and sugar as much as i could. Early this morning while surfing on net, i came across a savory cake recipe which was healthy, nutritious , delicious and scrumptious. It’s Savory Semolina Cake. Though the original…
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I have spend a around 15 years in Bhopal and within all these years i discovered a lot of delicacies that the city had to offer. A small hawker named Banney Miyan use to put up his stall near my residence and was suppose to be very famous in Bhopal for making Bread Pakodas. Even i was very curious to see who that person was and taste his famous Break Pakodas. Once i got an opportunity and trust me I had never in my life before tasted such amazing flavorful bread pakodas. He use to put up his stall every…
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Paneer 65 … a perfect starter for any occasion. Comes under Hyderabadi Cuisine and has prominent Chettinad flavors that make it absolutely scrumptious. Paneer 65 is quite famous in restaurants and even in functions as a starter. The outer part is crispy where as the paneer inside is soft and chewy. The recipe is quick and home style paneer 65 is way better than those what we get in food joints. Another very famous substitute for the non vegetarians is Chicken 65. The marination process is exactly the same in both. Paneer 65 is commonly a starter or you may…
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Onion or vegetable fritters dunked in a creamy curd curry cooked with gram flour and flavored with curry leaves and green chilies is Kadhi. Originated in Rajasthan and later gracefully adapted in all parts of India. Kadhi is one such humble dish that can be made with various methods and is open to innovations. Usually Bhajiyas or onion fritters are added in kadhi but in different regions of India, Kadhi is cooked in various styles. Gujrati kadhi, Marathi Kadhi, Sindhi Kadhi and Punjabi Kadhi are the most commonly prepared techniques at home. It can also be made by using various…
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Dhokla is a Gujarati snack that has commonly taken a place at every Indian kitchen now days. Dhokla is usually a savory cake that is baked/steamed and then tempered with mustard, cumin and curry leaves. With time we have come across many variations of dhoklas, usually it is made with Besan/gram flour but there is another very famous version of it made with rice and lentils. Here i had tried another popular version of Dhokla made with green lentils. Though is can also be made with split green lentils but i chose to use whole today. It’s healthy and another…
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Okra, also known as “lady’s finger”, or “bamia” is one of the popular nutritious vegetables of North-East African origin. The pods usually gathered while they are green, tender, and at immature stage. The plant is cultivated throughout the tropical and warm temperate regions around the world for their fibrous fruits or “pods.” Bamia grows best in well-drained and manure rich soil. The okra plant bears numerous dark green colored pods measuring about 5-15 cm in length. It takes about 45-60 days to get ready-to-harvest fruits. Internally, the pods feature small, round, mucilaginous white colored seeds arranged in vertical rows. The…