Ingredient: pepper

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…

Green Lentil and Peas Kebabs are a perfect replacement for all the kebab lovers this winter.. Though i am not much aware of the fasting criteria but still somewhere i feel these kebabs will certainly make festivals more enjoyable. You may enjoy them as a starter , a tea time snack or even send them in tiffin for your lovable kids. They are nutritious but i also agree that as it is deep fried it somewhere restricts the weight watchers. Well in that case, you can simply shape them as a disk and shallow fry in a non stick tawa…

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…

A healthy day starts with a healthy breakfast. It is very important to take breakfast in morning and if you choose a healthy option, you stay fit and active the whole day. Among few healthy breakkie options , one of my favorite id Moong Dal ka Cheela. I often make this at home and enjoy it with my favorite chutney. The cheela or the crepes can also be made by using whole green lentils but the spilt lentils work well as they get easily ground and makes a fine batter. Whole green lentils are good for making dhokla or fritters…

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…

Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with puffed rice, (kurmura) and at times with hot onion pakoda/bhajiya. It is one of the most popular street food of Kolkata served with Poori aka Luchi. Some versions include meat, such as lamb. Mangsher ghugni has been described as a “Kolkata trademark”. Though my version is a veg one and was my lunch today. Had this amazing Ghugni with some whole…

Only the pure in heart can make a good soup.- Ludwig van Beethoven A perfect soup is rich, creamy and absolutely comforting. I have grown up seeing my mom making some amazing aromatic soups for my father. Even during our illness mom comes up with some super aromatic and flavorful soups that works as an energy booster and comforts us a lot. Out of many good soup preparations one of my all time favorite is the super creamy, buttery cauliflower soup. Cauliflower and me has a strong love – hate relation. Sometimes i fall in love with the humble veggie…

Sri Lankan cuisine has influences from colonial powers, foreign traders, and Southern India. Key ingredients are rice, coconut, and spices reflecting the island’s history as a spice producer and trading post over several centuries. Sri-Lankan cuisine centers around boiled or steamed rice served with a curry of egg, fish, chicken, beef, mutton, or goat, along with other curries made with vegetables, lentils, or fruit. Dishes are accompanied by pickled fruit or vegetables, chutneys, and sambols, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice. Source : Wikipedia

Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South India. Sambar is made either exclusively with one of these vegetables or a combination of them – okra, carrot, radish, pumpkin, potatoes, tomatoes, brinjal(eggplant) and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables…

Indo Chinese food is the most favorite food amongst youngsters these days. Chinese food cooked with Indian spices makes it more delectable and scrumptious. The most common vegetarian Indo chinese food liked by Indian youth is Paneer Chilli and Gobhi Chilli. The recipe of both are same, the only difference is that one is paneer and another is gobhi. Here i have brought you the recipe of gobhi chilli. Its crispy and firey hot. Perfect for dinner if teemed up with some fried rice or noodles. Many call it as dry gobhi manchurian too. But it is not as saucy…

My love for quick fix recipes is getting stronger day after day. Ramadan Iftaars demands lots of variety things specially when my son joins in. So here i present the cousin brother of Cheese Croquettes …. Cheese Fingers! I also call it Easy Cheesy Fingers as its super easy and can be made in a jiffy. A perfect snack option while enjoying monsoon rains and even sorts out tiffin problem for fussy kids. The cheese filling inside gives a gooey texture inside which surely every kid would love. The crispy coat given with bread crumbs or poppy seeds initially give…

The word Korma/ Kurma comes from Mughlai cuisine. It means a royal gravy that is prepared with mutton, chicken, beef etc. The gravy is thick and rich with a little larger quantity of oil in it. Korma can be prepared either spicy or mild. It depends on your taste buds. Traditionally the Korma was made in a Big Handi, but gradually people adapted woks etc for cooking. I have also seen few cooking in a pressure cooker. Though it saves time and energy but trust me that authentic tastes lacks which you get in slow cooking. Mutton when cooked in…