Vazhakkai meaning Plantain or Raw Banana is something i have grown up eating. Since childhood i always had a privilege to be surrounded by South Indian neighbors. They often use to cook their delicacies and send us too in a bowl to relish. Since then i developed a strong liking towards South Indian Cuisines. The use of coconut and spices in the dishes is simply awesome which certainly makes it stand out from the other regional cuisines. I still remember the aroma that use to fume out from my neighbors kitchen making me salivate…lol The neighbors were kind enough to…
Ingredient: red chilli
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Dahi vada (also known as Dahi Bhalla in Punjabi , Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt) The Marwaris use Moong Dal instead of Urad dal in making the vadas. It can be eaten both as a snack and a meal. When ever i cook in a bulk, i prefer making the vadas a day before. Refrigerate it in a zip pouch and then next day soak in hot water…
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Hyderabadi cuisine has evolved over centuries from foreign and native influences. The cuisine began to form during the medieval times and was reached to extend during modern period through the work of skilled chefs serving the Deccan nobility. The city of Hyderabad being the seat of former rulers was the center of many innovative techniques led by royal chefs (known as Khansamas) that eventually gave form to modern Hyderabadi cuisine. One amongst the many Hyderabadi delicacies is the Baghare Baigan or Hyderabadi Baigan. It is a popular Indian eggplant curry of Hyderabad in India. This dish is also very popular…
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Vada Pav is the most famous Mumbai roadside snack. The vada is made of a spicy potato filling deep fried in a gram flour batter. It is the common man’s food in mumbai and is a popular street food snack. Vada Pav has iconic status in India. It used to be “poor man’s food”, but these days even the richest man enjoys it.Vada Pav now shares a place in the menu of many Star Hotels. According to Wikipedia , Vada Pav is believed to have been devised by Ashok Vaidya who sold street food from a stall beside Dadar railway…
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I have always been fond of Gujrati cuisines, specially the snacks they serve has a wide range of variety. One of their many amazing snacks is “Khatta Dhokla”. It is fermented and steam savory cake made from rice, urad dal along with yogurt. Though i have tried khatta dhokla couple of times and it was a hit in my family as well. But recently i came across a recipe of my co-blogger friend Radha Natrajan S and that is when i immediately decided to lay my hands on them. . The recipe is adapted from Radha Natarjan’s blog http://youreverydaycookradha.blogspot.in/
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‘Chefs Across Boundaries’ is a group of Chefs who set up challenges every month to encourage the participants to innovate, think out of the box and explore the culinary world. This month, one of the Members Hetal Kamdar (http://hetalkamdar.blog.co.uk/) hosted the challenge and her theme was Pondicherry cuisine. The Union Territory of Pondicherry boasts of a sumptuous cuisine that shows strong French and Tamil influences. Puducherry formerly known as Pondicherry is a small charming Union Territory on the east coast of India consisting of four small regions namely Pondicherry, Karaikal, Mahe and Yanam. Whereas Pondicherry and Karaikal is in Tamilnadu,…
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Highway on my plate tonight!!!! Who doesn’t gets fascinated by Dhaba foods… No matter where we go and eat, a 5star or a 7star, nothing can beat the rustic flavor that a dhaba provides our palate. I am not much of an aristocratic person…i loved to stick to my roots, the roots of India that defines my taste, my culture and my food. The Dhaba moves wherever a highway goes.” The first Dhaba was probably established soon after the linking of the cities of India by highways (national, state and village roads). Food served in Dhabas is wholesome and full…
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Nothing says Italy like its food, and nothing says Italian food like pasta. Wherever Italians immigrated they have brought their pasta along, so much so today it can be considered a staple of international cuisine. Unlike other ubiquitous Italian products like pizza and tomato sauce, which have a fairly recent history, pasta may have a much older pedigree, going back hundreds -if not thousands- of years. Spaghetti is an Italian word that literally means “little twines.” Spaghetti is a very popular form of Italian pasta. Spaghetti, then, is pasta that is shaped into long, thin, round strands—that look kind of…
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I have always been fascinated by the richness of Mughlai food. The use of milk, cream, dry fruits is just so perfect to enhance the taste of any cuisine.. even if it is a humble Aloo / Potato. The word Nawaabi itself defines royalty and richness. And if its a Nawaabi Aloo then one can easily imagine how royal the dish must be…with hell lot of ingredients …. right? Well the dish i made today is indeed rich but i tried to keep is as simple as i can. The ingredients used are easily available at home and the blend…
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Presenting Chefs Across Boundaries – another feather in my cap! Chef’s Across Boundaries is a group of chef’s coming from diversified culture exchanging their regional cuisines. It is an initiative started by a handful of food bloggers and food enthusiasts who have taken up the challenge to explore unique and traditional recipes with a motive to expand culinary knowledge as well as to promote the hidden gems which are yet to make an impact in the culinary world. The swapping extravaganza is promising and it allows chefs to whip up new dishes. It’s a journey which is making me get…
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An Aloo/ potato can never go wrong !!! I strongly believe that even if the whole world finish, aloo will be the only thing surviving. There is no corner of this world (i know there isn’t a corner actually) where aloo is not cooked. Such an humble vegetable, doesn’t mind getting into with anything. One of my favorite Mughlai veg recipe is Tandoori Aloo . In fact the best Microwave recipe for Aloo. It has quite a couple of times rescued me when there is a sudden arrival of guests and there is scarcity of vegetables at home. Tandoori Aloo…
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A Scotch Egg consist of a shelled hard boiled egg wrapped in a sausage meat mixture. coated in bread crumbs and deep fried. Scotch eggs are commonly eaten cold, particularly with pickles or salads. . Ever since i came across this recipe in one of my blogger friend Nidhi S Raj, i have been wanting to make this. I studied the recipe from http://soulandspicebox.com/scotch-eggs/ and was waiting for the winters to try my hands on these Egg headed beauties. It can be made by using either goat/lamb mince or chicken mince. I used chicken as it is anytime available in…