Green Peas Kebabs are a blessing in disguise to all who are fasting this season and craving for some non veg stuff. These seek kebabs are absolutely met in mouth and trust me you would never miss the chicken ones after having these. Quick, easy and scrumptious… perfect party snack option. So next time whenever you have guests at home, don’t let the vegetarian friends feel left out…surprise them by serving these amazingly gorgeous green peas kebab with their favorite dip and a drink to go with it. Seeks are commonly the skewers around which the dough is lined and…
Ingredient: cumin
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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
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Peanuts are often found at our kitchen pantry. Apart from making chutneys and using a few in making Chivda, peanuts normally doesn’t have anything fancy to serve us. But No! hold on…this masala peanuts is not just quick but also gives you a kick on your palate. There are basically two kinds of masala peanut recipes… 1. Besan coated deep fried 2. Blanched and roasted with spices. Peanut itself carry a huge content of oil in it hence the deep fried option won’t be that healthy to consume. Hence i opted for the roasted one. It’s tangy and spicy and…
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In continuation with the diabetic friendly recipes this month, today i brought you the most tastier version of lauki. For all those who make a fuss in eating lauki, this recipe is going to make them fall in love with the boring vegetable. Lauki Chana Dal is one such recipe that tantalize your taste buds and also can be enjoyed by children. It’s a perfect blend of taste and health for the diabetic patients too who want to keep their health in check. The recipe is adapted from my dearest mom but i tried to keep it simple using minimum…
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Treat your tummy with an absolute melt in mouth paneer kofta dunked in a rich creamy badami gravy. I had the pleasure of eating this royal treat in a near by restaurant few days back. The badami gravy is not just rich but also provides a amazing flavor ride to your palate. Basically the recipe comes under Awadhi Cusine and is quite close to Malai Kofta. The paneer kofta recipe resembles to malai kofta a lot but the gravy makes a huge difference when it comes to taste. The royal gravy has a smooth texture but along with that it…
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With the onset of monsoon comes the season of pakodas, bhajiyas n fritters. In India specially we have a big craze of enjoying rains with variety of bhajjis and a hot cup of tea or coffee. The more the friiters are crunchy the more we enjoy the rainy season. If you have some cabbge left in your storage and thinking what to do with it…just make these amazing cabbage fritters binded with chana dal. Perfect tea time snack in monsoon and even a great tiffin option for kids. Bengal gram aka chana dal is a perfect binding agent when it…
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Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to India from Portugal . Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate.Rajma chawal, i.e. Rajma served…
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A year back when i used to live in Bhopal, every winters the Maharashtrian community use to organize a fate in which the ladies used to come up dressed traditionally to their respective food stalls. Every year we use to wait for the winters to come so that we could go to the fate and enjoy their delicacies. Amongst many varieties my most favorite was APPE WITH PEANUT DIP. Aaaah! the thought itself makes my mouth water. That time i used to call it mini idlis….lol Later i came to know through a Marathi friend of mine that it’s Appe…
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India !!! Indiaaaa!! the cricket fever is high all around from past many months. Starting with world cup and now ending with IPL, each and every match deserved to be watched and cheered too. My son is a biggest cricket fan in my family. From world cup to IPL he didn’t missed even a single match. And for every match he use to prepare the room as the stadium’s VIP stand where he use to cheer, shout, hoot and do all what he could do while watching the match live…and for such a die heart cricket fan COKE was the…
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Healthy morning starts with a healthy breakfast that keeps our tummy light and our body energized. We have grown up eating Cheela in breakfast. My mom use to make varieties of cheela. It’s not just instant but can be made with almost anything and everything. Besan, Suji, Atta etc are common flours for making a cheela. When made in a non-stick pan the cheela becomes crisp and oil free. Yesterday while shopping for vegetables i got lots of spring onions. Thought to utilize the leaves to its fullest. In Chattisgarh spring onions is used for making lot of things. It…
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Guest arriving in a short notice can panic anyone in the kitchen. Today the same happened with me too. I just had around 40 mins in hand to make the entire lunch. Somehow managed to complete the whole course but some where found something lacking in the spread. Something that can be served both as a starter or as an accompaniment. Had some cauliflowers and hung curd in my fridge….. sorted! I knew what exactly i wanted to do with them….Tandoori Gobhi! Immediately prepared the marination and kept in the fridge for around 35 mins…i knew i can grill/roast (whatever…
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Falafel is a Lebanese deep fried balls or patties made from white chickpeas/kabuli chana and/or fava beans. they are usually stuffed in pita bread with tahini, hummus or a vegetable salad or a assortment of veggies. Falafel is a common dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food. When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked…