I get this urge to buy baby potatoes every time I see them. This time when I went to Indian store, I saw very fresh looking baby potatoes which looked so beautiful that, I had to buy them. Soon after coming home, I went through my collection of potato recipes. There were so many good recipes and I was not sure what to pick up. Finally I zeroed on this Tandoori aloo ....
This version of Chana usli is usually distributed at the time of Ugadi and Rama navami festivals in our grama devi temple – which is a beautiful temple on the hills at our place. Everyone eagerly waits for this prasadam after pooja at the temple on these festivals. As some of our viewers requested, I thought of posting this traditional recipe. I got this from bhatmam (priest) of the temple who usually prepares this for the festivals....
Kala Chana is a spicy chickpeas curry with a heady aroma of ajwain and garlic, goes well with chapatis or naan. Kala Chana was given to me by one of our relatives many years ago. I was told that it is a North Indian dish. The name comes from the dark color that comes by cooking them in garam masala (It does not actually become black, but dark brown depending on garam masala used)....
I had heard so much about grilled paneer pizzas which are very popular in Mumbai. I wanted to try it for a long time, but when I made this paneer biryani , I thought of using those marinated paneer pieces on a pizza. I had some bread dough in freezer which I had frozen last week. Thats how this pizza was born. You could use any pizza base. But I tried a new dough this time....
A few days back, one of my reader, Suma left a comment saying, “Just one request..can you post recipe of brinjal curry dharwad style if possible, i tasted it back in India & it was mouth watering!!”. So here I am with this delicious dish. I have seen ‘N’ number of ways of making ennegayi . I have atleast 4-5 recipes of this dish. But I thought the best way to have the authentic recipe would be to ask any Lingayat friends, because they are the experts in making this dish....
I am always in search of simple and easy recipes for our lunchbox. I recently started preparing lunch on previous day to make my mornings a little bit less stressful. This is one simple dish that makes its appearance very often in our boxes. Tomato-capsicum rice is something I have been cooking for a long time now. For the first time, I had tasted this from my friend’s lunchbox, about 4 years ago....
Its getting colder and colder here. Today the temperature here is 4F and I am frozen to my bones. I am knitting a lot these days but it looks like I can never get enough warm cloths for the season. A hot bowl of delicious food is all I crave for when I step in the house. I think a one pot dish like a spicy pongal with loads of vegetables in it, is a heavenly food in this season....
When it comes to my Pachi ‘s cooking and sweets, I can think of only one dish. Biscuit pudding…Ahh..Its so tasty. Though I don’t like sweets or chocolates, somehow this dish is my favorite. Whenever I go to Pachi ‘s house in Balgaum, I ask her to prepare this and then I request her to let me help in the preparation. Why? because, there is always competition about getting the empty vessel in which the dish is prepared!...
This delicious butter chicken was on my to-do list for a long time. I think this is one of the staples of Indian restaurants outside India. I have eaten in atleast 10 different Indian restaurants in last 2 years and each and every one had this on the menu. That may be the reason, this is known to all non-Indians over here. Last month, we had been to a lunch party and one of my colleagues said his favorite Indian dish is butter chicken....
I had stopped cooking or eating chicken for a while now, so there weren’t any non-vegetarian recipe posts for last 4-5months. But as they say – times change, so do I. I wanted to make this comeback to the non-veggie side of things a bit special, and I chose to try this recipe that my colleague Cyndy was asking about. Tikka is traditionally made in a special kind of oven called Tandoor ....
When you think about Karnataka food, different things come to your mind – like Gokak Kardantu, Belgaum Kunda, Davanagere benne dose etc. These places have become synonymous with these popular dishes. I have been on the lookout for Davangere benne dose for a very long time. I had previously posted a version of benne dose here . Last week when I was going through my recipe collection – if some of you remember, I had mentioned earlier that my dad had given me a huge collection of recipes that he collected over the years, just for me....
We were not fish eaters until two generations back. Now, even though we like fish, we never liked the dried fish because of distinct and strong smell. Dried mackerel, shark, prawns etc are very popular among people here. Few years ago, somebody told me that dried dhandshi or bhobshi (Konkani names for two varieties of small fishes) could be stored for rainy season to be used for curry when fresh fish is not available....
Tasting food from friend/colleague’s lunch boxes has its own benefits. It is a way to learn new recipes for me. I tasted a very nice egg curry from my colleague’s lunchbox few days ago. I absolutely loved the taste. It brought back a lot of memories, as I used to make this delicious spicy and easy curry few years ago. I don’t know how it completely disappeared from my list....
I guess the name comes from its color – ‘ gulabi ‘, (rose color in few of the Indian languages). This recipe was sent to me by Pelicano . Before that I used to make beetroot pulavs sometime, but they never turned out so good. But with this recipe, it came out very well. Pelicano said, “I wanted to tell you that I tried a recipe from Premila Lal’s book yesterday, a recipe that I have seen many times while turning the pages, but never attempted until now....
This blog is 8 year old today. (Somehow I like to call it blog birthday because I feel it was born on that day!!). Thank you so much for all your love and support in these years. This blog would not have survived without that. Thanks again, keep visiting. Updated on Jul 7th : Thank you so much for each and every one who took time to say something. Feels great to know you all still read the blog....
Our main food is rice, we use it for breakfast, lunch and dinner. On “fasting days”, we eat rice only once in a day. Other meals, we eat something that is made of wheat or other lentils/floors. I make these dosas on such days. Moong dal is beleived to be cold on the digestive system and the body. It is rich in proteins. Ginger and green chillies give a very nice flavor to dosas....
Today’s lunchbox is Potato biryani and fruits(apple and grapes). Daily I used to add honey to fruits and send in lunch box. But the honey used to become watery and lost its taste. So I gave the whole bottle of honey, which will be kept in office hereafter. (Now I have an extra work of reminding to add honey daily at lunch time :)). Today my camera was acting strange....
In Bangalore “Kamat Ahar” restaurant, they serve hot alu paratha with masala dahi. I guessed what might be the ingredients, since then, paratha and masala dahi are favourite combination at my home. I cannot guarantee that they use the same recipe, because I never get the courage to ask for recipes in restaurants :)… (whenever I come across with new recipe at my friend’s or relatives house, I shamelessly ask for recipe)....
There are many payasams/payasas that we make for festivals/special occasions. By modifying the ingredients/method slightly, entirely new sweetdish is made. Check out doodh paank , tandla paays , madagane . These all recipes have almost the same ingredients but taste very different due to the slight difference in method. My mother used to prepare this paays, we used to like it very much. Ingredients: 1/4 cup rice 1/4 cup Sugar 4 cups milk 2 tea spn cashew nuts 2 tea spn raisins 1/4 tea spn Saffron strands 1/4 tea spn cardamom powder...
Moth Beans are these tiny beans that are popular in Maharashtrian cuisine. Misal Pav is one of the very popular dishes made with these beans. There was a time I would make the more traditional version but now due to time constraint, I started making this easy matki usal. I make this often on weekdays, I put everything in InstantPot before I leave for kids classes. By the time I am back home, I have the hot dinner ready....
