An array of global dishes made their way into our cuisine and were indianized to suit the local taste. Gobi Manchurian finds a place in that list. Such is their popularity that we prefer this to any other Indian appetizers. We can hardly see someone who doesn’t like this dish which is a composite of flavors and textures. You can recreate the taste of restaurant at home but dishing out this delicacy requires time and effort. You also need time to enjoy the delicious outcome of all your efforts 🙂 The crispy and juicy cauliflowers coated with a flavorful sauce goes well with any fried rice and noodles. Preparing dry gobi manchurian requires very little change from this recipe which I have given under ‘Notes’. Here goes the recipe of the gobi manchurian with gravy.
It’s time for sweets to celebrate the festive season! If you are ready to experiment and try out some new flavors, how about this delicious and irresistible fresh green peas halwa? This recipe was in my to-try list for a long time and I was really happy to see a successful outcome. This is a great healthy choice to satisfy a sweet tooth. I got this beautiful green colour without using any food colours. The texture was good and the taste was really hard to resist. Try it to believe this 🙂 Have a happy and peas-ful diwali 🙂
This is an indianized vegetarian version of the classic recipe of Thai cuisine – Pad Thai. This is from my brother’s kitchen. Before we get into the recipe, I would like to tell something about my brother. He is a great cook. He cooks with super ease. I am a great fan of his Biryani and Mushroom Masala. This dish is a delicious combination of rice noodles, vegetables and bean sprouts. The original recipe calls for fish sauce. Here it is replaced with soya sauce, tomato sauce and red chili sauce. Try this and you will definitely love it!
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Kovaikkai also known as tindora, ivy gourd, dondakaya, tondli, parwal or baby watermelon is cheap but healthy. It is a good source of beta-carotene. In some countries even their leaves are consumed. This recipe shared below is spicy and delicious. It pairs up well with rice and any curry. Usually tindora tastes good when fried in generous amount of oil. But you can boil these vegetables and just temper them with a few spices for a healthy version.
I was thinking that there is nothing to prepare with raw papaya except tutti frutti but no longer after coming across this recipe. This recipe by Chef Dhanalakshmi was published in a series named ‘Kitchen Show’ in ‘Ananda Vikatan’ about 12 years ago. We have tried many recipes of that series at home. Some of those recipes have even made it to our regular menu list.
I always wanted to keep my post description short and informative as I don’t want to bore you all with a lengthy description 🙂 This post is going to be an exception. So please bear with me. But I am sure this is going to be interesting.
A spicy and tangy curry that is usually served with steamed rice.
This is one of those typical South Indian delicacies that makes us salivate at the mention of its name. Tender brinjals are stuffed with a spice mix and cooked in a tamarind based sauce. This goes great with hot steaming rice as well as curd rice. There are uncountable recipes for this kuzhambhu – with/without tomatoes, with/without coconut etc. Cooking is to enjoy and not to follow any rules 🙂 So just use your imagination and make your own curry with sauteed tender brinjals. I also prepare this in many ways. I will post the other versions soon. Whatever is the method, this is indeed appetizing!
I am trying out a variety of vegetable based chutneys inspired by the cuisine of Andhra. This is the latest addition to that list. It has a great visual appeal with a brilliant green colour and tastes as good as it looks. You don’t have to feel limited with the usual coconut and tomato chutneys. Explore some new flavors and you will definitely feel better and refreshed. Try it out and enjoy with idlis/dosas!
Kerala offers many exotic dishes to food lovers. One of the most iconic dishes of Kerala is Kadala Curry. With a perfect blend of roasted spices, coconut, black channa, onions and tomatoes, this dish stands out from all the rest. A trip to Kerala is incomplete if you miss this with any of their traditional breakfasts. This tastes great with puttu, aapam, idiyappam (known as nool puttu in Kerala), parotta and dosa. I also love to have this with steamed rice. The distinct smell of coconut oil which is indispensable in Kerala cuisine makes it so tempting.
Cooking this dish will definitely fill your home with the aroma of fresh coriander leaves. The taste of this thokku is beyond words. Each ingredient added, imparts a wonderful flavor and makes it irresistible. This is one of the best accompaniments for curd rice. You can also mix it with steamed rice and serve. This stays good for upto a week when refrigerated. Make it the easy way with this recipe and relish a preservative-free, delicious, homemade fresh coriander leaves thokku!