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Spicy Mutton Fry

I love it when D comes up with a specific request. That makes things a lot more easier for me. The other day, when I mentioned my plan to prepare mutton, his only requirement was that it should be spicy. I went ahead with the preparation, adding things along the way. Thus a Spicy Mutton Fry was created 🙂 You may adjust the amount of chillies to suit your taste.

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Guncha-O-Bahar (Cauliflower in an almond based gravy)

Awadhi cuisine is famous for its richness in its ingredients. Guncha-O-Bahar is a dish comprising of cauliflower dum-cooked in a rich gravy. I found this recipe in the Jiggs Kalra collection of recipes. I was not sure if my boys would like it, but decided to give it a try. Surprisingly, they both liked it. I halved the quantity of the cauliflower used in the original recipe. However, I followed the measurement in the original recipe for the gravy.

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Paneer Bhurji (Scrambled Cottage Cheese)

Paneer bhurji is a dish that can be whipped up in a jiffy. This goes well with any Indian bread.

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Drumstick Leaves Thepla

Getting one’s kids to eat veggies seem to be a challenge for some mothers. I too happen to be in that category. I had bought drumstick leaves a couple of days back. The idea was to make Thoran…but then I realised that D may not have it. That’s when the idea of Thepla popped in my head. A great way

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Chemmeen/Prawn Pollichathu

Kerala is known for it’s seafood delicacies. Chemmeen Pollichathu is yet another delicacy of God’s Own Country. This dish is presented as a parcel of banana leaf. On opening the parcel, one can find layers of fried prawns and masala. A lipsmacking dish indeed. It’s been a while since I made this dis

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Samosa

I am sure most of you readers must be familiar with Samosa. For those who aren’t aware, it is a pastry with savoury filling, which is either fried or baked. The most popular filling is a mixture of potatoes. However you could even prepare a non vegetarian filling as well. You could use wheat flour i

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Meen Molee / Fish Molee/ Moilee (Fish Stewed in Coconut Milk)

Fish molee is a popular Kerala style preparation. This gravy goes well with Rice, hoppers as well as string hoppers. Meen Molee / Fish Molee/ Moilee (Fish Stewed in Coconut Milk)

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Meen Puttu (Stir Fried Shredded Fish)

Being relatively new to Chennai, I am still in the process of learning the names of ingredients in Tamil. Sometimes, my maid gets me the freshest fish and our dicussions veers towards different Tamil dishes. One such dish that caught my fancy was Sura Puttu. Initially I thought that she was talking

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Kudappan/Vazhakkoombu/Kele ka phool Cutlet- (Banana Flower Cutlets)

The best thing about having a Banana plant in your backyard is that almost every part of the plant can be put to use. Apart from eating the banana, one can whip up dishes with the inside of a banana stem as well as the Banana flower. The leaves are used in place of plates, especially in South Indian

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Dry Chicken Masala

Once while we were dining at the mess, we had a dry chicken dish that we all loved very much. Promptly, I called the cook and asked for the recipe. A little bit of this and a little bit of that….the recipe wasn’t having the exact measurements. Even though I gave it a shot, I was not too pleased with

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Sri Lankan Chicken Curry

Have I told you that my favourite TV programs are all food related ??? Masterchef Australia, Top Chef, Food Safari, Ultimake Cake Off….the list is endless.. Everytime I am in front of the TV, one can find me watching something that’s related to food. One of the programs that truly inspires me is F

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Seekh Kabab Curry.. A leftover special :-)

After slogging for a whole day, preparing and conducting a BBQ party, one wouldjustwant to take a break the next day. At least that’s what I badly wanted…a Break. Unfortunately I didn’t have much leftovers except some seekh kababs. My concern was that if I took a complete break for the day, what w

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Palak Paneer (Cottage Cheese in Spinach gravy)

The first time I liked Palak Paneer was when we tried it in a restaurant named Riviera in Secunderabad. The gravy was creamy and rich and I just loved it. I had tasted Palak Paneer on several occasions but none pleased me. My aim was to get that rich and creamy taste. Fortunately, there are very les

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