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Garam masala

Malvani/Malwani Mutton Sukka (Dry Mutton Dish)

? As mentioned in my previous post, this year’s first cooking experiment was Malvani Mutton Sukka. This is a dish from the Malwan area of the Konkan region. As the name suggests, it is a dry dish. However, you can make it a gravy by adding more water. The dish can be used as a starter as well as a side dish.

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Eggless Tandoori Mayonnaise

?It was during one of my routine trips to the supermarket that I spotted Tandoori Mayo. Naturally I was intrigued and bought the same. After tasting, I decided to try making it at home. It didn’t taste exactly as the store bought one, but I am pleased with the result.
If you wish, you may use ready made Tandoori Masala.

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Tandoori Chicken

Tandoori Chicken needs no introduction. Here’s my way of making Tandoori Chicken. I used only chicken thighs for this dish. If you wish, you could use a whole chicken. As mentioned, the use of artificial colour is optional. I chose not to add colour.

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Kadala Curry (Kerala Style Chickpea Curry)

Every time I mention about making Puttu for breakfast, J’s only request is to make Kadala Curry with it. That is his favourite combination. The kadala curry prepared with roasted coconut tastes better, I prefer the easy way as it is less time consuming.

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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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Vendakka Mappas (Okra cooked in Coconut Milk)

Vendakka Mappas is a traditional Kerala gravy mainly consumed with Rice. You could use any vegetable of your choice to prepare this dish. Another variation to this curry is the Maangaa Mappas, a favourite of mine.

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Ambur Dum Biryani

Though I had read about Ambur Biryani, I got to taste it for the first time during our stay in Chennai. The mojro differences I saw in this Biryani from the usual ones were, the colour and the short grain rice. On reserching, I found out that the short grained rice used in the Biryani is Seeraga Saa

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Pyaaz ki Kachori (Kachori with Onion filling)

I was introduced to Kachori for the first time during our stay in Kota, Rajasthan. The most common sight while driving through the city is that of Kachoris being sold like hot cakes at any time of the day. One can find a lot of variations in the filling, my favourite being Pyaaj/Onion filling. I mad

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Kozhi Varutharachathu (Chicken cooked with Roasted Ground Coconut and Spices)

As mentioned in my previous post, my favourite accompaniment with Pidi is Kozhi varutharachathu. Usually chicken is cut into tiny pieces for this dish, but I chose to use medium sized pieces as D likes it that way. You can use beef instead of chicken in this recipe to prepare Beef Varutharachathu.

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Dukra Maas/ Bafat Pork

As a child, I wasn’t particularly fond of pork dishes because I used to dislike the fat. This continued till I went to college. During my studies in Mangalore, I used to visit my aunt during weekends. During one such visit, a pork curry was prepared. I was a bit hesitant to have it but still went ah

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Haleem

Haleem is one of the most sought after dish, especially during the holy month of Ramadan. It is a highly nutritious dish comprising of meat, wheat and lentils and cooked with spices for a few hours. The result is a paste-like dish, which is served with coriander leaves, mint leaves, fried onion and

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Misal Pav

Misal pav is a popular dish from Maharashtra,India . It consists of misal, a spicy curry usually made of sprouted moth beans and pav,a type of Indian bread roll. The dish is garnished with farsan, onions, lemon and coriander before serving. I got the recipe from NDTV Cooks. Ideally sprouted moth bea

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Dal Makhani -Restaurant Style

At least some of you may relate to the story when I say I always wanted to prepare Dal Makhani, the restaurant style. I have lost count of the variations of recipes I tried. Nothing came close to what I tasted in restaurants. I had given up all hopes of making it at home when I chanced upon an artic

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Dum Paneer Kali Mirch (Peppery Cottage Cheese Gravy)

This is a recipe for those Paneer lovers, looking for a variety.

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Kolmi No Patio- Parsi Style Prawn Curry

The other day, I was flipping through the book by Jiggs Kalra, looking for some Prawn recipe. I was intrigued by the name Kolmi No Patio, a Parsi prawn dish, which is a blend of tangy, sweet and spicy flavours. Somehow I felt that I need to look for more recipes on the net and found something I felt

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Creamy Pasta- Desi Style

The best thing about packing lunch for D is the feedback I get once he returns from school. There are some days when he comes back home and says “Mama, please make this tomorrow. My friends were asking for it. ” One of the most frequent requests I get it that of Pasta. I try to infuse different flav

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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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