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Chicken Iguru- Andhra Style Curry

Though I had heard the name Chick Iguru plenty of times during our stay in Hyderabad, I never really got to taste or make it. So, the other day, when a friend of mine asked me if I have cooked it, I decided to give it a shot. Next step was to search the net. But sadly, the more I looked into different recipes, the more confused I was. On enquiring with some Telugu speaking friends, I learnt that Iguru means semi- gravy. So after comparing a few recipes and understanding the common ingredients, I decided to try it my way. Whether it tastes like the authentic Iguru is yet to be known. But we ended up wiping our plates clean 🙂

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Szechwan Hot Fish

Ever since we have moved in to Indian School of Business, I have been trying to figure out a way to get fresh fish of my choice. Initially I was thrilled to see the seafood section in an online store called BigBasket. But my happiness was short lived when I found that it had no stock of the seafood

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Mangalore Fish

Seafood…That was one of the must have’s in our list before heading home. Back in Agra, the chances of getting fresh fish of our choice was next to none. So, the trip to Kerala was double whammy. We get to meet our near and dear ones and eat seafood to our heart’s content. Another aspect for me was

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Green Chutney

Here’s the recipe of Green Chutney that is used in the making of various chaats. Green Chutney

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Hyderabadi Paneer (Cottage Cheese) Biryani

My quest for a distinctly different type of Vegetable Biryani took me to the doorstep of Sify.com, at their recipe of Hyderabadi Paneer Biryani. Here’s the recipe. Hyderabadi Paneer Biryani Source :Sify.com

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Panchmel Dal (Five Lentils Curry)

In my previous post, I had promised to share the recipe of Panchmel Dal. So here it goes…… Panchmel Dal is a typical Rajasthani dish with a thick gravy. As the name suggests, five types of dals/lentils are used to prepare the dish. Yet another easy and tasty dish. I got the recipe from Mharo Raj

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Mirchi ka Kutta (Hot green chilli pickle)

Couple of weeks back, while I was preparing Green Chilli Pickle, my household help asked me whether I knew the recipe of chilli pickle made with curd. Pickle with curd??? That was news to me. She had tasted this pickle at one of her relative’s place. She neither knew its name nor its preparationmeth

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Guava Chutney

When I go for my badminton sessions in the evening,I have to pass by the market, where roadside vendors sell fresh vegetables and fruits on their trolleys. So the other day, I saw vendors with huge piles of Guavas. The first thing that crossed my mind was “Guava Chutney”. The first time I tasted thi

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Mayonnaise (With Egg)

Given a choice, I would prefer to use homemade ingredients to store-bought ones. Mayonnaise is one such ingredient that I have been making at home for quite some time now. Initially I found the process a bit tricky, but trust me, once I got the hang of it, it became a cake walk. All that is required

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Chettinad Chicken

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas.(Courtesy: Wikipedia) Chettinad chicken i

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Hara Masala Biryani

The Hara Masala Biryani recipe I am presenting here is an original creation of mine, a result of my experimentation. I just called it Hara Masala Biryani because the masala used to prepare the Biryani is green in colour. If there is a Biryani by the same name, I am not sure whether it would taste th

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Homemade Banana Jam

Sharing the recipe of Homemade Banana Jam. I used overripe bananas and raspberry red colour Banana Jam Source: My Diary

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Ayam Masak Merah (Red Cooked Chicken)

I was inspired to try my hand at a Malay cuisine while I was watching the program ‘Food Safari’ on TV. Though a Malay dish, Ayam Masak Merah or Red-Cooked Chicken is very similar to the famous Italian dish, Chicken Cacciatore, except for its spicy hotness.Coincidentally, the Malay cooking technique

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Stir Fried Mung Bean Sprouts

Mung bean sprouts are the most widely consumed sprouts around the world. Sprouts are rich in digestible nutrients, vitamins, minerals etc and can be considered as a true multi-ingredient natural supplement. Unlike ripe vegetables, whose nutritional value progressively decreases after harvest, bean s

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Coriander Chicken

Today I was busy packing and was just not in the mood for any elaborate cooking. One quick look at the pantry and I saw chicken and a whole lot of coriander leaves. So that’s it….. Decision made. It’s going to be Coriander Chicken. No recipe books, no TV shows,no net browsing, not even my diary…

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Butter Chicken a.k.a Murgh Makhani.. No Grill, No Bake Version

When you are thinking about food and the word Punjab is mentioned, what is the dish that comes to your mind? For me it’s Butter Chicken. Those juicy, succulent, char-grilled chicken pieces cooked in a rich gravy. Yum…I am already drooling…. Luckily, I have my plate of butter chicken by my side..

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Lemon Chicken

The first time I tasted Lemon Chicken was at a friend’s place a few days back. I just loved it. So I made this snack at the first opportunity I got. The plate was polished off by my boyswithin seconds of serving them and both were asking for more…. That’s when I realised that I should have made mo

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