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Sambar- I

Sambar is a lentil dish commonly made in South Indian households. One can find a lot of variations in the preparation of this curry. Some like it watery, some like it thick, some prefer having lots of vegetables in it, while some prefer very less. The recipe I am sharing today is one of the few ways I prepare. Also, the Sambar I prepare is usually thick with less vegetables and not too sour, as per our liking. You may adjust the ingredients to suit your liking. If you like the sambar to be thin, you may use less lentil….

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Singapore Chilli Crab

Singapore Chilli Crab. The mere mention of it takes me back to 2007, where I got to taste it for the first time. While doing my research before the travel, I had read the Singapore Chill Crab is a must-try. Being a foodie that definitely topped my to-do list. After placing the order, we sat there, e

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Mathanga Erissery (Pumpkin and Cow peas with grated Coconut)

Erissery is an integral part of a Sadya, the typical vegetarian Kerala feast. Erissery can be made with vegetables like pumpkin, yam etc. The preparation remains the same, be it any vegetable.

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Pineapple Pulissery

The first time we tasted Pineapple pulissery was probably at my friend Ani’s place, last Onam. Having enquired about the recipe, I decided to try it out. Thankfully it turned out so well that my boys have asked to prepare only this one when I make Pulissery. I have lost count of the number of times,

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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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Chettinad Meen Varuval (Chettinad Fish Fry)

My search for a ‘different type’ of fish fry recipe led me to this one. The ingredients looked so interesting that I decided to double the amount. I took half the masala and stored the remaining masala in an airtight container in the freezer. My parents were also with us to taste this new recipe and

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Pudulangai-Kondai kadalai Koottu (Snake gourd- Bengal gram Koottu)

Koottu is popular side dish of Tamil Nadu which is made of vegetable and lentils. Here is the recipe of Pudulangai-Kondai kadalai Koottu, which goes very well with Rice. You can use any vegetable in place of snake gourd and any lentil in place of Bengal gram. Pudulangai-Kondai kadalai Koottu (Snake

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Dragon Chicken

Dragon Chicken is an Indo-Chinese recipe. This dish can be served as a starter as well as a side dish to go with Fried Rice. Dragon Chicken

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Goda Masala (Maharashtrian Spice Blend)

Goda Masala is a popular Maharashtrian spice blend, which is commonly used in Maharashtrian cuisine. I got the recipe from Pan Gravy Kadai Curry. Goda Masala (Maharashtrian Spice Blend) Source: Pan Gravy Kadai Curry

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Mutton Curry

One thing that excited me the most about coming to Hyderabad, was the fact that my best friend from college stays here. The thought of getting together more often was always a welcome thought. During one of those get togethers at her place, she had made this amazing mutton curry. We all loved it so

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Teekha Murgh

If you are looking for some hot and spicy chicken recipe, look no further. This dish will definitely tickle your taste buds. Teekha Murgh Source: NDTV Cooks

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Achaari Chicken Bharta

Achaari Baingan/ Aloo is one of the favourite dishes of ours. So when I came across the recipe of Achari Chicken Bharta, I wanted to try it asap. As expected, it turned out to be a lip smacking dish. Definitely a keeper. One thing I noticed is that the dish tastes even better if you consume it after

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Coconut Rice

Coconut rice is one of the easiest rice recipes. This is an ideal option for those looking for a variety in their rice dish. It is also a great way to use up your leftover rice and present it in a tastier way. 🙂

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Spicy Mushroom Stir Fry

Spicy Mushroom Stir Fry is a dish we all love very much. I prepare it as a side dish for rice. I came across this recipe long back in Sigma’s blog Live to Eat. The first time I read the recipe, I was pretty intrigued with the ingredients. This preparation is totally different from what I was used to

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Bemisaal Paneer (Unique Cottage Cheese Gravy)

While I was going through my collection of recipes, I came across this Paneer dish by Sanjeev Kapoor. Its’Bemisaal Paneer’.The word ‘Bemisaal’ means Unique. Initially the procedure seemed time consuming, but as I went about with thepreparationsI realised that it wasn’t all that hard. It was a truly

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Hyderabadi Dum Pukht Murgh Biryani

It’s Biryani time again and this time I decided to go for my favourite Hyderabadi Biryani. The blending of Mughlai and Andhra cuisines in the kitchens of the Nizam, resulted in the creation of the Hyderabadi Biryani. Hyderabadi Biryani is of three types, the Kacchi Biryani, the Jappu Biryani (raw) a

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Chicken Achaari …Tickle your taste buds

Every time I enter the kitchen I think of making something new instead of taking the beaten path. This time the spot light was on Chicken and I badly wanted to try out a new preparation. So as usual, I turned to the net for help. I decided on the Achaari Chicken by Saman Ahmed in FOODILCIOUS “COOKS

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Coconut based Tomato Curry

Way back in my school days, we boarders, used to get tomato curry along with rice for lunch. I used to despise it and that aversion carried on for years. I am not sure how the curry we got at school was prepared. All I remember is a yellow curry with some ground coconut and tomatoes in it. Luckily w

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