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Sesame Chicken

Sesame chicken is a delicious dish, that can be served as a starter or snack. It is so flavourful that no one can stop with just one piece. Of late, Sesame Chicken happens to be …

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Karimeen (Pearlspot) Fry

Any seafood lover visiting Kerala would be having some Karimeen dish in their must-have list. Karimeen, also known as Pearl spot is one of the most popular fish in Kerala. Being the kind of person …

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Special Pork Masala

I had taken a break from blogging as I wanted to give all my support to D, who was preparing for his board as well as entrance exams. Once the exams were done, it was …

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Pickled Eggs with Beetroot

Couple of weeks back, we were getting ready to go for a short vacation. As any home minister, I was trying to wind up my kitchen. D isn’t particularly fond of eggs. So making a …

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Parsi Sali/Saali/Salli Keema

Salli Keema is a popular Parsi dish that is made of minced meat and garnished with fried potato. There are quite a few variations to this recipe. The recipe I followed was my favourite cookery book by Jiggs Kalra.

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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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Sorpotel

Sorpotel, also known as Sarapatel, is a dish of Portuguese origin. This dish is a delicacy in Goa. Ever since I prepared the dish some time back, this has become one of my favourite Pork preparations. This dish is usually made with the offals, i.e the ear, nose, tail, tripe etc. Once I bought the ‘Sorpotel mix’ available in the nearby meat shop to bring authenticity to the dish. As we were not used to seeing ears, tail etc in our plate, we just couldn’t have it. Some people add liver to the dish along with meat. Ideally the meat…

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Fish Pickle- Kerala Style

When it comes to non-veg pickles, I prefer homemade ones to store bought. Whenever I make them, it doesn’t go past a week. Well, it so happens that the moment we lay eyes on Non-veg pickle, we go crazy. So instead of taking a spoonful, we end up having generous servings. Tuna is the ideal fish for pickling. One could use any other firm fleshed fish as well. If you plan to prepare fish pickle, it would be better if you get the fish cut into bite-sized cubes. If not, you could buy fish steaks, fry them and then break…

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Goan Pork Ribs

Pork Ribs is something I have eaten a few times at restaurants but never tried making at home. Usually J calls me when he goes to the Pork shop. Every time we wanted to buy ribs, we were out of luck. This time around, we were lucky. When he asked me if it needs to be cut, I confidently said no. It’s only when I saw the rack in front me that I realised my folly. Turned out that what I had envisioned, was way off the mark :P. After trying to slice in vain, I decided to cook it…

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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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Goan Recheado Masala

Usually when we buy fish, I fry it the traditional Kerala Style. But this time, I had already made up my mind on trying the ‘Goan Style’. I had heard a lot about the Recheado Masala. As usual, I searched my favourite blog, Goan Food Recipes. I was under the impression that it would take a long time to prepare this. It turned out that all I had to do was, to assemble all the ingredients and grind. Voila !! The Masala was ready 🙂 I halved the recipe and tweaked it a bit to suit my liking. I used…

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Mushroom Pickle

I LOVE Mushroon in any form. It’s been a while since I started toying with the idea of making some pickle with it. As I was trying it for the first time, I made in a small batch. All of us loved it.

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Phyllo sheets (Filo sheets)

How many times have you postponed preparing a dish due to non- availability of Phyllo sheets (Filo sheets)?? I have lost count of such occasions. I have been considering making Phyllo sheets at home for some time, but never really got into action. Finally I realised that I had to do it. More so beca

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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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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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Piri Piri Sauce/Peri Peri Sauce

Piri Piri sauce is a hot sauce of Portuguese origin and is made of chillies. Ideally bird’s eye chilli is used to prepare the sauce. As I didn’t have any fresh red chillies with me, I decided to use dried chillies. The recipe I followed is that of BBC Good Food. You may want to adjust the number of

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Eggless Mayonnaise

As far as I can remember, the last time I prepared Eggless Mayonnaise was way back in 2003-2004, when we, along with our friends had gone on a picnic. I had prepared the mayonnaise for the sandwiches as our friends were pure vegetarians. Years went by and I had totally forgotten about the recipe. La

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