Last posted recipes - page 390

This month, for the International Food Challenge, we are cooking from the Austrian cuisine. The regional cuisine we are exploring is from Lower Austria, which is the north eastern most state of Austria. Lower Austria cuisine is striking for the difference

Ingredients : For the puris : Wheat flour - 2 cups Salt -1/4 tsp (or as needed for taste) Oil - 1 tsp Water - for dough For Saag : Potatoes - 2 large (cut into cubes) Tomatoes - 3 Green Beans - 5-6 Carrots - 4 Peas - 1/2 cup

C hobey ke poori are simple pooris or pastries stuffed with a mixture of dessicated coconut, dry fruits and sugar. These are similar to empanadas but with sweet stuffing. Pooris are stuffed and then deep fried until they are light golden in co

One of my favorite chutney is this one. It is very spicy yet so flavourful. You dont need much of this, just a little served with soft dosa or idly can taste wonderful. This chutney is meant to have little more oil, because the oil cuts the heat and makes

a maharashtrian amti recipe is a comfort food for us any day. as much as i like having amti with rice, i also like sipping it. in fact dal as such is a comfort food. i make amti on those days when i have goda masala/kala masala in the kitchen. i had ma

I have made this chutney for so many times than i can imagine. It is one of my family's all time favorite, even today morning i made this. Then i realised that i haven't posted it yet in my blog. I made it took pictures months back, but it somehow stayed

palak corn recipe spinach and sweet corn is one of my favorite combination. the sweetness of the corn goes very well with the slight bland taste of spinach or palak i always end up adding these two in pasta, rice and in veggie bakes. this palak corn

Before KPC's Nutrifest project came into action I dint hear of this unusual sounding dish. Pantheras is yet another recipe that came into being during the British Era and if am not wrong is quite popular among the Anglo Indians living in Kolkata or in o

Rajma Saagwala / Rajma Sirukeerai Poriyal Rajma Saagwala is a north indian style side-dish for roti or paranthas. Usually we prepare either kuzhambu or poriyal or kootu with siru keerai. But when i saw this recipe in a cookbook, i wanted to try

tomato ketchup or tomato sauce recipe homemade ketchup made from fresh tomatoes. a sauce which only has tomatoes and tomatoes. recently when we had got a well known indian brand of tomato sauce, we found the taste some what off and pasty. i was thi

Happy Friday Friends :) My today’s guest is Priya Anandakumar from priyasvirundhu who started her blogging life few months back but in short time her blog filled with lots n lots of delicious recipes ( Real Virundhu like her blog title )… Very e

Simple and delicious snack from Meena’s blog. Perfect evening snacks which can be served with hot tea or coffee.. Click HERE for the original recipe. Just one week left for the event in meena's space...Hurry!! Try her recipes and get a chance

black grapes juice - a juice that can be made in a jiffy and without an electric juicer. i do have an electric juicer, but i find it too much to clean the different parts of the juicer. so i prefer to make the grapes juice in a blender and then strain

rava toast actually this recipe of rava or sooji toast should have been an earlier post. i missed adding this post somehow strangely, considering the fact that i have been making this recipe from my teens. on one of the tv shows, i had seen one elder

Wheat / Godhumai Halwa (Tirunelveli Halwa) - Traditional TamilNadu Sweets Tirunelveli Halwa was in my to-do list for long time. I'm not sure if i have tried this before. But whenever i go to Madurai, we never forget to try halwa from the shop whi

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spinach fritters recipe - crisp golden gram flour batter coated spinach fritters or palak pakoras. here each spinach leaf is dipped in a spiced gram flour batter and then fried. there is another method of preparing making palak pakoras . chopped spina

peanut thecha or shengdanayacha thecha as its called in the marathi language is a coarsely pounded chutney like mixture, made with peanuts, garlic and green chilies. i make thecha two ways . one is the extra spicy and hot green chilli thecha and the

Garelu, Medu Vada or Ulundu Vadai In South India, on any auspicious occasion, you will find Garelu (Medu Vada or Ulundu Vadai) being served along with Payasam of some sort. I decided to herald in the New Year (or rather usher out the old year) with s

I love Ferrero Rocher chocolates,given that love,you'd think I am crazy about Nutella too,right.But no,I am not a grab-that-bowl-of-nutella person.I love chocolate spreads but not as much to eat on their own.Strange no?Funnily,I don't like to spread nutel

I am back with another Paneer recipe.Yes,trying to post dishes which are most in demand here- side dishes for chapathi and easy paneer recipes .I never get tired of looking out for new recipes for Paneer,it being one of my most favorite food of all ti

Wishing all who celebrate a very Happy Krishna Janmashtami . Lots of things come to mind when I think of Ashtami during childhood.It was always a double celebration since we lived a wall apart a Krishna temple and it was almost like a second ho

I've mentioned this before,I'll say it again.I sleep well if there is dosa batter in the fridge.Somehow,it makes me tick off one main decision for the day.Having a box of grated coconut ready is an added advantage.Earlier,I used to grind the dosa batter i

Foxtail Millet Crepes Yesterday was the last Shravani Shanivar. For all the Fasts till now We were eating Vari/ Samo seeds/ foxtail millet only as it is the healthier option. We avoided Sabudana or sago seeds as they are too starchy. I hope I ha