Last posted recipes - page 392

What is spicy, tangy, sweet, savoury, crispy, cool, hot, crunchy all the same time? An explosion of flavours in your mouth that will tease and tantalize your taste buds so much so that you keep craving for more long after your stomach's full. Its our all

E k tha Bachpan when Amma used to make Gul Papdi. In case you do not know what it is then it's a sweet powder make out of wheat flour and jaggery. We used to put a big spoonful in the mouth and say “Fufi” and the powder came out in puffs! Silly I kn

The year, that I was away from blogging, for every tough time that I went through, there were also some wonderful times and beautiful moments that I had with my loved ones. There were also moments filled with solace and immense peace. I travelled with my

How about a tangy pickle for Christmas Food Gift?! Typically the tangy flavours of lemon are associated with the cheerful and bright season of summer. However, what is interesting is that despite them being available throughout the year,

(ભરેલી ડુંગળીનું શાક) I first learnt about this recipe (just like most others) after marriage! You see I am married in a Kathiyawadi family. Now Kathiyawad was for a long time a stately province in pre-independent India. Though it does not

(કાઠીયાવાડી ઢોકળીનું શાક) Kathiyawadis are known for their love for spicy and hot gravy. So today I am going to share with you a recipe that is known as "shaak" (vegetable) in Kathiyawar but is made without any vegetables. It is spicy and hot and requ

Litti Chokha is a famous traditional dish, eaten mainly in Bihar, Uttar Pradesh and Jharkhand. Litti is made of wheat flour balls stuffed with sattu and spices. This stuffing is known as Pitthi. Sattu is a popular flour in Uttar Pradesh and Bihar which i

Vatha Kuzhambu is a traditional and common dish made in Brahmin households. Usually it is made with any of the dried vathals like manathakkali (black nightshade) or sundakkai (dried turkey berry). When vathal is not available shallots, drumstick, white pu

This month International Food Challenge is exploring the Hokkaido region from Japanese cuisine. Hokkaido is called “kingdom of food” and there are a lot of unique dishes from this region. Hokkaido is well known for its rich variety of fresh seafood and da

For this month's Home Baker's Challenge, Priya of Priya's Versatile Recipes has suggested some beautiful French Bake recipes. Out of them I chose to make this simple and easy bread Faluche. Faluche is a traditional pale white bread from the Northern re

Al Kabsa is a famous traditional Arabian rice recipe prepared with basmati rice, red or white meat, chicken and cooked in a tomato onion based sauce with aromatic spices, raisins and garnished with toasted almonds. Al kabsa is spicy with tempting flavours

Poha/Avil upma is a quick fix breakfast dish, it is indeed a healthy recipe and can be made in a jiffy in less than ten minutes. Ingredients: Poha/Avil - 200gms Big onion - 1 finely chopped Green chilly - 1 chopped Turmeric powder - 1/4 teas

Appam((Rice pancake) is a traditional breakfast of kerela. Appams are soft and spongy in the centre and it is a healthy dish as oil is not much required in this recipe. Ingredients: Raw Rice - 2 cups Idly rice - 1 cup White urud

Rava Ladoo is a south indian yummy sweet dish. This is a lovely way to indulge in this simple home made delicacy. Ingredients: White Suji/ Rava - 1 cup Sugar - 1 cup Ghee - 1/2 cup Cashewnuts - 10 Milk - 1/4 cup Elaichi Powder - 1/4

There were few dishes of Appa which I always cherished. One of them is the traditional Mangalorean style Koddhel. A dish which can be cooked with any vegetable in hand wit the basic spices avilable in the kitchen. The main diffrence between this Koddhel a

Last week there wasn’t much happening in my kitchen due to sudden rush of work at office. As a result it felt as if suddenly somebody had opened the gates of flood …..cooked so much that my husband just reminded that it’s only both us here to eat.

Today’s recipe brings back lot of childhood memories. Akki Rotti is a delicacy back home and will be made on special occasions and this recipe also needed lot of time to prepare so whenever amma used to make this we all had extra space in the stomach.

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Shorba. Now what s a shorba? Its nothing but soup and comes from the Arabic word Chorba. Now chorba finds a way into many tables across the globe- Romania, Russia and some parts of Central Europe and Asia. ( Source: Wiki) I have been treated to some of th

There are some strange things about me. Or rather the way in which i grew up. If i told you all that i hadn't eaten kara boondhi until i got married, would you all believe me? Well, as a topping on curd vada , yes. But as a snack or a munchie? No. Some

If you have read the title and that has left you a wee bit stymied ( you know that south indian and chili part?), then no i have not lost my mind. This is a Chettinad style dry curry made with raw plantains. Another recipe that i have tried from Mrs. Me

Couple of months back I bought this cook book Rasachandrika, a very old book on Saraswat cooking, originally written in Marathi and later translated in Hindi and then in English. The first edition of the book came out in 1943 and I love the picture on the

It's holiday time, and most of us are either busy with kids at home or visiting family and friends. We are in Singapore now, visiting my sister's family and some old friends and I am having a wonderful time with my 2 year old nephew, and very little time

After a couple of Pongal recipes, adai and dhokla, today I am back with a curry, well, for day to day cooking, it's always some kind of sambar or curry or dal to go with rice or rotis. For today's dish I have cooked chow-chow/ chayote and peas along with