Malabar Omlette Curry
Fry an omlette and make a curry? The Malabaris do exactly the same. Like all Keralites, they too make ample use of coconut and hence there is coconut in the […]
Month: March 2017
Goan Raw Papaya Prawn Curry
The Goan raw papaya prawn curry is made with raw or semi-raw papayas and prawns. The curry is prepared with fresh coconut milk. The gravy turns out sweet, creamy and […]
Goan Dry Shrimp Brinjal Curry
On days when you are not able to get any fresh fish, you can dip into your pantry and find some dry shrimp. Pair the shrimp with brinjals and make […]
Aloo Matar ki Sabji
Many a times we do not know what to do with the sambhar masala (idli sambhar masala) we have in our kitchen except make sambhar. You can use this sambhar masala […]
Maharashtrian Kala Chana Gavar Bhaji
Some people find cluster beans slightly bitter to taste. Therefore, preparing the vegetable in combination with black chickpea sprouts will make it more palatable for them. Cause everyone needs to […]
Scrambled Eggs with Spinach
Team the minerals and vitamins in the palak with the protein in eggs to make a smacking breakfast or evening snack. Serve the quick and easy to make scrambled eggs […]
Goan Keleacho Halwo .. a banana sweet dish
Goan keleacho halwo is a banana sweet dish prepared in Goa using the Moira (Goan variety) bananas which are long and thick. The halwo can also be made with the Kerala […]
Parsi Style Pomfret Vindaloo
The Parsi style pomfret vindaloo is a milder version of the Goan vindaloo. The dish seems to be influenced by Goans as in the olden days, many a Parsi household […]
Kesari Thandai
Thandai is traditionally served at the festival of Holi. It is a refreshing health drink to be consumed chilled. It helps in keeping our body cool in the summers. The […]
Chettinad Pepper Chicken Fry
Chettinad cuisine originates from Karaikudi district in Tami Nadu. The cuisine is famed in India for being aromatic and spicy as it makes use of a lot of whole spices. […]