Masala Papad Poppadom Recipe – How many times you have got papad / poppadam as condiment in a restaurant? A few times, I think the answer would be if you have visited an authentic Indian restaurant. Most of the Indian restaurants will serve papad or poppadum aka papadum as condiment with chutneys. But have you tried masala papad? Masala papad or poppadom is crispy papad fried in oil, topped with onion, tomatoes, coriander leaves, chillies and spices primarily.
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Corn On The Cob Recipe
Have you been to Nandos? Though mostly known for its peri peri lip smacking chicken recipes. It is one of my favourite food joint too. I like the veg options there, whilst my family feasts on chicken. Immaterial of what we eat as main course, whole family loves Nandos corn on the cobs. This led me to explore (and experiment) doing something similar and make nandos style corn on the cobs.
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Prawn Skewers Recipe
If you love sea food, chances are high that you will love prawns too. Prawns have a distinct taste and fabulous source of protein. Though I am a vegetarian, I love seeing my partner enjoy his food, and he loves his non-veg. This makes me give all sort of suggestion to my partner to try out various non-vegetarian recipes. It seems his Prawn capsicum recipe was hit between his friends and hence I suggested this time that he tries out prawn skewers. This recipe does not require oven, but if you wish you can use oven (check recipe notes at the bottom of this recipe).
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Dry Chilli Mushroom
Indo-Chinese food holds its own unique place in the dictionary of food lovers. It is really interesting how Indian chefs has amalgamated taste from China and provided this fusion. When we talk of Indo-Chinese cuisine, Chilli Paneer and Chilli Chicken tops the charts for vegetarians and non-vegetarians respectively. Inspired by these there are other variants like Chilli Potatoes, Chilli Colliflower, Chilli Mushrooms etc. I will be focusing here in this recipe more on Chilli mushrooms.
Continue reading “Dry Chilli Mushroom”Methi Puri Recipe | How to make poori
Methi Puri Recipe – Indian cooking is incomplete with out Puri. Who can say no to super puffed and spiced Puri, topped with fenugreek (Methi) leaves. Methi / Fenugreek Puri (मेथी पूरी) is a deep fried crispy Indian bread, and is made from plain wheat flour and fenugreek. You can make this methi puri and these methi puris can be preserved to last a couple of days, and eat as snack with tea or as mains with other curries.
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Khasta Matar Kachori
Khasta Matar Kachori is a delightful, crispy pastry filled with spiced green pea masala. In this classic Indian snack, “khasta” means crispy, “matar” translates to peas, and “kachori” refers to a stuffed pastry. This dish is known for its flaky, golden outer shell. Deep frying achieves this texture. It offers a perfect contrast to the soft, flavorful pea filling inside.
Kachoris are traditionally stuffed with lentils or onions. However, this recipe uses a vibrant green pea masala. This makes it a unique and mouthwatering treat. With every bite, you’ll experience layers of crispiness followed by the tender, spiced pea filling that melts in your mouth.
This recipe is vegan-friendly, making it a plant-based delight that’s perfect for tea-time snacks, brunches, or festive gatherings. Are you craving matar kachori or pea kachori? This recipe can satisfy those cravings. Do you want to learn how to make kachori from scratch? This recipe provides all the guidance you need.
Serve these khasta matar kachoris with tamarind chutney or mint yogurt dip to elevate their flavor profile. Enjoy the magic of crispy, flaky layers and a spicy, savory filling with this vegan treat!
Continue reading “Khasta Matar Kachori”Crunchy Ajwain Poori – Best poori recipe
Perfect Puffed Poori Recipe – Pooris (Puri) / Indian puffed breads, are made up in varying flavours. Taste of Puri will vary based on ingredients used to make it. The most common form of poori is Ajwain or Carom Seeds Poori. My recipe covers this ajwain poori here. In this recipe below, I will share my tips on how to make Khasta / Crunchy Ajwain Poori. Ajwain poori is probably the simplest kind of poori to make. It is likely one of the best poori as well.
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Baby Corn Satay
I have been bought up in a sleepy town in India and during those days (late eighties), I had barely heard of Baby corn, but then I learnt about this vegetable when I moved to metro city. A few people get confused these as corn grown on miniaturised corn plants, but Baby corn ( बेबी कॉर्न, young corn, cornlettes, baby sweetcorn, mini corn, or candle corn in Thai) is actually just regular corn that has been plucked before its matured. Mostly its used in stir fry dishes. I have tried to make baby corn satay, continue reading for step by step recipe.
Continue reading “Baby Corn Satay”Angara Chicken Tangdi | Fiery Chicken Leg Recipe
Secret of a chicken recipe is in its marination, this Angara Tangdi Chicken or Spicy Fiery Chicken Leg recipe of mine is simple however it yields scrumptious chicke. A chicken lover will never be able to say “No” to this angara chicken. The success of this recipe is in its marination. It is absolutely necessary that the marination goes into the core of chicken. A good marinated chicken, once cooked, oozes taste in each bite. As they say there is science in everything, same applies to cooking. It is the combination of spices which gels so well with raw chicken when kept for hours to yield the mouth watering taste.
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Makhane Ke Cutlet | Lotus Seeds Cutlet
Recently I tried Makhana Kheer, then I thought why not try out something different with Makhana / Lotus Seeds? My quest led me to try out these cutlets made from Makhana, something which I would call easy to make. A perfect starter for any day, and best you can have it during Navratri and whilst fasting. Below is my detailed step by step pictorial recipe of “Makhana Cutlet (मखाना कटलेट) or Lotus / Foxnut seeds cutlet”.
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