Prawn Fried rice is a meal which can be made jiffy, not much of fuss and guess if you a prawn lover, you will love it. This recipe comes from my partner’s bag. He is the one who loves prawns and lately has passed on the taste to my little one. With two prawn lovers in house now, am out numbered, but still pleased that my family gets to eat what they love. This recipe is an Indian adaptation of Chinese prawn rice.
When was the last time you visited an authentic south indian restaurant? If you have been there, yo will find a coconut based chutney served normally along side dosa, idli, etc. Being a north-indian (read bought up in sleepy town), I was less exposed to all south-indian cuisine, so when I got to Delhi (thankfully has got some decent south-indian food serving restaurants), I not only familiarised with scrumptious south-indian taste, I learnt lot more about south-indian cuisine.
Rajma does not need any introduction for an Indian household. Likewise Kidney beans is widely known term in west too. Having said that Rajma has not been so popular as Chole (Chick Pea) or Samosa in west. Objective of my recipe here is to familiarise this to my audience in west as well as for the from Indian subcontinent to suggest how to make restaurant style authentic punjabi rajma masala.
Dahi Vada (दही बड़ा) is a popular Indian snack which is made by soaking vada (fried lentil balls) in yogurt, and topped with chutney and spices like chilli powder and roasted cumin powder. Dahi vada and Holi (festival of colors) has a strong bond in my life. Every Holi my mother used to make Dahi vada to be served for guests who used to come to play Holi at our place. As a kid, it used to give a new dimension to Holi for me. Not sure if I used to wait for Holi more or dahi vada, but I used to thoroughly enjoy the eating dahi vada whilst our faces were smeared with colors. Making dahi vada on holi has been a tradition in my family and what a pleasant surprise the same is the tradition at my in-laws place.
Recently I was away from home visiting India and whilst I was away my husband decided to cook something that he loves…i.e. Chicken. So this recipe is his and comes from him. He loves chettinad chicken, but he decided to try out something similar, yet different and made this South Indian style dry chicken.
“Dal Bukhara” ( दाल बुखारा ) is a velvety smooth slow cooked black lentil simmered in a tomato based gravy. The world famous Bukhara restaurant of ITC Maurya in Delhi serves the best dal Bukhara. Their Dal Bukhara is just ultimate. I had always fancied trying this at ITC Bukhara (from where this dal originated) ever since I learnt about this dal and I got a chance to try this dal in my recent trip to india.