Whenever am making a south indian dish, be it idli, dosa, uttapam, or pongal, I prefer to make chutneys that goes with it, else somehow I find justice is not done to the food. Two most common chutneys that I make are 1) Coconut Chutney and 2) Onion Tomato Chutney. Both of these are easy to make (Who does not like easy recipes?), as well does not take huge effort and ingredients for this chutney are available in generally in kitchen cupboard.
Be it holy month of Ramzan or not, Kebabs are super hit any day. Talking of Kebabs, discussion can never end with out bringing Shami Kebab (शामी कबाब) into the mix. Shami Kebab is popular Pakistani and Indian style of kebab, it is different from other kebabs mainly because this one is not fried on a skewer. Shami kebab does not fall in the tandoori family. This one is made by mixing minced chicken along with spices and then frying it.
Liver fry or tawa kaleji fry is simple way to cook chicken, lamb or mutton liver using some simple spices on a flat pan. This process of cooking yields a dry dish which can be used as a side dish or can be consumed with naan bread. Not everyone loves livers. As they say either you love liver or don’t love it, just like marmite, you either love it or hate it.
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.
Baby corn is one such thing that can gel well with any cuisine, be it Indian, Chinese or anything from West. Baby corn has host of benefits, like it is low in calories, and has less carb when compared with normal corn. Baby corn has large fibre contents, which is good for lowering risk of heart diseases and type 2 diabetes. A 1/2-cup serving offers 4 percent of the daily value for vitamin A and iron, and 2 percent of the daily value for vitamin C. Sharing this Baby Corn Masala, a creamy gravy based recipe, which I would say is derived from my experiment with North Indian Cuisine.