Minced lamb (मटन कीमा) when cooked with aromatic spices, tomatoes, onion and garlic yields a perfect mouth watering dish, which can be used as main dish or as side with some other curry with gravy. Lamb keema is a “happy dish” (as I call it), that it can be easily paired with any bread or naan or can be used as a filling in sandwich or as even topper on jacked potatoes.
Talking off the off beat vegetables, Tinda (टिंडा) stands out. It is also called “Indian squash”, “round melon”, “Indian round gourd” or “apple gourd” or “Indian baby pumpkin”. Tinda is also called “tindsi” in Rajasthan part of India. When I was kid, I used to make faces thinking of eating Tinda, thanks to ad reputation it carries for no real reason. When I tasted it for the first time (force fed by mom), I was astonished to see how nice this vegetable is!
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.
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.
About 2 years ago I posted recipe for bruschetta con funghi, one of pizza express delicacies. Inspired by same, I had tried bruschetta bread with toppings of mushroom and cheese, and I made this again one of those “ready in minutes” starter. This “cheesy mushroom bruschetta” is really simple to make and you can certainly earn brownie points from your guests, as it tastes simply superb! Thanks to the crunchy crust and cheesy topping, it tastes like mine pizza.
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.