Pudina | Mint Pulao is a rice dish packed with flavors of mint and coriander with a subtle hint of whole spices like cinnamon, cardamom and cloves. The addition of vegetables like carrots, beans, potato, cauliflower and capsicum/bell peppers makes this a wholesome meal with a simple raita or chips.
Biriyani or any rice dish with over powering spice or masala is not a kind of food Amma makes at home (then and now) but has her own signature rice dishes... Posts Tagged With 'Cashew'
Mint/pudina Pulao with vegetables
Pudina | Mint Pulao is a rice dish packed with flavors of mint and coriander with a subtle hint of whole spices like cinnamon, cardamom and cloves. The addition of vegetables like carrots, beans, potato, cauliflower and capsicum/bell peppers makes this a wholesome meal with a simple raita or chips.
Biriyani or any rice dish with over powering spice or masala is not a kind of food Amma makes at home (then and now) but has her own signature rice dishes... Coconut Rice | Thengai Sadam
Coconut Rice | Thengai Sadam is fragrant, easy to make and the nutty flavor of cashew or peanuts, crunch from Bengal gram-Black gram, aroma of coconut oil and curry leaves along with freshly grated coconut makes it a dish packed with flavors and texture.
If you like coconut, this one is for you. Like Lemon rice, this dish too is an easy – made instantly – popular lunchbox dish, a quick food to feed a large group of people. You can make... Malai Vegetable kofta
Malai Kofta with kofta made of mixed vegetables and paneer. A dish I don’t make that often but A must to have along with butter naan in restaurants. I have tried a few variety of koftas and gravy ranging between 5-6 colors. I like to keep the gravy of this particular dish white as my other kofta-gravy are yellow and peachy in color. Initially that is how I differentiated the gravy (on color basis) to remember and now it as become more like a... Bell pepper/Capsicum Pulao
Bell Pepper/Capsicum Pulao, The colors are absolutely beautiful and the flavors explode in your mouth. With only a few ingredients, you can make this Pulao that is sure to impress everyone when you serve this. Plus, it’s light and perfect to serve during the summer months.
I love Bell pepper/Capsicum and its unique flavor. The fresh Mint and Cilantro/Coriander adds a refreshing flavor. The Cashews and raisins sautéed in butter/Ghee gives a rich... Raw banana/Vazhakai Kofta Curry
Raw banana Kofta Curry, Fried dumpling of Raw Banana/Vazhakai with Potatoes and Paneer in a rich and creamy curry.
This is no south Indian version of north Indian Food. I didn’t know for a very long time until recently one of our friend told us that this dish is from bengali Cuisine, which is among few cuisines in the Indian region which still holds its authenticity over many many years. (Thanks Ayan and Wikipedia!)
Source of this recipe: Probably... Sakkarai Pongal | Chakkarai Pongal
Sakkarai pongal, Another authentic south-Indian sweet. As i mentioned in my earlier post, Ven pongal, since the Pongal festival is right around the corner (Jan 14), we thought this would be the best time to post this recipe too which is a must on Pongal.
Traditionally, rice and lentil (dhal) is cooked by simmering in the milk and stirring very often. This recipe is using a pressure cooker. Making the sakkara pongal in the pressure cooker is indeed a great... Ven Pongal
Ven Pongal: An authentic South Indian breakfast. Rice and lentils cooked together, till soft and seasoned with few ingredients like cumin-pepper-ginger-curry leaves & cashews. Ghee is a key ingredient and the extra dollop of ghee before serving does wonders to the taste.
Believe me, it’s quite a filling breakfast so I generally make them on weekends for brunch. We savor this dish with Kathirikai Gotsu or Tiffin Sambhar and Chutney. In... Navrathan Kurma
Navrathan Kurma: A mildly spiced, slightly sweet, Spice-infused, creamy mixed vegetable Kurma/korma
This is a delicious Mughlai dish and gets its name Navrathan (meaning nine gems) from the nine different veggies, fruit and nuts used in it! I have seen a few variations in the 9 items used by different restaurants, but i like to stick to Potatoes, Beans, Carrots, Cauliflower,Peas, Pineapple,... Pineapple Fried Rice with Tofu
Pineapple friend rice, an exotic and colorful food from Thai cuisine. It’s a great way to use leftover rice and ingredients are easy to gather. The best part is, it can be easily customized to suit one’s preferences.
It is pretty easy to make after the prep work is done and the finished dish is so vibrantly colorful and the curry powder gives it an amazing aroma.
One of the prettiest ways to serve fried rice is- in a pineapple boat, A treat... The Team
A common idea we share is - Eating is about feeling good and not just following the rules of cooking. more...