almond · cardamom · Chicken · cumin · Curry · Dinner · easy · garlic · ginger · green chilli · Indian · lemon · lemon juice · Lunch · Main Course · methi · non vegetarian · nut · onion · oregano · turmeric · Uncategorized · yogurt

Shahi Murgh Lasooni / Royal Garlic Chicken curry: A garlic lover’s prayer answered!

Have I told you before that I am a HUGE fan of Mexican food? I am very sure I must have, especially on my previous Mexican fiesta blog post. Now you would ask – what does a typically Indian chicken curry have to do with Mexican food? Well the story goes like this. Quite occasionally, we decide to go

all purpose flour · Appetizer · chaat masala · Chicken · chilli · Dinner · egg · flour · garlic · ginger · Indian · Indo-Chinese · ketchup · maida · Main Course · masala · medium · non vegetarian · onion · pepper · rice · rice flour · salt · sauce · schezwan sauce · soy sauce · soya · Street Food · sugar · sweetener · tomato · tomato sauce · Uncategorized · vinegar · water · whole wheat flour

Schezwan Chicken Frankie – A treat for spicy, street food lovers

We were in a “Thursday evening limbo” - referring to the liberating “Friday feel” but not without the pressure of having to endure yet another long working day. On many such evenings, I face the dilemma of meals to prepare so as to suit our mood - something exciting yet not extremely adventurous; pe

arborio · avocado · Chicken · chicken stock · chilli · cilantro · cumin · garlic · jalapeno · lime · lime juice · Main Course · medium · mexican · onion · paprika · red chili · rice · salt · stock · tomato · Uncategorized

Recreating the Mexican fare ~ Mexican rice w/ Smokey Chicken fajitas & chunky guacamole~

When I think intently about that one cuisine that's closest to Indian flavors, my personal preference has always been Mexican. The spices, the intense flavors & the aroma that meld in together as a combination of several different spices are so reminiscent of our cuisine that it's really hard to pass it up. The remarkable similarities between Indian & Mexican dishes- be it the use of tomatoes, various chillies, or even the roasting of meat to develop flavors is sometimes very surprising, but when we come to think of it...it shouldn't really be. After all, almost all the essentials in an Indian curry like the tomato, potato & even the chillies have been New World exports to our subcontinent through the Portugese invaders. And there comes the connection! Personally, I absolutely love the vibrancy - be it in the spread of dishes or the colorful serving plates...everything is so full with zest for life. The food is always as dynamic in the range & depth of flavors as is their spirited deco

all purpose flour · bean · bell pepper · brown sugar · cabbage · capsicum · carrot · chilli · chinese · corn flour · dairy free · flour · garlic · green chilli · legume · Main Course · medium · ovo vegetarian · pulses · red chilli · salt · sauce · soy sauce · soya · sriracha sauce · sugar · tomato · tomato sauce · Uncategorized · vegan · vegetarian · vinegar · water · white vinegar

Who doesn’t love a twist & that too a Sriracha one? ~ Garlic & red chilli Vegetable Manchurian (dry) ~

In one of our numerous chat sessions, as my conversation with my Chinese friend/colleague veered towards Sino-Indian relationship, the cultural differences and similarities, we couldn't help but contemplate on the amalgamation of Indian intricacies into Chinese cooking. It veered towards a very interesting conversation about cooking styles, spices used, favorite dishes etc. etc. and she was extremely amused to know that there prevailed a very popular fusion cuisine known as "Indo-Chinese". She had never heard of it (of course..who has unless they are from India?), and seemed intrigued by the names of dishes I was hurling at her. Manchurian, Mixed chowmein...wait what? Manchurian...what's that? As I pondered on it a bit more, I assumed that although it's never really surprising to find tastes transcending national/international boundaries to give rise to a melange of flavors, the popularity of Indo-Chinese cuisine in India is something you have to see, to believe. This cuisine which sta

Chicken · chili powder · cilantro · coriander · garlic · ginger · green chilli · Indian · jaggery · lemon · lemon juice · Main Course · medium · mint leaves · non vegetarian · onion · salt · sugar · sweetener · tomato · turmeric · Uncategorized

Fresh, light and effortless ~Pudina Murg Masala / Mint Chicken Masala~

How often have you fancied the idea of breaking away from the conventional and just drifting along with the flow? A lot many times? Quite a few times? or Occasionally? Whatever your answer may be, you will concur that the heady rush in flowing with your instincts totally trumps the comfort of the known by about hundred thousand times (or well maybe more!!).At some time or the other, we all have been guilty of holding on to the tried and tested in our mundane humdrum of daily routine. But on occasions, when we are presented with the time and opportunity to try something new, I believe we should grab it and hold it as tight as we possibly can. Well! before I confuse you too much (or lead you into believing that I am nuts!), i will be deft to specify that this is about a new recipe I am talking about that I created in my kitchen while playing around with ingredients. On one fine day a few weeks back, while ready-ing up the chicken for marination- all I knew in my mind is that I did NOT wa

american · bean · beetroot · black pepper · bread · cabbage · carrot · chilli · corn starch · cornstarch · dairy free · garam masala · garlic · ketchup · legume · mango powder · masala · medium · mint leaves · onion · ovo vegetarian · pepper · peppercorn · potato · pulses · raisin · red chilli · salt · snack · tomato · Uncategorized · vegan · vegetarian

Vegetarian croquette from modern Odia cuisine & the Cuttacki street-food ~ “Vegetable Chop”

There’s never been a cold, rainy day when I haven’t yearned to cuddle up in my cozy comforter gazing out of the window while sipping on a cup of chai generously laced with ginger and munching on crispy home-made pakodas. Although quite a rare occurrence these days, especially with our busy schedules and untimely rain, I considered myself extremely lucky to be home on one such afternoon when it rained generously to my heart’s desire. Just like rain does to every romantic’s heart, it brought out the poetic, creative side of me very willing to experiment. So on that occasional rainy afternoon, in a quest to celebrate the downpour as I raided my refrigerator to cook up something delish, I came across this half-a-piece of beet lingering in the forgotten corner of my fridge drawer. As I stared at it for a brief moment, the only thing that popped up distinctly was the "vegetable chop". While I am at it, I must confess that I have always had a love-hate relationship with beet.The very few time

cooking oil · cumin seed · curry leaves · garlic · green chilli · Indian · jeera · Main Course · medium · mustard oil · mustard seed · non vegetarian · onion · salt · seafood · shrimp · sugar · sweetener · turmeric · Uncategorized · yogurt

The simple Odia classic – “Chingudi Dahi Besara”/ Steamed yogurt and mustard shrimp curry

Before I begin, I must admit that this post is sure going to have a counter for the word “simple” and might even break the records - the only reason being that this recipe is truly-that-SIMPLE. Being an iconic Odia dish, time and again this preparation would accompany a few more curried dishes on our lunch/dinner table but still manage to hold its place impressively well. Fresh shrimp marinated with yogurt-mustard paste and steamed till the shrimp is melt-in-the-mouth tender does indeed sound like a very good proposition. While “good” shrimp and fish curries are relatively easy to find at the restaurants, rarely have I seen this preparation on any of the restaurant menus here at all and that makes me very sad every time. Time and again my Ma would prepare this shrimp curry and I would be blown away every single time. Honestly I have been craving for this recipe for a long while now and what better opportunity than to learn from the in-home chef a.k.a my Ma when she was visiting me. So