Chapati

Chapati is a low fat flat bread made up of wheat flour.  In north India it is the main food item of the common man.  They use it from breakfast over to supper.  It is served with a wide variety of vegetables as well as non-veg curries. Ingredients Whole wheat flour 250 gram All purpose flour 250 gram Luke warm water as needed (200 ml) Vegetable oil 2 tablespoon Salt to taste Preparation Mix flour and salt in a vessel. Add vegetable oil, water and mix well into a smooth dough. Knead the dough until it becomes soft. Make small … Continue reading Chapati

Aloo Kachaloo Chat

Aloo Kachaloo Chat Aloo kachaloo is an easy to make spicy north indian  dish of which potatoe forms the main ingredient. Ingredients  Potatoes boiled 750 gram Tamarind chutney Green chutney Sev mixture 100 gram Preparation Slice the boiled potatoes into pieces of even thickness and arrange in a plate. Sprinkle tamarind chutney evenly over the potatoes. Put the green chutney on top of it. Garnish wit mixture and coriander leaves and serve hot. How to make Tamarind chutney. How to make green chutney. Continue reading Aloo Kachaloo Chat

Idli Soft and Fluffy

Idlis are a special preparation using fermented lentils and rice batter. A very popular food item in south India it is supposed to be very healthy. Ingredients Rice 1 cup Black gram (urad dal) 1/2 cup Boiled rice 2 tablespoons Salt 1/2 teaspoon Preparation Wash and rinse the black gram in a bowl and allow them to soak in water overnight. Wash and rinse the rice and soak it in water overnight or at least 8 hours. After 8 hours drain the water from both rice and black gram. Add the soaked black gram along with the boiled rice and … Continue reading Idli Soft and Fluffy

Garlic Chutney with Yogurt

Garlic Chutney with Yogurt Ingredients Garlic 15 cloves Red chilli powder 1 teaspoon Ginger a small piece Vinegar 2 tablespoon Yogurt 2 tablespoon Oil 2 tablespoon Curry leaves 1 sprig Mustard seeds 1 teaspoon Water as needed Salt to taste Asafoetida a pinch/as per taste Preparation Heat oil in a pan and fry garlic cloves till golden brown. Take off from oil and keep aside. Add the garlic cloves, chilli powder, ginger, yogurt, salt and vinegar and make a fine paste of it. Heat the res of the oil in a pan, add mustard seeds and allow them to splutter. … Continue reading Garlic Chutney with Yogurt

Kadumanga Achar ( Unripe Mango Achar )

Ingredients. Unripe mangoes ½ kgChilli powder 2 tbspKashmir chilli powder 1 tbspAsafoetida (kayam) powder ½ tspTurmeric powder 1/tspFenugreek powder 1 tspMustard seeds 1 tspCurry leaves 5 springVinegar 250 mlSesame oil 250 ml Water 100 mlSalt to taste Preparation Wash the mangoes, slice them and cut it into small pieces of 3*4 mm size and set aside.Heat oil in a pan, add mustard seeds and allow to pop, add curry leaves and fry. Add mango pieces, chilli powder, water, turmeric powder, salt and mix well. When it starts boiling add asafoetida powder, fenugreek powder and enough vinegar that all the mango … Continue reading Kadumanga Achar ( Unripe Mango Achar )

Chicken Marsala

You may think why it is called chicken marsala, and not chicken masala. The shortest answer is that this one is an Italian preparation. This special and delicious preparation derives its name from the delicate sauce the main ingredient of which is a special wine “Marsala” from the Marsala region of Italay. Ingredients for chicken Chicken breasts 500 gram Chilli powder 1/2 teaspoon Salt 1/2 teaspoon All purpose flour 3 tablespoons Olive oil 3 tablespoons Ingredients for the Marsala sauce Mushrooms – 500 grams Butter 2 tablespoon Garlic sliced 1 teaspoon Chicken stock 1 cup Heavy cream 200 ml. Marsala … Continue reading Chicken Marsala

Potatoe Wedges

I remember the day very well. I was in London for a business trip, and I was craving for something to quench my hunger.  I happened to pass by a takeaway and saw the potato wedges on display and decided to buy some. I remember that it was a hot day, and I enjoyed my potato wedges on the banks of the great Thames. The taste of the potatoes, the saltiness of the sauce, and the crunch of the wedges all topped off my perfect day. Then back at home I tried to bake it for me and tried several … Continue reading Potatoe Wedges

Okra Fry / Bhindi Fry

Ingredients Okra 250 grams Onion 2 nos Green chillies 2 nos Turmeric powder 1/4 teaspoon Salt to taste Oil 1 tablespoon Preparation Wash, clean and cut the okras into 2 cm long pieces. Chop the onions into fine slices. Slit the green chillies. Heat oil in a pan and add the onion and salt and saute for two minutes. Now add the okra pieces, green chillies and turmeric powder and cook on medium flame closing the pan with a lid. The water from the onion and okra pieces is enough to cook the fry. Stir the ingredients now and then … Continue reading Okra Fry / Bhindi Fry