Spicy, comforting, Thai red curry with homemade red curry paste
07/24/2018 10:28:38 PM vindhyadesai
A fragrant curry is always refreshing. It should have the right balance of flavours to hit the right taste buds. A freshly ground masala then takes the curry to the next level. Of course any curry with Oriental flavours like this Thai red curry with homemade red curry paste is surely a winner.
Thai red curry with homemade red curry paste has all the good ingredients. Some simple spices like black pepper and coriander seeds together with some herbs like Thai basil, lemon grass, garlic etc create a wonderful balance. To counter these strong flavour a splash of coconut milk will make it creamy and round up the flavours. ... “Thai Red Curry With Homemade Red Curry Paste | Curry Recipes”
Crisp, mildly spicy, reminder of your childhood, freshly baked Iyengar bakery khara biscuit
07/17/2018 11:41:48 AM vindhyadesai
Whatever the weather is, we all need a cup of our hot beverage, tea or coffee or milk. In childhood days, it was almost customary to have freshly baked goods once in a few weeks. We used to all wait for such days, freshly baked benne biscuit, fruity dil pasand, soft oozy honey cakes, hot & spicy aloo buns and nippattu! Of course Iyengar bakery khara biscuit was a regularly featured baked item from the bakery!
As I write this I can imagine those rainy days and taking in the fresh smells just after coming home from school. Oh, what joy! Iyengar bakery khara biscuit is a purely South Indian affair. Iyengar bakery khara biscuit (or simply khara biskuttu) is a mildly spicy biscuit with super tasty flavours from curry leaves & green chilli. ... “Iyengar Bakery Khara Biscuit | Khara Biscuit | Biscuit Recipes”
Cheesy, creamy and delicious, savoury breakfast polenta
07/08/2018 7:41:06 PM vindhyadesai
A comforting porridge to kick-start your day in any weather, sounds good and I am all for it. Porridges usually come in the form of something with a sweet tinge more often than not. Oats porridge with dry nuts for instance. But I try to make savoury porridges like ukad from Maharashtra or ragi ganji from Karnataka. Here I have made Italian special savoury breakfast polenta.
Polenta is essentially cornmeal made into a porridge with Italian origins. Polenta is made in many ways and here I tried a savoury breakfast polenta. It is gluten-free and is light on the stomach making it a perfect dish for breakfast. ... “Breakfast Polenta | Polenta Porridge | Porridge Recipes”
Spicy, buttery and filled with flavour, street style pav bhaji
06/01/2018 12:42:35 PM vindhyadesai
Imagine a rainy evening and you are digging into a plate of spicy and buttery pav bhaji. Pav bhaji needs no introduction, it is the most loved street food. It is from western part of India specifically from Maharashtra but famous throughout. Different states make it in different ways but the base is pretty much the same.
Loads of butter in a spicy gravy all mashed into a delicious gravy. This gravy is served with butter toasted pav or buns. Some chopped onions, chopped coriander, a lemon wedge and a dollop of butter adorn the pav bhaji plate. I generally use homemade pav bhaji masala to make pav bhaji but you can make use of store bought masala too. ... “Pav Bhaji | Street Style Pav Bhaji | Snack Recipes”
Warm and comforting breakfast, Maharashtra special ukadpendi
05/13/2018 11:06:44 AM vindhyadesai
Many times you need something in the morning which is just warm and comforting. Whatever the weather is, you always feel like eating something soothing to the gut. But obviously we would like something that is not bland. This Maharashtra special, ukad or ukadpendi is one such dish, delicious, simple and easy to make.
Ukadpendi has a thick porridge like consistency. It consists of rice flour and besan mixed with buttermilk mixture. To make ukadpendi delicious roasted groundnuts are added on top with a simple tadka to finish with. To make it extra tasty I add a bit of amchur powder, red chilli powder and turmeric for a nice golden yellow colour. ... “Ukadpendi | Ukad | Breakfast Recipes”
Bright with summer colours, spicy and chatpata, sweet potato cutlet
05/09/2018 8:30:14 AM vindhyadesai
Crispy cutlets are a filling snack. They can be eaten just for a snack or a light dinner (provided it is roasted and not fried) just like this sweet potato cutlet. They are packed with flavour and so much fun to eat. Everybody who hates sweet potato will fall in love with it after eating this sweet potato cutlet.
Sweet potato cutlet has a whole bunch of nice things in it with pop-in-the-mouth peas and crunchy groundnuts. It is mildly spicy with a distinct sweetness from the er… sweet potatoes and peas. You can of course adjust the spiciness as per your taste. Serve sweet potato cutlet with just some ketchup or pudina chutney. ... “Sweet Potato Cutlet | Starter Recipes | Snack Recipes”
Soft & hot, Iyengar Bakery Style aloo bun, with a spicy potato filling
03/28/2018 9:34:51 PM vindhyadesai
Remember those school days when you used to come home to a treat. Hot aloo buns from your local Iyengar bakery and soft honey cakes to finish off. Mouth-watering isn’t it, so here is the recipe for Iyengar Bakery Style aloo bun. A spicy aloo filling inside a well risen dough and baked till nice and golden, who won’t like it!
A well made aloo palya has the right amount of moisture and the subtle spiciness defines it. Imagine eating this delicious filling inside a soft bread on a rainy evening, perfect for those dusky evenings too! Making the dough is not all that difficult, planning a little ahead of time and then making Iyengar Bakery Style aloo bun will be surely be worth the effort. ... “Iyengar Bakery Style Aloo Bun | Aloo Bun | Snack Recipes”
Mild, sweet & piping hot carrot saaru or rasam, a great accompaniment with steamed rice
03/19/2018 9:41:50 PM vindhyadesai
Saaru or rasams are simple and light especially after making a heavy meal for festivals like Ugadi. I am a big fan different kinds of saaru and one such easy one is carrot saaru. It will be great to incorporate vegetables into saaru, they give a distinct taste. Carrots are very versatile and they really blend in well in this carrot saaru a slightly carrot’y taste, a little sweetness and also has the healing properties of saaru.
Piping hot carrot saaru mixed with hot steamed rice and there’s nothing like it. Very comforting and soothing, makes you feel refreshed and satisfied after a heavy meal. I have added some additional spices like jeera and black pepper along with saarina pudi/rasam powder. These spices take the taste and goodness of carrot saaru to the next level. ... “Carrot Saaru | Carrot Rasam | Rasam Recipes”
Creamy with mild spicy notes, butternut squash soup
03/10/2018 9:47:26 PM vindhyadesai
As winter is drawing to a close, soups will soon vanish off the cooking menu. One of the most comforting kinds of food is a bowl of piping hot soup. Butternut squash is one of those vegetables which is born to be made into a soup. So here it is, butternut squash soup.
Squashes belong to the same family of pumpkins. Pumpkins have a sweet pulp and very tasty, so are these butternut squashes. Hard on the outside, sweet and pulpy on the inside. No wonder this butternut squash soup turns out so creamy and tasty. ... “Butternut Squash Soup | Soup Recipes | Winter Recipes”
A simple and flavourful poha/avalakki dish, malnad style gojjavalakki
03/05/2018 10:00:05 PM vindhyadesai
I am always looking for new ways of making poha/avalakki. Most common ones are kayi avalakki, batata poha, kanda poha, matar poha etc. In Karnataka another famous poha/avalakki dish is huLi avalakki/gojjavalakki which I have already posted here. In this variation, I tried a malnad style gojjavalakki version with simple spices from Malnad region of Karnataka. All spices give a fresh flavour and make this dish really tasty.
Malnad style gojjavalakki can be eaten for breakfast or even for a light dinner. Tastes best served with curd/yogurt. The difference between Mysore/Bangalore style gojjavalakki and Malnad style gojjavalakki is the way in which the ‘gojju’ is made.
In Mysore/Bangalore gojjavalakki the ‘gojju masala’ is not cooked but it is allowed to set for a few hours and then mixed with powdered poha/avalakki. Whereas in Malnad style gojjavalakki the gojju is made fresh and is cooked just like in puliyogare. Either way both dishes taste great. ... “Malnad Style Gojjavalakki | Malnad Gojjavalakki | Breakfast Recipes”