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Cucumber in Curd Curry

on April 02, 2020

Curds Healthy food Indian Kerala Side dish South Indian Vegetarian

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Kuttanadan Pork Fry

on April 02, 2020

Coconut chunks Indian Kerala Kuttanad Non-veg Pork Shallots South Indian

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Pepper Beef

on April 02, 2020

Beef Indian Non-veg Pepper

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Goan Pork Ribs

on April 02, 2020

Goan Indian Main Course Non-veg Pork ribs

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Aad Maas

on April 02, 2020

Goan Indian Main Course Non-veg Pork

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Andhra Pork Spare Ribs

on January 22, 2020

Andhra Indian Non-veg Pork South Indian

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Fish Curry

on December 08, 2019

Fish Indian Main Course Non-veg

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Pork Curry with Dried Mango Powder

on December 08, 2019

Dry mango powder Indian Main Course Non-veg Pork

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Shinwari Mutton

on November 21, 2019

Afghani Mutton Non-veg Side dish

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Pork Solantulem

on November 14, 2019

Goan Indian Kokum Main Course Non-veg Pork

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Andhra Pork

on October 21, 2019

Andhra Indian Non-veg Pork South Indian

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Goalando Steamer Chicken

on September 27, 2019

Bangladeshi British Raj Chicken Indian Railways Indian sub-continent Main Course Non-veg

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Nadan Beef Podi

on September 23, 2019

Beef Central Travancore Indian Kerala Non-veg Side dish South Indian

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Popular Posts

Manipuri Pork Curry

This is one of those very few recipes from North-Eastern India that I have in my collection. Pork is an all-time favourite in our family and any hint of a new pork recipe only adds to the excitement surrounding the dinner :) The amazing story of pork continues to fascinate us!..How 'bout you??!! Preparation time - 10 minutes Cooking time - 45 minutes Ingredients: Pork - 700 gm Onions - 2 medium, halved and finely sliced Garlic paste - 2tbsp Ginger paste - 1 tbsp Tomatoes - 2 small, finely chopped Red chilli powder -1 tbsp Chilli flakes 1 tbsp Turmeric powder - 1 tsp Green chillies - 3 Mustard oil - 3 tbsp Coriander leaves - 1 1/2 tbsp chopped Salt-as required Method: 1. Heat mustard oil in a pressure cooker, add the sliced onions. Stir fry for 4- 5 minutes. 2. Add the ginger and garlic paste, stir for awhile. Add the chilli flakes, turmeric powder and red chilli powder and salt. 3. Saute for 8- 10 minutes. Then add the pork pieces,

Fish Assad

This is a delicious Fish Recipe from Pondicherry, India which was a French colony prior to 1954. Pondicherry cuisine also has Malay and Vietnamese influnce apart from the French as it was part of a larger territory known as 'French Indo-China' which was a grouping of French colonies in South-East Asia. Ingredients Seer fish – 1 kg, cut into small pieces Chilli powder – 1 ½ tsp Turmeric powder – 1 + 1 tsp Salt – To taste Oil – 2 + 2 tbsp Aniseed – 1 tbsp Cumin seeds – 1 tbsp Poppy seeds – 1 ½ tbsp Cashew nuts – 10 Cloves – 2 Cinnamon – 1 small piece Bay leaf – 1-2 Big onions – 2, finely sliced Green chillies – 4, slit Garlic cloves – 18, crushed Ginger – 1 big piece, crushed Tomatoes – 2, finely chopped Coconut – 1, to extract 1 cup thick coconut milk and 1 ½ cups second and third extract Juice of 1 lemon Coriander leaves – 2 tbsp, finely sliced Method: 1.Marinate the fish with the chilli powder, 1 tsp turmeric powder and

Bhojpuri Chicken Curry

It is one of the very few Bhojpuri recipes that I have in my collection . Bhojpuri cooking has a lot of Uttar Pradeshi cuisine influence. This curry is infused with tomato and garlic, seasoned in the spices which give out the aroma and the colour to the curry!!! Preparation time - 1/2 an hour of marination +10 minutes Cooking time - 30 minutes Ingredients: For the marination: Chicken - 500 gm, cut into medium sized pieces Curd - 1 1/2 tbsp Pepper powder - 1/2 tsp Dry fenugreek (methi) powder - 1/2 tsp Turmeric - 1/2 tsp Salt - to tatse For the masala paste: Cinnamon -1/2'' stick Green cardamom - 2 Black cardamom - 1 Ginger - 1'' piece Garlic -8 cloves Whole peppercorns - 1/2 tsp Cumin seeds - 3/4 tsp Kashmiri red dry chillies - 3 For the gravy: Onions - 2, big, roughly chopped Turmeric powder - 1/2 tsp Pepper powder - 1/2 tsp Coriander powder -3/4 tbsp Bay leaf - 1 Cloves - 4 Cinnamon - 1'' stick Green ca

Estelle D'Souza

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