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Showing posts from October, 2014

Posts

Pork Vindalho II

on October 30, 2014

Goan Indian Main Course Non-veg Pork

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Pepper Chicken

on October 29, 2014

Chicken Indian Main Course

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Pork Vindalho

on October 28, 2014

Goan Main Course Pork

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Puri and Bhaji

on October 27, 2014

Breakfast Indian sub-continent Vegetarian

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Manipuri Pork Curry

on October 25, 2014

Main Course Manipuri Pork

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Bhojpuri Chicken Curry

on October 24, 2014

Bhojpuri Chicken Main Course

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Dahi Vada

on October 24, 2014

Appetizer Indian Snack Vegetarian

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Padampuri Chicken

on October 23, 2014

Chicken Curds Indian Khoya Main Course Non-veg North Indian Rajasthani

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Gular Kabab

on October 22, 2014

Appetizer Kabab Kashmiri Mutton

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Mushroom and Baby Potato Stir Fry

on October 22, 2014

Indo-Chinese Main Course Mushroom sausage

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Khoya Chicken

on October 22, 2014

Chicken Hyderabadi Khoya Main Course

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Mutton Kofta

on October 20, 2014

Indian Main Course Mutton

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Pineapple Chicken

on October 19, 2014

Chicken Indo-Chinese Main Course Pineapple

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Chilli Garlic Noodles

on October 19, 2014

Indo-Chinese Main Course Mushroom sausage

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Fish Ambotik

on October 18, 2014

Fish Goan Main Course Seafood

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Mansa Poorga

on October 18, 2014

Main Course Mutton Odisha

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Thatte Idli

on October 17, 2014

Breakfast Healthy food Karnataka

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Kosha Mangsho

on October 17, 2014

Bengali Indian Main Course Mutton Non-veg

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Lal Maas

on October 16, 2014

Indian Main Course Mutton Non-veg North Indian Rajasthani

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Kappa Puzhukku

on October 16, 2014

Kerala Main Course Tapioca

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Peanut Laddoo

on October 15, 2014

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Fish Peera

on October 15, 2014

Fish Kerala Main Course Seafood

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Spicy Squid Recheado Fry

on October 14, 2014

Appetizer Goan Seafood Squid

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Kolhapuri Fish Curry

on October 13, 2014

Fish Maharashtrian Main Course Seafood

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Yakhni

on October 13, 2014

Kashmiri Main Course Mutton

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Amritsari Fish

on October 12, 2014

Appetizer Fish Punjabi Seafood

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Goan Fish Croquettes

on October 11, 2014

Appetizer Fish Goan Seafood

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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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