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Showing posts from 2015

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Nalli Gosht

on July 26, 2015

Curds Indian sub-continent Main Course Mughlai Mutton

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Green Phaal

on July 05, 2015

Indian Main Course Mutton Non-veg

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Mutton Phaal

on July 05, 2015

Indian Main Course Mutton

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Spicy Fish Curry

on July 05, 2015

Fish Kerala Main Course Spicy

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Jackfruit Seed Curry

on May 24, 2015

Jackfruit Kerala Side dish Vegetarian

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Mutton Sukka

on May 14, 2015

Coastal Main Course Mutton Spicy

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Sweet Corn Cutlets

on May 14, 2015

Appetizer Cutlet Potato Snack Sweet Corn Vegetarian

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Irani Lamb Biryani

on May 14, 2015

Almonds Basmati Biryani Cashew nuts Iranian Main Course Mild Mutton Non-veg

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Malai Prawn Curry

on May 13, 2015

Cream Indian Prawn

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Roasted coconut fish gravy

on May 12, 2015

Fish Kerala Seafood

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Prawn Curry

on May 11, 2015

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Chettinad Fish Curry

on May 09, 2015

Chettinad Fish Indian Main Course Non-veg South Indian Tamil Nadu

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Caramelized Pork

on May 09, 2015

Main Course Pork

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Japanese Ginger Pork

on May 09, 2015

East Asian Japanese Main Course Pork

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Medu Vada

on May 08, 2015

Breakfast Snack South Indian

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Sindhi Mutton Curry

on May 06, 2015

Indian sub-continent Main Course Mutton Non-veg Pakistani Sindhi

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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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