Besanwali Bhindi Sabzi is similar to bharwa bhindi in this we just don't stuff okra but rather cook the masala or chickpeas flour mixture along with okra/bhindi. You can say it's easy version of bharwa bhindi as it's taste something similar and we don't have to do the stuffing part making it easy and quick. When I don't have much time in hand or just want to try something for a change then I make this bhindi sabzi with besan (chickpeas flour).
I learnt to make Gongura Pappu or Khatta Bhaji Dal as called in North from my sis's mother-in-law she is one awesome cook, slow and steady with loads of patience makes everything with such love and care I guess I can never be like that for me everything is multi-tasking. Gongura papuu (dal) is another popular recipe from Andhra, it's taste delicious and very easy to prepare just in few steps and minimal ingredients. If you like gongura (sorrel leaves/khatta bhaji/Pulichakeerai) or sour food then you will love this humble dal too.
Did you ever tried a combination of chicken and potato in curry form? No? Then it's time for you to do it. Chicken and potato comes together wonderfully and potato adds extra taste to the curry. I learnt this from my SIL whom makes this really very good this is not exactly her recipe I made it my way but the idea is same. When we have functions, festive time, family gathering and there are around 20 people then it's a big task to prepare so much of food and my SIL will add potato along chicken to increase the curry quantity, also kids love to eat potato so it's bonus for them.
Jeera rice is something that I make when I ran out of ideas on what to cook or mostly for guests as jeera rice works with any curry or dal and I like to make simple yet flavorful Jeera Pulao to balance it with spiced curry to make every thing is not spicy and heavy. Or I make jeera rice simply when I feel lazy to do any elaborate meal there was a time when every Sunday it use to be jeera rice for lunch along with a curry and/or dal.
spinach pesto, roasted beets pesto recipes since it's difficult to find basil here so I buy some times basil pesto but store basil pesto can be bitter in taste few times and it's spoils the whole pasta anyways basil pesto is not we going to talk about today. Recipe of the day is Broccoli Pesto Pasta I make broccoli pesto in a different ways but when I saw this recipe in Raks blog I knew I going to make this as it's really easy, quick and taste good.
In our home papaya in form of juice or smoothie is more preferred than eating the fruit as it is so normally I will make smoothie, milkshake or juice and before doing it I will keep the papaya 3-4 days outside to let it ripe well so I don't have to add extra sugar or add very minimal and not to mention the beautiful color we get it always looks so pretty. Also Papaya Juice are normally very filling which can last you for longer time compare or other juice. I added along apples and it make the juice thick plus more nutrition.
Fish recipes are something that I lately ventured into that thanks to my brother whom gets the fish and I have no choice but to make it. Generally I like to make different fish curry as it's easy task for me and doesn't have to cook much but my brother gets bored of only fish in gravy and ask me to make fish fry, normally I do South Indian style Fish Fry or Meen Varuval as it's called but this time I tried it something different and added besan (chickpeas flour) and other spices to make this fish fry in Northern style as it's called Besan Ki Fish Fry or Besan Ka Macchi.
Telugu is breakfast or snack/tiffin dish is dumpling made with urad dal and rice batter but we can also use leftover idli-dosa batter. Paniyaram chatti (mould) or pan normally comes with 7 holes but there is bigger pan with larger number of holes is available too is used to make paniyaram. Kuzhi paniyaram can be made sweet or spicy version and today presenting Chettinad style Kuzhi Paniyaram.
variety rice I am sure mostly of you raising hand in yes. Carrot Rice is one such easy and tasty variety rice recipe which require minimal ingredients and it's easy to prepare plus taste delicious even if it's cold and that's makes this good lunch box recipe or even great choice for potluck, picnic etc. We can also call it a one pot meal but personally I consider one pot meal those recipe in which I finish all the cooking in one-go like the recipe we make in cooker but the argument is not on the name you can call or consider whatever you might like.
Idli-dosa is synonyms for South India food or breakfast for many though I make it rare now a days and it goes same in my parents house too idli-dosa is made only once in blue moon so to own a grinder is out of question. My mom used mixer, my sisters using mixer for grinding idli-dosa batter and I do same too though I gifted my sister a table top grinder but never thought of getting one for me so you can see I have plenty years of experience when it comes to idli batter in mixer starting from my mom trials. In fact I never used grinder so far in my life I don't know even how to operate a grinder, strange right?
Kulcha is popular North Indian flat bread originated from Punjab, you can say it's from the popular Naan family. Kulcha can be made in oven or in stove top and today's method I am showing here is stove top ie tawa. First time I had kulcha in Delhi and I loved it instantly whenever I go to Delhi or even a stop over at Delhi airport Kulcha in menu is must for me and if lucky flights from Delhi serves hot kulcha chole some time too.
There was a time I never use to like Parwal (parval) aloo or patal sabzi as we call it but now I like to eat Parwal Aloo perhaps due to the fact that we don't get parwal or pointed gourd here in Singapore and if we some times find it then it's not fresh so I never buy parwal here. Since parwal is seasonal vegetable it's difficult for me to eat I have to in India that particular season which happened this time. I had a short India trip and now that Parwal is in season I made it at my in-laws place in authentic U.P style.
During Ramadan fasting having a balanced meal is important, plan your menu with a light starters/soup and less oily food few days if not possible in all days.
chutney and this red hot chutney or as it's called in Telugu Erra Karam or red chutney just fits the bill for me. This is Prathibha's recipe from the time she posted Erra Karam Dosa I wanted to try it and I did too, it's one of spicy and flavorful dosa but the dosa talk we will do later some time for today this erra karam is our friend. Erra means Red and Karam means Spicy in Telugu so this is red hot spicy chutney made with simple and minimal ingredients and star ingredient in this recipe is chilli.
Prawn Masala that's the most favorite and popular recipe of this blog too and the another batch I try new recipes.
Chana means Chana Masala (Chole) or Dry chole is for me I make this two the most or try it with different combination like this chickpeas eggplant curry. Pindi Chole was something that I wanted to make for a long time but it was not happening and when I make Pindi Chole on rare occasions it never got clicked but this time though in hurry but I manage to take few pictures to share with you all the amazing, simple and yet delicious Pindi Chole Recipe. Rawal Pindi Chole originated from a place call Rawalpindi in Punjabi and Pakistan where pindi means village.
Lauki Pakoda post that my dad doesn't eat potato so after onion, lauki (bottle gourd) another featured pakoda in our home is this hara paayz or spring onion/scallion fritters. Hot pakoda, tea or coffee along with rain to enjoy and if we are not the one frying the pakode then it's double bonanza for sure right? Now that monsoon has arrived and no more trouble of hot sun it's time to chill out and munch some hot tasty pakoda.