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Showing posts from May, 2014

Masala Khakra With Sweet Boondi Raita

Masala Khakra is a traditional Gujarati teatime snacks. Khakras are nothing but spicy crispy  flat bread. This khakras are gifted by a neighbor of ours and today I am sharing her recipe with you all. You can paired this with any chutney but today I paired with sweet boondi raita. It turned out awesome. Hope you all will love the crispy delicious khakras with soft sweet and salty creamy sweet boondi raita.

Aloo Posto With Creamy Coconut Raita

Aloo posto is a signature dish of Bengal. Aloo means potato and posto means poppy seed. Mainly aloo posto is cooked with poppy paste. But today I will share with you all a different type of posto recipe . It is quick easy and delicious. We have this aloo psto in our dinner and paired it with creamy coconut raita which is another taste enhancer. I hope you all will like this combo with Indian flat bread ( rotis) and paratha’s or poori.

Tarbooz ke chilke ka dal/ Watermelon Rind Dal

Watermelon as a delicious summer fruit . But I never thought that the rind of watermelon will be so tasty. I use it to make dal. You can take this recipe and try it or improvise with your own creative touch. One thing I can promise watermelon rind when cooked is superbly delicious. The rind may not be as juicy as the flesh of a watermelon, but it too have its own nutritional benefit. A 1-inch cube of watermelon rind contains 1.8 calories. The majority of the calories come from carbohydrates, with 0.32 g per serving. While you will not derive a tremendous amount of macronutrients from eating watermelon rind, this food does contain some vitamins. One serving provides 2 percent of the daily recommended intake of vitamin C and 1 percent of the vitamin B-6 your body requires every day. This makes watermelon rind good for your skin and immunity, as well as the health of your nervous system. So what are you waiting for give this watermelon rind dal a try. I am sure you will love it.

South Style Chicken Curry With Coconut Milk

In summer month a light chicken curry is a delicious treat. So I cook this simple South style chicken curry. It is less spicy but very scrumptious. I am sure you all will like it. So enjoy a summer delight South Style Chicken curry with coconut milk.

Paneer Makhani

Makhani is a word meaning "with butter". It is used in the names of several dishes from Punjabi cuisine. Today on the auspicious occasion of Mother’s Day let me share with you delicious paneer makhani recipe which is also known as paneer butter masala. My Mom love this dish which I cook often.  Hope you all will like it too. Wishing you all a very Happy Mother’s Day.

Chirer Pulao/Poha Pulao

Chirer pulao is a very delicious Bengali breakfast. Chire or flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. This easily digestible form of raw rice is very popular across Nepal, India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Atukulu in Telugu, Aval in Tamil and Malayalam, Chindé in Bengali and parts of Bihar and Jharkhand, Chira in Assamese, Chudaa in Oriya, Chiura in Nepal,Phovuin Konkani, Avalakki in Kannada. Authentic chirer pulao is bit sweet to taste but you can make it according to your taste salty spicy and more healthy adding more vegetables. Today I am sahring the recipe which is very popular in my house. Hope you all will like this flavorful chirer pulao.

Karela Fry/ Bitter Gourd Fry

In Bengali we call Bitter gourd karola and fried karola is called karola bhaja / karela fry. In summer day’s karela works wonder as a taste enhancer. Bitter gourd has been widely reported and use for its antidiabetic, insulin like effect. It is very popular throughout South Asia. In North Indian cuisine, it is often prepared with potatoes and served with yogurt on the side to offset the bitterness, used in sabzi or stuffed with spices and then cooked in oil. In Southern India, it is used in the dishes thoran/thuvaran (mixed with grated coconut), mezhukkupuratti (stir fried with spices),theeyal (cooked with roasted coconut) and pachadi(which is considered a medicinal food for diabetics). In Eastern India, my part it is fried with potatoes and eggplant. Today’s recipe is bit different from the regular one. The taste of this recipe is not too bitter in taste  may be due to deep frying it take away much of karela's bitterness. Come enjoy karela fry.