An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Tandoori arbi ( crispy colocasia )
Arbi (also known as Colocasia, Taro, Dasheen and Cocoyam) a very popular root vegetable , my mom cooks this root in so many different ways you will find most of them in my posts also ,but this tandoori version I like the most. Last time when I visited my mom I insisted her to make this special recipe so that I can learn her way of cooking . Although I also cook it in a same way but Taste increases when she cooks for me ..Try this tandoori arbi
1/2kg ...........colocasia (arbi)
1 cup............ curd
1/2 tbsp......... garam masala
1/2 tbsp..........chaat masala
1 tbsp............. ginger paste
2 tbsp..............chopped coriander
1/2 tbsp...........carom seeds
6-8...................crushed pepper corns
2 tbsp............. gram flour
1/4 tbsp..........turmeric powder
1 1/2 tbsp....... salt
1 big ...............onion (to make rings for garnishing )
Wash and parboil arbi . Peel and cut length wise in two or three slices ,Spread wet arbi in a dry plate.
Put curd in a muslin cloth or cheese cloth and Lightly squeeze to drain out all the water . Add all ingredients of the marinade to the dahi. Mix arbi in the marinade.
Take oil in a shallow pan to shallow fry these marinated arbi . Fry arbi from both sides till turn golden in color and crisp. When done take it out in a napkin paper to wipe all excess oil .
Squeeze juice of one lemon , take out seeds and add it to fried arbi mix well and sprinkle chat masala on top . Garnish with onion curls and split chillies.
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…