Monday, January 31, 2011
Recipe Courtesy: Sarah's Vazhayila
Friday, January 28, 2011
Recipe Courtesy: Priti's Indian Khana
Thursday, January 27, 2011
Recipe Courtesy: Live.to.eat
Wednesday, January 26, 2011
Recipe Courtesy: Malabar Spices
Tuesday, January 25, 2011
Recipe Courtesy: Sushma's Savi-Ruchi
Monday, January 24, 2011
Recipe Courtesy: Bong Mom's CookBook
Friday, January 21, 2011
Unlike the traditional parathas, this paratha is not made by stuffing sweet potato. Instead, steam-cooked sweet potato is mashed and blended well with the flour while kneading the dough. The orange-fleshed sweet potato gets blended well with the flour since it becomes soft and mushy when cooked. Enjoy the paratha with pickle n yogurt or spicy chutney or sauce or any other side dish of your choice.
Recipe Courtesy: Padma's Recipes
Thursday, January 20, 2011
Recipe Courtesy: Shreya's Mom's Cooking
Wednesday, January 19, 2011
I'm not a big fan of bottle gourd (dudhi, lauki or churakka in malayalam) and here I'm making an effort to like the vegetable. Ambat is a konkani dish with coconut based gravy and tamarind or kokum or bilimbi (irumban puli) is added for sourness. Addtion of cooked toor dal and coconut gravy made bottle gourd more appealing to the palate. It tasted like a distant cousin of sambar because of the addition of toor dal and tamarind pulp. Loved it with both rice and chapathi.
Recipe Courtesy: The Indian Food Court
Tuesday, January 18, 2011
Recipe Courtesy: Madhuram's Eggless Cooking
Monday, January 17, 2011
Recipe Courtesy: ShowMeTheCurry.com
Friday, January 14, 2011
This Kerala style egg roast is one of my favorites where hard boiled eggs is served along with a roasted onion-spices gravy. It could be served as a side dish with appam, roti or any other kind of Indian bread.
Recipe Courtesy: Sangeetha's Kothiyavunu
Thursday, January 13, 2011
Recipe Courtesy: Sarah's Vazhayila
Wednesday, January 12, 2011
This is the tastiest wheat dosa I ever had. I usually make wheat dosa without tempering the batter. Tempering the batter with oil, mustard, chopped onions, ginger, green chilli, curry leaves etc makes a big difference in taste. I added some grated coconut also to the batter like my mom does. Enjoy it with coconut chutney and/or red chilli chutney.
Recipe Courtesy: Bharathy's Spicy Chilly
Tuesday, January 11, 2011
Dishes made from brined mango (uppumanga) is one of my favorites. A colleague of mine shared some salt cured olives at work. It's taste remined me of uppumanga and couldn't help wondering how it would taste like if I replace them for salted mangoes in uppumanga curry. The curry came out good, but what was missing in the curry was mango's inherent sourness.
Recipe Courtesy: Yummy O Yummy
Monday, January 10, 2011
There are different varieties of sweet potatoes which vary in the color of skin and flesh. The one that I used here has a dark orange flesh which gets soft and mushy when cooked. This variety is incorrectly called as yam in some parts of North America. Back in India, we used to have white (pale yellow?) fleshed sweet potato with coconut chilli chutney. With that variety of sweet potato, flesh gets firm and flaky when cooked. Sweetness of sweet potato can be balanced by the fiery kanthari mulaku or bird's eye chili (thai pepper, piri piri or African bird's eye) chutney.
Recipe Courtesy: The Footloose Chef
Friday, January 7, 2011
Recipe Courtesy: Parita's World
Thursday, January 6, 2011
Recipe courtesy: Yummy O Yummy
Wednesday, January 5, 2011
Recipe courtesy: Salt and Pepper
Tuesday, January 4, 2011
Spinach lasagna is one of my favorite lasagna. Instead of frozen spinach, I used freshly cooked spinach with some spices and it turned out super delicious.Recipe Courtesy: Kathy Maister's StartCooking.com
Monday, January 3, 2011
Recipe Courtesy: CountryLady at Food.com