Author: Minal

Ingredients: 1/2 coconut; freshly grated, A handful of coriander leaves, 2-3 green chillies (or as per taste), 10 garlic cloves, Salt to taste, Water. Method: Grind together all the ingredients until smooth. Serve along with uttappams, dosas, appes or even idlis. The chutney also tastes good with various appetizers and starters.

Uttappams or Uttappas are thicker than dosas and topped with different toppings like onion, coriander leaves, fresh coconut and many more. These Uttappams are very are soft and delicious. Ingredients: (Prepares 16-17 medium sized uttapams) 1 cup rice, 1/2 cup dhuli urad dal (split black gram), 1/4 cup poha (beaten rice), Salt to taste, Water,… Continue reading Uttappam (South-Indian Breakfast)

‘Pithle’ or ‘Pithla’ is an authentic Maharashtrian recipe, a comfort food prepared in every household in Maharashtra. Pithla-bhakri is a must have. Bhakri is a kind of bread prepared from various flours like rice, ragi, jowar, bajra, etc. I still remember the delicious pithla my mom used to make, I relish it. Since now I… Continue reading Shevgyachya Shenganche Pithle

Ingredients: 2 chicken breasts (boneless or with bones); halved, 1 tbsp each freshly chopped rosemary, thyme and oregano, (if fresh aren’t available use dried leaves), 1 tbsp finely chopped parsley, 1 tbsp Dijon mustard, Salt and coarsely crushed pepper, Olive oil for marination and basting. Method: Season the chicken breast halves with salt and pepper… Continue reading Grilled Herbed Mustard Chicken

An authentic recipe for Palak Paneer from the recipe’s native place – Punjab. A simple recipe, full of flavor and aroma, simply marvellous. Ingredients: 1 large bunch of spinach (palak) leaves; washed, 1/2 bunch of coriander leaves, 150 gms paneer cubes (cottage cheese), 2 onions; finely chopped, 1-2 green chillies as per taste, 1 tsp… Continue reading Punjabi Palak Paneer (Spinach gravy with Cottage Cheese)

This recipe is inspired by the Mughlai cooking. It is medium spicy and has a rich taste of cashew along with aromatic ginger and garlic, prepared in a onion-tomato gravy. Ingredients: For the marinade- 1/2 kilo mutton (goat/lamb), 1/2 cup yogurt, 1 tbsp red chilli paste. For the masala- 1 onion; finely chopped, 2 tomatoes;… Continue reading Gosht Bhuna Masala (Stir Fried Meat in a Mughlai Gravy)

Ingredients: 1/2 kilo bhindi; slantly chopped into medium slices, 2 large onions; diced into 1/4″ pieces, 1 large tomato; diced into 1/4″ pieces, 1/4 tsp turmeric powder, 1 tsp red chilli powder, Salt to taste, Oil for frying. Method: Heat 2-3tbsp oil for frying and add half quantity of bhindi slices to it. Fry on… Continue reading Bhindi Do Pyaza

A perfect cheese spread to serve with your crackers, fritters, fries and bread. Ingredients: 4 ounces fat-free cream cheese, softened, 2 tbsp sour cream, 1/4 tsp fresh or dry oregano leaves, (chopped or crushed respectively) 1/2 tsp minced garlic, 1 tsp freshly minced parsley, 1 tsp chives or green onions; chopped, 2-3 Basil leaves; chopped,… Continue reading Herbed Cheese Spread

‘Kadhi’ is made out of yogurt, is spicy and sometime sweet, tempered with mustard, cumin, red chillies and curry leaves. We can translate it as a hot yogurt soup, but it is not had before meal but with your meal, may be with rice. Although the way it is prepared and served depends upon the… Continue reading Gujarati Kadhi

A healthy drink prepared with different vegetables, is very nutritious and can be a substitute for your meal if you are on a strict diet. Vegetable Cocktail can be also had after a workout. Ingredients: 1 cup cucumber; grated, 1 cup carrot; grated, 1 cup lettuce; grated, 1 cup spinach; shredded, 2 tsp chopped coriander… Continue reading Vegetable Cocktail