Badam milk is one of the traditional Indian beverages that has been consumed for ages to energize the body, balance the mind, beat weakness and improve overall health. It is known as badam doodh in hindi & badam paal in south Indian languages. Badam refers to almonds & doodh or paal is a term meaning milk. What is badam milk? Badam milk is an Indian milk beverage flavored with almonds, cardamom & saffron....
Bhindi Fry Bhindi fry is a simple Indian side dish made by stir frying okra with Indian spices and herbs. It is made in numerous ways across India and each home and region has their own recipe to make it. The spices and other ingredients used to make bhindi fry are pretty basic. But it is seasoned or flavored with different ingredients like garam masala, fresh coconut, sambar powder or other spice powders....
Chicken soup can be made in so many ways. For years I never followed any particular recipe. I would just prepare it in whatever way I feel like and is easy for me. But when a lot of people asked me to share a good recipe. I decided to follow this particular recipe & it turned out unbelievably yummy every time I made it. When my kids have cold I make this very often....
Chocolate Modak Rich tasting, delicious with deep flavors of chocolate make these chocolate modak an excellent treat for the festive season. They can be made in numerous ways. The idea is to make the dumplings chocolate flavored by either using cocoa, cacao or chocolate. Over the years I have tried making these chocolate modak in different ways with biscuit crumbs, milk powder, flour, chocolate etc. But my kids love this one with mawa and cocoa powder for the rich and intense deep chocolate flavor....
This peanut powder can even be relished with plain rice and a dollop of ghee or with yogurt rice. A spoonful of this podi along with the South Indian breakfast greatly contributes to the protein requirement for growing kids as well for adults too. It is also a good stand by when you cannot prepare fresh chutney for your breakfast. Each family has their own version of making this chutney powder to suit their taste....
Customize the dish further with the choice of your veggies and sauces to suit your liking. About Egg Fried Noodles Egg fried noodles are a delicious Chinese dish of stir fried noodles tossed with umami sauces, nutrient rich veggies and protein-packed eggs. These are quite popular in the Chinese fast food places, takeaways and fine dining restaurants. Stir fried noodles can be made to a vegetarian, eggetarian or meat dish....
This super good dessert is great to enjoy on a hot and humid day, when you crave for something cold. About Falooda Falooda is a popular Ice cream dessert made with vermicelli, jelly, rose syrup, sabja seeds, milk and ice cream. Also spelled as ‘Faluda’, it is popular in India, Pakistan and the middle-east. Falooda is an Indian Mughlai version of the Persian dessert “faloodeh”. There are many versions of faloodeh found all over Asian countries....
However you can also have this with chilli garlic noodles or chilli garlic fried rice and you may also save sometime since the noodles & fried rice I mentioned also use the same spice base. My new found trick to tenderize the chicken which I learnt from my chicken majestic, works well for this recipe too. I soaked the chicken strips overnight in buttermilk along with salt and pepper. I was surprised at this soft, tasty and tender chicken, all without deep frying and it is egg free too....
These leaves hold a special place in the Andhra cuisine especially in and around Guntur region. These leaves are used in various dishes in everyday cooking. Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry which are prepared with these red sorrel leaves. I am sharing 2 recipes in this post. One is made like the nilava pachadi or pickle and the other one is a chutney....
This guacamole sandwich needs just 15 minutes, a quick breakfast recipe for a busy week day. It can also be had as a evening snack. I am sharing the basic guacamole recipe which goes great as a dip, or with a veg burger or simple sandwich. To make guacamole, we need ripe avocados. To ripen them i wrap them in a paper and set aside for 2 to 3 days....
I heard my Mom say she made idli upma because she was bored with the regular idlis & it turned to be super delicious with some lemon juice squeezed over it. A few years ago I made some extra Idlis only to try my Mom’s Idli upma recipe and yes it turned out super delicious. Since then I have been making this often. About Idli Upma For the uninitiated, Idli Upma is a South Indian tiffin made by crumbling Idlis (steamed lentil cakes) & tempering it with whole spices & curry leaves....
Lamb Korma Korma is a popular Mughlai dish, from the Indian Sub-continent where meat is slow cooked with spices, onions, yogurt, nut or seed paste. The word “korma” is derived from the Urdu word “qorma” meaning “braise”. Though the name suggests “braised”, there are numerous versions of making it across the Indian Sub-Continent. North Indian and Pakistani recipes use brown onions and yogurt to make a korma, while the South Indian kurma is made with coconut milk....
About Masala Vada Masala means a mixture of spices & vada is a fried lentil snack. So masala vada translates to a fried snack made with lentils and spices. These are made by coarsely grinding soaked chana dal or bengal gram. Then spices, onions & herbs are added to the dough. This dough is then shaped to small disc or patties & deep fried. Massala vada is also known as chana dal vada in some parts of India....
In India you are likely to find, a zillion versions of Kheer and Payasam dishes. For the uninitiated, Kheer and Payasam are traditional Indian puddings mostly cooked with milk. They can be made with grains, flour, lentils, semolina and even with Semiya/Vermicelli. These are the simplest dishes that can be made with little effort. The South Indian version of these puddings are known by the name “Payasam” and are mostly made with jaggery, an unrefined sugarcane sweetener....
It’s no secret that there a lot of delicious Indian street foods like Aloo tikki, Dahi vada, Bhel puri, vada pav and Batata vada, but Pav Bhaji is particularly unique for its intoxicating aroma. Probably, it’s hard for a lot of Indians to cross a Pav Bhaji place without surrendering to the temptation. Undeniably, it is the most loved street foods from Mumbai, India!! If you are new to Indian cuisine and wondering...
Each region makes curry in a different style with different locally grown or available ingredients. Different ingredients like coconut, coconut milk, kokum, tamarind, red chilies, whole spices, poppy seeds etc are used depending on the region. This prawn curry is made with the most basic ingredients that most of us have in the pantry. It never fails to surprise me & my guests at how superb it tastes every time....
In this ragi modak recipe, for the outer covering I have used ragi flour, milk and very little jaggery. However you can just cook the flour in water and make a dough like we make for any kozhukattai, but the method I followed below yielded me very tasty ragi modak. I followed the ragi halwa recipe for the covering. For the stuffing I used coconut, jaggery and sesame seeds, but can also be made with chana dal purnam....
I know most of us now are back to our normal schedules, looking for ideas to pack office and school lunches. Some of these also go well in the snack and lunch boxes. While anything with cheese, eggs or meat is best consumed within 2 hours of preparing (or advised to refrigerate), other kind of sandwiches keep good longer till noon. To make these sandwiches, you can use any kind of bread – plain white bread, whole grain bread or multi grain bread all go well....
This spicy bread masala is different in flavor since ground spices are used here. This makes for a good evening snack during the monsoons. I made this sometime ago to use up the surplus bread. I have used regular bread slices. You can also use pav buns, french baguette or kind of bread. I have used pav bhaji masala and garam masala to spice up the dish. However you can use any one of them....
The ready made tamarind paste had stones, sand or mud with a rusty, oily smell. Few years ago I started to make my own, by just soaking little tamarind in boiling water, cool it and then bottle it along with water and pulp, refrigerate it. The pulp absorbs water and becomes soft. Whenever needed I just dilute it with more clean water, squeeze and then filter to the dish directly while cooking....
