When it comes to Prawn Pulao, very few hotels or restaurants make it well. Most places don’t even have it on their menu. Instead, you’ll find Prawn Biryani, which is spicier and requires a different cooking method. But what if you’re in the mood for a lighter, easier-to-prepare Pulao? You…
Tag: Indian Cuisine
Quick and Easy Curd Shorba Recipe for Comforting Meals
The word “Shorba” or “Chorba” in Arabic/Persian means “gravy.” “Shor” means salty and “ba” means water or stew. Although the exact origin is uncertain, let’s relax and enjoy our version instead. This is a simple recipe that doesn’t require slow cooking for a long time, especially when there’s no meat,…
Indian Bhavnagri Chilli Masala with Cheese and Peanuts
Cheese Chilli Masala For those who enjoy spicy food, this recipe is a true delight – to cook, to present, and, most importantly, to taste. However, it’s not for the faint-hearted. I used the Anaheim Chilli, locally known as the Bhavnagri Chilli in India, as it has a moderate heat…
Cheese Kofta Curry Recipe: Bursting with Flavor in 30 Mins
I’m so excited to share this incredible recipe with you! It’s a delightful twist on a classic dish that’s bursting with flavour and made with a touch of creativity. In just under thirty minutes, you’ll have a mouthwatering meal that’s perfect for when you’re in the mood for something new…
Quick and Delicious Paneer Starters
If I tell you that you can cook 3 starters in under 20 minutes, wouldn’t that be enticing? There’s so much you can do with paneer, especially when it comes to starters. You don’t need to restrict yourself to paneer tikka and paneer pakora. Let me share with you some…
“Daalicious” – Paalak Dal
India is the largest producer of pulses in the world and has a great appreciation for Dal. Dal is used in a variety of dishes, from soups to sweet preparations. Most Dal recipes are simple to prepare, including this flavorful Palak Dal. Pair it with rice or roti for a…
Six steps to a yummy Brinjal Bhurta
Brinjal or Eggplant, the purple spongy absorbent fruit is used in several cuisines, however, it’s inIndian cuisine I find the flavour coming out its best. The smoky essence coming out whencooked in hot ash during my childhood days was my absolute favourite. Though beingnutritionally low, its capacity to absorb oil…
