Andhra Style Tangy Dal

Gongura pappu / Andhra Style Tangy Dal

Andhra Style Tangy Dal or Pappu is the first thing to be served after rice if you get a chance to devour a traditional Andhra Meal. I came across this dish when I moved to Bangalore after my Engineering. They make many types of Tangy Dal using […]

Chicken Ghee Roast

Chicken Ghee Roast

Are you looking for a spicy ,aromatic yet lip-smacking dish to impress a Chicken lover.Here I am with Chicken Ghee Roast for you. Chicken Ghee Roast is robust. Rich in spices that fried in clarified-butter. This dish origins from a small town Kundapur, close to Mangalore. […]

Bengali fish curry.

Bengali Fish Curry / Tilapiar Jhaal ,A guest post

Here is the second post in Guest post series which i have started few months back. Inviting bloggers to your page is such a lovely concept which helps to spread the love for food among bloggers. Today my Guest is Gorgeous Chandrima Sarkar ,a self taught home-baker & a successful food blogger at her page “Not Out of the Box” . Apart from food photography ,i just love her sketches which she shares on Facebook time to time.She is an Artist in true sense. And She is a tandori maniac for which she blames Delhi’s rich mughlai cuisine . Few…

Kadai Paneer

 Paneer Kadai is a very popular dish of North-India which is part of every restrurant menu.Be it Delhi or Punjab the first count is a paneer dish if you thinking to have a vegetarian meal .They really make delicious soft homemade paneer. I remember those days in winter having hot smoky paneer tikka with green mint chutney at Delhi roadside Dhabas.A total Bliss!

Dahi Kadhi

Dahi Kadhi

Curd is cooked with gram-flour & few spices which pairs well with hot steam rice. This is a popular combination in North-India where the gravy is little thicker. From state to state the spices differ in making a bowl of kadhi. Unlike punjabi kadhi, no gram flour fritters are added to Rajasthani version of kadhi. I make it whenever i find sour-curd lying in my fridge. Many use dry-mango pieces to bring that sourness into fresh curd. They add dry-mango piece in the plain curd along with other spice powders and keep it aside for 15 to 20 minute. Discard…

Pahadi Chicken

Smoked Lemon Pahadi Chicken

Be it language, culture or food ,there is an essence of diversity in pahadi cuisine followed by Gharwal & Kumoin region of North-India. Firstly you will be impressed by the rustic aroma of their dishes when it will be served at table, it has an unique gastronomy owing to its use of ingredients and ways of preparation. They use very minimal spices ,fresh ingredients & most importantly they cook with so much love which results a palatable meal always. Earlier i shared Gharwai style Chicken curry soon after my trip to Lansdowne, Uttrakhand. This dish is very easy to make…

Paneer Makhani

Sometime unexpected Changes in Life make you more stronger ,it reveals the core potential within you. And if you tackle everything with a sense of discovery ,you gonna win at the end. The most important is your attitude toward this new situation. But i happily greet all changes when it comes to FOOD, whether trying a completely new dish for the very first time or experimenting in my kitchen with new recipes or simply making dishes from childhood memories…Anything related to Food always bring a cheerful moment to me. Today i am sharing a childhood favorite dish “Paneer Makhani” which…