KOOTTU CURRY-Kerala sadhya style koottu curry prepared using yam,plantain and chickpeas in a spicy coconut mix.

Veg Cutlet is an all-time favourite Indian snack. Learn how to make a perfectly crisp veg cutlet in a few simple steps.

Do you have lots of spinach that needs to be used up? try this spinach Patra. Easy and quick recipe and its kid friendly! Simple & decilious.

Paneer Taka Tak- A spicy tangy paneer curry that pairs well with naan and roti. Learn how to make this step by step here.

A Mumbai seafood delicacy served as a snack.

How to make malpua recipe with khoya.

Sutarfeni or સુતરફેણી means threadlike noodles spun together. These noodles could be sweetened or unsweetened. Unsweetened noodles can be eaten with warm milk and nuts to form a noodle porridge. Sweetened ones can be eaten as it is from the box :) Being brought up in Mumbai, I remember eating sweetened sutarfeni. I had not even seen unsweetened ones until I moved to the US. In fact, it is really difficult to find the sweetened sutarfeni here. This is one of my favorite sweets since the childhood. And the best sutarfeni in Mumbai was sold at 'Parsi Dairy Farm', a famous Parsi sweet shop at Princess street, Mumbai. It is easy to make and for all the sweet lovers out there, these shredded noodles are lightly sweetened and melt in the mouth. Your guests will be super impressed by you if you serve them this fine and delicate sweet! To begin with, I found the shredded filo dough packet at a Mediterranean grocery store near my house. I had bought the packet to wrap paneer (cottage cheese) and to fry it. Basically I wanted to make an appetizer. Instead, I thought of making a sweet of it! Shredded filo dough is also called Kataifi and is found in the frozen section of the store. I pulled out few long strands and arranged them in a circular fashion in a metal sieve/strainer. These strands were then fried in hot ghee or clarified butter for 15 seconds. I gently removed them from the stainer on a paper towel. Made remaining sutarfenis! These were small ones, each of 3 inch diameter. Big round ones can also be prepared depending on the size of metal strainer. I let all the prepared circular sutarfenis cool well. While they were cooling, I prepared a thick sugar syrup with 2 cups sugar and 1/4 cup water. I added a tsp of cardamon powder the the syrup and allowed the sugar syrup to cool completely. I arranged all the fenis on a cooling rack. Then poured cool sugar syrup over the fenis. Around 2-3 tbsps. of sugar syrup should be enough for each feni. Here comes my favorite part! Sprinkling chopped almonds and pistachios over the sutarfeni so that the nuts are held by the dried sugar. Also, sprinkling some freshly ground cardamon powder gives fresh and wonderful flavor as you bite into the sweet. Although I felt like picking up one, I let these noodles absorb the sugar syrup and set well. Once the sugar dries, sutarfeni is ready to serve. I immediately offered one to GOD (as we do before tasting any sweet or food) and then got the bite of it! Here is a batch of Sutarfeni I prepared for the Annukut at BAYVP Vaishnav temple Milpitas. Enjoy these delicate sweet threads, Sutarfeni!

Made of a silky smooth chocolate filling and a slightly nutty tigernut crust, this Chocolate Espresso Tart is rich in flavour and is sure to satisfy your chocolate and coffee cravings!

A quick, easy and authentic Prawn Karahi recipe made with tomatoes, ginger and garlic. No onions or yogurt used in this traditional recipe!

Learn how to make Indian Makhani Gravy or Curry, which is perfect for paneer or chicken makhani and paneer butter masala. Also can be frozen for later.

mini spinach and cheese samos | spinach cheese samosa | palak cheese samosa | with 17 amazing images. A yummy cheesy samosa that appeals to both desi and exotic food lovers. Although it tastes super special, this mini spinach and cheese samosa is also quite easy to prepare and requires minimal ingredients. spinach cheese samosa is made from filling of blanched spinach, cheese and green chillies. The filling is then stuffed in 26 cone shaped plain flour dough and then deep fried. What makes spinach cheese samosa special is the mouth-feel given by molten cheese. I would like to share some important tips to make the perfect mini spinach and cheese samosa. 1. You should make sure you seal the mini spinach and cheese samosa perfectly, otherwise they will open up while frying and the cheese will ooze out. 2. Also, take care to squeeze all the excess water out of the blanched spinach—otherwise the filling will be very watery. 3. Once the oil is hot, deep-fry a few Mini Cheese and Spinach Samosas on a medium flame. It is very important to get the oil to the perfect temperature for frying. If the samosa sinks to the bottom without any bubbles, that means the oil is not hot enough. Aside from palak cheese samosa, try other samosas like Mini Onion Samosa or Veg Samosa Pinwheels. Enjoy our mini spinach and cheese samos | spinach cheese samosa | palak cheese samosa| with step by step photos.

A spicy dish for special occasions This spicy curry laced with onions and coconut, the Chicken Chettinad gravy, is one of the finest and most authentic chicken curry recipe that I have made. You can make this curry with items available in any Indian Kitchen and I am sure this Chicken Chettinad recipe will be one that you will make for all important occasions. Tips If you like less spicy curries, use dried Kashmiri red chilies and remove seeds from them. You will get the colour and flavour without the heat of chilies in the curry. Regional Cuisine of Tamil Nadu Over a period of time, each geographical area where Tamils have lived has developed its own distinct variant of the common dishes in addition to dishes native to itself. The four divisions of ancient Tamilakam are the primary means of dividing Tamil cuisine. The Chettinad region comprising Karaikudi and adjoining areas is known for both traditional vegetarian dishes like idiyappam, uthappam, paal paniyaram and non-vegetarian dishes made primarily using Chicken and mutton. Chettinad cuisine has gained popularity in non-Tamil speaking areas as well. Madurai, Tirunelveli and the other southern districts of Tamil Nadu are known for non-vegetarian food made of mutton, chicken, fish. Parota made with maida or all-purpose flour, and loosely similar to the north Indian wheat flour-based Paratha, is served at food outlets in Tamil Nadu. Read more at Wikipedia Chicken Chettinad – A chicken dish from Tamil Nadu Ingredients Chicken 1 kg cut into pieces (without skin) Curry leaf 1 bunch Onions 3 chopped finely Tomatoes 4 boiled, skinned and chopped Red Chili powder 1 Tsp Turmeric 1/2 Tsp Poppy Seeds 2 Tsp Coriander Seeds 1 Tbsp Fennel seeds 1 Tbsp Cumin Seeds 1 Tsp Cinnamon 1" Cardamom 3 Whole Cloves 5 Dried Red Chile 4-5 Peppercorns 6-8 Ginger 1 Tbsp chopped finely Garlic 1 Tbsp chopped finely Coconut 1.5 cups (fresh coconut grated) 2 teaspoons lemon juice Oil 7-8 Tbsp Salt to taste Method Step 1 In 1 Tbsp oil fry cumin seeds, coriander seeds, fennel seeds, whole cloves, cardamoms,whole red chilies, peppercorns, cinnamon for a few seconds. Add chopped ginger and garlic and fry some more. After the ginger garlic get lightly fried, add poppy seeds and fresh coconut. Fry for about a minute on low flame and add 1/4 cup of warm water to soften the masalas. Step 2 Allow the masalas to cool and grind it to a fine paste. Step 3 Heat the remaining oil and fry chopped onions. After the onions get well browned, add turmeric, red chili powder, half the curry leaves and the masala paste. Fry everything on low till oil separates. Keep sprinkling water as you fry the masala, this helps in blending the flavors and making the curry delightfully fragrant. Step 4 After the masala is well fried, add chicken and chopped tomatoes. You won't be required to add water if you add tomatoes at this stage and the chicken will cook in the oil and tomatoes. If you do require to add water you can, but remember to add warm water. Add salt and allow chicken to cook completely on low flame. Step 5 After the chicken is cooked through, turn off the heat and add lemon juice and the remaining curry leaves. Step 6 Serve hot garnished with the a few curry leaves. Serving Suggestions While Chicken Chettinad is typically served with steamed rice, it also tastes good with rotis. You can also serve it with dosa, or neer dosa. [mc4wp_form] You will also like these recipes...

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Life is short, eat dessert first!

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Prawns are our family’s favorite sea-food. A few readers emailed me requesting for more sea food recipes since they find very few recipes featuring fish, prawns and crabs. The reason there are hardly any sea food recipes is because, I usually prepare sea-food for dinner (I buy the fresh catch that arrives after 2 pm) [...]Read More...

Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.

Lilva Kachori - famous seasonal Gujarati snack deep fried stuffed balls, filled with spicy and tangy lilva stuffing with hint of sweetness and coated with crispy spiced up dough!

Szechuan Chicken is a simple chinese recipe for dinner. This easy Chicken stir fry recipe is sweet and spicy and a perfect asian weeknight dinner recipe. It is best served with steamed rice or veggies.

Baked Amritsari Paneer Kulcha with my easy recipe. Stuffed Baked Kulcha. Baked Amritsari Kulcha with spicy Paneer Filling.

Phulkopir Roast is a flavorful Cauliflower dish prepared in the traditional Bengali style.