Actually malai chicken is basically a Punjabi dish where chicken is simmered with milk and spices. It is also called as murgh malaiwala & is most commonly seen on the menus of Indian restaurants serving authentic North Indian food. However there are different versions of malai chicken served in restaurants and is mostly a region based thing. So the recipe I have shared here is not the Punjabi dish but it is a variation & tastes extremely good....
Methi leaves are known as fenugreek leaves in English. These are very popular for their health benefits and are widely used in Indian cooking. The fresh leaves have a slightly bitter aroma and taste. So they are usually added to lentil dishes, curries, snacks and raita. Though fresh fenugreek leaves are available all-round the year, they grow in abundance during the winters. Methi leaves are said to keep the body warm so they are great to eat during winters and the monsoon....
Burfi A versatile dish that lends itself to numerous variations from chocolate and nuts to fruit flavor with extracts. A perfect dessert that you can throw together in a jiffy, when you have guests coming over or when the kids crave something sweet. This recipe is a simplified way to make burfi but tastes just as awesome. This is the lazy or easy cook’s recipe. Sometime you’re not in the mood to stand before the fire and spend hours stirring a pot of milk solids to make burfi....
Palak paratha are great to enjoy anytime of the day for a meal. They also go well in a school/ office lunch box. These are my kids’ favourite and they love these in their school box, rolled with some paneer bhurji & fresh veggies. I love experimenting with different kinds of stuffings in these palak parathas. Regular use of spinach helps us to prevent iron deficiency and boosts our immunity....
You can also serve this with roti, dosa or any flatbreads. Poori is a staple Breakfast eaten all over India and is served with a side of potato curry, Veg Kurma, Chana Masala, Halwa and Shrikhand. However a curried dish of potatoes is the most loved. This South Indian poori masala, Maharashtrian puri bhaji, North Indian aloo sabzi and Karnataka Potato sagu all are variations of the potato curry that is eaten with poori....
Aloo Biryani You won’t come across an Aloo Biryani often on restaurant menus. It is usually the Vegetable Biryani or a Chicken Biriyani that makes its appearance. This Hyderabadi dum aloo biryani is made much the same way as a Hyderabadi Chicken Biryani. But Chicken is replaced with aloo. Potato being an almost bland root vegetable, qualifies as a great meat substitute as it absorbs all of the biryani flavors just like meat....
About Sweet Basil Seeds There’s a very good chance you’ve had the leaves of the sweet basil plant, scientifically known as Ocimum basilicum. Its bright green and aromatic leaves are common in Mediterranean, South Asian, and Southeast Asian cuisines. But did you know the seeds of some kinds of sweet basil are edible too? That’s right, the little black seeds from which the plants grow can be eaten. Called sabja and often found in South and Southeast Asian dishes, they also have a long history in Ayurvedic and Chinese alternative medicines (Source: Wikipedia)....
Butter Chicken Butter Chicken also known as Chicken Makhani is a classic Indian dish where grilled chicken (Tandoori chicken) is simmered in a spicy, aromatic, buttery and creamy tomato gravy. This lip-smacking and delicious dish is hugely popular among the Indian food lovers across the world. It is believed that Butter chicken was invented during 1930 to 1935, by Kundan Lal Gujral, the owner of a restaurant named Moti Mahal in Delhi, India....
These South Indian Corn Pakoras can be served on their own with a cup of Masala Chai or Coffee. Coriander Chutney, Mint Chutney, Coconut Chutney and Garlic Chutney make great accompaniments too. Serve them as a party snack, tea-time snack or as a side with a South Indian meal consisting of Rasam-rice or Sambar-rice. They also go well with Lemon rice, Bisi Bele Bath, Vangi Bath or any flavored rice varieties....
In the first method we blanch the whole almonds first, then dry them well to remove any traces of moisture. Lastly grind them to flour in a grinder. The second method just needs to add the blanched or silvered almonds to a grinder & pulse them to get fine flour. The main difference between the 2 is that we need to blanch almonds at home for the first method. Though it takes some time, this method yields better almond flour which smells fresher....
Kajjikayalu is a generic name in telugu given to Karanji or gujiya but these kova ladoo are for some reason known as kova kajjikayalu, probably since they are stuffed. To make kova kajjikayalu, first jaggery coconut ladoos are made. Then these are stuffed in sweetened koya or kova mixture. These are fairly easy to make and needs no special skills like syrup consistency. These are available in well known sweet stalls in Andhra pradesh....
About Lemon Rice Lemon Rice is a staple in many South Indian homes. It is made by mixing precooked short grain rice with a tempering of mustard seeds, chana dal, green chilies, dried red chilies, fresh ginger and curry leaves. It is a comfort food for many and is most commonly eaten for a meal. Lemon Rice has a delicate flavor of fresh lemon juice and a nutty aroma of the tempered ingredients like lentils, peanuts, spices and herbs....
Aloo translates to potatoes and Anday to eggs. Potato and eggs are a match made in the heaven, be it in a curry, biryani or in a bhurji (scramble), they taste delicious together. This recipe can be made to a dry dish or a gravy with salan. I make this potato egg curry just like any other Indian curry. So the recipe uses pantry staples likes spices, onions, tomatoes and herbs....
Unassuming yet delectable, plant based Indian sides usually feature one star vegetable. They also follow standard cooking techniques that include a simple tempering, a ground and spiced up paste, or a base gravy. This dish is cooked in much the same way but is unique in the use of two vegetables — one of which (eggplant) has a distinct taste of its own. Add a Dal or Raita to your menu along with your aloo baingan masala, and you have a satiating and flavorsome meal ready for the family....
Pulusu is a traditional stew, that is a an everyday dish made in Telugu speaking homes. A pulusu can be made with many different kinds of vegetables like potatoes, bottle gourd, ridge gourd, bitter gourd, drumsticks and even with eggs & chicken. Unlike the other curried dishes, a pulusu is not cooked with plenty of spices. So it retains the original flavor of the veggies used in the preparation. Making pulusu is very easy and uses only pantry staples like onions, tomatoes, curry leaves, tempering spices, tamarind, jaggery and sometimes coriander powder....
Chettinad biryani is generally made with seeraga samba rice, since I did not have them I used basmati rice. The main aroma of this biryani comes from the seeraga samba rice, coconut milk and mild spices. However if you do not have seeraga samba rice, then use basmati rice to make this biriyani. This is one of the simplest that one can try since the procedure is easy to make....
In this post I show you how to make restaurant style chicken 65 that’s really addictive, flavorful, crispy and super delicious. Instructions to air fry & bake in oven included. Are you curious to know .. What is Chicken 65? Chicken 65 is a South Indian deep fried chicken appetizer, originated in Hotel Buhari in Chennai. Chicken pieces are marinated with flour, spices, yogurt, egg, and curry leaves. These are later fried to perfection until golden and crisp....
Chocolate Sandwich These crisp and chocolatey sandwiches are a favorite with my boys. There is no rocket science in making a Chocolate sandwich, it is simply grilled sandwich with a chocolate and nut filling. For a fruity treat, layer some banana slices or even more if you love creamy cheese with chocolate go for that. I have the instructions below. Chocolate sandwiches are often found on the menus of cafes and eateries....
Fried egg sandwich is a kind of sandwich in which fried eggs are placed in between the toasted bread slices along with veggies and your favorite spread. You can use any spread like mayonnaise or cheese spread or even Greek yogurt. To keep the recipe simple, I haven’t used any cheese. You may place some cheese slices over the eggs when you fry them in the pan. Here I have toasted the bread in a pan....
What is fruit custard? Fruit custard is a dessert made by mixing chopped seasonal fruits with chilled cusard sauce. Custard is a saucy dish that was traditionally prepared with cream, milk and eggs. Today one can find so many ways of making a custard. The simplest way is to use a store bought custard powder like I have done for this post. I have used a eggless custard powder that has no artificial colors and flavors....
