I am very excited. Yes this is my first recipe which I received from one of my readers through the submit a recipe form. This Corn Paratha with Onion Raita recipe is from 'Chinar Pandya'. I am very happy to share the recipe with you all.
Corn Paratha is actually new to me. I have never tried Corn Paratha. After reading the recipe, I feel that it is worth a shot and will try as soon as possible. D
This biryani is my entry for Mona's( Zaiqa.net ) RCI :authentic Hyderabadi Cuisine EventHyderabadi Biryani is my ultimate recipe for a flavorful rice. The bite of protein,the aroma of spices,the tang from lime,sweetness of onions and touch of herbs make this biryani a top favorite of my family and guests in any daawat.Two kinds of Biryani are commonly made in hyderabad, "Kacchi" and "Pakki". "Kacc
A dear friend one day sent me a list of three wonderful food blogs, she thought I should visit!! I wasn't into blogging then, but did use the web as my food guide. The three blogs amazed me nonetheless..Thereafter they were referenced to for my daily kitchen experiments...I could also say that these were my inspiration to start one of my own.......Nupur's blog has interesting recipes..Her way with
Raita is one of the famous side dish in India. Raita goes well with any type of biryani, pulao, chapatti. See my recipes for Vegetarian Main dish and Non vegetarian main dish. Whenever we feel tired or bored to cook side dish, we can prepare this food as it hardly take 5mts to prepare. Ingredients:1 springs coriander leaves/cilantro2 cups curd10grams green chillies10 grams onion1 pinch salt10 gra
Raita is one of the famous side dish in India. Raita goes well with any type of biryani, pulao, chapatti. See my recipes for Vegetarian Main dish and Non vegetarian main dish. Whenever we feel tired or bored to cook side dish, we can prepare this food as it hardly take 5mts to prepare. Ingredients:1 springs coriander leaves/cilantro2 cups curd10grams green chillies10 grams onion1 pinch salt10 gra
Lon's friend Justin gave us some lamb shoulder chops the other day and I thought hmm, interesting. I had never had lamb shoulder chops before. I made them for lunch today and I'm hooked. It's a great cut of meat!!I needed to make a quick lunch with the 1/2 inch thick lamb shoulder chops so I decided to rub them with a Moroccan Spice Blend. Use a generous amount and then throw them on a the grill for 4 minutes per side (for medium rare).I served it with an amazingly refreshing Mango Raita which was perfect with the strongly spiced lamb. While I can't take credit for the recipes, I can take credit for the pairing. It was a such a great meal, you won't believe you made it in less than 2o minutes!
Ingredients:2 cups Curd (yogurt)3 Bananas1 small Pineapple2 Apples1 Ripe Mango1 cup Pomegranate seedsChopped coriander leavesSugar to tasteSalt to tasteBlack pepper powder to tasteMethod:Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.Cup all fruits in small cubes and add to the curd.Garnish the fruit raita with chopped coriander and pomegranate.
The season of sweet corn is still on in California, and 2 days ago, when I saw a farmer picking fresh corn from a field in front of our house, I decided I had to make something with corn this week. And one of my friends in Australia, Janki, had also requested me to post some corn recipes as she loves them. Well, there might be very few people who don't like corn! So here's the Makai (Maize flour) Paratha recipe. It is similar to corn tortillas, but it tastes way better with all the spices and sweet corn kernel added to it. Enjoy it for dinner and for breakfast the next day! And with corn, its a whole and hearty meal too!!Ingredients2 cups corn meal flour(makkai atta)1 cup wheat flour5 tbsp oil1 cup sweet corn kernels1 tbsp ginger-garlic paste2-3 green chillies - chopped1/4th cup cilantro - choppedspices - garam masala, red chilli powder, turmeric powder, dhana-jeeru - to tastesalt - to taste2 tsp powdered sugar2 tsp lemon juice2 tbsp yoghurtHot water to knead the flourSalted Butter t
Monsoon, just the word is enough to bring back a flood of fresh and drenched memories of magical monsoon rain; the sound, sights and smell of home. Monsoon rains bring down the mercury level and the heavens opens its door to the heated earth giving it new lease of life. The blissful sound of rain lashing the roof tops, the dance of trees swaying to the rhythm of rain leaving the leaves in
Monsoon, just the word is enough to bring back a flood of fresh and drenched memories of magical monsoon rain; the sound, sights and smell of home. Monsoon rains bring down the mercury level and the heavens opens its door to the heated earth giving it new lease of life. The blissful sound of rain lashing the roof tops, the dance of trees swaying to the rhythm of rain leaving the leaves in
Monsoon, just the word is enough to bring back a flood of fresh and drenched memories of magical monsoon rain; the sound, sights and smell of home. Monsoon rains bring down the mercury level and the heavens opens its door to the heated earth giving it new lease of life. The blissful sound of rain lashing the roof tops, the dance of trees swaying to the rhythm of rain leaving the leaves in
I came home today after work, with a determination to make some punjabi food.When I take a peep in the fridge I find nothing but one radish, which I bought few days ago to add it in the Sambhar.And the only dish which striked me was Radish Paratha!Mooli Paranths with Carrot-Tomato RaitaIngredients:White radish: 1 cup, gratedGinger: 1 tsp gratedGreen chillies: 2, finely choppedCoriander leaves: 1 tbsp, finely choppedChappati flour: 2 cupsGaram Masala: 1 tspSalt, to tasteOil, to fryHow I did it:Mix the grated radish, ginger, and chopped green chillies, corriander, garam masala and salt. Leave to marinate for sometime. Squeeze well to remove the juice, add this juice while making the chappati dough.Cover the dough with a wet muslin cloth and let it rest for about 30 mins.Roll out small balls of the dough and fill with 1 tbsp of the filling.Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.Pat off the excess flour and roast on a hot griddle.Fry one si
Purani jeans aur guitar Mohalle ki vo chhat Aur mere yaar Vo raaton ko jaagna Subah ghar jaan Kood ke deewar Vo cigaretee peena Gali mein jaake Wo karna daanton ko Ghadi ghadi saafPahunchna college hamesha lateVo kehna sir ka "Get out from the class!"Vo bahar jaake hamsha kehnaYahan ka system Hi hai kharaabVo jaake canteen meinTable bajaakeVo gaane gaana Yaaron ke saathBas yaadein yaadeinYaadein reh jaati hainKuchh chhoti chhotiBaatein reh jaati hainBas yaadein…Remember this song of Ali Haider? This song has been our college anthem;) and it always takes me down the memory lane. College canteen, mimicking our lecturers, bunking the classes, late night parties, birthday bums, ragging, internals, last minute study, lab sessions, hostel warden, hostel food, Sunday telephone calls from home, long Q in STD booths (when mobile phones were very rare and looked like TV remotes;), another long Q for Sunday special breakfasts, new year parties, tapri/dhaba food… Oh yes… How I miss my colleg
Purani jeans aur guitar
Mohalle ki vo chhat
Aur mere yaar
Vo raaton ko jaagna
Subah ghar jaan
Kood ke deewar
Vo cigaretee peena
Gali mein jaake
Wo karna daanton ko
Ghadi ghadi saaf
Pahunchna college hamesha late
Vo kehna sir ka
"Get out from the class!"
Vo bahar jaake hamsha kehna
Yahan ka system
Hi hai kharaab
Vo jaake canteen mein
Table bajaake
Vo gaane gaana
Yaaron ke saath
Bas
Purani jeans aur guitar
Mohalle ki vo chhat
Aur mere yaar
Vo raaton ko jaagna
Subah ghar jaan
Kood ke deewar
Vo cigaretee peena
Gali mein jaake
Wo karna daanton ko
Ghadi ghadi saaf
Pahunchna college hamesha late
Vo kehna sir ka
"Get out from the class!"
Vo bahar jaake hamsha kehna
Yahan ka system
Hi hai kharaab
Vo jaake canteen mein
Table bajaake
Vo gaane gaana
Yaaron ke saath
Bas
A raita is a liquid salad - yogurt, cucumber, some spices, even the Greeks make it. But a memorable raita needs precise balance of the right ingredients.
Mango… I can say without any hitch or hesitation that mango is my favourite fruit. It's not just because of its colour and taste. It is one fruit which is connected to my happy childhood memories. My childhood days I have spent almost every summer vacation in my grandma's home. Every year me and my sister and our cousins would eagerly wait for our holidays and keep our bags ready before our exams. Right next day after our exams our uncle would come and take us to grandma's place. We all cousins would gather there and play day in and day out. When our elders use to take siesta in hot afternoon we would go to our mango groves and collect basketful of mangoes for my grandma who would cook delicious items using them. The choices are numerous: Pickles, Mambla (made using mango pulp and sun dried), Gojju, Sasame, Papadam, Sambar, Rasam, Raita etc. It's a never ending list of delicious mango delicacies. Mango Rice with Cucumber-Mint RaitaToday I am posting the recipe of Mango rice
I just finished preparing my cucumber raita for tomorrow's dinner. I plan to accompany this with a special dish which I will feature tomorrow if time permits. This creamy dish is best served chilled and for me it goes very well with lamb kebabs or tandoori chicken. I will be refrigerating over night and serve it for dinner tomorrow.Ingredients1 cup plain Yoghurt1/2 cup finely chopped CucumberCucumberSalt to taste1 tsp chopped Coriander1/8 cup Cumin PowderCumin PowderSalt to tastePepper to tasteRed chili Powder to tasteDirections1] Whisk the yoghurt with little water.2] Add the cucumber.3] Season with salt, pepper & cumin powder and mix well.4] Sprinkle the red chili powder on topNote: You may use some chopped coriander as garnishing.Technorati Tags: recipe, indian food, side dish, vegetarian
