Beef stew is a hearty and comforting dish made with tender chunks of beef, vegetables, and a rich, flavorful broth. My version is spiced up with green Chillies & Curry leaves and warm comforting spices like Chilli Powder, Turmeric & Cumin with a hefty dose of crushed black Peppercorns. I’m using stewing beef in this …
Trust me when I tell you that this Hot & Sour soup is something you are going to love making and eating. It’s packed with goodness and perfect when you are feeling under the weather and need a pick me up! Hakka Indo-Chinese hot and sour soup is a unique fusion dish that blends Chinese …
This post contains affiliate links. As you all know, I’m an Instant Pot head, there’s nothing not to love as I use a pressure cooker often, but this is electric, safe and has a lot more functions besides pressure cooking! My Instant Pot is 8 quarts but you can also make these recipes using a …
I’ve been making this very simple Tandoori Chicken Cutlet kebabs for over 25 years. They are so simple to prepare and a great crowd pleaser! The ingredients in this recipe are super simple, add Tandoori Masala and some other basic ingredients to ground Chicken, mix, cook and enjoy! Tandoori chicken is a popular Indian dish …
These Russian Cutlets have a creamy Chicken and Veggie interior and are dredged in fine vermicelli and shallow fried till crispy.
My latest creation! I knew my Modak mould was going to be multi purpose! These Marzipan beauties are stuffed with a Coconut & Nut filling. Recently on a trip to India, I purchased a few of these inexpensive plastic moulds. I made the traditional Modak recipe, but I couldn’t help feeling like there were a …
Sannas are popular in Goan and Mangalorean cuisine. Sannas are typically soft, fluffy, and slightly sweet, often enjoyed with curries or chutneys, especially during festive occasions. There’s a difference between the Goan and Mangalorean versions although they look identical and the process to prepare them is the same. In the Goan version, we add Coconut, …
Chicken Handi originates from the Indian subcontinent, particularly from the rich culinary traditions of Northern India and Pakistan. The dish is named after the handi, a traditional clay or earthen pot used for slow cooking. This type of vessel has been used for centuries in Indian and Pakistani kitchens to enhance the flavors of various …
I was inspired to make my grandmother’s ‘cutlice’. She was an uneducated woman that had to work hard to provide for her kids. Her English was not good and we teased her when she used to say ‘cutlice’ instead of ‘cutlets’! One time in school, someone who knew of my family and their past said …
Modak has been on my bucket list for a while. While forming this by hand is an art, it’s really easy to make them with the use of a special Modak mold. Personally I prefer the look and uniformity of this, so I grabbed a couple of these from Crawford Market when I was visiting …
