The Chicken in the center of this Vada is a real surprise. A Vada batter is prepared and the Chicken rings are dipped in the spiced batter and deep fried! Chicken vada is a delicious twist on the traditional South Indian vada, where minced chicken is mixed with spices, herbs, and lentils, then deep-fried to …
Moong Dal Vada (or Moong Dal Pakora) is a crispy, deep-fried Indian snack made from soaked and ground moong dal (split green gram). It is a popular street food, especially during monsoon season, and is best enjoyed with green chutney or tamarind chutney.
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, …
Yakhni Pulao is a fragrant rice dish made with Mutton or Chicken. A special stock is prepared first and then the rice is cooked in that special stock. What makes my recipe special is that I cook it all in one pot and I reuse the aromatics so there is no wastage. Make this once, …
Red Chillies and Spices and the base for this fiery red sour and spicy curry. Everything is blended together with Water & Vinegar and then added to a pot over sautéed Onion, Pureed Tomatoes and Tamarind are added together with some Salt & Kokum petals.Shrimp is added in and cooked in the velvety gravy. Crab …
If there’s one thing on my mind when I land in Mumbai, it’s how soon I get to the local Koliwada stall to get my fix of Koliwada Prawns. Koliwada refers to a colony of Kolis or fishermen and there are several colonies all over Mumbai, formerly known as Bombay. And of course these fishermen …
Pad Kaprow, also known as Pad Kra Pao or Thai Basil Chicken, is a popular Thai dish made with stir-fried chicken (or another protein), Thai holy basil, garlic, chili, soy sauce, oyster sauce, and sometimes other ingredients like bell peppers or green beans. It’s typically served over rice with a fried egg on top. The …
Potato and Sago pearls or Sabudhana are mixed with Ginger & Garlic paste, Spices, Curry leaves, Onion & Coriander.
A special batter made with Urad & Mung dhals are soaked and ground and then mixed together & rested. A special soaking liquid is prepared by smoking Chillies, and Cumin & Curry leaves & Ginger are added, Chilli powder is added together with Water, Sugar & Salt and this is kept aside.The dhals are then …
Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com. This base gravy is so delicious that you can use this to also make fish, crab or even chicken. Onions, …
