Curry Noodles were such a surprise. Since almost every Indian dish I cook has an element of ‘curry’, I don’t go out of my way to add a curry flavor to my recipes. And especially not to something that is essentially Not Indian, like pasta or noodles. I wanted a quick evening snack and decided…
Potato Stuffing for Dosa Recipe
Potato Stuffing for Dosa is a must have for a great Masala Dosa. The ‘Masala‘ here refers to the vegetable stuffing and not a spice. Who doesn’t love a Masala Dosa? Whether you’re Indian or not, and whether you live in India or not, the Masala Dosa is so popular that people all over the…
Madras Tomato Chutney Recipe
I call this Madras Tomato Chutney or Andhra Tomato Chutney. Yes, yes! I know the two places are completely different in terms of language, culture, eating habits etc. But what I mean to say is that this is a South Indian style chutney, and uses ingredients that are predominantly used in Southern Indian cooking. If…
Fat free Stuffed Peppers – Stuffed Shimla Mirch
Hello and wish you all a very Happy New Year. The New Year generally ends a long period of indulgence that starts with Diwali and ends with Christmas. After so much revelry, most of us are tired of eating the heavy food but are also somewhat addicted to it. The New year is always the…
Chana Masala with zero oil – High on Flavor
I dare you to step out of your comfort zone and try this. Not only is this high on flavor, but is also low in calories. Directly minus the calories from the oil you would use otherwise for a chana masala. The trick to this is not harping on the fact that there is no…
Corn Chaulai Bhaji
Chaulai (marathi) greens are readily available now in Pune. The tedious part is cleaning and plucking the leaves but its a necessary chore. Once you have that done, the next steps are relatively easy. The traditional way of making this subji in our household is a sautee with finely chopped onions. These leaves have a…
Misal Pav – Hot and Spicy Street Food
This blog was started with the aim of posting some cherished family and regional Maharashtrian recipes, both easy and complicated, regular weekday ones or delicacies. But a lot of the stuff we eat at home is so simple and ‘automatic’ that I think its not a big deal posting it. Like, who wants to see…
TikhaT MiThachya Purya – Masala Puri
Puris are the ultimate Indian indulgence. They are generally made with wheat flour and fried to golden perfection. The most common kind is the plain or salted version which is eaten as a bread with any curry. This post is about the TikhaT MiThachya Purya or Masala puri. TikhaT is pepper and MiTh is salt,…
BaTaTyacha Rassa – Potatoes in a tomato curry
‘BaTaTa'( buh’Ta’Tah) in Marathi means potato, that humble vegetable that none of us can really ever have enough of. ‘BaTaTyacha’ literally means ‘of potato‘, ‘Rassa’ means gravy or curry, so BaTaTyacha Rassa means potato gravy. This dish is ubiquitous in all Marathi homes and perhaps the go-to dish when either you are out of vegetables,…
Makai Tikki – Sweet corn fritters
These makai tikkis are great as appetizers or cocktail snacks and go really fast. They can be simply served with ketchup or any chili sauce of your choice. Makai Tikkis or corn kebabs as some call them appeared on catering menus almost two decades ago, and were a delectable offering that were difficult to ignore….
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