Indian Recipes (Most Popular)
This is a vegetarian version of the Indian butter chicken using chick peas instead of chicken.
Slow cooked chicken breast chuncks in a creamy coconut curry with potatoes, onion, red pepper and garlic. Raisins and coconut add texture and sweetness to the dish. Warning very rich.
Super low-cal yet flavorful and fillling Fish. Everything cook together in a pot for 20-30 minutes.
Many ingredients of Southwestern food are also Indian. Adding Roasted Poblano Peppers and Tomatillos brings more SW to a traditional Indian dish
I have already submitted a recipe with milk & Cream. For the diet conscious people.. try this one out, have taken it from my friend, who is a great cook
Rich in texture, strong in flavor, bittery sweet taste oozing with the milkishness is a typical shot of South Indian Filter Coffee. Brands like Addhayyam, Bru or best coffee to consider is the coffee coming from the foot hills of Mysore/ Ooty
https://konkanflavours.com/jackfruit-recip
e-malvani-phansachi-bhaji-without-grav
y/
Jackfruit fruit is the largest tree-borne fruit.
jackfruit recipe is commonly used in Konkan cuisines. The ripe and unripe fruit and seeds are edible. Ripe jackfruit is naturally sweet and unripe jackfruit has a neutral flavor and meat-like texture and is used in a wide variety of dishes in Konkan cuisines.
How to cut jackfruit and clean.
When selecting jackfruit, remember this: Jackfruit is green when unripe(Semi-ripe). All parts of the jackfruit contain a sticky, white latex “sap”. You must have to use vegetable oil to coat your hands and knives, prior to preparation.
The skin of unripe jackfruit must be peeled first, then the remaining jackfruit flesh is chopped in small blocks and remove all white stripes. unripe jackfruit absorbs the flavors of spices when it cooks but doesn’t have much flavor on its own.
So lets start Jackfruit recipe
A traditional Kerala Dish. A combination of sweetness, sourness and Spicy. Easy to go with any vegetarian meal. Ideal with Chapati or rice or on its own
Low calorie Chapati (Phulka) - Indian Bread. It is usually called a phulka, as there is no oil applied during baking.
from https://vegeyum.wordpress.com/2016/10/16/s
urnoli/
Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes due to fermentation, and are eaten with home made butter. They can be sweet (as here) or made without jaggery for a savoury pikelet. When sweet, surnoli have a porous and soft texture due to the jaggery, and they taste very good.
This dish uses poha, an Indian rolled rice. It is easily obtainable from your Indian shop. There are several different thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, use a white, medium or thick poha for better results.
A very delicate, soft textured dish made as a fasting food. As children we never fasted but if mum said, I 've made khichadi... we all happily fasted that day to eat it this for breakfast and lunch.
Source: https://thekitchenpaper.com/healthy-slow-c
ooker-indian-butter-chicken/