This is one of those simple Egg Mayonnaise salad preparations with an Indian twist. A dash of spices and flavourings with some ‘sev’ dribbled over; and served over an Indian crisp bread (paapdi) makes this snack interesting.
With the summer beating down on us, t is best to rehydrate ourselves with liquids. Whether it’s during meals or in between; a nice glass of buttermilk helps one to cope with the summer heat. Also known as ‘Chaach’, buttermilk has cooling properties and can be flavoured in many ways.
Some of the buttermilk recipes on this blog are below:
This Chinese appetiser can be simplistic in it’s ingredients; but, has a sublety of an underlying spice mix. This dish is a little colourful with the pops of green. for a more visual treat, finely chop pieces of red and yellow bell peppers.
This is a Thai recipe which is a little sweet and quiet spicy. The basil adds a fresh twist to the dish. And the combination of all these flavours with the crab is absolutely finger-licking good. I know that eating crab tends to be a little messy. But then, it’s a very caveman-like feeling of satisfaction when you use your fingers to tear apart and dog into the crab meat.
The quintessential Indian vegetarian dish that is a favourite of many. As far as Indian dishes are concerned, I remember always ordering this as a child whenever my dad would take me to an Indian restaurant. While I try new dishes on a restaurant menu; Paneer Palak is nostalgic and is a healthy and creamy part of the Indian kitchen offerings.
With summer approaching, it would be nice to have tall glasses of iced teas. As a beverage, tea contains antioxidants and has less caffeine than coffee. Tea may also reduce the risk of heart attack and stroke, protect bones, boost the immune system and may help battle cancer.
Everyone knows Prawn Balchão as a main course. It is actually more like a pickle! In the days prior to refrigeration, prawns (and sometimes pork) would be left to marinate in a vinegar-based sweet and sour tomato-chilli sauce. Here, the Balchão would be left for days to marinate without reheating.
This is a yummy Chinese main course recipe using the yummy pok choy. The vegetable is stir-fried and then a yummy spiced black bean sauce is mixed in. The topping of the dish with cashewnuts adds a nice crunch to the dish.
Being made from whole wheat flour, Chapattis are a better health choice to have as a ‘bread’ than the commercial sliced breads. Often, it can be a little boring to have chapattis daily; and I recommend jazzing this humble dish up by adding vegetable pulps/juices when preparing the dough.
While I love meat in my biryani, making this dish with fish makes me wonder why I never relished a lot of it beforspicee. The recipe used is from Kerala and he flavour of the local spices is evident in every spoonful of this delicious biryani.