Fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate… Read More »
Chicken ṭikka masālā (Hindi: चिकन टिक्का मसाला;Bengali: চিচ্কেন টিক্কা মসলা) is a dish of roasted chicken chunks (tikka) in a spicy (masala) sauce. The sauce is usually creamy,… Read More »
Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Britain,… Read More »
In a bowl mix paneer, yogurt, turmeric powder and salt. Keep marinated for 1 hr. In a frying pan(kadhai) dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds,… Read More »
Puliyogare (Kannada:ಪುಳಿಯೋಗರೆ) is a South Indian rice preparation usually eaten as a snack. Puliyogare is also known as huḷianna (“sour rice” in Modern Kannada) in some parts of… Read More »
Wet grind all the masala noted under masala mix and keep aside. Heat oil in a pan. Put in red chilli, clove, cinnamon & curry leaves and saute for 30 seconds.
Ghugni (white peas curry) is one of the favorite snack item of Bengalis. Tradtionally, it is served as a leisurely sunday breakfast with luchi (poori). But Bengalis don’t… Read More »
Boil the chicken with little pepper powder and salt and shred it. In a heavy bottom pan add 6 cups of water.
Puree tomatoes and keep it aside. Fry cloves, cinnamon, red chillies in a few drops of oil and wet grind it with rest of the masala ingrediants to… Read More »