Indian Recipes

Ingredients: For Dough All purpose flour – 1 cup A pinch of Salt Turmeric powder – 1/4 tsp Water – 1 cup Coconut oil – 1 tsp For Filling A little Water Jaggery – 1 cup Grated fresh Coconut – 1 cup A few Cardamom pods Ghee Preparation: In a wide bowl add All purpose flour, salt, turmeric powder and ...

Ingredients: Crab – 250 gm Ginger & garlic paste – 2 tsp Coriander powder – 2 tsp Turmeric powder – 1/2 tsp Chilli powder – 2 tsp Besan flour – 50 gm Rice flour – 50 gm A few Coriander leaves Salt to taste Oil for frying Preparation: Mix all the ingredients and marinate for an hour. Fry the crab, ...

Ingredients: Fish – 250 gms( I used basa fish fillet boneless n skinless) Lemon juice – 1 tsp Salt to taste Ginger, garlic & green chilli paste – 1 tsp Red chili powder – 1 tsp Turmeric powder – 1/4 tsp Rava / Semolina – 4 tbsp Oil for frying Preparation: Marinate the fish piece with lemon juice, salt, ginger, ...

Prawn and Raw Mango Curry Ingredients: Prawns – 200 gms Grated Raw Mango – 2 tbsp Onions – 2 finely sliced Garlic – 3 finely minced A few Curry leaves Tomato – 1 Ginger green chilli paste – 1/2 tsp Red chilli powder – 1/2 tsp A pinch of Turmeric powder Coriander powder – 1/2 tsp Water Garam masala powder ...

Eggs are a wonderful and nutrition rich food which are used all over the world in different cuisines and dishes. Owing to their versatile characteristics, eggs can be integrated into any recipe with ease. Here is a simple Andhra egg curry with savory spices and that makes a delightful delicacy. Ingredients: Boiled Eggs – 10 Tomato – 3 chopped Onion ...

An Introduction to Naga Cuisne: Part 1 Naga cuisine refers to the food of the Naga people, that is, those who are from the state of Nagaland which is situated in the North-eastern region of India. There are sixteen main tribes of Nagaland and each of them has a distinct style of cooking which makes Naga cuisine very, very wide-ranged. ...

Haleem is very popular dish during ‘’ Ramzan ‘’ and “Moharrum” months. The origins Haleem can be traced to Persian food culture. While it is a delicacy year round, it gains importance during fasting months of Muslims. Haleem is equally popular in Pakistan, Bangladesh etc. Chicken Haleem, a very popular dish from the Hyderabadi cuisine is an awesome and rich ...

Recipe: Amrita Banerjee, Photography: Saugata Banerjee Bengali recipies is an all time favourite for its spicy, aromatic and mouthwatering flavours for fish. Bengali food generally consists of a variety of fish delicacies. Among these a royal famous and traditional Bengali favourite is bhetki paturi. The word ‘paturi’ comes from the bangla word ‘paata’. Marinated fish fillets wrapped in banana leaf ...

Parsi Wedding Story Now, a Parsi wedding is no quiet ceremony. It is known to be an event much celebrated; a lavish affair and a Parsi delight altogether. The ceremony takes place with mirth and laughter in front of guests, or an Anjoman (assembly) that is arranged to bear witness to the special event. A Parsi wedding greatly relies on ...

It wouldn’t be surprising if you’d seen me talking at length before about how summertime is all about mangoes, all kinds of mangoes: ripe-unripe, Chausa, Himsagar, Alphonse; used in all sorts of dishes in all sorts of ways- well, not literally, you know- be it Dal (lentils), pickles, chutneys, curries, drinks, desserts…the point being, summertime means MANGOES here in Bengal ...