Salmon is very tasty protein-rich fish and have less bones. Salman can be used for varieties of recipe mainly steak, fish kabab, grilled salmon salad or curry. I have already shared Tandoori salmon recipe. This recipe is prepared with grilled tandoori salmon which is cooked in onion tomato rich gravy and flavored with Indian spices. I have add beetroot to give red color to the recipe. Tandoori Salmon masala goes well with naan, roti, Paratha or rice.
Aloo (Potato) is king of the vegetables. It can be used to prepare variety of dishes like curries, Paratha, fried vegetable, snacks items like aloo tikki, samosa and so on. Tasty dum aloo is a very popular North Indian dish. Dum Aloo is a very simple gravy based dish made using very less ingredients basically boiled baby potatoes which is cooked in tomato gravy and spices. My mom always added freshly grounded garam masala which gives a wonderful aroma and taste to the dum aloo. There are many way to prepare dum aloo, different ingredients gives different taste to it. This recipe is tomato base curry but you can also make it yogurt base dum aloo. We all prefer to eat green vegetables however some time making potato curry gives a little twist to daily routine specially during summer when limited green vegetables are available. Dum aloo goes well with jeera rice, roti, Paratha or poori.
Chaat…irresistible mouthwatering street food famous all over India. There are variety of chaat recipes and I have shared some of the in my earlier blogs like Samosa chaat, papdi chaat basket, dahi poori papdi chaat and banana oats tikki chaat. Aloo tikki chaat is made from boiled potato flavored with spices and shallow fried on pan. You would need peas masala to prepare the chaat recipe. The chaat is topped with onion, tomato, sweet yogurt, date-tamarind and coriander-mint chutney, crushed papdi and thin sev. Spicy, sour, sweet and tangy Aloo Tikki Chaat creates a deep craving for it as soon as you hear or smell the aroma somewhere.
Peas masala is a very famous curry in Northern part of India. Usually, peas masala is made for chaats like aloo tikki chaat, papdi chaat, samosa chaat, ragda pattice or so on. This is a very simple recipe which is made using basic ingredients like dry green peas, onion, tomato, ginger-garlic and is flavored with spices. It tastes good when it is little spicy and tangy. Peas masala can also be used as curry and goes well with jeera rice or chapatti.
Bisi bele bath is one of most popular dish in Karnataka. The recipe is very similar to north Indian khichdi. In Kannada, bisi means hot, bele means daal and bath means rice hence the name. Rice and daal cooked along with veggie, spices, and jaggery makes this dish delicious. I am very fond of south Indian food and this is one of my favorite dish. The aroma of bisi bele bath masala, curry leaves, ghee and tamarind creates a craving for the food. You can use home made Bisi bele bath masala which gives an awesome freshness and taste to this dish but if not available, you could use store bought MTR Bisi bele bath masala powder. Bisi bele bath tastes best when served hot, topped with ghee along with papad and kara boondi.
Maddur Vada is a very popular spicy, crispy and mouthwatering snack. The name is based on a place called Maddur in Karnataka which is situated between Bangalore and Mysore. It was one of our favorite snacks while travelling by train between Bangalore and Mysore. Basically, Maddur vada has mainly three ingredients rice flour, fine rava and all purpose flour. The dough is flavored with onion, ginger, curry leaves, hing (asafoetida) and green chili. The beauty of this vada is that it’s crust is very crispy however it is soft inside. Generally, the Vada has round shape, however I tried some experiment with shape and it really looked very nice. I used cookie cutter to give it star and heart shape. You can always customize it’s size of the Vada and spiciness based on your choice. Maddur vada tastes great when served with coconut chutney along with a cup of tea or coffee. I am thankful to my friend Savitha Matad who taught this recipe to me. We had this Vada at her place after long time and it brought back the old memories and I thought of adding it to my recipe blog. Hope you all would enjoy this recipe!
Healthy breakfast keeps you lighter and energetic the whole day. For egg eaters omelet is a very common breakfast as it can be prepared quickly and goes very well along with bread and coffee. This recipe is a slightly different than regular omelet recipe. The filling made from boiled black beans which is saute along with onion, garlic and flavored with Indian spices is rolled inside the omelet for this recipe. This omelet roll served hot with a Guacamole sandwich instead of regular bread make is more delicious. You can find the recipe for Guacamole dip here which is used for the Guacamole sandwich. You can use canned beans instead of boiling the raw one. You could also add cheese or sour cream in it for kids.
Tandoori Tangdi 65 is a variation of original recipe of chicken 65. Generally chicken 65 is prepared using deep fried chicken with 65 spices however if you don’t want to deep fry the chicken, you can use this recipe to prepare a grilled chicken 65. The recipe came out pretty well without having to deep fry the chicken. Tandoori is basically chicken marinated with yogurt, tandoori masala and spices for over night and grilled into clay oven. Roasted chicken into clay oven gives a authentic flavor and taste but you can make them into electric oven. This recipe has long passive time so you need to plan ahead.The chicken requires about marination for 6-7 hours however overnight would be best. You can adjust the spiciness based on your taste. You can also use leftover tandoori chicken for this recipe.
