Recipes From My Kitchen

This is a wonderful traditional recipe which I came across in Hyderabad during my stay over there. We lived in Hyderabad for over 4 years and loved the culture and vibes of the city. The city has some wonderful varieties of cuisines available. The prominent among them is the local Andhra cuisine and the Muslim cuisine by the Nizams, both flavourful in their own ways. Hyderabadi cuisine is the native cooking style of the Hyderabadi Muslims, which was developed and enhanced with the Qutb Shahi dynasty and became the royal cuisine of the Nizams of Hyderabad State. It is influenced by Mughlai, Turkish, and Arabic cuisines. In addition, the local Telegu cuisine  distinctly spicy due to the use of fiery chillies which are a local produce of the state. Under the  supervision and patronage of the Nizams, the cuisine became popular creating an array of delicious dishes. The use of khuskhus or poppy seeds and roasted peanuts are seen widely used providing a nutty texture to...

Aloo ke parathe is the most famous amongst all the variety of Parathas. The dish is best served as a power packed breakfast or a delicious lunch or dinner. The parathas can be packed in kid's lunchbox as they taste good even after some time. The spicy taste of aloo paratha is relished with sour curd or some mango pickle on the side. There are many ways of making aloo paratha. The masala of the aloo stuffing varies upon the taste of every individual, as in how much spicy the paratha you want. To make it spicy, some people may like to add chilli powder. But I like to go with chopped green chilies, for its hot and spicy taste in every bite. Also, an important note while making any stuffed paratha is that the quantity of the dough should be double or triple the size of a regular phulka. As the real taste to the parathas comes by the stuffing so try to balance the quantity stuffing and the dough. Make sure you take the aloo stuffing less than the dough. Otherwise, it will break and the...

Aam Panna is a very delicious summer drink. It is a vegan and gluten-free raw mango beverage. It has heat resistant property which helps to hydrate during hot summer. The recipe is very easy to follow and can be made within half an hour. The colour of the pulp varies from green to yellow due to the type of mango used to make the pulp. Making  aam panna  is a must during the hot seasons. My grandmom always made aam panna every summer once the raw mangoes were available in the market. She made a jar full of concentrated raw mango puree and stored it in the fridge. This can be used anytime, just mix 1 or 2 spoonful of puree in chilled water and the homemade energy drink is ready. The sweet and sour taste of raw mango is spiced up with some chaat masala, salty taste of black salt, and added fresh flavour of mint leaves. To make it more flavourful you can add some crushed cardamom if you like. But it tastes even better by keeping it simple. There’s nothing like a classic  aam...

Adai is a delicious protein-rich rice and lentils pancake from the South Indian cuisine. A vegan dish. The recipe shared here is a basic adai recipe that I make. Each household has its own proportions and the types of lentils they use. Also, the spices and seasonings added can vary from family to family. Adai is served with a variety of things like  Idli Podi , homemade butter, jaggery, aviyal or even a choice of fresh chutney on the side. Tips For Making Adai Making adai is very easy. Rice and lentils are soaked and then ground to a slightly coarse batter. Also unlike making dosa you don’t need to ferment the batter. However, allow the batter to rest for about 1 to 2 hours as this helps in giving the adai a better taste and texture. If you ferment the batter like dosa, then what you get is adai dosa, which also tastes delicious. If you want to make adai dosa, then ferment the batter for 4 to 7 hours and then make healthy adai dosa. For soaking lentils you can soak them for 2 to...

What makes this reshmi kebab or malai kebab so rich is the use of cream ofcourse along with cheese and yogurt. The resultant marinade spiked with ginger garlic and green chillies along with aromatic nutmeg is luxuriously rich and scrumptious. Though reshmi kebabs are high in calories, its a good change from the regular chicken tikka's. Even though the spice comes from green chillies only, this reshmi kebab is packed with flavours, and are extremely succulent and literally melt in your mouth. Its a very simple recipe and all you need to do is just assemble everything the night before and grill it the next day! I always make a double batch of this recipe because I save half of them to be served as wraps and sandwiches. The vegetarian version can be made replacing chicken with paneer or tofu. Another important point is the marination time. The chicken is juicy and succulent because its had 48 hours in the marinade. Though you can definitely make it after marinating for 14-16...

An Indian meal is incomplete without serving rice and during the season of mangoes, this rice recipe is a must. Raw mango rice recipe is typical of Karnataka cuisine as well as Konkani cuisine. In the state of Karnataka, there are numerous versions of rice recipes that are Chitrana, and this raw mango rice is known as Mavinakayi Chitrana. Whereas in the Konkan region it is served as Ambyacha Bhaat. This recipe is similar to the lemon rice, just that instead of lemon juice you add raw mango pulp or grated one. The cooked rice gets tartness of the raw mangoes, spiced up with green chilies and lots of flavour of the asafoetida and curry leaves. Along with all these ingredients I like to add some fried urad dal, chana dal, and peanuts to give the plain soft rice a crunch. This recipe is easy to make and gets quick if you have the rice cooked already. Then the rice just needs to be stir-fried on the tempering and it's ready in 10 mins. You can also make this with leftover rice. ...

I love making jams, not only because it is healthy to make at home, but also because homemade jams taste really delicious than the store bought kinds. This mango jam recipe is by far the best one I have made. It taste like pure mangoes and makes your sandwich even more tasty. A good mango  jam captures the sunny, tropical flavour of fresh mangoes for year-round use. And it's the perfect way to preserve good quality mangoes. What Mangoes to pick to make Mango Jam? Pick Mangoes that are… undamaged ripe but not hard raw not overripe  with the least of string rather sweet and flavorful If you have a mango variety with strings, you can pass the pulp through a sieve and that will eliminate some of the strings. However, personally I dont like the strings coming into my mouth while enjoying a perfect sandwich. So I avoid it totally. Ingredients: 750 gms pulp of mango, I have used Alphonso, 250 gms sugar, add more if required, Juice of 1 big lime Note: If you ...