A Tasty Challenge.....

[...] is cooking. Keep aside till ready to be used. Heat 2-3 Tablespoons of Oil in a deep pan on high heat. Swirl the pan so that the Oil spreads evenly on all sides (even the edges). Place the Chicken [...]

[...] , apply a light pat of Butter on the cut sides of both halves and toast them in another pan on high heat. (You have to toast them only on the cut sides.) Once slightly browned, take and keep them on a [...]

[...] will make the Chicken absorb too much Oil and too high heat will burn the Chicken without cooking) and deep fry the Chicken pieces. Do try to drop the [...]

[...] to your taste) Salt to taste Method of Preparation Wash the Beans thoroughly and boil it on high heat together with 1 ½ Cups of Water. Once boiled, reduce the flame to low and let it cook [...]

[...] ;……..2/3 Cup (cut into slightly big pieces) Green Chilly slit…...2-3 Curry Leaves………..1 sprig Water…………………. [...]

[...] Shallots sliced thin…........1/3 Cup (If not available, add the same quantity of Onion) Curry Leaves…………........2-3 Sprigs Ginger Garlic Paste.........1 ½ [...]

[...] ) Indian Green Chilly…2 (depending on the taste; I use long ones which are less spicy) Curry Leaves…………..2 Sprigs Tomato sliced………...1/2 medium [...]

[...] in a pan on medium heat and splutter the Mustard Seeds. Add the Onion, Ginger, Green Chilly, Curry Leaves and Salt; saute till the Onion is wilted. (Don’t let it brown.) Reduce the flame to low [...]

[...] ˚C. Beat together Eggs and Sugar till it is tripled in volume and attains a pale yellow color. (Please refer the picture to see the volume attained.) I did it in a stand mixer. But if you are using a [...]

[...] Unniyappam/ Paniyaram pan on a medium heat and add the Oil up to 3/4th of the indentations. (Please refer the picture) Let it heat up. Pour a tablespoon full of batter into each indentation and let it [...]

[...] taking care to place them along the middle of the pastry, leaving some space on the sides. (Please refer the picture.) Fold both sides of the pastry over the Dates filling, so that, most of the [...]

[...] at the bottom. Once the mixture starts to reduce considerably, do stir almost continuously. (Please refer the picture to know the stage at which you can proceed to the next stage). Add the Milk and [...]

[...] slices) Ginger……...............1 Tablespoon (cut into thin, long slices) Green Chilly……......3 Tablespoons (cut into thin, long slices) Vinegar……& [...]

[...] add the crushed whole Garam Masala and saute till fragrant. Add chopped Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf; saute till everything is wilted for about 2 minutes. Add the [...]

[...] fine……........2/3 cup Garlic chopped fine….....……4 big ones Green Chilly chopped fine….1 Bell peppers chopped fine….1/2 cup (Capsicum; I used red and [...]

[...] ) Ginger………………….1/4 Teaspoon (chopped fine) Green Chilly………….1 small (sliced thin; around ½ Teaspoon) Curry Leaves& [...]

[...] Baking Soda…………………….3/4 Teaspoon Salt……………………………& [...]

[...] …....2 Cups Sugar……………….……1/2 Teaspoon Salt to taste; Coriander Leaves for garnish To marinate the Chicken Red Chilly Powder…& [...]

[...] , stirring, till it is slightly brown. When the Coconut Pieces are brown, add ¼ teaspoon Salt followed by Onion, Shallots and Curry Leaves. Saute, stirring now and then, till the [...]

[...] ;1/4 Cup Baking Soda……………………...1/8 Teaspoon Salt……………………………… [...]

[...] Coriander Powder….........2 Teaspoons Turmeric Powder…….......1/2 Teaspoon Garam Masala Powder…3/4 Teaspoon (Homemade is the best) Ginger Garlic Paste……..2 [...]

[...] ;……………….a few drops Salt as needed ¼ Teaspoon Garam Masala Powder, 1 sprig Curry Leaf and ½ Teaspoon Coconut Oil to sprinkle on top Method of [...]

[...] ;…......1/2 Teaspoon Pepper Powder…………….1/4 Teaspoon Garam Masala Powder...1/2 Teaspoon Fennel Powder………….…1/2 Teaspoon ( [...]

[...] ;....3/4 cup Pepper powder……………….....1/4 Teaspoon Garam Masala Powder.........1/4 Teaspoon (Homemade preferred) Vinegar…………& [...]

[...] ;………2 Tablespoons Mustard Seeds………….1/2 Teaspoon Shallots…………………...3 (sliced thin) Curry Leaves& [...]

[...] ;……...1 Tablespoon Mustard Seeds…………....1/2 Teaspoon Shallots sliced thin……...2 Curry Leaves……………... [...]

[...] ;…….2 Tablespoons (I used Vegetable Oil) Mustard Seeds……..1/2 Teaspoon Garlic…….…….........2 Tablespoons (cut into thin, long slices) Ginger& [...]