#chutney recipe hot Rice

[flintandpyrite]

I finally made a saag paneer that tastes as good as the restaurant kind and I had to write it down

Adapted from the serious eats vegan saag recipe except obviously it's not vegan. But trust me! tofu cooked this way tastes way better than any store-bought paneer I've tried, don't ask me why, it just does.

1 lb firm tofu

2 tbls miso paste

1/2 a lemon worth of juice

salt

pepper

neutral oil

1/2 a large red onion, diced

4 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin seeds

1 dried red chili

1 cardamom pod, crushed

1/2 large tomato or 1 roma tomato, diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

20-24 oz frozen spinach or a mix of frozen spinach and frozen mustard greens

2 tbls plain full-fat yogurt

1/4 cup heavy cream

For the tofu:

Preheat the oven to 375F. In a bowl, mix the miso paste, lemon juice, and 1 tbls oil with a fork until homogeneous.

Press the tofu between some paper towels to get the moisture out, then cut it into cubes, about 3/4" on each side. Add the cubes to the miso mixture and stir to coat. Season with salt and pepper to taste.

Place some parchment paper on a sheet pan and spread the tofu cube over the parchment in a single layer. Bake for 20 mins, stirring occasionally, until the tofu is firm and slightly toasted.

For the sauce:

Heat a heavy frying pan (I used a 10" cast iron) over medium heat and add 2 tbls neutral oil. When sizzling hot, add the onion and cook until softened, about 5 minutes.

Add the ginger and garlic and stir until fragrant. Add the cumin seeds and cardamom pod and stir again. Allow this to cook until it starts to stick to the pan slightly, about another 5 minutes.

Add the tomato dice and stir to unstick any of the onion mixture from the pan. Cook until there is no more liquid in the pan and the tomatoes are falling apart, about 5-6 minutes.

Add the cumin, coriander, turmeric and red pepper to the pan and stir to mix. Add the thawed greens and stir to distribute the spices. Cook for 8-10 minutes until the greens are warm and cooked to your taste.

turn off the heat and stir in the yogurt, 1 tablespoon at a time, until fully mixed. This will prevent it from clumping. Then add the heavy cream and stir. Season to taste with salt and pepper.

Finally, add the tofu cubes and stir to distribute them. Serve with dal masoor chilla, rice, and turmeric chutney.

[akshaymehndiratta]

Most Popular And Best Dishes In India By Akshay Mehndiratta That You Must Try

India is a country where you can taste a wide variety of famous dishes and you will find many food lovers relishing the delicious flavors. In India, many food bloggers from abroad come to enjoy the famous and delicious food of the country. One such blogger is Akshay Mehndiratta, who loves not only cooking but also eating. He travels to the most famous states of India and samples their famous dishes. Through his blog, he shares recommendations for dishes he savors during his journeys, tempting your taste buds. These famous dishes are a must-try!.

1. Biriyani

Biryani, a favorite dish in India, holds a special place in the culinary world with its rich taste and aromatic spices. Food lover Akshay Mehndiratta enjoys a variety of dishes ranging from juicy chicken biryani to delicious egg biryani, delicious mutton biryani to juicy prawn biryani and even the vegetarian flavor of mushroom biryani. Each variation of biryani gives a completely unique blend of spices and ingredients, reflecting the cultural richness and culinary history of India. From aromatic Hyderabadi Dum Biryani to spicy Kolkata Biryani and aromatic Lucknowi Biryani, the surrounding specialties enrich the biryani landscape, tantalizing the senses and leaving diners yearning for more. Since Akshay loves the diverse flavors of biryani, he recommends this biryani to everyone.

2. Vada Pav

Vada pav is a vegetarian dish that brings water to the mouth. It is a famous dish in India and people are relishing this dish. Akshay says that a classic street food dish from the busy streets of Mumbai is made from spicy potato, coated in gram flour, and served with chutney and pav. This highly satisfying snack embodies the creativity of Indian street food culture, which Ashok Vaidya started selling outside the Dadar railway station in 1966. It has now reached the hearts and minds of the people and is loved by them.

3. Masala Dosa

Masala Dosa, an essential South Indian dish, is a favorite culinary treasure known for its crispy texture and delicious potato or vegetable filling. Foodie Akshay Mehndiratta also enjoyed this traditional dish, which consists of thin, golden-brown crepes in a lentil batter filled with a combination of fermented rice and spicy potatoes. Dosa is expertly folded and served with coconut chutney, spicy sambar and sometimes extremely spicy red chutney, making it a delicious dish. Be it breakfast or lunch, masala dosa never fails to create a sense of satisfaction, making it a favorite among foodies everywhere.

4. Chloe and Kulcha

Chole and Kulcha, a famous street food originating from the bustling streets of Delhi, captures the essence of North Indian flavors in a delicious and hearty snack. Chole is a spicy and tangy chickpea curry packed with aromatic spices like cumin, coriander and garam masala. This chole is served hot with kulcha. Kulcha is soft and fluffy leavened bread, often topped with ghee to make it delicious. Chole and kulcha together create a harmony of texture and taste that delights the taste buds. Akshay appreciates the culinary artistry behind this beloved street food that has made its way into the hearts and stomachs of foodies across India.

5. Kachori

Kachori, a favorite Indian snack loved for its crunchy exterior and delicious taste, is a recipe that thrills foodies across the country. Akshay Mehndiratta, deeply appreciate of traditional flavours, savors this iconic dish. Hailing from the streets of Rajasthan, Kachori is a fried flour pastry filled with a spicy mixture of lentils, peas or potatoes, flavored with aromatic spices like cumin, coriander and chilli powder. Served hot and crispy, kachori is often paired with spicy tamarind or mint chutney, which elevates its taste to new heights. Kachori, whether served as a snack or a full meal, never fails to evoke feelings of warmth and pride, making it a popular dish in Indian cuisine.

6. Bhelpuri

Akshay Mehndiratta loves Bhelpuri, a popular street food originating from the colorful streets of Mumbai. It is a beautiful combination of crunchy texture and spicy flavour. With a combination of ingredients — crunchy puffed rice, crunchy sev (thin sev made from chickpea flour), chopped onions, tomatoes and baked potatoes — served with spicy tamarind, or green chutney. this famous snack captures the spirit of Indian street food culture. You can enjoy this dish for a quick breakfast with family and friends, Bhelpuri embodies the spirit of culinary innovation and enjoyment that defines the bustling streets of Mumbai.

7. Misal Pav

Misal Pav is a Maharashtrian dish which is Akshay’s favorite dish. Originating in the colorful streets of Maharashtra, Misal Pav is a highly spicy curry prepared from sprouted moth beans, cooked in a rich and aromatic gravy with a blend of spices like cumin, coriander and turmeric. Served hot, the aromatic curry is garnished with crunchy farsan (fried salty snacks), finely chopped onions, clean coriander and lime juice, which adds a of texture and flavour. With a soft and buttery pav (bread roll), Misal Pav offers a satisfying delightful flavors in every bite.

8. Pav Bhaji

Pav Bhaji, a favorite street food from the bustling streets of Mumbai, It is Akshay’s favorite dish. This iconic dish includes a delicious and aromatic vegetable curry, called bhaji, which is prepared from a combination of mashed potatoes, tomatoes, onions, peas and capsicum, along with spices like cumin, coriander and garam masala. Bhaji cooked in an aromatic mixture of spices is served with smooth and buttery pav (bread roll), which is toasted with a generous amount of butter on a tawa. The dish is garnished with lemon, chopped onions and clean coriander, and it gives an unlimited taste pleasure in each bite.

Conclusion

Amidst the vibrant tapestry of Indian cuisine, Akshay Mehndiratta’s curated some list of dishes that everyone must taste it. From the aromatic allure of Biryani to the crunchy taste of Vada Pav, each dish has a unique taste that captures the essence of India’s diverse cuisine. Akshay’s passion for food and his deep appreciation for traditional flavors is reflected in every recommendation, inviting foodies on a culinary adventure from the congested streets of Delhi to the colorful lanes of Maharashtra.

If you are interested in learning more about delicacies, consider joining Akshay Mehndiratta’s journey. This journey will take you on a culinary adventure through the rich and diverse world of Indian cuisine, where you will experience the amazing flavors and health benefits of traditional Indian cuisine.

[trigbywrites]

Easy Chicken Korma Recipe This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice. 2 tablespoons mango chutney, 2 teaspoons turmeric powder, 2 large onions chopped, 2 teaspoons salt, 2 teaspoons garam masala, 4 cloves garlic minced, 1 teaspoon red chile powder, 1/3 cup sliced almonds, 4 boneless skinless chicken breast halves chopped, 3 tablespoons butter, 6 tablespoons plain yogurt, 3 tablespoons olive oil

[petermorwood]

I’ve been reading “Curry: A Tale of Cooks and Conquerors” by Lizzie Collingham.

It’s fascinating - for instance I had no idea that tea in India didn’t become a drink (it was purely medicinal beforehand) until after a lengthy and aggressive marketing campaign by the British-owned Indian Tea Association.

Even after tea-drinking caught on, the ITA disapproved of masala chai - an “unsavoury and badly prepared decoction” - because the inclusion of spices meant it required that much less tea...

The book includes numerous recipes, one of which follows.

I’m mildly - but only mildly - curious about whether measurement by cups means it’s a US recipe, or a UK one (noting that use of ”minced” not “ground” steak) converted for the US imprint of the book.

Either way, I don’t intend to try it.

​A 1970s curry (Serves 4–6)

Ingredients:

1 lb. topside steak cut into strips (or can use minced steak)

2 large stalks celery sliced

1 tablespoon soy sauce

1 tablespoon white vinegar

1 tablespoon oil

1 tablespoon brown sugar

1 cup water

2 whole cloves

2 heaped teaspoons curry powder

2 teaspoon each of ground ginger, cinnamon, and mixed herbs

3 heaped teaspoons fruit chutney

1 cup sultanas

3 cups tomato juice

salt

8 whole black peppercorns

1 or 2 rings fresh or canned pineapple (diced)

Method:

Heat the oil in a large saucepan. 

Sauté the celery and the meat until well browned.

Add the curry powder, stir, and cook for 3 minutes.

Add spices, tomato juice, chutney, soy sauce, vinegar, and sugar. Stir well.

Add remaining ingredients, stir well.

Cover and simmer for 50 minutes.

Serve with hot rice. 

Celery? Soy sauce? Pineapple?

Um.

No.

[toneophealth]

Explore The Best Breakfast Choices For Weight Loss 

The first meal of the day is breakfast. Breakfast is good for your mental and physical well-being. Healthy food gives the body what it needs to start the day by replenishing blood sugar or glucose.

Breakfast is crucial for individuals of all ages, particularly kids and teenagers. Breakfast eaters are more likely to be more focused, capable of solving problems, and have better hand-eye coordination. 

They might also be more creative and aware. A hearty and nutritious breakfast generally helps prevent many lifestyle disorders, including diabetes, PCOD, and hypertension.

In English, "breakfast" means ending the fast from the previous night. There are a variety of "typical" or "traditional" breakfast alternatives, with cuisine selections varying globally based on geography and custom.

5 Simple Vegan Breakfast Ideas

There are plenty of vegan breakfast options available. Your morning meal with a delicious vegan spread gives your body the nutrition it needs. Nonetheless, milk, bread and butter, an omelette, and scrambled eggs make up the majority of Indians' breakfasts. Here are some vegan options for Indian breakfast that you can try from ToneOp:

1. Roti/Paratha With Vegan Curd Or Sabzi

A great and easy vegan breakfast option is paratha/roti with sabzi, a North Indian breakfast classic. To make a complete meal, add some vegan curd to the mixture. Steer clear of butter and ghee when cooking. To make your paratha even more delicious and nutrient-dense, stuff it with veggies like potatoes, cauliflower, radish, and coriander.

2. Dosa/Idli With Chutney And Sambar

Sambar and idli/dosa make a pretty simple breakfast. Sambar is a hot curry with vegetables, including onion, carrots, and tomatoes. Since split black gram and rice are used to make idli/dosa, they are high in fibre. Together, they make a delicious vegan breakfast.

3. Upma

Upma, also known as rava upma, is a traditional breakfast dish that is a savoury porridge prepared with a mixture of vegetables and semolina. This makes a tasty and nutritious dinner, especially with filter coffee or vegan chai.

4. Besan Chilla 

In North India, besan chillas are a well-known dish that is both vegan and gluten-free. They are made by creating crepes using a spicy chickpea flour batter, which is easy to prepare.

5. Dalia

Dalia, also called broken wheat porridge, is a well-liked and nourishing vegan breakfast option. It is tasty and an excellent source of fibre, protein, and essential nutrients such as iron and magnesium. 

7 Recipes For Egg Breakfasts

Here are a few recipes for egg breakfasts:

1. Mughlai Paratha

The quintessential Indian staple, parthas go well with almost anything. One such variation with a sizable fan base is Mughlai Paratha. From West Bengal, India, to Bangladesh, people love the traditional Bengali street food known as mughlai paratha, fried to perfection and loaded with eggs.

2. Baked Eggs

Onions, cherry tomatoes, and other seasonings are added to whisked eggs before they are cooked to perfection. It produces one of the greatest breakfasts, full of protein.

3. Parsi Eggs

Scrambled eggs with subtle spices, a traditional Parsi dish, are eaten with bread, buns, or pav.

4. Indian Style Omelet

Stir-fried spicy eggs with tomatoes, onions, and fragrant spices. A quick, easy, and savoury typical Indian morning food is the masala omelette. It's a fantastic high-protein breakfast option from India. 

5. Bhurji Egg

Nothing matches a spicy, delicious egg bhurji paired with parathas for a hearty breakfast. All vegetarians love this scrambled egg recipe since it is so easy and quick to make.

6. Cheese And Egg Wrap

The most portable and all-inclusive source of nutrients is an egg. Protein, vitamins, and minerals like calcium, phosphorus, iron, and lecithin are all included. While there are many methods to cook eggs, the three most common ones in this recipe for breakfast are scrambled, poached, and boiled.

7. Sandwich Egg With Mayo 

The mayo sandwich is a quick, simple, and distinctive recipe. Its origins are in British cooking. 

7 Breakfast Choices For Professionals In The Workforce

Replace the standard breakfast menu with these delicious and nourishing alternatives:

1. Vegetable and cottage cheese sandwich

2. Substituted Chicken

3. Chaat Fruit

4. Fresh Fruit and Oatmeal

5. The Sandwich Tiranga

5. Poha

7. Sprout Cutlets with Moong

The Advantages Of Eating Breakfast

Individuals who consume a nutritious breakfast are more likely to experience the following advantages:

Increases your level of focus and productivity all day long. This may be the result of glucose, the brain's main energy supply, being restored. 

Eating breakfast can help people lose weight by lowering their appetite later in the day, which helps them avoid junk food at later meals. 

People who eat breakfast tend to be more energetic and exercise more than many people who skip breakfast. It keeps them in shape and busy.

Research indicates that people who eat a nutritious breakfast consume less cholesterol than those who don't.

The Final Say

Having a nutritious breakfast is essential for individuals of all ages since it enhances focus, productivity, and energy levels. It also helps prevent lifestyle disorders such as diabetes, PCOD, and hypertension. There are numerous vegan and egg-based breakfast options that are both delicious and nutritious. Furthermore, substituting unhealthy breakfast choices with wholesome alternatives can provide nourishment and aid in weight loss

About ToneOp

TONEOP is a platform dedicated to improving and maintaining good health through a comprehensive range of goal-oriented health plans with up to 3 Coach support. With a range of Weight Management, Medical Condition and Detox Plans, the app also provides premium health trackers, recipes and health content. Get customised diet, fitness, naturopathy & yoga plans and transform yourself with ToneOp. 

Click Know more about Healthful Choices For Losing Weight

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[twobrothersfood]

Diversity of Morning Indian Breakfasts: Exploring Flavours, Traditions, and Health Benefits

In the rich tapestry of Indian cuisine, breakfast holds a special place. It is not just a meal; it is a celebration of flavors, traditions, and health. From the bustling streets of Mumbai to the serene villages of Kerala, the morning Indian breakfast is a reflection of the country's cultural diversity and culinary excellence. In this comprehensive guide, we will take a journey through the vibrant landscape of morning Indian breakfasts, delving into the myriad dishes, ingredients, and rituals that make them so special.

Introduction to Morning Indian Breakfasts Morning Indian breakfasts are as diverse as the country itself. They vary from region to region, reflecting local ingredients, climate, and culinary traditions. Despite this diversity, there are some common themes that unite them – a focus on freshness, flavor, and nourishment.

The Role of Breakfast in Indian Culture In Indian culture, breakfast is not just about satisfying hunger; it is a time for bonding with family, sharing stories, and starting the day on a positive note. Many Indian households follow the tradition of preparing elaborate breakfast spreads, especially on weekends and festive occasions.

Regional Varieties of Morning Indian Breakfasts

North India: In North India, breakfast often includes hearty dishes like parathas, chole bhature, and aloo puri. These dishes are typically served with spicy pickles, chutneys, and yogurt.

South India: South Indian breakfasts are famous for their light and healthy offerings such as idli, dosa, and upma. These dishes are usually accompanied by coconut chutney, sambar, and a variety of spicy powders.

West India: The breakfast fare in West India is influenced by Gujarat, Maharashtra, and Rajasthan. Favorites include dhokla, poha, and the iconic vada pav. These dishes are often enjoyed with a cup of hot chai or filter coffee.

East India: East Indian breakfasts feature dishes like litti chokha, chhena poda, and pitha. These dishes showcase the unique flavors and ingredients found in the eastern states of Bihar, West Bengal, and Odisha.

Ingredients That Define Morning Indian Breakfasts

Grains: Grains like rice, wheat, and millets form the foundation of many Indian breakfast dishes. They provide energy, fiber, and essential nutrients.

Spices: Spices such as turmeric, cumin, and mustard seeds are used abundantly in Indian cooking. They not only add flavor but also have medicinal properties.

Vegetables: Fresh vegetables like tomatoes, onions, and green chilies are often used to add color, texture, and nutrition to Indian breakfasts.

Dairy: Dairy products like yogurt, buttermilk, and paneer are integral to many Indian breakfast recipes. They provide protein, calcium, and probiotics.

Health Benefits of Morning Indian Breakfasts

Nutritional Balance: Indian breakfasts are designed to provide a balance of carbohydrates, protein, and fats, ensuring sustained energy levels throughout the day.

Rich in Fiber: Many Indian breakfast dishes are high in fiber, thanks to the use of whole grains, lentils, and vegetables. Fiber promotes digestion, regulates blood sugar levels, and prevents constipation.

Antioxidant-Rich: Spices like turmeric, ginger, and garlic used in Indian cooking are rich in antioxidants, which help protect the body against oxidative stress and inflammation.

Gut Health: Fermented foods like dosa, idli, and dhokla are common in Indian breakfasts. These foods promote gut health by supplying beneficial bacteria to the digestive system.

Tips for Making Healthy Indian Breakfasts at Home

Plan Ahead: Plan your breakfast menu in advance and stock up on essential ingredients like grains, spices, and vegetables.

Experiment with Flavors: Don't be afraid to experiment with different spices, herbs, and condiments to create unique flavor combinations.

Include Protein: Incorporate sources of protein like lentils, beans, and dairy products into your breakfast dishes for added satiety and nutrition.

Balance Your Plate: Aim for a balanced plate that includes carbohydrates, protein, fats, and plenty of colorful vegetables.

In conclusion, morning Indian breakfasts are not just about sustenance; they are a celebration of life, community, and tradition. Whether you're savoring a plate of piping hot idlis in Chennai or relishing a plate of crispy parathas in Delhi, each bite is a reminder of the rich tapestry of flavors that make Indian cuisine so special. So, the next time you sit down for breakfast, take a moment to appreciate the culinary journey that has brought these delicious dishes to your plate.

Read more: 7 Best Healthy Breakfast For Weight Gain- Guide 2024

[dietitiannatashamohan121]

Weight Loss Dinner Recipes Indian

Weight Loss Dinner Recipes Indian

Finding the right dinner recipes for weight loss can be a game-changer in your fitness journey. Indian cuisine, rich in flavors and spices, offers a plethora of healthy and delicious options that can aid in shedding those extra pounds. Here are some wholesome and nutritious Indian dinner recipes perfect for weight loss.

1. Moong Dal Chilla

Ingredients:

1 cup moong dal (green gram)

1 onion, finely chopped

1 green chili, finely chopped

1/2 inch ginger, grated

A handful of coriander leaves, chopped

Salt to taste

1/2 tsp cumin seeds

1/2 tsp turmeric powder

Olive oil for cooking

Instructions:

Soak the moong dal for 2-3 hours and then grind it into a smooth batter.

Mix all the ingredients except oil into the batter.

Heat a non-stick pan and pour a ladle of batter, spreading it into a thin chilla.

Cook on both sides with a little olive oil until golden brown.

Serve hot with green chutney.

2. Quinoa Vegetable Pulao

Ingredients:

1 cup quinoa

2 cups water

1 onion, chopped

1 carrot, diced

1/2 cup peas

1 capsicum, chopped

1 tomato, chopped

1 tsp cumin seeds

1 bay leaf

2 cloves

1 cinnamon stick

1 tsp garam masala

Salt to taste

1 tbsp olive oil

Fresh coriander for garnish

Instructions:

Rinse quinoa thoroughly and cook with water until soft.

In a pan, heat oil and add cumin seeds, bay leaf, cloves, and cinnamon stick.

Add onions and sauté until golden brown.

Add carrots, peas, capsicum, and tomatoes, and cook until tender.

Mix in the cooked quinoa, garam masala, and salt.

Garnish with fresh coriander and serve hot.

3. Palak Paneer

Ingredients:

200g paneer (cottage cheese)

2 cups spinach leaves, blanched and pureed

1 onion, finely chopped

1 tomato, finely chopped

1 green chili, chopped

1/2 inch ginger, grated

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp garam masala

1 tbsp olive oil

Salt to taste

Instructions:

Heat oil in a pan and add cumin seeds.

Add onions, green chili, and ginger; sauté until onions are golden brown.

Add tomatoes and cook until soft.

Mix in the spinach puree, turmeric, garam masala, and salt.

Add paneer cubes and cook for a few minutes.

Serve hot with whole wheat roti or brown rice.

Conclusion

Before incorporating any new recipes into your diet, it’s essential to consult with your dietician to ensure they align with your health needs. For personalized guidance, you can reach out to Dietician Natasha Mohan, recognized as the best online Nutritionist in India. A professional can tailor a diet plan specifically for your weight loss goals, making your journey healthier and more effective.

4o

[foodvizhil]

Must-try foods in Tirupur: 

Though Thirupur is well-known for exporting cotton knitwear, let's talk about some must-try local cuisine. and for our clients to purchase on an internet marketplace. Some of the dishes are discovered in this blog and purchased through the Vizhil online food delivery app. 

Kari dosa: 

In this way, the famous Kari dosa, which originated in Madurai, has now spread to Thirupur. The most delicious kari dosa available for online delivery with the same level of hotness is created by combining the delightful flavor of kari kulambu with oil from moru moru dosa. Buy food at Vizhil

Kaima idli: 

Kaima idli is a spicy dish produced by deep-frying idlis and then tossing them in delicious masala gravy, unlike regular idli. It's a combination that offers the conventional idli a fresh perspective. Get a Kaima idli with a tasty side dish as a combo. Get On Online Vizhil offers this fantastic combo for you. 

Elumbu roast: 

This was a well-known dish that included goat bones, spicy ingredients, and some basic ingredients like tomato, onion, etc. Enjoyed for its rich taste and texture, it's a local delicacy. Have this food with the same rich taste on the online platform Vizhil. 

Kudal Varuval: 

This meal, a spicy stew made with goat intestines, is prepared using a mixture of regional spices. It is well-known for its unique flavor and is a favorite among daring diners. online food shop, a high-rated and famous restaurant is only on Vizhil. 

Mutton Chukka: 

A dry recipe for marinating and slow-cooking mutton with spices until it becomes soft. This tasty dish is typically served with parotta or rice. Online food delivery is one step to your home shop using the food delivery app Vizhil. 

Atukalpaya: 

This is a curry made with slow-cooked goat legs that produces a thick, gelatinous liquid. It is typically consumed with rice, dosa, or idli. With just one click, you can get spicy cuisine delivered to your home while maintaining the same level of heat. 

Pori Urundai: 

An ancient dessert made of puffed rice and jaggery. It's crisp, sweet, and usually consumed as a snack or for dessert. Enjoy a snack and tea in the evening. Snacking is the best way to eat breakfast. Grab your phone and use the button to purchase a nutritious snack. 

Naatu Kozhi Kulambu: 

Naatukozhi kulambu, a well-known dish in Tirupur, was a traditional dish that gave girls more strength upon consumption. This kulambu with spicy side dishes is now available for purchase online. Reserve a meal online; the Vizhil food is reserved just for you. 

Thattai : 

Made with rice flour, urad dal, and other spices, this snack is crispy and flavorful. Often eaten as a festive treat or with tea, Shop online, have a snack on the way home, and have fun. 

Kothamalli Chutney: 

A staple in many Tirupur households, this chutney is made with coriander. Made from coconut, tamarind, green chilies, and fresh coriander leaves, it adds a sour and spicy taste to a variety of foods. Vizhil is the platform for all our famous food and restaurants. Make a book and have food on your hand in a minute. 

[sanchijain]

A Culinary Journey Through Southern India: The Delightful Dosa

Southern India is a treasure trove of culinary wonders, with each region offering unique flavors and traditional dishes. Among these, dosa stands out as an iconic and beloved dish, enjoyed by people of all ages and backgrounds. This thin, crispy, and savory crepe made from fermented rice and lentil batter has a history as rich as its taste. In this article, we will explore the origins, ingredients, variations, and cultural significance of dosa, along with tips on how to make the perfect dosa at home.

The Origins of Dosa

Dosa has ancient roots, believed to date back over 2,000 years. Originating from the southern Indian state of Tamil Nadu, it has since become a staple across the southern states, including Karnataka, Kerala, and Andhra Pradesh. Historical texts, such as Sangam literature, mention a dish similar to dosa, highlighting its longstanding presence in Indian cuisine.

Traditionally, dosa was prepared on earthen stoves using simple ingredients readily available to the common people. Over time, it has evolved, incorporating regional flavors and variations, yet retaining its core essence.

Ingredients: Simplicity Meets Flavor

The basic ingredients for dosa are rice and urad dal (split black gram), which are soaked, ground into a batter, and fermented. This fermentation process is crucial as it imparts a slight tanginess and contributes to the dosa's crisp texture. Here are the essential components:

Rice

Regular white rice or parboiled rice is used as the base. Some variations also include a small amount of flattened rice (poha) for added softness.

Urad Dal

Split black gram is soaked and ground with the rice to form the batter. It provides the necessary protein and contributes to the fermentation process.

Fenugreek Seeds

A small quantity of fenugreek seeds is often added to the batter for improved fermentation and a hint of flavor.

Salt and Water

Salt is added to the batter for seasoning, while water is used to achieve the desired consistency.

The Art of Making Dosa

Making dosa is both an art and a science, requiring the right techniques and patience. Here's a step-by-step guide to preparing dosa at home:

Soaking and Grinding

Soak the Ingredients: Wash and soak the rice, urad dal, and fenugreek seeds separately for 4-6 hours.

Grind the Batter: Drain the soaked ingredients and grind them separately to a smooth consistency, adding water as needed. Combine the rice and dal batters and mix thoroughly.

Fermentation

Ferment the Batter: Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours. The batter should double in volume and develop a slightly sour aroma.

Cooking

Prepare the Griddle: Heat a non-stick or cast-iron griddle (tawa) over medium heat. Lightly grease it with oil or ghee.

Spread the Batter: Pour a ladleful of batter onto the center of the griddle. Using the back of the ladle, spread it in a circular motion to form a thin crepe.

Cook the Dosa: Drizzle a few drops of oil or ghee around the edges. Cook until the dosa turns golden brown and crispy. Fold it in half and serve hot.

Popular Variations of Dosa

While the classic plain dosa is a favorite, numerous variations have emerged, each offering a unique twist on the traditional recipe:

Masala Dosa

Perhaps the most famous variation, masala dosa is stuffed with a spiced potato filling. The potato masala is made with boiled potatoes, onions, green chilies, and a blend of spices.

Rava Dosa

Made with semolina (rava), rice flour, and all-purpose flour, rava dosa is known for its lacy texture and quick preparation, as it doesn't require fermentation.

Onion Dosa

Finely chopped onions are sprinkled over the dosa batter while cooking, adding a sweet and savory flavor.

Set Dosa

A softer and thicker version of the classic dosa, set dosa is typically served in a set of three, accompanied by chutney and sambar.

Pesarattu

Originating from Andhra Pradesh, pesarattu is made with green gram (moong dal) and often served with ginger chutney.

Neer Dosa

Hailing from Karnataka, neer dosa is a delicate and thin crepe made with a watery rice batter. It is typically served with coconut chutney and sambar.

Cultural Significance and Serving Traditions

Dosa holds a special place in South Indian culture and is often served during festivals, religious ceremonies, and family gatherings. It is a common breakfast item, known for its lightness and nutritional value. In South Indian households, the preparation of dosa batter is a weekly ritual, with each family adding its unique touch to the recipe.

Dosa is traditionally served with an array of accompaniments, enhancing its flavor and making it a wholesome meal. The most popular side dishes include:

Coconut Chutney

A creamy and mildly spiced chutney made with grated coconut, green chilies, and roasted lentils.

Sambar

A hearty lentil stew cooked with vegetables and flavored with tamarind and a blend of spices.

Tomato Chutney

A tangy and spicy chutney made with tomatoes, onions, and a medley of spices.

Mint Chutney

A refreshing chutney made with fresh mint leaves, coriander, green chilies, and yogurt.

Dosa Around the World

The popularity of dosa has transcended Indian borders, making it a beloved dish globally. Indian restaurants around the world feature dosa prominently on their menus, introducing international diners to its delightful taste and texture. The versatility and simplicity of dosa have also made it a favorite among home cooks, who enjoy experimenting with different fillings and toppings.

Conclusion:

Dosa is more than just a dish; it is a symbol of South Indian culinary heritage and hospitality. Its crisp texture, delightful flavor, and versatility have made it a favorite across the world. Whether enjoyed as a simple plain dosa or a richly stuffed masala dosa, this dish never fails to impress. For those in Mumbai, finding top-notch dosa is a treat made easier by the many exceptional food caterers in Mumbai, ensuring that this Southern delight can be savored in all its authentic glory.

[flintandpyrite]

Dinner, 7/18/23:

Main: Saag with tofu

I’ve written about this recipe before I think but it’s always worth revisiting because tbh I think it might be better than saag paneer (made at home) I know that’s controversial but most grocery store paneer tastes so bland to me?? It’s never as tangy as the restaurant ones. The tofu seasoning described in this recipe gets it just right though. I basically follow this recipe exactly but I skip the step with cauliflower and cashew and just stir in some yogurt at the end. I also add 3/4 tsp garam masala with the other spices because it just doesn’t taste right without it, and often a big squeeze of lemon juice to brighten it up. I ran out of lemons making the marinade this time so I used acv and it was fine. I also used 16 oz frozen spinach because I wanted to avoid going to the store today.

Main: this dal recipe from Madhur Jaffrey’s Vegetarian India:

It’s really really good. I just used whatever dal mix we had in the cabinet which included split urad, whole urad, moong dal, red lentils and green lentils so I’m sure any available small legume mix would work. I soaked mine for 4 hours before cooking because the urad and moong dals are a bit tough usually but I’m sure it would have been fine. I also cooked it in half broth because I had some and it tasted AMAZING. I could literally eat a bowl of this for breakfast. You’re going to want to double the crispy fried shallots on top, trust me on this.

Side: basmati rice

which we are running out of. Also plain yogurt, tamarind chutney and a green Indian hot sauce that I definitely need to buy again.

Dessert: lime blueberry loaf

it’s tiny sour perfect wild blueberry season here in the northeast so I bought a pint last weekend at the farmers’ market. And then I made my one and only cake recipe (ok I guess I will eat 4 or 5 others including my lemon Bundt cake, my mom’s carrot cake, my brother’s ginger cake and my other brother’s marble yogurt cake but THATS IT. NO OTHER CAKES I DONT LIKE THEM) which is lemon yogurt anything cake but as stated above I was out of lemons so I used 4 limes. It’s quite unexpected and not overly sweet at all! And truly the texture is so good. Most of my problem with cake is how dry so many of them are, but this one (and my lemon bundt) is soaked in citrus syrup which keeps it very dense and not crumb-y at all. And there’s no frosting. Just fresh citrus juice and powdered sugar, as god intended.

[seoplassy]

Spice Up Your Kitchen: Creative Kali Sarso Recipes Worth Trying

Introduction to Kali Sarso (Black Mustard Seeds)

Kali Sarso, also known as Black Mustard Seeds, holds a significant place in culinary traditions worldwide. These small, round seeds are renowned for their pungent flavor and are widely used in Indian, Mediterranean, and Middle Eastern cuisines. Apart from adding a distinctive taste to dishes, Kali Sarso is valued for its potential health benefits, thanks to its rich array of nutrients and antioxidants.

Health Benefits of Kali Sarso

Kali Sarso packs a powerful nutritional punch. It is rich in essential minerals like calcium, magnesium, and iron, making it beneficial for bone health and energy production. The seeds also contain antioxidants that help combat free radicals in the body, potentially reducing the risk of chronic diseases.

Buying Guide: Choosing the Best Kali Sarso Price

When purchasing Kali Sarso Price, look for seeds that are dark brown to black in color, as these indicate freshness and potency. The seeds should be whole and uniform in size, ensuring even flavor distribution in your dishes. Kali Sarso Price can vary depending on the quality and source, but they are generally affordable and widely available in spice markets and grocery stores.

Popular Musturad Seeds Recipes

Explore the versatility of Musturad Seeds with these enticing recipes:

Musturad Seed Big ka Saag (Mustard Greens Curry): A Punjabi delicacy featuring mustard greens cooked with spices and served with cornmeal flatbread.

Black Big Mustard ki Machli (Fish with Mustard Seeds): Fish marinated in a paste of mustard seeds, yogurt, and spices, then grilled or pan-fried to perfection.

Musturad Seeds ki Chutney (Mustard Seeds Chutney): A tangy condiment made with ground mustard seeds, vinegar, and spices, perfect for pairing with snacks or meats.

Black Big Mustard Aloo (Potatoes with Mustard Seeds): Potatoes sautéed with mustard seeds, turmeric, and cumin for a flavorful side dish.

Musturad Seed Big Chicken Curry: Tender chicken cooked in a spicy gravy made with ground mustard seeds, tomatoes, and aromatic spices.

Step-by-Step Cooking Instructions

For each recipe, start by heating Musturad Seed Big seeds in oil until they pop, releasing their nutty aroma. Add other ingredients according to the recipe, adjusting spices to taste. Simmer gently to allow flavors to meld, and serve hot with rice or bread.

Tips for Cooking with Kali Sarso

To enhance the flavor of Kali Sarso, dry roast the seeds briefly before grinding or tempering them in hot oil. This process intensifies their taste and aroma, elevating your dishes.

Variations and Adaptations

Experiment with different types of fish or vegetables in Kali Sarso recipes to suit your preferences or dietary requirements. Substitute yogurt with coconut milk for a creamy twist in curries, or use ground Kali Sarso as a rub for grilled meats.

Kali Sarso in Regional Cuisines

In Bengali cuisine, Kali Sarso is a cornerstone of many dishes, from fish curries to vegetable stir-fries. In Mediterranean cooking, it adds depth to marinades and salad dressings, showcasing its global culinary appeal.

FAQs about Kali Sarso

How long does Kali Sarso last? Store Kali Sarso seeds in a cool, dry place away from sunlight to preserve their freshness for up to a year.

What are the health benefits of consuming Kali Sarso? Besides aiding digestion, Kali Sarso is believed to have anti-inflammatory properties.

Conclusion

With its robust flavor and health benefits, Kali Sarso is a spice worth incorporating into your kitchen repertoire. Whether you're exploring traditional recipes or creating innovative dishes, Kali Sarso adds a distinctive touch that enhances any culinary creation. Try these recipes and enjoy the culinary journey with this versatile spice.

[dynamic-cookware77]

Sealed Freshness: Cast Iron Appam Pan with Lid

Welcome to Dynamic Cookwares, where we're dedicated to enhancing your cooking experience with innovative tools. In this guide, we'll explore the convenience and freshness-sealing benefits of using a Cast Iron Appam Pan with a lid.

The Versatility of Cast Iron Appam Pan with Lid

The cast iron appam pan with a lid combines the traditional charm of cast iron cooking with modern convenience. Here's why it's a game-changer in your kitchen:

1. Even Heat Distribution: Similar to a regular appam pan, the cast iron version with a lid ensures even heat distribution for perfectly cooked and fluffy appams.

2. Lid for Freshness: The addition of a lid helps seal in the freshness and flavors of the appams while they cook, resulting in moist and delicious appams with a soft center and crispy edges.

3. Versatile Use: Apart from making appams, the pan with a lid can be used for cooking other dishes like mini pancakes, paddu, or even as a steamer for dumplings and veggies.

4. Durability and Non-Stick Properties: Like all cast iron cookware, the appam pan with a lid is durable, retains heat well, and develops a natural non-stick surface over time with proper seasoning and care.

Cooking with Cast Iron Appam Pan and Lid

1. Preparation: Preheat your cast iron appam pan with the lid on medium heat and lightly grease each mold with oil or ghee.

2. Batter Preparation: Prepare your appam batter using rice and coconut, adding a pinch of salt and a teaspoon of sugar for flavor. Allow the batter to ferment for a light and airy texture.

3. Cooking: Pour the batter into each mold, cover with the lid, and cook until the appams are golden brown and cooked through. The lid helps trap steam, ensuring moist and fluffy appams.

4. Serve: Remove the appams from the pan and serve them hot with your favorite accompaniments like coconut milk, stew, or chutney.

Experience Freshness with Dynamic Cookwares

Elevate your cooking with the cast iron appam pan with lid from Dynamic Cookwares. Enjoy the convenience of sealed freshness, versatility, and the delicious flavors of perfectly cooked appams. Cook with confidence, experiment with new recipes, and savor the delightful results every time. Happy cooking!

[indianyoghurt]

Chill Out with Chilled Soups: Dahi Gazpachos and Cold Yogurt Soups

As the temperatures rise and summer heats up, there's nothing quite as refreshing as a chilled soup to cool you down. In this blog post, we'll explore the delightful world of chilled soups, with a focus on two unique varieties: Dahi Gazpachos and Cold Yogurt Soups. These yogurt-based concoctions offer a perfect blend of coolness, creaminess, and flavor, making them ideal for savoring during the hot Australian summer.

The sunny summers months and scrumptious dahi based recipes go hand in hand. Today you can find Indian yoghurt in Australia quite easily, which is creamy and delicious enough to be enjoyed in a magnitude of ways. Moreover, consuming Indian yogurt or dahi is a great way to steer clear of gut related problems, improve digestion and stay cool.  Nothing can be more soothing than a glass full of chilled dahi or a simple dahi-rice on a summer afternoon. You can also serve a variety of delectable dahi based snacks and chaats to your guests.

Here are a few dishes you can whip up during the summers after buying Indian Dahi in Australia:

Cucumber Raita:  There can be no simpler, easier and yet tastier way to beat the heat than enjoying a bowlful of chilled cucumber raita. You can even prepare a raita with fruits or calabash, and serve it with rice, roti or have it by itself.  A bowl of chilled raita can balance any summer meal, while being extremely appetizing.

Dahi Phulki: In this dish, spongy fritters made with gram flour are soaked in water, and then drizzled with a generous amount of chilled dahi. It is then seasoned with a variety of herbs and spices that helps it to attain the desired flavors. Dahi Phulki is a tasteful and simple dish that is perfect for cooling off during the summers.

Dahi Tadka: This is a flavorful and comforting dish in which tempered onions, tomatoes and other spices are added to dahi. Dahi Tadka has a wonderful tangy taste, and can be enjoyed with rotis or parathas

Dahi Bhalla: A widely loved North Indian street food, fluffy and delicious dahi bhallas are drizzled with sweetened chilled dahi, chaat masala and tangy chutneys.

Raj Kachori: This is a creamy, crispy and cooling snack, which oozes with dahi and have amazing, fresh toppings. You can use pomegranate and dahi to add a refreshing touch the spicy, flavored filling of the kachori.

In addition to the dishes mentioned above, a large number of cooling drinks like chaas and lassi can be prepared after buying Dahi in Australia. You can find detailed recipes of any of these dishes online with ease, and prepare it at your home during the summers. These items would be a welcome change from your daily diet.

[govind-milk]

The Fresh Paneer Kitchen: Recipes, Tips, and Techniques with Govind Milk's Fresh Paneer

Welcome to "The Fresh Paneer Kitchen," your go-to resource for creating and enjoying delicious dishes with Govind Milk's Fresh Paneer. Paneer, a versatile and beloved Indian cheese, is a staple in many cuisines. In this blog, we'll share recipes, tips, and techniques to help you make the most of this delightful ingredient.

Why Choose Govind Milk's Fresh Paneer? Govind Milk's Fresh Paneer stands out for its superior quality, freshness, and creamy texture. Made from the finest milk, our paneer is free from preservatives and additives, ensuring a natural and delicious taste in every bite. Perfect for a variety of dishes, Govind Milk's Fresh Paneer is a must-have in your kitchen.

How to Use Fresh Paneer in Your Cooking Paneer Tikka Ingredients:

250g Govind Milk's Fresh Paneer, cut into cubes 1 cup yogurt 2 tablespoons lemon juice 1 teaspoon turmeric powder 1 teaspoon chili powder 1 teaspoon garam masala Salt to taste Skewers

Instructions:

Marinate the Paneer: In a bowl, mix yogurt, lemon juice, turmeric powder, chili powder, garam masala, and salt. Add Govind Milk's Fresh Paneer cubes and coat them well. Marinate for at least 1 hour.

Prepare Skewers: Thread the marinated paneer onto skewers. You can alternate with vegetables like bell peppers and onions if desired.

Grill or Bake: Preheat the grill or oven to 200°C (400°F). Grill or bake the skewers for 10-15 minutes, turning occasionally, until the paneer is golden and slightly charred.

Serve: Serve hot with mint chutney and a squeeze of lemon.

Paneer Butter Masala Ingredients:

250g Govind Milk's Fresh Paneer, cut into cubes 2 tablespoons butter 1 onion, finely chopped 2 tomatoes, pureed 1 teaspoon ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon chili powder 1 teaspoon garam masala 1 cup cream Salt to taste Fresh coriander for garnish

Instructions:

Sauté Onions: Heat butter in a pan and sauté the onions until golden brown. Add ginger-garlic paste and cook for another minute.

Add Spices and Tomatoes: Stir in turmeric powder, chili powder, and garam masala. Add the tomato puree and cook until the oil separates from the mixture.

Simmer with Cream: Lower the heat and add the cream. Simmer for a few minutes, then add salt to taste.

Add Paneer: Gently add Govind Milk's Fresh Paneer cubes and simmer for another 5-7 minutes, allowing the paneer to absorb the flavors.

Garnish and Serve: Garnish with fresh coriander and serve hot with naan or rice.

Tips for Perfect Paneer Dishes Quality Matters: Always choose high-quality paneer like Govind Milk's Fresh Paneer for the best texture and flavor in your dishes.

Avoid Overcooking: Paneer can become tough if overcooked. Add it towards the end of your cooking process to keep it soft and creamy.

Marinate for Flavor: Marinating paneer enhances its flavor. Allow enough time for the paneer to absorb the spices and yogurt in recipes like Paneer Tikka.

Use Fresh Ingredients: Pair Govind Milk's Fresh Paneer with fresh vegetables and herbs for vibrant and delicious dishes.

Why Fresh Paneer is a Kitchen Essential Fresh paneer is a versatile ingredient that can be used in a variety of dishes, from appetizers to main courses and even desserts. Govind Milk's Fresh Paneer is particularly well-suited for Indian cuisine but can also be incorporated into fusion recipes, adding a unique twist to your culinary creations.

Conclusion With Govind Milk's Fresh Paneer, you can elevate your cooking and enjoy a range of delicious, homemade dishes. From Paneer Tikka to Paneer Butter Masala, these recipes and tips will help you make the most of this fantastic ingredient. Happy cooking from "The Fresh Paneer Kitchen"!

[chefilona]

CHEF ILONA: VEGGIE PAKORAS

Pakoras are a delicious traditional snack in India, typically made with a batter of chickpea flour and spices fried in oil. They can be made with various vegetables or meats and are often served with a dipping sauce. 

What are fenugreek leaves and what do they taste like?

If you're wondering what gives Butter Chicken that distinct flavor, then this is it!   Dried Fenugreek Leaves have a slightly bitter and earthy taste compared with celery, and a sweet finishing kick similar to the taste of maple syrup. (Surprisingly, fenugreek extract is often used to flavour artificial maple syrup).

What is Desi Besan

Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder. Besan has a less bitter flavor profile than garbanzo flour. It works great in recipes where the flour might not always get fully cooked/roasted, or used for crispiness.

Here's a quick roundup of how pakoras are made:

Preparation of Ingredients: The main ingredient (vegetables like potatoes, onions, spinach, cauliflower, or eggplant; paneer; or meat) is cut into bite-sized pieces.

Batter Making: A batter is prepared using chickpea flour mixed with water to form a thick, smooth paste. Spices and herbs like cumin, coriander, turmeric, red chili powder, garam masala, salt, and sometimes fresh green chilies and cilantro are added to the batter for flavor.

Coating and Frying: The prepared ingredients are dipped into the batter, ensuring they are well-coated, and then deep-fried until they are golden brown and crispy.

Serving: Pakoras are typically served hot with chutneys like mint-coriander chutney, tamarind chutney, or one of my favourite sauces, curry mayo. I usually make my own- a little mayo, yogurt if you have it on hand, lemon juice, garlic, madras curry powder and a little sriracha sauce.

My recipe is a plant-based recipe and makes use of affordable vegetables readily available on PEI.

Vegetable Pakoras

6 cups vegetables, shredded (1 cabbage, 1 onion, 1bunch kale (leaves only), 2-3 carrots)

1 ½ cups besan

½ cup rice flour

2 jalapenos, seeded, small dice

1 cup cilantro, chopped

½ cup mint, chopped

¼ cup ginger, grated

3 Tbsp Garam Masala

3 Tbsp Fenugreek

2 Tbsp Black Mustard Seed

2 Tbsp Cumin Seeds

Salt to taste

Enough ice water to bring together a tight batter; approximately 1-1 ½ cups.

Stir all ingredients to combine. Drop small spoonfuls into oil heated to 350C. Deep fry the pakoras until the vegetables are cooked and the batter is golden brown.

Gobble these crispy treats with reckless abandon!