#lady finger masala curry

[harik999]

Delicious Sambar Masala Recipe with Suhana Sambar Masala 

Do you know about the origins of Sambar? This lentil-based stew prepared with vegetables, tamarind, and spices was introduced in Tamil Nadu during the Marathi reign in Tanjore and can be found throughout South India. Having a tangy and savoury taste, sambar goes well with rice, dosa, idli, upma, vada, etc. It’s rich in protein, and you can have it for breakfast, lunch, and dinner, making you feel satiated. You can make an authentic sambar with the right spices at home. If you can’t, here’s an easy way to make sambar – through Suhana Masala. Here’s how you can make traditional South Indian sambar at home easily!  

How do you make a sambar using the traditional South Indian method? 

List of the ingredients needed for making authentic sambar  

Here’s what you need to make sambar:  

Toor dal – 1 cup   

Vegetables of your choice – shallots, drumstick, potato, capsicum, broad beans, ladies finger, cut into broad pieces (you can add any one of these with shallots to make sambar)  

Tamarind pulp – 1 cup (soak a lemon-sized tamarind in hot water and extract the pulp)  

Suhana sambar masala – 2 tablespoons  

Oil, mustard seeds, hing, dry red chillies, and curry leaves for tempering.   

Water and salt as required  

Jaggery – 1 tablespoon (optional)  

Coriander leaves (optional)  

Step-by-step sambar recipe with Suhana sambar masala   

Add toor dal and vegetables of your choice to a pressure cooker and cook for four to five whistles.   

Meanwhile, peel the shallots. In a kadhai, add oil and fry the shallots. Once cooked, add the tamarind pulp and let it cook for some time until the shallots become soft. Ensure to cook this on simmer mode. If you do this on high flame, the tamarind pulp may become thick in no time, and it might affect the taste of your sambar.   

Once your toor dal and vegetables are cooked, add the mashed lentils and vegetables to the tamarind pulp and shallots mix, with Suhana sambar powder and jaggery, with salt and let it boil for 10 minutes.   

You can also cook the vegetables directly in the tamarind pulp, but this may take a while. So, if you are on a time crunch, just use a pressure cooker!  

Add water if your sambar is thick. If not, add oil and mustard seeds in a small frying pan. After they splutter, add hing, curry leaves and dry red chilly. Add this to your sambar and turn the stove off.   

Authentic South Indian sambar is ready with a Suhana mix in no time!   

Serving Suggestions   

Serve it hot with rice, idli, or dosa. If eaten with rice, adding ghee or sesame oil may enhance the sambar taste! You can garnish with coriander leaves before serving. However, it’s entirely your choice, as the taste does not alter with coriander, but this will give off a wafting aroma!   

Health benefits of spices and herbs used in Suhana sambar masala  

Suhana sambar masala has no added preservatives or MSG, making it completely safe to consume. Turmeric in the masala acts against inflammation in the body and reduces infections and allergic reactions. Cumin and fenugreek aid in digestion, regulate blood sugar levels and promote healthy blood circulation. You can add sambar to your daily diet, and it’s highly nutritional. Protein-packed lentils and vegetables like shallots will help your body cool down during summer!   

Here’s to making delicious sambar at home with Suhana! You can get this from our website.   

FAQs  

Can I use other types of lentils instead of toor dal?  

You can also add moong dal to sambar, but this may alter the taste of sambar a bit. Or you can use both, depending on your choice!  

Is it necessary to use tamarind pulp, or can I substitute it with something else?  

Tamarind pulp is necessary to make sambar. If you don’t use tamarind, add local tomatoes instead of apple tomatoes for a tangy flavour.   

What vegetables can I add to the sambar?  

To your sambar, add potato, drumstick, raw mango, broad beans, carrot, capsicum, radish, pumpkin (white and red), and shallots.   

[jeriflory]

Bhindi Masala Gravy

Basically, a sauce based Indian spice curry prepared with a mixture of okra, tomatoes, onions and relish. It is known for its mix of flavors and the mixture of flavors that are put inside Bhatta Bhindi. it is an ideal premium curry recipe and can be presented with both rice and roti including a variety of parathas and naans.

Bhindi or Bhindi is a flexible vegetable and is used in various Indian cuisines. Despite the fact that it is highly valued in Indian cuisine, it can be very challenging to prepare as it tends to be sticky when cooked. remembering all this, i am posting a rich and smooth sauce recipe known as Bhindi Masala Gravy Recipe  masala curry.

In particular, many people complain about the sticky plastic that comes off when cooking this sauce. I understand that okra can be difficult to deal with, so I thought I'd share this post again with additional tips and ideas. The main tip is to keep bhindi dry. Mostly we wash vegetables before using them. Actually, we have to wash bhindi as well but wipe and dry it thoroughly before cutting and stuffing. Another trick is to fry it before adding it to the sauce base. This step helps in extracting all the moisture from bhindi. In addition, it also removes the direct contact of fresh bhindi with the moisture from the sauce base. I would strongly recommend not to skip this step for a perfect masala sauce base.

furthermore, some additional tips, ideas and variations to Bhindi Masala Gravy Recipe. Right from the start, for a perfect crispy bhindi, you have to use soft and fresh bhindi for this recipe. The most effective way to really see the non-abrasiveness of a bhindi at the time of purchase is to break its tip. Assuming it breaks effectively, it's new and fragile. also, as a variation to this recipe, i have added chopped tomatoes and onions in addition to bhindi. Adding these makes it more adaptable and attractive, though not fundamental. So you can skip it if you don't want to. lastly, i have added curd to the onion and tomato base. all things considered, i would go for curd anyway but you can substitute it with cooking cream or full cream milk.

Ingredients for Bhindi Masala Gravy Recipe:-

For frying bhindi-

200 g okra

¼ tsp turmeric

½ tsp chili powder

½ tsp garam masala

2 tsp oil

For curry-

2 tbsp oil

1 tsp kasoori methi

1 tsp cumin

1 onion (finely chopped)

8 cloves garlic

1 tsp ginger paste

½ tsp turmeric

1 tsp chili powder

1 tsp coriander powder

½ tsp cumin powder

1½ cups tomato puree

¼ cup curd

1 cup water

1 tsp salt

½ onion cut into petals

1 tomato

¼ tsp garam masala

2 tbsp coriander finely chopped

Method to make Bhindi Masala Gravy Recipe:-

Lady finger fried-

To begin making the Bhindi Masala Gravy Recipe, first we have to wash the bhindi properly.

Now the bhindi has to be cleaned and dried with a clean cotton cloth.

Now cut the bhindi into 2-3 pieces and make a cut from the middle.

Now add turmeric powder, chili powder and garam masala powder to the bhindi.

Now mix the bhindi well with the spices and keep it for 30 minutes.

Now take a non stick pan and heat it. Pour oil into the pan.

Now the oil has to be heated and after heating the oil, put the spiced bhindi in it.

Now the bhindi has to be cooked on low heat till cooked. Meanwhile, you have to prepare the gravy as well.

Make gravy-

To make gravy, we have to take a big pan and put oil in the pan.

When the oil becomes hot, put cumin seeds in the oil and let it crackle.

Now put onion, garlic and ginger paste in the pan and fry the onion till it turns golden brown.

Now reduce the flame and add turmeric powder, chilli powder, coriander powder and cumin powder. Roast all the spices on a low flame till the aroma comes.

After this, add 11/2 cup tomato puree to the spices and fry well.

Now the puree has to be fried well till the oil separates from the puree.

After this curd has to be beaten and put in the spices and cook while stirring till the oil separates.

Now add fried bhindi, onion petals and chopped tomatoes to it and mix while stirring.

Now we have to put 1 cup of water and salt in the pan and cook for 5 minutes.

After 5 minutes add kasoori methi and garam masala to the curry and cook for 5 minutes.

In the end, you have to see whether the curry is ready or not. Now add green coriander to the curry and turn off the flame.

Now our bhindi masala gravy recipe is ready, we can eat it with bread or naan.

For more information visit the link: https://cookingkhajana.in/bhindi-masala-gravy-recipe/

[world-store]

Ladies Finger Curry | Bhindi Curry » Dassana's Veg Recipes

Ladies Finger Curry also called Bhindi Curry in Hindi is a tangy and spiced recipe of sautéed okra in an onion, tomato, spices, yogurt curry base. The recipe is gluten-free. Serve this tasty Indian okra curry with flatbreads like chapati, roti or naan. It also pairs well with steamed rice or jeera rice.

About Ladies Finger Curry

This recipe gets its name as Okra is also called Ladies Finger in English. In Hindi, okra is referred to as ‘Bhindi’. This is a really good home cooked delicious curry made with fresh and tender okra pods.  I have kept the ingredients basic and not added stuff like cashews, poppy seeds, melon seeds, cream etc to thicken the curry. So anyone having Indian spices and ingredients at home can easily make this delicious Bhindi Curry. Bhindi is a family favorite. Hence there are many recipes posted with okra on the blog. I have already posted a semi-dry North Indian, Punjabi style recipe of Bhindi Masala which is another gem made from okra. Usually I make a dry or semi dry curry with okra. We have had bhindi curry a couple of times in restaurants. So I tried to make a restaurant version minus the cream or khoya (evaporated milk solids). The recipe was a success and it tasted awesome. Since okra and tomatoes are two of the hero ingredients, make sure to use tender okra pods and sweet tasting tomatoes that are not very tangy or overly sour. While writing this post, I still remember the flavors and taste of this Ladies Finger Curry. It was damn good. I love cooking more than being a foodie. But for a reason, this okra curry was an exception. It reminded me of the flavor and taste of a Ladies Finger Curry I had many years back in Mumbai. The tanginess of the tomatoes complements the light sweetness of okra very well. This Okra Curry pairs well with soft phulka, chapati or paratha. This mildly spiced okra curry also goes well with steamed rice. Step-by-Step Guide

How to make Ladies Finger Curry

Preparation 1. First rinse 250 grams okra (ladies finger) very well in running water a few times. Then drain them completely in a strainer or colander.

2. Wipe each okra with a kitchen napkin. There should be no moisture on them. You can also allow them to dry naturally at room temperature, by spreading them on a large plate or tray.

3. Chop the bhindi into 1 to 1.5 inch pieces. Keep aside. Do check for worms or black spots as you chop them. Discard the okra pieces if you spot any of these.

4. In a grinder or blender jar, take the following ingredients: - ¾ cup roughly chopped ripe red tomatoes - 1 inch peeled and chopped ginger - 4 to 5 chopped garlic cloves - 1 or 2 green chilies, chopped or 1 teaspoon, chopped Remember to use ripe red tomatoes which are a bit sweet and less sour or tangy.

5. Add 2 tablespoon fresh full fat curd (yogurt) along with 2 cloves, 1 green cardamom, ½ inch cinnamon and 1 single and thin strand of mace. Mace is optional and can be omitted.

6. Without adding water, grind or blend to a fine and smooth paste. Keep aside covered.

Sauté Ladies Finger 7. Heat 2 tablespoons oil in a heavy kadai (wok) or frying pan. Add the chopped okra and sauté them on a low heat.

8. Stirring often, sauté them till they are almost cooked, shrunken in size and lightly browned from the sides.

9. When done remove the sautéed okra and place them in  a plate or tray.

Make Ladies Finger Curry 10. In the same kadai or pan, further add 2 tablespoon oil. Add tej patta (Indian bay leaf) and fry for about 5 to 7 seconds on low heat.

11. Add the ½ cup finely chopped onions.

12. Stir to mix.

13. Sauté the onions on low to medium heat till they start to turn light golden.

14. Lower the heat and add the ground spices listed below: - ¼ teaspoon turmeric powder - ½ teaspoon red chilli powder or cayenne pepper - ½ teaspoon coriander powder - ½ teaspoon cumin powder

15. Stir the spice powders quickly. You can also switch off the stove top while adding and mixing spices powders, so that they don’t get burned.

16. Add the prepared ground tomato-yogurt-spices paste that we made before. Read the full article

[abginaskitchen]

Bhindi Gosht Recipe | Okra Beef Recipe | Bhindi Gosht Masala | Lady Fing...

Bhindi Gosht Recipe | Okra Beef Recipe | Bhindi Gosht Masala | Lady Finger Recipe | Bhindi Ka Salan

#abginaskitchen #abginas #recipes #food #ladyfingerandmeatrecipe   #ladyfingerandbeefrecipe #ladyfingerrecipeinurdu #howtomakeladyfinger .................... Today I am going to make an easy lady finger with meat recipe at home in Abgina's Kitchen. The taste you will never forget. .................... Please subscribe to my cooking channel.

https://bit.ly/3ykDvuL

thanks.

[lailyn]

Sugar & Spice

For @ubiquitous-girl

"We have frozen naan bread at home."

"We have water at home," Loki countered, tipping his chin at Stephen's glass. 

"Loki, we can't not drink water when eating out."

"And yet you're arguing the soundness of eating bread, a staple of your diet." 

"You're the one who keeps saying we Earth people need to expand our palate beyond the conventional," Stephen grumbled. "I’m all for supporting the local food scene, I just don't see the point of ordering something we can make at home."

"Oh I doubt that very much," Loki said dryly. "You burned my toast this morning."

Stephen's lips twitched as he tried not to smile. Finding himself on the verge of failing, he held the menu closer to his face to hide his failure. "It wasn't my fault. I got distracted."

"Really? By what?" Loki asked innocently.

Stephen shrugged. "I'd rather not say. Can't play favourites."

Loki's eyebrows rose to meet his hairline. "Favourites?"

"With all your...endowments."

At the extremely pleased look on Loki's face, Stephen braced himself for Loki's natural confidence to start singing self praises but to Loki's credit, none came forth.

Whenever Loki's silence lasted long enough for his smile to turn sad like that, Stephen knew that was his cue. 

"Let's order. I'm starving." Stephen picked up the menu again and flipped through it hastily. "What's our protein of choice for tonight? Chicken tikka again?"

Loki made a face. "We could have made that at home, helped ourselves to one of Wong's frozen dinners like we did last week."

Stephen froze. "That was you?"

"He didn't seem to mind."

Stephen set the menu on the table with a laugh of disbelief, "Loki, that's stealing."

"I replace everything I take," Loki said with a flippant shrug. "Your underdeveloped palates just couldn't tell the difference." 

He closed his menu with a loud clapping sound. "I'm not in the mood for meat." 

"We can go somewhere else?" 

"No, no. I know what I want." Loki was about to scratch the air to catch their server's attention when he paused. "Do you?"

Stephen allowed his shoulder to relax, relieved for once that he was spared the burden of ordering. Half the things on the menu he could not even pronounce. "Surprise me."

“It’s your funeral, Strange.” Loki raised his hand. “Excuse me, Miss?”

A server approached the table, grinning from ear to ear. “Are we ready to order?”

Loki gave the young lady his most charming smile in return. "Yes. We will have the chana masala, paneer tikka, aloo gobi and...naan. Lots and lots of naan, please."

"Plain, butter or garlic, Sir?" 

"All three?" Loki looked to Stephen for affirmation but before Stephen could give it, Loki had already made up his mind. "All three."

"Anything else? Drinks?"

"Masala chai for me, please. Stephen?"

"Anything that isn't spiced?"

"Mango lassi?" Loki suggested. 

"Anything that isn't sugary?"

"Salted lassi, then."

Stephen doubted such a drink existed and hence looked at the server to be sure, but she was already writing the order down. 

"This is going to be interesting," Stephen muttered once the waitress was well on her way to the kitchen with their order. 

"You're not going to ask what I ordered?" 

"Something chickpea-y, something cheesy, something potato-ey."

Loki chuckled. "I've never seen you this unimpressed by a meal you haven't eaten yet."

"I trust you," Stephen said. He glanced around at the tables of hungry patrons still awaiting their food. "Just not the waiting time."

"I have a feeling we won't be waiting for very long," Loki said mysteriously.

Stephen blinked a few times. "Don't tell me. I don't want to know."

"I can't let my enchantment skills go rusty, Stephen."

Stephen held his hands up in the air. "I don't have a problem with it. I'm used to getting dirty looks from people everytime we eat out."

"People give us dirty looks?" Loki's eyes darted nervously around the crowded restaurant. "Why?"

"Loki, I was just kidding."

"You don't think they recognise me, do you?"

Stephen reached across the table for his lover's hand. "Loki, hey. Calm down."

Loki retrieved his hand rather forcefully to fist clumps of his hair at his temples. "I shouldn't be seen with you."

"Loki…" Stephen groaned.

"Excuse me," a voice interrupted. 

"Do you mind? We're having a private conversation here," Stephen growled.

"You...don't want your food?" The server asked uncertainly. 

Like a mask sliding into place, Loki’s face was once again a facade of charm and joviality. "Of course we do." 

The server began unloading her tray, and with each dish placed in front of them, the enticing scent of spices and aromatics rose in clouds of steam that had Loki’s mouth watering.

"That was fast," Stephen said, surveying the lavish spread in front of him suspiciously.

Loki rolled his eyes. "There is no pleasing you, Doctor."

"The website said this was a fine-dining establishment when I made the reservation," Stephen said, beginning to sound cross. "They'd better not serve us reheated curries, you know how sensitive you are."

"Norns, give me strength..." Loki groaned. "Stephen, the cushions you're sitting on are vintage Mughal-era cushions." He lifted his dinner plate and flicked the edge of it with his fingernail. The ring it made was unmistakably clear. "And this is real bone china."

"Okay. I will reserve my opinions until after I've tasted the food."

"As you should. Everything has to be evidence-based with you, doesn't it?" Loki sassed. 

"You know me so well," Stephen said coolly. Being the methodical and safe man that he was, he decided to start with the dish that appeared the least threatening: the aloo gobi, a classic potato and cauliflower dish.

The curry tasted heavenly, hitting all the right notes with its strong turmeric and coriander game against the equally heavy ginger and cumin aftertaste. 

"They actually made it to order," Stephen said, pleasantly surprised at how fresh and vibrant the dish tasted.

"Poor Stephen," Loki murmured. "You need to go to more restaurants where the chefs aren't quite so lazy."

"Those kinds of restaurants are expensive." 

Stephen ripped into a piece of bread and groaned in pleasure at the first mouthful. It was the fluffiest, butteriest naan he had ever tasted, but when he reopened his eyes, the rapture dissipated. "Don't."

"Don't what?"

"Don't make that face," Stephen said, his voice low, his tone flat. "Don't feel sorry for me. I've lived the jetset lifestyle before. I don't miss it."

"I am not feeling sorry for you. If anything, I feel sorry for myself." Ignoring his steaming chai, Loki filled his own glass from the water decanter and drank almost half of it in one gulp. "And just to make things clear between us, I don't miss it either."

Stephen took his time, but when he next spoke, his eyes were a lot kinder. "Sometimes I forget you're a prince."

"Was," Loki corrected. "I am a nobody now."

"Don't say that," Stephen rebuked.

The restaurant chose that exact moment to begin playing music, a soothing, melismatic sitar recital that tugged on the strings of Loki’s heart. He forced himself to smile. "I misspoke." 

He scooped some of the chickpea masala onto a triangle of naan bread and held it out. "Here, try this." 

Stephen saw the chance to salvage the night and opened his mouth to gladly accept the offering, regretting his decision almost instantly.

Loki watched in fascination as Stephen spluttered and changed the colour of his face several times. 

Midgardians were such wondrous, colourful creatures.

“Are you alright, Stephen?” he asked curiously.

Stephen lifted a finger as if to say 'hold on', but Loki was having far too much fun to stop.

"You look very flustered. Not many things can do that to you."

"Only the spiciest pepper on this planet " Stephen gasped. “You’re enjoying this, aren’t you?”

“Oh, very much,” Loki agreed, marveling at the gorgeous flush of Stephen’s face. “Red is a good colour on you.”

“What?” Stephen wiped the sweat out of his eyes. 

“You’re breathtaking.”  

And before Stephen had the chance to react, Loki's lips were already on his.

Just like magic, the burning in Stephen’s mouth and throat receded. 

"Thanks," he mumbled, touching his fingers to his mouth to see if he could still feel them.

"Are your lips still numb?" Loki teased.

"More from the kiss than the spell," Stephen murmured. "Not that I'm complaining, but I thought you said no PDA?" 

"I got distracted," Loki confessed. "You are making it very hard for me to behave in public."

A lascivious grin slowly spread over Stephen's face.

"What?" Loki asked.

"Look around you," Stephen urged.

Loki caught a glimpse out of the corner of his eye of a familiar iridescence. "The Mirror Dimension? So naughty, Doctor." 

"My lips are still numb. It's going to take a lot more than a kiss for me to recover." Stephen grabbed Loki by the waist and hauled his lover into his lap. "Care to help me?"

"What about dinner?"

"We can always get back to it after dessert."

"Hmm," Loki mused.

"Unless...you're not feeling it?" Stephen asked hesitantly.

Loki continued to play idly with Stephen's hair.

"Loki, I won't force you." 

"No, Doctor. You wouldn't."

"Are you disappointed?"

"No." Loki shook his head, his eyes shining. "By the Norns, no. You protect me, and you respect me. Now I don't know why, but..."

Loki held the tip of his finger to Stephen's lips to keep him from interrupting.

"My whole life had me thinking I was not right the way I am." He gazed into the kindest pair of eyes he had ever seen. "You're the first who made me feel differently."

"I don't know if that's enough.”

Loki sighed and touched his forehead to Stephen's. "You make me feel . That is enough."

"You deserve more than enough." Stephen drew in a shaky breath. "You deserve to know how I feel."

"No, I don't - I don't want to know."

"Too bad. You have no choice."

Loki clasped his hands to his ears. "Shut up." 

"You're not a nobody, Loki. You are a somebody who means a lot," Stephen said quietly. "To me."

"Shut up, Stephen."

"I love you, Loki." Stephen's voice cracked. "I love the hell out of you."

"I love you too," Loki said thickly. "So much."

Stephen's heart soared, but there was still something he needed to say,

“So you gotta let me take care of you, okay?" He cupped the sides of Loki’s head. "Will you give me that?”

Loki nodded, wiping his hand across his eyes, but Stephen’s attention was already elsewhere, focused on sliding the first piece of paneer tikka off its skewer. 

Stephen then placed the cube of grilled cottage cheese between his lips, ignoring the spice rub that was already burning holes on his tongue.

“You are going to feed me, aren’t you?” Loki asked, sounding more excited than he had the right to be. 

“Every damn piece,” Stephen promised through a lipful of cheese, and set to work. 

[socraticclementines]

i wrote a recipe for class that i kinda really like, and have been a lil bogged down by academia. i was in this line of thought about publishing it somewhere, but this is as good a place as any. we chose a materiality and affect by chance (i got scales and dread), and got to choose a form and course text to  write it in/with (i chose a recipe and Leanne Betasamosake Simpson’s Noopiming: The Cure for White Ladies)

Recipe for the Dreaded “Funny-Smelling” Chicken Curry*

By Alisha S

* To be made to the tune of extremely loud Bollywood music playing on YouTube. Ads and all. (Volume) control does not exist for you. The music refuses to be scaled down. The music screams—it’s so loud it must be a kind of haunting. When the bass forces your heart to change its rhythms, when the last drop of chai has been slurped, when the stomach begins to gnaw at other organs in ravenous protest, then you may commence. Make the very, very best of things.[i]

 Ingredients

·       Onions

·       Ginger paste

·       Garlic paste

·       Pureed tomatoes

·        हरी मिर्च

·       Cumin seeds

·       equal parts paralyzing exhaustion and the sweetness of uncomplicated fulfillment.[ii]

·       Salt

·       Vegetable oil

·       Coriander

·       Chicken thighs, bone in

·       Garam masala

·       White noses

 Method

1. Weigh your options. Marinate on the migrations this recipe has endured. (It’d be so much easier to warm up a pizza pop). Freeze your fears of fucking up for next time. Fears will last up to several lifetimes if stored properly (colonizers are the masters of storage. Take stock of what you borrow from them).

1. Finely chop onions. Pretend they are the reason you are crying. Pretend anything but whiteness is the reason you are crying.

Tuck the knife away somewhere safe. Tuck it away on your person. You will need it for the battles to come.

2. Make a paste of the ginger and garlic. Grind them so none can hear the bruxism you inherited.

3. Add oil to the pan and heat. When hot, add जीरा. When the jeera is spluttering, add the chopped onions. Make sure your flame is on medium heat, else the onion burns too quick and make the whole dish bitter.

3. Drain the salt from your tired body. Add to the onions. Adding this white is what makes the onions brown.

4. Sit down when the vertigo step 3 induces threatens to consume you. Hold your head between your knees and draw in the blessedly colorless air. Do not look at your own pale skin. Do not think about how the whiteness is what makes the brown.[1] Think instead of revenge. Listen to the sound of sizzling and imagine that the brown, that the white, were flesh. Rip your own flesh out—what’s the difference between salt and your scaly skin?

5. Salt browns that which was translucent by drawing out the water, the (life)blood. White sucks the blood from the veins, the bones from the marrow.  

5.1. It simply does not have to be this way. We could collectively choose different.[iii]

5.1.2. Create your skin anew. Graft something, anything onto the sinew you tried to tear from bone.

6. Stand up. Gaze into the brown abyss. Scour for the white. Find nothing. Know whiteness has been incorporated. Do not let your tears fall into the pan—no one likes a salty curry (except, maybe, the queen. Keep this in your do-not-say-bin).[iv]

7. Add the ginger paste and garlic paste. Cook till the smell of the garlic is gone. Cook till you cannot remember anything beyond the heat. Cook till all you feel is the beads of sweat on your forehead, in your armpits, running down your spine. Cook till it doesn’t matter you don’t have a spine. Cook till you forget about the salt. Cook till you forget the unbearable whiteness.

8. Add coriander, cook for a minute. Add tomatoes. Cook down until it is too weak to resist—about 5 minutes. When the मसाला starts to leave oil on the sides of the pan, you know it is done. Trust in the masala (trust replaces critique, examination, and interrogation).[v] Intervene only when the well-bring of the formation is at risk.[vi]

9. Add in the chicken. Try not to think about its past lives. Try not to think about the cling wrap it was covered in when you found it. Try not to think about its face. Fail, miserably. Watch its flesh mix with yours.

Toss it in the brown until it becomes yellow. Cook until it slides along the color line, reemerging amid oceans of steam and spice as that familiar brown. Feel joy for a millisecond until you remember the white noses. Turn your own nose up into the air. Dread eating this dish. Know it smells funny. Wonder what is so funny. Think the joke through forwards and backwards. Balance the dread with the hilarity. Weigh coloniality in one hand and time-travelling curry in the other. Become the scales and forget the (in)justice. Recall the knife. Remember that revenge is spicier, and somehow also sweeter, than justice. Finger the edge of the blade. Weigh the benefits of hunting for fresh, white meat against the dread of being caught. Ask your mother how they survived the war. Learn how to draw salt from water. Learn how to draw blood from vein. Learn how to lop nose off white skull. Cut white people away from whiteness with your blade. Simmer whiteness till it evaporates. Simmer till the dread is gone. Simmer till the white nose is no more. Simmer till you can simmer no more, then bring everything to a boil. Make sure everything needs to boil. Think it ahead through time.[vii] You cannot unboil. Think it backwards through time.[viii] What killing is (un)ethical? Who started the war? Who left me here to cook for these masses?

10. over time…forget the details.[ix] steep in the guilt and the dread. try to remember what you forgot. try to forget what the salt did to the onions. try to collect your many dead.

11. Don’t leave. No matter what.[x]

[1] Do not think about how the whiteness is what makes the brown. Do not think about how whiteness is what makes brown. Do not think about whiteness. Do not think.

[i] Leanne Betasamosake Simpson, Noopiming: The Cure for White Ladies, p. 323.

[ii] Simpson, p. 241.

[iii] Simpson, p. 247.

[iv] Simpson, p. 200.

[v] Simpson, p. 30.

[vi] Simpson, p. 230.

[vii] Simpson, p. 234.

[viii] Ibid.

[ix] Simpson, p. 294.

[x] Simpson, p. 300.

[womenoffatorda]

9 Must-Try Goan Dishes and their Recipes

Goa is a world-famous tourist destination. Every year, lacs of tourists flock to Goa to experience it’s blue beaches. Goa’s sunny weather is a perfect getaway during winters for these tourists to escape the harsh winters of their countries.

In addition to it’s tourism, Goa has also garnered popularity for it’s food dishes. Goan foods are a fusion of Portuguese and Konkani cuisine.

Here are a the names and recipes of 9 Goan dishes that must-try:

1. BANGDA RAWA FRY

Take 1 kg of Bangda (Mackeral) gutted and thoroughly cleaned. Season it well with salt and pepper and leave it aside for at least 10 to 15 minutes.

Apply the Green Raechado masala both on the inside and outside of the fish generously and again leave it aside for another 10 minutes.

Coat the fish with Rawa (semolina) or breadcrumbs by rolling the fish in it. Heat 2-3 tbsps of oil in a frying pan and shallow fry until the fish is firm to the touch.

Serve hot with fresh mint or coriander chutney, and slices of fresh lime. You can also use pomfret or even sardines, and depending on your preference, you can shallow fry, deep fry, grill, or even steam. You can also use this as a marinate for small fish and even meats.

2. MUTTON BIRYANI

Boil 1 kg of basmati rice and keep it aside.

Marinate 1 kg of mutton on the bone, cut in bite-sized pieces, with 1/2 a cup of curd, lemon juice, and salt, and keep it aside for at least 2-3 hours.

In a kadhai, add 5-6 tbsps of oil, 2 tbsps of ghee, and fry 3 sliced onions. Add the puree of 2 tomatoes and cook until the oil separates.

Add all the Goemchi Biryani masala and cook for 2 minutes. Now add the mutton to the masala and cook until the mutton is well cooked.

Add rice into the kadhai and mix well. Garnish with fried onions and coriander leaves.

You can substitute the mutton with chicken too.

3. MUTTON CURRY

Fry 1 kg of mutton, cut into bite-sized pieces in 6 tbsps of ghee, in a frying pan until it turns slightly brown. Set aside.

In the same pan, heat 3 tbsps of oil, fry 4 finely sliced onions until they turn golden brown.

Add two tablespoons of Chandrawado Mutton masala and saute for 2-3 min, then add the mutton, and salt.

Fry for 7-8 min, add 1 cup of water and cook until meat is tender. While on the gas flame, add 1 cup of unsalted curd or yogurt, and mix well to combine.

Simmer on low flame for 5 min. Garnish with chopped mint or fresh coriander and lightly roasted cashews.

Serve hot with rice or poi (Goan bread).

4. TISRYO MASALA

Clean and wash about 40 to 50 Tisryo (clams), cut in two or shelled. In a vessel, add 2 to 3 medium onions, finely chopped, along with the clams and add 2 cups of water. 

Bring to boil and continue cooking until the onions are tender. Add 2 to 3 tbsps of Kunbi Xasti masala, 1/2 a cup of grated coconut, chopped coriander leaves, and salt to taste. 

Stir well, and continue to cook for 3 to 4 minutes. Remove from fire and serve with rice or Poi (Goan bread). It’s advisable to soak the clams in some salt water to remove all traces of sand. 

Fresh clams will open up when cooked. You can substitute crabs for the clams, in which case you should take 2 to 3 medium sized ones.

5. STUFFED FISH IN BANANA LEAF

Take 2 medium sized seerfish, scaled, gutted and the fins removed. Using a pairing knife, make three slits on each side of the fish and then marinate them inside and outside throughly with lemon juice and salt. 

Stuff the fish with the Fisherman’s Barbeque masala. Oil one side of the banana leaf and wrap the fish in it, securing with butcher’s twine. Repeat with the other fish and grill them on a barbecue grill over medium heat for 10 minutes each side. 

Remove and let it rest for 5 minutes. Open the banana leaves and serve the fish with a dash of lemon and chopped mint. You can try this with other popular Goan fish like Chaunak (Giant Sea Perch) or Pomfret.

6. MORI AMOBOTIK

Take half a kilo of fresh Mori (shark), clean well, and cut into bite-sized chunks, season with salt, and set aside for 10 to 15 minutes.

Heat 2 to 3 tbsps of oil in a Tawa and fry 1 finely sliced onion until it turns brown.

Add 2-3 (add more for more gravy) tbsps of Aamso-Tiksso masala paste and fry for another minute.

Add a cup of water and allow it to come to boil. Add the shark and cook over a low flame until the fish turns firm to the touch.

Adjust salt, garnish with fresh coriander leaves, and serve with steamed rice or poi (Goan bread). Though traditional Ambotik is made with sharks, you can use also Rohu, Catla, Catfish, or any fish that has chunky flesh.

7. CHICKEN SHAGOTI

Clean 1kg of chicken, cut into bite sized pieces and season with salt. Marinate with 1 tbsp of ginger-garlic paste, 1 tbsp of coriander paste (from coriander leaves) and set aside. 

In a frying pan, fry 2 large onions, thinly sliced, until they turn translus- cent. Add the chicken and cook on high heat until the water begins to evaporate (about 3-4 minutes). 

Mix 2 to 3 tbsps of the Pedne Shagoti masala with 1 cup of coconut milk and add to the chicken and cook for 10 minutes. 

Stir well and cook for another 15 minutes till the gravy reaches the desired thickness. Garnish with coriander leaves and serve with Poi (Goan bread) or rice.

8. SWEET POTATO BHAJI

Take 1 kilo of sweet potatos and cut them in bite sized pieces. Cook until three-fourhs cooked. 

In a pan, fry 2 finely chopped onions and 2 tbsps of ginger-garlic paste until the onions become translucent. 

Add 2-4 tbsps of Gavli Bhaji masala and fry for a minute. Add 1 finely chopped tomato and cook until it becomes soft. (at this point you can make this a mixed bhaji by adding a cup of chickpeas to the mixture) If not, add 1 cup of coconut milk and bring it to a simmer on a low flame. Add the sweet potato and salt to taste. 

Cook for another 3-4 minutes until the gravy reaches the desired consistancy. Serve hot with rice or Poi (Goan bread). You can also use potatos or yam.

9. PRAWN WITH OKHRA

Heat 4 tbsps of oil in a kadai, and fry 1 finely chopped medium sized onion until it turns pink. 

Add 250 grams each of the prawns (cleaned and deveined) and the okhra (lady’s fingers) and sautee for about a minute. 

Add 2 to 3 tbsps of the Soongta Hooman masala along with a cup of thick coconut milk. 

Stir well. Add salt to taste and cook until the prawns and the okhra are done––the prawns should not be overcooked––and the gravy reaches the desired consistency. 

Garnish with chopped coriander leaves or mint leaves and serve hot with steamed rice or poi (Goan Bread). A variation on this is substituting okhra with white radish.

For more interesting Goan food recipes, visit our website.

[merrrrrrrrry]

Thank you so much for tagging me @softboylwt and @watermelonsugarhii . Hope both of you are having an excellent day💕💕💕💕

1. what is the colour of your hairbrush? Some shade of pink or red(I'm bad at perceiving shades alright)

2. a food you never eat? I mean aside from stuff that we have never eaten in our lives because it isn't part of our cuisine, there's nothing. One thing my parents were always strict about is eating everything and never letting food go waste

3. are you typically too warm or too cold? My body loves complicating things so I'm hot in the summer(right now) and cold in the winter and nobody wants to get near me😢

4. what were you doing 45 minutes ago? Eating lunch

5. what is your favourite candy bar? I don't know. Does chocolate count? I like Amul's and Bournville's dark chocolate bar

6. have you ever been to a professional sports event? Yes. Absolutely loved it. Germany v.s. Brazil U17 Fifa world cup semis

7. what is the last thing you said out loud? Hmmm(😂)

8. what is your favourite ice cream? We love our ice cream. We don't eat a lot but when we buy bricks or tubs we tend to not repeat flavours, sometimes for a few years. And me and Maa always have multiple scoops of diff flavours in restaurants😂😂

9. what was the last thing you had to drink? Water (love water)

10. do you like your wallet? I do! But I haven't touched it for years 😂. Just stuff things in a separate pouch in the backpack

11. what was the last thing you ate? Rice, dal, bhindi bhaja(a sabji of ladies fingers and potatoes, Google if you wanna) and this decadent paneer(cottage cheese) curry kinda thing(recipe my mother made)

12. did you buy any new clothes last weekend? Nooo. Can't buy clothes right now, not an essential product

13. the last sporting event you watched? Maybe a few minutes of some football match

14. what is your favourite flavour of popcorn? I don't really like popcorn😌. Maybe masala popcorn

15. who is the last person you sent a text message to? one of my closest friends

16. ever go camping? Nope!

17. do you take vitamins? No, no supplements

18. do you go to church every sunday? Not Christian and no

19. do you have a tan? Yes. I walk in the morning everyday and I hate putting cream so I've pretty much gotten a permanent tan lines😢😂

20. do you prefer Chinese food or pizza? Usually neither, mayhaps Chinese

21. do you drink your soda with a straw? Alright why is this a thing people do?? I've seen footage of Americans drinking water with straws🤔😮

22. what colour socks do you usually wear? I need more, usually multicoloured

23. do you ever drive above the speed limit? Don't drive, can't drive

24. what terrifies you? Woah, this took a turn. Losing loved ones

25. look to your left, what do you see? My desk and chair and all the things on it

26. what chore do you hate? Weirdly enough, keeping the dry utensils in their place

27. what do you think of when you hear an Australian accent? I'm bad at accents, maybe Chris Hemsworth

28. what’s your favourite soda? Don't much drink soda

29. do you go in a fast food place or just hit the drive-thru? Don't really have drive thrus here. And don't really do either

30. who’s the last person you talked to? my mother

31. favourite cut of beef? Don't eat beef😂

32. last song you listened to? Instant Crush by Daft Punk

33. last book you read? Probably A Horse Walks Into a Bar by David Grossman. Excellent read👌

34. favourite day of the week?Saturday

35. can you say the alphabet backwards?I didn't know I could do this until just now!!!!

36. how do you like your coffee? i drink coffee very very rarely

37. favourite pair of shoes? haven't given it much thought. Maybe my sports shoes

38. at what time do you normally go to bed? right now 1-2 am. Usually 11:30 pm to 12:30 am

39. at what time do you normally get up? 7:30am

40. what do you prefer, sunrise or sunsets? Sunset

41. how many blankets are on your bed? 0

42. describe your kitchen plates? Several different kinds, we primarily use three. There's a set of stainless steel, one traditional from my state and one of melamine with flowers

43. do you have a favourite alcoholic beverage? No.For the last few years I have a tiny little bit of red wine with cake on Christmas, I like red wine, my mother and brother think it's too...I don't know abrasive

44. do you play cards? We used to a lot but I haven’t in a long time

45. what colour is your car? Oxford Blue I think was the exact name 😂😂

46. can you change a tire? Not yet

47. what is your favourite state/province? I have to say my native state

48. favourite job you’ve ever had? I've never had an actual job

49. how did you get your biggest scar?Don't exactly have scars but I have this weird thing on my knees from a road accident. Do stretch marks count?

50. what did you do today that made someone else happy? I washed the utensils and made my brother and mother laugh, checked up with a friend about their distant relatives. I don't know if it made anyone happy though

This was a looot. Tagging @goldenhusbands @happyhusbands @essercipertuttienonperse @ijustkeepondancing @what-am-life @whatagreatproblemtohave . Please feel free to ignore

Hope all of you are healthy and having a magnificent day 💕💕💕

[booksbuyamazon]

Ajwain parathas recipe super suvai tamil

Ajwain parathas recipe super suvai tamil

Ajwain parathas recipe is one of the best recipe from recipes super suvai tamil. They share their video recipes in samayal tamil super suvai tamil youtube channel. There are many tasty cooking recipes around the world, you can see that here. Try the best recipes and share your experience.

 Follow on facebook: samayal tamil super suvai tamil

Follow on twitter: recipes super suvai tamil

Follow on instagram: recipes super suvai tamil

Follow on pinterest: recipes super suvai tamil

Breakfast Recipes Super Suvai Tamil

Rava Pongal Recipe Super Suvai Tamil

Rava Pongal Recipe is a delicious and healthy alternative to rice. The Rava and Moongdal used in this preparation are both nutritious and filling. Have this for breakfast and it will keep you going until lunch.

Masala Dosa Super Suvai Tamil

Masala dosa recipe is a stuffed dosa recipe. Lightly cooked potatoes with onions, spices, curry leaves and mustard seeds, wrapped in a crisp rice and lentil crepe.

Podi Dosa Recipe Super Suvai Tamil

Podi Dosa Recipe is a spicy South Indian delicacy which you cannot afford to miss on. It is an easy- to- make recipe that can be prepared in a jiffy.

Soup Recipes Super Suvai Tamil

Beetroot Soup Recipe Super Suvai Tamil

Beetroot Soup Recipe is a healthy and flavoured soup recipe made with beetroot, carrots, tomatoes and onions. it is a tasty appetizer or meal starter recipe which can also be served as a meal for kids and patients with indigestion problems.

Ladies Finger Soup Recipe Super Suvai Tamil

Ladies Finger Soup Recipe is one the simplest vegetarian soup recipes prepared with the famous vegetable Ladies Finger.

Murunga Kambu Soup Recipe Super Suvai Tamil

Murunga Kambu Soup Recipe is one the simplest vegetarian soup recipes prepared with the famous vegetable leaf Murungai

Sweet Recipes Super Suvai Tamil

Apple halwa Recipe Super Suvai Tamil

Apple halwa Recipe was super easy to make and I needed only 3 ingredients to make it -apples, ghee (clarified butter) and sugar. Rest of the ingredients are optional but recommended. There’s no milk or mawa in this halwa.

Sweet Jalebi Recipe Super Suvai Tamil

Sweet Jalebi Recipe come under top 10 popular sweet from the indian cuisine. you might have never heard of instant jalebis, but is possible. jalebis was born in the north and has become famous all over india.

Sweet Kesari Recipe Super Suvai Tamil

Sweet Kesari Recipe is served as a sweet recipe in various part of India. However kesari bath recipe is very special in karnataka cuisine.

Simple Sweet Recipe Super Suvai Tamil

Simple Sweet Recipe is served as a sweet recipe in various part of India.

Paruppu Payasam Recipe Super Suvai Tamil

Sweet Paruppu Payasam Recipe is a delicious and easy to prepare recipe that is commonly included in Kerala and Onam sadhyas. It is made with coconut milk, moong dal, jaggery, and other ingredients.

Paruppu Poli Recipe Super Suvai Tamil

For all kind of functions at home, Paruppu Poli Recipe will be made a day ahead to be served during lunch.

Seeni Urundai Recipe Super Suvai Tamil

For all kind of functions at home, Seeni Urundai Recipe will be made a day ahead to be served during lunch.

Susiyam Recipe Super Suvai Tamil

Sweet Susiyam Recipe is a traditional sweet of South India especially in the state of Tamil Nadu. It has a crispy texture on the outside and a soft sweet poornam at the inside.

Snacks Recipes Super Suvai Tamil

Onion Samosa Recipe Super Suvai Tamil

Onion Samosa Recipe is one of my favorite evening snacks, perfect alongside a cup of hot chai. A perfectly spiced and delicious onion filling inside a crispy fried outer layer. A true delight that can be made in a short time. Watch Onion Samosa in tamil

More snacks Recipes:

Pavakkai Stuff Recipe

potato chips recipe

potato poli recipe

onion bajji recipe

vegetable samosa recipe

easy snacks recipe

potato bonda recipe

vegetable noodles recipe

Side Dish Recipes Super Suvai Tamil

Peerkangai Thogayal Recipe Super Suvai Tamil

Peerkangai Thogayal Recipe is a wonderful dish and can be prepared easily within 10 minutes. When I return from long trip and looking for something to be made quickly, I always prefer to make Thogayal.  This can be mixed with hot rice and can be relished with appalam. Watch Peerkangai Thogayal Recipe in Tamil

More side dish recipes

ladies finger recipe

carrot poriyal recipe

raw banana curry recipe

vegetable kurma recipe

keerai kulambu recipe

keerai poriyal recipe

kara kulambu recipe

avarakkai poriyal recipe

Non Veg Recipes Super Suvai Tamil

Chicken Manchurian Recipe Super Suvai Tamil

The Chicken Manchurian recipe is a simple yet delectable Chinese recipe. Take a bowl and add cornflour, flour, salt and pepper along with the beaten egg in it. Mix all these ingredients properly and prepare a batter.

Chili Chicken Recipe

The delicious Chili chicken Recipe is very popular in Chinese restaurants but with this easy recipe you can make it at the comfort of your home according to your own taste.

More chicken recipes

chicken curry recipe

chicken soup recipe

chicken salna recipe

chicken biryani recipe

chicken adai recipe

chicken roast recipe

chicken puff recipe

egg curry recipe Super Suvai Tamil

Spicy Egg Curry Recipe is a popular Indian curry which is best enjoyed with plain rice or Indian breads like paratha and roti.

Mutton Biryani Recipe Super Suvai Tamil

A hearty mutton biryani recipe that will amaze your guests! Biryani is a dish that nobody can ever resist. Be it a dinner party or any celebratory occasion, biryani seems to be an ideal main dish to serve along with a spicy salan or refreshing raita.

More Mutton Recipes

mutton pepper masala recipe

mutton liver recipe

mutton blood recipe

Fish Recipes Super Suvai Tamil

Fish Cutlet recipe

Nethili Meen Kulambu Recipe

Rice Recipes Super Suvai Tamil

puliyodharai recipe

Cooking Tips Super Suvai Tamil

Secret Cooking Tips

Best Cooking Tips

tags: #supersuvaitamil #recipessupersuvaitamil #cookingsupersuvaitamil #samayalsupersuvaitamil #cookingvideossupersuvaitamil #tamilrecipessupersuvaitamil #tamilsamayalsupersuvaitamil

[homecookingshow]

#DahiBhindi #Bhindi #ladysfinger #cooking #homecooking #homemade #recipie #curdrecipies Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase https://ift.tt/2FTkAxS Ingredients Lady's Finger - 200 Gms Onion - 1 Nos. Finely Chopped Kashmiri Chili Powder - 2 Tsp Ginger Garlic - 1 Tsp Pound Coriander Powder - 1 Tsp Garam Masala - 1/2 Tsp Cumin Powder - 1 Tsp Gram Flour - 1 Tbsp Cumin Seeds - 1 Tsp Coriander Leaves Red Chili - 2 Nos Curd - 200 Gms Kasuri Methi Oil  - 1 Tbsp Salt - 1 Tsp Method Wash and cut the lady's finger into 1 to 2-inch sized pieces Add some oil in a pan and saute the lady's finger pieces till they turn brown in color and keep it aside In the same kadai, add cumin seeds, red chilies, asafoetida powder, curry leaves and fry them Add onions and saute them till they turn golden brown in color Add ginger-garlic paste and saute Add turmeric powder, red chili powder, coriander powder, cumin powder, Kasuri methi, salt, gram flour and saute them for 2-3 mins Add whisked curd and cook on low flame for 5 mins Add water and let it boil Add the fried lady's finger pieces, garam masala and mix well Close and cook on low flame for 5 mins Garnish it with coriander leaves and serve it hot with roti or steamed rice You can buy our book and classes on https://ift.tt/2KebOuU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://ift.tt/2l7s73S FACEBOOK - https://ift.tt/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - https://ift.tt/2kmxStn A Ventuno Production : https://ift.tt/1rUehhV by HomeCookingShow

[vikramkarve]

Mixed Vegetables Curry + Bhendi (Ladies Finger) Masala + Chapati + Pickle + Shrikhand #food #foodphotography #foodpic #foodporn #foodstagram #foodie #vegetarian #eat #vikramkarve #vikramkarvefood #pune #healthyfood @beyondkilosandinches1 @nehakodesia @gauripokhariyal (at Pune, Maharashtra) https://www.instagram.com/p/B2HsNMGF1kA/?igshid=13gmszsdxjs10

[foodeytube]

bhindi recipe, niramish bhindi recipe,bhindi aloo recipe in bengali style,bhindi in bengali word,ladies finger recipe,ladies finger vegetable in bengali,bhindi masala dhaba style,bhindi masala curry,bhindi with mustard,dharosh recipe,bhindi aloo jhol,bhindi aloo recipe in bengali style,aloo bhindi,aloo bhindi ki sukhi sabji,dharosh aloo bhaja,আলু ভেন্ডির একটি অসাধারণ রেসিপি বাড়িতে তৈরি,alu,bhindi masala, by Foodey Tube

[steve-explores]

Deepavali Lunch Gathering at Tiffin Room

After hearing so much about the Tiffin Room and its delicious North Indian cuisine, I finally have an opportunity to visit the restaurant during a family lunch gathering to celebrate Deepavali. The moment you step into the restaurant, you are greeted by a majestic dining hall with high ceilings and elegant furnishings, raising my expectations for a delicious meal in this beautiful setting.

Here’s a quick overview of the spectacular dishes that I sampled during this visit:

PALAK CHANNA CHAAT: Baby spinach leaves, potato, and tamarind chutney. 

A delicious cooling appetizer, balancing a variety of flavors and textures from sweet and sour to crunchy and creamy, creating a beautiful culinary melody with every bite. 

KESARI MACCHI TIKKA: Barramundi in yogurt, saffron served with white radish salad.

Evenly marinated and spiced, the barramundi is cooked just right with a white radish salad to provide the much needed acidity to balance the strong smoky flavors.

ALOO GOBHI: Cauliflower and potato in a yogurt, garlic and masala onion gravy.

One of my favorite dishes of the day with a creamy rich silky texture that is not overpowering. The dry curry style adopted for this dish is a perfect choice, allowing diners to focus on the star of the plate: the fresh juicy cauliflower.

DELHI TAWA VEGETABLE: Baby eggplant, carrot, lady finger, mushroom and baby corn cooked with ginger powder and spices.

A nutritious plate filled to the brim with super vegetables that is both healthy and delicious, fulfilling your daily dietary needs in a most satisfying way.

MURGH MAKHANI: Corn-fed boneless chicken leg in tomato and cashew nut gravy.

Fresh juicy meat stewing slowly in an aromatic gravy, the recipe for a home run dish that is best savored with a generous portion of rice and naan to soak up every ounce of the delectable gravy.

And it goes without saying that this will not be my last visit to the Tiffin Room. I am very much looking forward to my next meal at the restaurant to sample more of what Chef Kuldeep and his team can conjure up in their magical kitchen.

[groovypeachbiscuitvoid]

TFH® Hotel and Restaurant Outlat / caterts and Academy "is uncertain. Eat dessert first.” 🍴🍛😋 1 hrs .. Yield: Happy Bangalore day :)! Fry Karari bhindi recipe with paratha - About bhindi fry curry with Paratha Recipe: lady finger ..... sauteed in a thick mixture of stimulating . It is a Md Sadik Kha's festival dish home I. got the recipe and tried ...... INGREDIENTS Marinate: . Bhindi, ladyfinger- 250 grm . Onions - 2 piece . Green chilli 5 piece . Coconut powder 1 tblsp . Fortune oil -50 - grm ========!======!=====! . Turmeric powder ½ tblsp . Red chilli powder ½tblsp . Garam Masala powder 1 tblsp . Chilli flex ½ tblsp . Coriander powder ½ tblsp . Kitchen King masala ½ tblsp . Garam masala ½ tblsp (>>>>>>>>>>><<<<<<<<<<<) . Rai ½ tblsp . Jeera 1 tblsp ---------------------------------------- . Ginger Garlic paste -1 tbsp *,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,*,,,*,*,*,*,*,*,*,*=*, #frybhindi #recipe # #food #foodporn #foodie #instafood #yummy #sharefood #instaeat #foodstagram #fryladyfinger #bhindifrycurry #yummyfood #foodlovers #amazingfood #foodforlife #tasty #foodpictures #foodlover #delicious #foodstyle #foodpic #foodie #foodpics #eat #foodtime #foodgasm #foodheaven #foods #foodday #foodlikewhoa (at Kadampuzha) https://www.instagram.com/p/CYZUGgwpA0r/?utm_medium=tumblr

[adukkalai]

#delicious #bhindirecipe