#yellow pumpkin dosa

[vegchennaisrilalitha]

5 Delicious Vegetarian South Indian Dishes You Need to Try

Introduction: South Indian cuisine is known for its vibrant flavors, aromatic spices, and diverse range of vegetarian options. From crispy dosas to flavorful curries, the region offers a delightful culinary experience that will tantalize your taste buds. In this blog post, we bring you five mouthwatering vegetarian dishes from South India that you absolutely must try. Get ready to embark on a culinary journey filled with deliciousness and authenticity.

Masala Dosa: A quintessential South Indian dish, the masala dosa is a thin, crispy pancake made from fermented rice and lentil batter. It is typically stuffed with a spiced potato filling and served with coconut chutney and sambar. The combination of the crispiness of the dosa, the flavorful potato filling, and the tangy sambar is simply irresistible. Don't miss out on this iconic dish that has gained popularity worldwide.

Idli with Sambar and Chutney: Idli is a soft and fluffy steamed rice cake that is a staple breakfast item in South India. Made from fermented rice and lentil batter, idlis are light and easy to digest. They are usually served with piping hot sambar (a flavorful lentil soup with vegetables) and a variety of chutneys, such as coconut chutney, tomato chutney, and mint chutney. This combination creates a burst of flavors that will leave you craving for more.

Vegetable Biryani: South Indian vegetable biryani is a fragrant rice dish cooked with aromatic spices, mixed vegetables, and basmati rice. The flavors and textures blend harmoniously, resulting in a mouthwatering dish that is both satisfying and wholesome. The rich aroma of spices and the tenderness of the vegetables make this biryani a true culinary masterpiece.

Pongal: Pongal is a traditional South Indian dish made with rice and split yellow moong dal. It is typically seasoned with ghee, cumin, pepper, and cashews, giving it a delightful savory flavor. Pongal is often served with coconut chutney, sambar, and a side of vada (lentil fritters). This comforting dish is commonly enjoyed during the harvest festival and is sure to warm your head

Avial: Avial is a unique and delectable mixed vegetable curry cooked in a coconut and yogurt-based gravy. It is a colorful medley of vegetables like carrots, beans, drumsticks, and pumpkin, simmered to perfection with a hint of coconut and tempered with curry leaves. The creamy texture and harmonious blend of flavors make Avial a must-try dish for any vegetarian food enthusiast.

Conclusion: South Indian cuisine offers a treasure trove of vegetarian delights that are not only delicious but also packed with wholesome ingredients. Whether you're a fan of dosas, idlis, biryanis, or curries, the flavors of South India will transport you to a gastronomic paradise. So, don't miss the opportunity to explore these five mouthwatering vegetarian dishes and experience the true essence of South Indian cuisine. Get ready to indulge in a culinary adventure that will leave you wanting more!

[kitchenkathukutty]

Pumpkin Dosa Recipe|Parangikkai Dosai

Pumpkin Dosa Recipe:

Pumpkin dosa Recipe with images and step by step procedure.

Yellow Pumpkin is my favourite vegetable and I love the way amma cooks without loss of the colour and crunchy. We don’t get it easily here at Vadodara and we grab it whenever we find in the market. When I was wondering what I should make with them this time, I went ahead with instant pumpkin dosa. I soaked rice last…

[dosaandmoreberlin]

Some of the Most Delicious Indian Desserts and Their Origin

Having a sweet tooth is tough but having one while living in India is a nightmare! Some might call it a blessing because of the number of sweets that are available throughout India. From very sweet to sugar-free desserts Indians have everything to offer. Each Indian state, even most Indian cities have their own special sweet dish to offer. These sweet dishes are also available now at Dosa and More, a cheap Indian restaurant in Berlin. 

Most Indian sweets are made using milk or any other form of milk like khoya, malai, etc. The key to making the perfect Indian dessert is patience and practice. It is very difficult to perfect an Indian sweet dish in the first try. They are made by old chefs or halwais and sold at specific local shops. People from different cities, countries and continents visit these Indian cities and states to get the original flavours of the Indian sweet dish famous there. 

Some Indian sweet dishes require only three to four ingredients while some come with a whole lot of spices, dry fruits, nuts, ingredients and even take hours to make. People, especially those who have been cooking Indian cuisine for a long time, are experts in making all kinds of sweet dishes. In Indian festivals and during the festive season consumption of sweets increases manifolds. To commemorate any auspicious occasion, Indians eat sweets, they bring sweets as gifts and even serve them to guests to welcome them to their house. Good Indian restaurants in Germany, Australia, US, Africa and everywhere else in the world have these sweets available for people of that country to try and enjoy. 

Given below is a list of famous Indian sweet dishes and the city or state in which they are made: 

1.      Sandesh: Made in West Bengal. Sandesh is a white coloured sweet dish that requires only three ingredients to make. 

2.      Modak: Originated from Maharashtra. Modak are small, white coloured dumplings made out of rice flour or wheat flour, stuffed with sweetened crushed coconut or jaggery.

3.      Mysore Pak: As the name suggests this sweet dish is from Mysore. A royal dessert made using ghee, sugar, gram flour and cardamom.

4.      Gajar ka Halwa: Made originally at the heart of spiciness, Punjab, this dish has everybody’s heart. Every Indian mom’s favourite winter sweet dish is Gajar ka Halwa. 

5.      Gulab Jamun: Be it North Indian or East or South or West India, everyone is a fan of Indian Gulab Jamun. Authentic Gulab jamun are made using khoya or processed milk solids, dipped in sugar syrup. Try delicious Gulab Jamun at the best Indian restaurant in Berlin, Dosa and More. 

6.      Petha: A soft, melt-in-mouth delicacy from Agra, Uttar Pradesh. One of the most popular Indian sweet dishes is made using pumpkin, loaded with sugar and made into special white or yellow coloured candies.

7.      Peda: Another speciality of Uttar Pradesh! Peda are made abundantly in Mathura. People from all over the country make a special stoppage at Mathura to grab a bite of the special peda made using khoya, sugar and traditional Indian flavorings, including cardamom seeds, pistachio nuts and saffron.

8.      Jalebi: The most famous Indian street food dish that exists. Jalebi is consumed differently in different parts of India. It is made out of a batter of urad dal flour and later dipped in sugar syrup to sweeten the dish. 

9.      Neyyappam: A sweet dish of Kerala. Made using ghee, rice, jaggery, coconut pieces and cardamom powder, Neyyappam are found all across Kerala but are of irresistible flavour in Thiruvananthapuram. 

10.  Raj Bhog: A delicacy from the Indian state of Bihar. Raj Bhog looks very similar to rasgulla because of its shape and colour. The white coloured balls are made of milk, suji and lemon and infused with herbs like cardamom and saffron. 

11. Kaju Barfi: A diamond shaped cashew dish. Served extensively during the hindu festival made with a thick mixture of cashew nuts, milk, sugar, and ghee. It is one of the most popular Indian sweets consumed worldwide.

12. Rasgulla: Soft, textured dumpling like sweet dish that took birth in east Indian mainly Bengal and Odisha. Like various others they are also loaded in sugar syrup after they are cooled. 

Indian sweet dishes have paved their way into the hearts of millions all over the world and their fondness is ever growing. Famous Indian and international food chains serve Indian sweet dishes at their restaurants. Thanks to the availability of Indian groceries and ingredients through online supermarkets everywhere, one can now easily make Indian sweet dishes at home or try them from some of the best Indian restaurants near them. Famous Indian brands like Haldiram and many more have also released Indian sweet dishes packed or frozen or even ready to make pouches to help citizens all over the world make these delicacies at their home without going through a lot of trouble. 

[sachin790]

Diet Chart For Jaundice Patients

Caused by means of irritation of the liver, Jaundice is a disorder that indicates the underlying sickness manner. During the breakdown of Red Blood Corpuscles or RBCs in the liver there is a spinoff known as as Bilirubin that's yellow in shade runs via the blood which gives the skin a yellowish tinge. Here is the dream jaundice diet for diabetic patient you should check. If one suffers from this disorder it is fine to avoid positive foods that offer the liver with complex chemical compounds to manner.

Foods that are advocated Jaundice sufferers are:

At least eight glasses of water: Water facilitates to flush out the harmful waste-products of the liver that is Bilirubin and allows preserve it degree within the blood beneath check. Fresh fruits and greens should be consumed. Coffee must be ate up in a moderate fashion because it has been found to benefit the affected person. Milk thistle, it's far recognized to boost the recovery manner by defensive the liver from harmful pollutants. Honey, Pineapple and Mango: It has herbal digestive enzymes. Fibre-rich veggies and nuts: Fibres are acknowledged to soak up Bilirubin. Also, keep away from:

Alcohol: It causes extraordinary pressure at the liver to interrupt down the spinoff of digestion of alcohol. Saturated Fats: Found in animal fat, they're the hardest to digest. Refined sugar and Sodium Best Diet Chart for Jaundice Patient Sunday Breakfast (eight:00-eight:30AM) Vegetable soup (1 cup) Mid-Meal (11:00-11:30AM) Tender coconut water (1 cup) + 1 Apple (Unskinned) Lunch (2:00-2:30PM) Khichdi (1/2 cup) Evening (4:00-four:30PM) Boiled Black grams (1/third cup) + Black Tea (1 cup) Dinner (eight:00-8:30PM) Khichdi (1/2 cup) Monday Breakfast (eight:00-eight:30AM) Boiled White Chickpeas n Tomato (1 cup) Mid-Meal (eleven:00-eleven:30AM) Tender coconut water (1 cup) + Grapes (half cup) Lunch (2:00-2:30PM) Chapati (2) + Fish(1pc.) stew Evening (four:00-4:30PM) Roasted Rice Flakes (half of cup) + Black Tea (1 cup) Dinner (8:00-8:30PM) Boiled Rice (half cup) + Baked Pumpkin (1/third cup) Tuesday Breakfast (8:00-eight:30AM) Carrot soup (1 cup) Mid-Meal (eleven:00-eleven:30AM) Tender coconut water (1 cup) + Pomegranates (half cup) Lunch (2:00-2:30PM) Boiled rice (1/2 cup) + Cabbage curry (1/third cup) Evening (four:00-four:30PM) Boiled Potato n Black grams (half cup) + Black Tea (1 cup) Dinner (eight:00-eight:30PM) Boiled Rice (half of cup) + Mashed potato(2) + 1tsp Ghee Wednesday Breakfast (8:00-eight:30AM) Vegetable soup (1 cup) Mid-Meal (11:00-11:30AM) Tender coconut water (1 cup) + 1 Guava Lunch (2:00-2:30PM) Carrot Uttappam (1) + Raita (1/3rd cup) Evening (four:00-four:30PM) Puffed Rice (half of cup) + Black Tea (1 cup) Dinner (eight:00-8:30PM) Khichdi (half cup) Thursday Breakfast (eight:00-8:30AM) Baked Tomato n Brolli wity bell peper soup (1 cup) Mid-Meal (eleven:00-eleven:30AM) Tender coconut water (1 cup) + Ripe Papaya (1/3rd cup) Lunch (2:00-2:30PM) Chapati (2) + Baked greens (half of cup) + Raita (1/third cup) Evening (four:00-four:30PM) Boiled Black grams (1/3rd cup) + Black Tea (1 cup) Dinner (eight:00-eight:30PM) Boiled Rice (half of cup) + Bottle gourd curry (1/third cup) Friday Breakfast (eight:00-eight:30AM) Broccoli n Bell peper soup (1 cup) Mid-Meal (11:00-eleven:30AM) Tender coconut water (1 cup) + 1 Orange Lunch (2:00-2:30PM) Boiled Rice (1/2 cup) + Lentil soup (half cup) Evening (4:00-4:30PM) Roasted Rice Flakes (half cup) + Black Tea (1 cup) Dinner (8:00-eight:30PM) Boiled Rice (half cup) + Fish(1pc.) stew (1/3rd cup) Saturday Breakfast (eight:00-8:30AM) Carrot n Beetroot soup (1 cup) Mid-Meal (11:00-11:30AM) Tender coconut water (1 cup) + 2 Chikus Lunch (2:00-2:30PM) Dosa (1) + Samber (half of cup) Evening (four:00-four:30PM) Boiled Potato n Black grams (1/2 cup) + Black Tea (1 cup) Dinner (eight:00-8:30PM) Boiled Rice (half cup) + Pointed gourd(with out seeds n Unskinned) Curryurry Food Items To Limit in Jaundice Diet Salt :For a quick recuperation from jaundice the individual need to refrain from salt. Adding salt on a normal foundation to foods gradual down the deterioration of liver cells. So salt wealthy foods like pickles and sure fish types ought to be averted. Meat :All styles of meat need to be avoided whilst affected by jaundice. Meat have high degree of saturated fat in them which slows down the recovery from jaundice. After the patient recovers absolutely it's far authorized to consume meat. Dairy Products : Milk products should be completely averted if one has jaundice. The milk products encompass cheese, butter, buttermilk, curd and margarines. Eggs : Eggs are hard to digest as they've excessive amount of protein. The livers unearths it difficult to digest the eggs so it's miles counseled to refrain from consuming eggs. After one recovers the eating of eggs are permitted. Caffeine : Caffeinated beverages like tea and coffee should not be inebriated when affected by jaundice. They may also sluggish down the fast healing from jaundice and harm liver further. Junk Foods :These are maximum dangerous ingredients on the subject of fending off ingredients whilst suffering from jaundice. They incorporate greater quantity of oil, fat and different adulterated substances that become worse the fitness and frame of the man or woman. Beans : At the time of jaundice the nitrogen cannot be excreted from the frame because the frame cannot well perform its metabolic activities. But consuming beans will exert over load to the frame and result in delay in recovery from jaundice. Banana : Banana have to be averted whilst affected by jaundice. Bananas are rich in fibre content which exert an awful lot pressure at the digestive system. It also will increase the extent of bilirubin in the body which will increase the results of jaundice. Butter and Clarified Butter :These two substances need to now not be fed on when tormented by jaundice. These are wealthy in saturated fats this is harmful for the fitness and exerts in addition pressure to the frame. Daily intake of butter should be most effective approximately 7 percentage of the everyday general calorific intake. Pulses and Legumes :These are wealthy in proteins and fibre. These purpose misery to the digestive system and therefore must be averted all through jaundice. They additionally motive putrefaction inside the lower intestines which ought to be kept away from by using human beings. Do's And Dont's During Jaundice Don'ts

Avoid ingesting meals which are high in fats like crimson meats and fried or oily foods because the liver is still weak and these meals will growth strain on the liver. Likewise, keep away from ingesting sugar wealthy meals and meals containing synthetic sweeteners. Avoid consuming juices or meals prepared through hawkers or even from eating places. Do not choose huge meals. Small common food are beneficial. Do's

Plenty of oil-unfastened cooked veggies like potato, carrot, and cauliflower ought to also be eaten, because there's a special needful for diet B and C for a wholesome recuperation. Thinned vegetable soups, custards, buttermilk, and cold milk shakes can also be taken in-among the food. Take meals rich in carbohydrates like cereal porridge, bread, rice, potato, yam, custards to ensures adequate deliver of calories. And It will assist to keep away from the protein breakdown. Food Items You Can Easily Consume Cereals: White rice(Porridge) Pulses: Avoid in intial day's of treatment for immediate restoration Vegetables: All gourds-sour gourd, snake gourd, ridge gourd, bottle gourd, ivy gourd, ladies finger, tinda,Potato,Yam,carrot,Beetroot and inexperienced leafy vegetables( All veggies shuld be cooked) Fruits: banana, citrus fruits-orange, mousambi, grape fruit, berries-strawberry, blueberry, black berry, Pears, Watermelon,Grapes Milk and milk products: low fat milk, low fat curd. Other liquids:

Meat and Fish:Avoid in intial day's of remedy for fast recovery. Oil: 2 tbsp (30ml) Sugar: 2 tsp (10gm)

[adityamatta]

PUMP UP THE PROTEIN AND VITAMINS IN YOUR DIET

As we face this global pandemic, it is important that we stay indoors. maintain physical distancing and focus on building a strong immune system which is a crucial shield against infections.

While we are confined to the house, it is important we maintain a regular routine which includes daily exercise, eating a balanced diet, staying hydrated, maintaining good gut health, getting adequate sleep, and managing stress levels.

Our immune system works as the frontline defence mechanism against disease-causing microorganisms and protects us from all viruses and microbes that our body is exposed to. A healthy lifestyle along with a well-balanced diet containing all the essential macro and micronutrients is vital for optimal functioning and maintenance of the immune system.

Protein is a versatile macronutrient that sustains life and has a particularly important role to play in boosting immune function. Though we all know about the importance of protein, Indians are deficient in our protein intake. On an average an individual needs 0.8-1.0g of protein per kg Ideal body weight. Recommendations may vary depending on several factors such as physical activity, age, co morbid conditions like kidney disease etc. As per the General Consumer Survey (PRODIGY) conducted in 2015, 73 percent of our population is deficient in protein intake with 93 percent of our population being unaware about their daily protein requirements.

It is important to consume good quantity and quality of protein daily for the immune system to function at its best. A quarter of our plate at every meal must be protein.

A good quality first class protein is one with high digestibility and has all the essential amino acids required by the body. Sources: all animal products like eggs, meat, fish, poultry, milk, milk products like curd, paneer, whey. Proteins that are partially lacking in one or more essential amino acids eg, cereals and pulses are called incomplete protein.

Combinations of foods such as cereal pulse combination like idli, dosa, pongal, khichdi, dal rice etc. in 4:1 proportion helps improve the quality of protein in a vegetarian meal if you are unable to meet your protein requirements through diet alone, protein powders containing good quality protein can be included to bridge the gap. You can consult a qualified dietician to plan a diet tailor made to meet your protein and nutrient requirements.

vitamins which help boost immunity

Vitamin A

Vitamin A is an anti-inflammatory vitamin and plays a critical role in enhancing immunity. Beta-carotene is a precursor of vitamin A which when ingested is converted in the wall of the small intestine to vitamin A.

Sources of beta carotene-carrots, sweet potatoes, red and yellow peppers, tomatoes, dark green leafy veg, pumpkins, asparagus, mangoes, drumstick leaves.

Vitamin B6

Vit B6 plays an important role in supporting biochemical reactions of the immune system.

Sources: fish, poultry, nuts, chickpeas, dark green leafy veg, bananas, papayas.

Vitamin B12

Vitamin B12 is a vital nutrient in the formation of healthy red blood cells and DNA synthesis. Vitamin B12 along with folic acid plays a crucial role in maintaining a healthy immune system.

Sources: fish, meat, poultry, eggs, milk, and milk products.

Vitamin C

Vitamin C is the most powerful antioxidant known to boost immunity. It also helps in the regeneration of Vitamin E.

Sources: Indian gooseberry (amla), guava, orange, sweet lime, lemon, bell peppers, berries, red amaranth leaves, cashew fruit, kiwi, strawberry, broccoli, etc.

Vitamin D

Vitamin D is essential to immune function and helps regulate the body’s immune response. You can get your dose of Vit D by standing in sunlight either on your terrace or balcony without sunscreen during the day preferably between 11 a.m. and 1 p.m. If your levels of Vit D are low, consult your physician who may suggest a Vit D supplement.

Sources: Egg Yolk, cod liver oil, mushrooms, sardines, fatty fish

Vitamin E

Vitamin E is a fat-soluble vitamin that plays a key role in regulating and supporting immune system function. It prevents oxidation of Beta Carotene and Vit A in the intestine.

Sources: nuts such as almonds, pistachios, seeds like sunflower seeds, flax seeds, garden cress seeds In addition to protein and vitamins, certain minerals like zinc, magnesium, selenium along with omega 3 fats play a key role in boosting immunity.

We can also give our immune system a boost by adding anti-viral foods easily available in our kitchen like garlic, fennel, ginger, cloves, tulsi, turmeric and coconut oil.

Making simple tweaks to your diet by including immune boosting nutrients to help to fight infections. Lastly, do not forget to maintain hygiene by washing hands regularly, wear masks when out maintain physical distancing.

(Sheryl Salis (RD, CDE, CPT, CISSN, ND, MDHA) is a Registered Dietician, Certified Diabetes Educator and Founder of Nurture Health Solutions)

For original version on mywordink.com visit: http://www.mywordink.com/health-fitness/pump-up-the-protein-and-vitamins-in-your-diet/

[bengaliupdatenews]

What Are the Different Types of Lentils?

Despite the fact that there are various non-vegan dishes, in any case larger part of Indian cooking is overwhelmingly veggie lover in nature. Therefore, sustenances like lentils ( মসুর ডাল ) are a noteworthy wellspring of proteins in this cooking. They have a place with the vegetable family and are a rich wellspring of fiber and protein. Lentils likewise helps in averting spikes in the glucose and are plentifully supplied with B bunch nutrients.

 Here is a concise rundown of various sorts of lentils utilized in Indian cooking:

1. Dark looked at pea: These lentils are known by an assortment of different names like Crowder pea, Cowpea, Black-peered toward pea. In India, they are called Lombia or Lobhia. They have a velvety surface that is somewhat dry and have a charming flavor. They structure an essential piece of different curry-based dishes in India. They are low on sodium and have high measures of potassium and fiber. These lentils can likewise help in battling circulatory strain issues.

 2. Chana Dal: Alternative names of this lentil incorporate Bengal gram, Kadalai Paruppu and Kadale Bele. It would seem that the yellow split pea yet has a nutty flavor and is better and littler. Since it's a serious powerful, flexible and scrumptious lentil, it is utilized in an assortment of dishes, especially in mix with Zucchini and Pumpkin.

 3. Chick peas: These lentils are known by an assortment of names like Egyptian pea, Cici bean, white chickpea, Garbanzo pea and Garbanzo bean. They are known as Chole and Kabuli Chana in India. Chick peas are a hot most loved in India since they are very delectable and can be added to a wide range of curry, plate of mixed greens, soups and stew plans. They are utilized to plan Chana Masala, which is one of the most mainstream dishes in North India. Chickpeas are known for their high fiber content and are a storage facility of supplements like iron, phosphorus, copper, manganese and protein.

 4. Pigeon peas: No-eye pea, Angola pea, Congo pea are a portion of the outstanding elective names for pigeon peas. Otherwise called toor daal or arhar daal in India, these lentils are utilized over the length and expansiveness of India. Other than being a significant piece of the North Indian food, they are especially favored in South Indian soups like Sambhar and Rasam. This has a nutty, sweet enhance and is ochre shaded.

 5. Moong beans: These little beans are greenish-yellowish in shading. There is a lot of distinction in the split beans and the entire beans. These are simple on the stomach and can be joined with various vegetables and flavors for an assortment of arrangements. The split Moong daal is yellow in shading and is known as dhuli Moong in India. They are hulled and utilized in various fiery curry arrangements and dhals.

 6. Red Kidney beans: Popularly known as rajma, these are a hot most loved in North India. The rajma curry is frequently joined with rice and is a finished wellspring of protein.

 7. Masoor daal or red lentils: Red lentils are known for their nutty taste and utilized in an assortment of hot dhals, soups and stew plans.

 8. Urad daal or dark lentils: Apart from being utilized in curry arrangements, these lentils are utilized to make poppadums and dosas, which are the outstanding South Indian hotcakes.

 These lentils guarantee a reasonable feast as well as add a great deal of flavor to the Indian cooking

[biffenskitchen]

🤟What an awesome last day in Fort Kochi learning local tips and tricks from Leelu. 😍The recipes I learnt which will be shared online: ✅Giaram masala spice mix (a vital spice mix) ✅Masala chai (tea) ✅Dosa (crispy pancake) ✅Pumpkin Erassery (yellow one) ✅Aubergine curry(brown one) ✅Okra Fry (green one) ✅Beetroot Pachadi (pink one) Recipes coming soon! ________ Here are my top tips from the day: 🇮🇳Always cook on a medium heat unless it’s the fry masala or spices, then it’s a low heat. 🇮🇳Wash lady fingers to prevent slimy texture, dry and fry in a little oil before adding to curry. 🇮🇳Dry fry your spices to realise the natural oils and flavours on a very low heat. If you add it in straight to the mix it will have a raw taste of the spices. 🇮🇳Aubergine is longer and softer while eggplant is shorter and harder, same family) 🇮🇳Add salt to the aubergine to increase the speed of sauté. #biffenskitchen #currytips #fortkochi #currynight (at Leelu Homestay) https://www.instagram.com/p/BuCd0xBHtOX/?utm_source=ig_tumblr_share&igshid=orl2hytbmrs9

[businessliveme]

Where Top Chefs Eat in Mumbai

(Bloomberg) – Mumbai is a wonderful city for eating out. There’s history. There’s tradition. There’s luxury hotels with cool international cuisine and icy air-conditioning. And there’s also street food, though some foreign visitors are wary.

But where do Indian chefs like to eat? We asked some of the biggest names in Indian gastronomy for their favorite places and dishes, from cheap snacks to fine gastronomy.

Here are their picks.

Americano

This is the new restaurant of chef Alex Sanchez, who previously won countless fans and a large following at the Table in Mumbai. Here, in a cool bar with a high ceiling, he serves an eclectic menu of things he likes to cook. Those things include great pizzas and a quirky dish of corn “ribs,” dusted with spices and served with green garlic aioli. “I went there twice in the opening week and the simplicity blew me away,” says Hussain Shahzad of O Pedro restaurant in Mumbai. “The corn ribs are an amazing bar snack.” 123 Nagindas Master Road, Kala Ghoda, Fort; +91 22226 47700; www.americanobombay.com

Bademiya

This street-food stall behind the Taj Mahal Palace hotel traces its history to 1946. It’s a destination and late at night Tulloch Road is jammed with people lining up for the seekh kebabs, many with the food laid out on their car bonnets. Popular dishes include mutton seekh kabab. “It’s very good: It’s an institution,” says Vivek Singh, of London’s Cinnamon Club. “The kebabs are awesome,” says Surender Mohan, of London’s Jamavar. A third London-based chef, Sriram Aylur of Quilon, visits whenever he is in Mumbai. Tulloch Road, Behind Hotel Taj Mahal, Apollo Bandar, Colaba, 400039; +91 99671 14179

Bombay Canteen

This fashionable restaurant and bar is a favorite of many chefs, who enjoy the modern cooking of traditional regional dishes as well as the buzz. (The culinary director and co-founder is Floyd Cardoz, who worked for Danny Meyer in New York, and learned much about hospitality along the way.) “I like the rustic way they serve the food: It’s a modern take and it’s a cool place,” says Rohit Ghai of Kutir, in London. “I love it: They are so innovative,” says Ravinder Bhogal of Jikoni, whose favorite dish is Beetroot & Topli Paneer. Quilon’s Aylur says, “They take a simple dish and give it a twist. I find it very exciting.” Kamala Mills, SB Road, Lower Parel, 400013; +91 22 4966 6666; thebombaycanteen.com

Britannia & Co

This grand old Parsi cafe was an inspiration for Dishoom restaurant in London. “It was built in the early twenties by George Wittet, the architect who also built the Gateway of India,” according to Dishoom. Jamavar’s Mohan, whose other London restaurant is Bombay Bustle, recommends the berry pulao (spiced rice with currant-like dried berries) and “a fine rendition of Bombay duck.” Harneet Baweja, of Gunpowder, London, is another fan: “It’s a place you go to every day.” 16 Wakefield House, Sprott Road, Ballard Estate, Fort, 400038; +91 22 2261 5264

Looking for Indian food in Oman – Visit Barbecue Nation

Jai Hind Lunch Home

This inexpensive seafood restaurant is a favorite of chef Cyrus Todiwala of Cafe Spice Namaste in London, who particularly enjoys the Clam Sukka with coconut; and the Bombay Duck at the Bandra West outlet. “I love the way they do their seafood,” he says. “It’s very fresh and light, with the right amount of pungency, and amazing flavors. It’s super casual and very busy. You might have to queue.” Gunpowder’s Baweja is another fan of the Clam Sukka, enjoying the dry masala style. (He favors the Lower Parel location.) 7/8 B, Madhav Bhavan, Opposite Kamala Mills, Lower Parel, 400013; +91 22 2493 0010; jaihindlunchhome.com

Mahesh Lunch Home

This seafood restaurant, founded in 1977, serves the Mangalorean cuisine of South India, known for its fish curries and the use of coconut and curry leaves. (There are now four outlets in Mumbai alone.) “It’s a seafood place for locals, an institution,” says Cinnamon Club’s Singh. “It’s informal and not too expensive, and the food is very acceptable.” Jikoni’s Bhogal says: “It’s really good coastal food.” Chef Karam Sethi of Gymkhana and other JKS Restaurants in London, is a fan of the “classic” cooking. 8-B, Cawasji Patel Street, Fort, 400001; +91 22 2287 0938; www.maheshlunchhome.com

O Pedro

This Goan bar and restaurant in northern Mumbai is fashionable and buzzy, with creative cocktails and cooking. Bar snacks such as burrata salad with slow-roasted winter carrots, pumpkin-seed granola & toasted chilli oil set the standard. O Pedro is the pick of the restaurateur and writer Camellia Panjabi, who says, “It’s a playful restaurant from the founders of Bombay Canteen.” She enjoys the modern Goan cooking and the cocktails. Panjabi’s restaurants include Chutney Mary and Masala Zone in London. Unit No. 2, Plot No. C-68 Jet Airways – Godrej BKC, Bandra Kurla Complex, Bandra (E), 400051; +91 22 2653 4700; opedromumbai.com

Asia’s 50 Best Restaurants 2019

Sea Lounge at the Taj Mahal

The Taj Mahal Palace opened in 1903 and is a beautiful landmark in Mumbai. The afternoon tea at the Sea Lounge is not to be missed, according to Quilon’s Sriram, who particularly recommends the Bhel Puri (puffed rice, crispies, potatoes, onion and chillies) and the Pani Puri. “It is a whole great experience,” he says, recommending the breakfast, too. Taj Mahal Palace Hotel, Apollo Bunder, 400001; +91 22 6665 3285; bit.ly/2X1tP5c

Shree Thaker Bhojanalay

This marvelous and inexpensive vegetarian restaurant is difficult to find. My driver had no clue (But it might become considerably easier soon as chef David Chang and actor Aziz Ansari filmed there recently.) You are served a tray of small Gujarati dishes and freshly made breads. The food is delicious and there are endless refills for about $7. Chef Mohan is a fan: He describes it as Mumbai’s “most decadent thali,” and particularly enjoys the bread and the “ghee-laden, vegetarian cooking.” 31 Dadiseth Agiyari Lane, Kalbadevi, 400002; +91 22 2208 8035

Swati Snacks

Some visitors worry about the hygiene of street food in India. Swati takes that food and serves it on bright yellow plates in the cleanest of rooms. You enjoy a number of plates, such as the pani puri, crispy pastry balls that you fill with lentils and tangy sauces. Asma Khan, recently featured on Netflix’s Chef’s Table, is a particular fan of the Bhel Puri (chaat Indian snack.) “It is just incredible,” she says. “I am very fussy. There is a classic amount of chutney-to-crunch ratio and they get it exactly right. But those yellow plates are terrible. The owner must have lost a bet.” (Khan’s London restaurant is Darjeeling Express.) Chef Atul Kochhar of Kanishka restaurant in London is another fan. Chefs Ghai, Mohan and Sethi all name Swati among their favorite restaurants. (There are two outlets, each, in Mumbai and Ahmedabad.) Dalamal Tower, Free Press Journal Marg, Nariman Point, 400021; +91 22 6666-6880; www.swatisnacks.com

The Table

This eclectic restaurant has many fans for its modern global cuisine. “They set a trend to do really, really good continental food,” says Ravinder Bhogal, who recommends zucchini spaghetti with almonds and Parmesan; and boneless chicken wings fashioned into cubes with with a ginger glaze. “I love the atmosphere, too,” she says. (I went recently, after the departure of chef Alex Sanchez to Americano, and enjoyed an heirloom-tomato and grilled-strawberry salad with Belper Knolle cheese, basil and sunflower seeds.) Awards include a Best Restaurant in India accolade from Time Out. Kalapesi Trust Building, Below Hotel Suba Palace, Apollo Bunder Marg, Colaba, 400039; +91 22 2282 5000; thetable.in

Eating more rice can fight obesity… read here

Trishna

This small restaurant in the Fort area of south Mumbai is arguably the most famous in the city, particularly for its garlic butter crab. “When you mention Bombay to anyone, the restaurant they will talk about is Trishna,” says Karam Sethi, who likes it so much he went into partnership to open a Trishna in London. “It’s the freshest seafood from the Arabian sea cooked simply but full of flavor and punch,” he says. Other chefs agree: “It’s not chi-chi but everyone goes there and you’ll always see someone there you know,” says Ravinder Bhogal, who is a particular fan of the neer dosa. Surender Mohan says: “If you’re a seafood lover, eating out in south Mumbai would be incomplete without visiting Trishna.” Near Rhythm House, Kala Ghoda, 400053; +91 22 2270 3214; bit.ly/2G1xxVq

Richard Vines is the chief food critic at Bloomberg. Follow him on Twitter @richardvines and Instagram @richard.vines.

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[gofooddy]

Pumpkin Dosa

Pumpkin is a cultivar of a squash plant, most commonly of Cucurbita Pepo, that is round, with smooth slightly ribbed skin, deep yellow to orange coloration. INGREDIENTS:-

Two cups – Rice

One cup – Pumpkin grated

One cup – grated Coconut

One and a half cup – Jaggery

Half teaspoon – Turmeric powder

One cup – yogurt

Oil as required

Salt as taste

DIRECTIONS:-

Wash rice and soak in water for 4-5 hours.

[tasteofcity-blog]

Know About Tantalizing Tastes of Kota

Famous dishes of Kota has its unique flavors. It’s offering of its admirable food and services and serving the varieties of cuisines to the visitors. It acquires a delectable cuisine of gastronomic pleasure for the connoisseur of tasty food. Keeping the tradition alive, there are several good eating places in Kota which serve a variety of cuisines, most of the times pure ghee is used for preparing this variety of food, which mixes aroma and spice to the dish. Starting from sweets to species, authentic Rajasthani to continental, vegetarian to non-vegetarian all you get a variety of mouth-watering dishes that your appetite for in this city. Kota cuisine is simple yet a delightful; the all famous local food in Kota is Kota kachauri, laccha paratha, paneer roll masala Dosa, pakode, fruit raita, and Kesar Angoori petha. Sweet dishes and desserts are also very popular in this city.

Visiting Kota city and looking to eat like a local, here is some places to eat in Kota and the places are:-

Shankar Petha Bhandar ka Kesar Angoori Petha: - This yellow petha of Shankar Petha Bhandar is very famous and one of the best sweet in the city which contains a lot of sweetness. This petha is made by kachhaphal (white pumpkin and petha fruit) and sugar syrup and garnished with saffron and cardamom which makes it so delicious

 Sualalji ki Kachauri: - The spicy kachauri of Sualalji include multiple flavors to make it special in taste. This spicy kachauri is seasoned with species, asafetida garam masala and gram flour, all these stuff makes it tasty and crunchy.

Hotel Madras ka Masala Dosa: - The tasty and yummy taste of Masala Dosa of Hotel Madras brings the people to its shop. The different flavor of this masala Dosa makes it so popular in the city. This masala Dosa has crispy layer of fermented crepe, mashed and spicy potato filling.