Spiced Tendli

"For my taste buds food without spices doesn't even exist". Indian spices are not only valued all over India but all around the world. Every spice has its own peculiar taste and flavour profile which are paired along with vegetables to create miracle. Imagine if couple of them are used at

Kofta Curry

Kofta curry is a dish made up of fried dumplings of cottage cheese & potato cooked in Sweet,Spicy & Tangy Tomato-Onion gravy. It can be served either with steamed rice or any Indian bread. Ingredients: Paneer (Cottage Cheese) -------------------- 50 gm Potato --------------------------------------------- 4 (Boiled) Red chili powder -------------------------------5gms Ginger chilli paste------------------------------5gms Cashew Nuts ----------------------------------- 12


TOMATO PANEER BHURJI INGREDIENTS:- 1. Onion-------------------2 nos 2. Tomato-----------------6nos 3.Green chilli------------5gms 4.Paneer-----------------100gms 5. Cheese----------------2 cubes(Amul cheese) 6. Ginger-----------------5gms 7. Garlic-----------------10gms 8. Turmeric powder----2gms 9. Garam Masala-------3gms 10.Pav bhaji masala---3gms 11. Sugar-----------------5gms 12. Salt-------------------as required METHOD:- 1. Chop onion, tomato, chilli and coriander finely. NOTE:- MAKE SURE THAT YOU WASH CORIANDER PROPERLY BECAUSE IT  HAS LOTS OF MUD IN IT. DE SEED CHILLI AND CHOP IT FINELY.


Chicken Chettinad is a popular dish from Chettinad region of Tamil Nadu.  Its a Spicy dish with aromatic spices.  INGREDIENTS: Chicken---------------------200gms Cinnamon-------------------3gms Cardamom------------------3gms Cloves-----------------------2gms Pepper Corn----------------3gms Bay Leaf--------------------2gms Dry Ginger-----------------3gms Kashmiri Chilli------------5gms Methi Seeds----------------1gms Coriander Seeds-----------2gms Jeera------------------------3gms Sauf------------------------2gm Star Anise-----------------1gms Mace-----------------------1gms Oil--------------------------15ml Grated Coconut----------20gms Onion---------------------20gms Ginger Garlic paste-----10gms Tomato-------------------40gms Coconut Milk------------2gms METHOD: In a pan dry roast all whole garam masalas along with grated coconut. Give it nice roasted colour, do not


INGREDIENTS: 1. Coconut(Grated) 2. Green Chillies 3. Ginger 4. Garlic 5. Cashew nuts 6. Roasted Chana 7. Salt For Tempering: 8. Oil 9. Red Chillies 10. Mustard seeds 11. Curry leaves 12. Black Split Gram METHOD: 1. Grind all ingredients except for the tempering ingredients in a wet grinder until fine adding water as required. Chill the chutney. 2. For tempering, heat oil in a pan; add


Sabudana vada also called 'sago vada', is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney or tamarind chutney or coconut chutney and is best eaten fresh. In other parts of country, Sabudana vada are the best option to have when fasting. Therefore, this nutritious snack is served usually during


*   INGREDIENTS:   1. Oil 2. Butter 3. Cream 4. Cloves 5. Cinnamon stick 6. Bay Leaf 7. Onion 8. Garlic 9. Tomato 10. Capsicum 11. Red Dry Chilli 12. Whole Coriander Seeds 13.Ginger Garlic Paste 14. Red Chilli Powder 15. Coriander powder 16. Turmeric Powder 17. Tomato Puree 18. Cottage Cheese 19. Cashew Nuts 20. Honey 21. Kasuri methi     METHOD:      1. Chop onion, tomato and Garlic. Cut Capsicum into juliennes. Cut Cottage cheese into nice


INGREDIENTS: 1. Cauliflower---------------------1 kg 2. Hung Curd--------------------100 gm 3. Chaat masala------------------25 gm 4. Ginger Garlic Paste----------100 gm 5. Chilli Powder-----------------20 gm 6. Turmeric powder------------5 gm 7. Salt----------------------as required 8. Oil---------------------------50 ml METHOD 1. Cut big florets of cauliflower. Blanch florets in lightly salty water. (add little turmeric so that it gives good yellow colour to cauliflower ) 2. Make marination of


Chicken tikka  is a  dish originating in the Indian Subcontinent .It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yoghurt. INGREDIENTS: 1. Boneless chicken----------------400gms 2. Ginger Garlic paste---------------20gms 3. Lemon Juice-------------------------2 no 4. Hung Curd-------------------------50gms 5. Red chilli paste/ powder---------20gms 6. Garam Masala---------------------5gms 7. Cumine ----------------------------5gms 8. Chaat Masala----------------------5gms 9. Oil-----------------------------------10ml 10. Chopped mint------------------10gms METHOD: 1. Marinate the chicken  with ginger-garlic paste