Lost recipes of India at The Oberoi Gurgaon
Blog about home veg indian recipies, can be made daily. I try to make them as healthy as possible. Baking is also my passion.
Aloo Gobi Traybake – Cook Republic
Peanut Chutney Recipe, Mungfali Chatni Recipe, Verkadalai chatuney recipe, sidedish for idli-dosa, Easy Chutney Recipe, Peanut Dip
Deep-fried Courgette Fritti - use up your overgrown courgettes with this deep-fried alternative to chips. Easy recipes on HOUSE by House & Garden.
Aloo Gosht is a traditional Pakistani-style Mutton/Lamb and Potato Curry. Make this recipe with lamb or goat over stovetop or Instant Pot. Tested & perfected!
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
Making dosa is an art, and this recipe is from Anita Jaisinghani, chef and owner of Pondicheri restaurant and author of "Masala: Recipes from India, the Land of Spices." The dosa batter is made with rice, urad dal (split lentils), and fenugreek seeds, and fermentation contributes to the characteristic taste and aroma.
These chocolate ganache brownies are the perfect, easy, plant-based treat. The brownie is gooey and fudgy whilst the chocolate peanut ganache is smooth and sweet. I hope you love these as much as I do!
I’d been wanting to make something pink for breast cancer awareness month. I also wanted to make something sweet for Dussehra. Beetroot Kheer seemed like the answer to both. I followed the same recipe I used for my carrot kheer . The sabudana was an afterthought. I hadn’t originally intended to add
Featured Video: Strawberry Pancake with Strawberry Sauce The fluffiest, softest and easiest pancake recipe and it’s homemade. This is a great basic pancake recipe that you can use to create o…
Aloo Gosht is a traditional Pakistani-style Mutton/Lamb and Potato Curry. Make this recipe with lamb or goat over stovetop or Instant Pot. Tested & perfected!
Popular in the state of Maharashtra, Kothimbir vadi is a savory steamed snack made with fresh cilantro, chili and garlic
An Indian-style Stuffed Roast Chicken recipe inspired by the royal Indian dish, Murgh Musallam
Aloo Gosht is a traditional Pakistani-style Mutton/Lamb and Potato Curry. Make this recipe with lamb or goat over stovetop or Instant Pot. Tested & perfected!
Recipe video above. Tandoori chicken - baked in the oven! For everyone who doesn't have a tandoor sitting in the middle of their kitchen. :) The flavour infusion and the lovely crust from the marinade is sensational. Easy sub for Kashmiri Chilli, the only ingredient that is not sold at supermarkets.
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These rugelach cookies also referred to rogaliki are filled with a nutella (hazelnut) chocolate spread that works wonderfully for baking.
In de laatste dagen van de Ramadan worden er heel veel koekjes gebakken. En niet zomaar koekjes, maar Marokkaanse koekjes! Dit zijn traditionele Marokkaanse ghriba koekjes met een zachte textuur en smelten in je mond! Marokkaanse ghriba koekjes zijn er in verschillende smaken, maar hebben allemaal één ding met elkaar in gemeen- Ze hebben allemaal van die mooie barsten! Dat blijft absoluut niet onopgemerkt! Deze ghriba koekjes zijn altijd goed om op tafel te serveren, ze zijn behoorlijk rijk aan smaak en zo verslavend lekker.
Flaky layered pastries doused in a rose-cardamom-flavored syrup.
Creamy, Luscious Restaurant Style Butter Chicken / Murgh Makhani in a delectable silky sauce, perfect to go with Naan, Roti, or Rice
Welcome to Gayathri’s Cook Spot’s Recipe Index. This is the place where you can view all the recipes in my blog categorically. Click on any topic of your interest and you will be taken …
These Crispy Curry Vegetable Wontons are filled with a mix of veggies flavoured with some curry before being wrapped in some wonton wrappers and cooked to a crisp!
Garlic Naan recipe is the perfect 4 ingredient Indian flatbread to eat with any of your Indian curry dishes, or really any dish that has a thick and fragrant sauce! Can be made vegan and gluten free.
Paratha is a flaky, soft flatbread found throughout India. The bread goes perfectly with nearly any dish where you need to soak up some extra sauce or gravy. It is also perfect for scooping up rice, lentils, beans, or other food you might normally eat with a spoon. Full of flaky layers, this flatbread is a tender treat.
