TANTALIZING PEPPER CHICKEN

Pepper chicken is one of my all time favourites.. Be it dry for snacks or some gravy with rice. The pepper and curry leaves makes it drooly and the chettinad masala makes it worth drooling for. I experimented a lot with this dish with changes but the best I could get was with this method…

Bhartalicious

Chicken bharta Hello folks, I wanted to make chicken bharta since a long time. I find it so versatile. One can savour this mouth-watering dish with hot roti and a bit gravy to it is a good accompaniment to steamed rice and a great fillet foe desi sandwiches and wraps. I have taken the basic…

Quintessence Gobi Bhajaa

Odia style Gobi Bhajaa I remember my good old Manipal college days when I was kinda bored of eating the mixed vegetable curry and more curries and some more curries in the mess … I am from a typical odia household and I like to see my vegetables nice and dry. I don’t like lots…

CHICKEN CAFFREAL-THE PORTUGAL CONNECTION

I am a great lover of coastal cuisine. The unique Goan cuisine with Portuguese technique and robust flavours of Indian masala always satiates my taste buds.  One of my favourite Goan dishes is Chicken Caffreal. Chicken is marinated in a green spice paste for up to 24 hours and then pan-fried. The result is falling-off-the-bone…

Good ol’ Palak Paneer

The Good Old Palak Paneer It’s a Monday and my veg instinct pushed me to make something green today…simple and tasty Palak paneer. I was glad after finally tasting it. It was perfect blend of texture and colour and not to forget the drooly taste of the gravy. Ingredients Palak leaves:500gms Oil:3 tbsp Paneer:200gms Garam…