Brinjal curry finds its place once a week on our menu.There are many ways to prepare it and here are the two recipes that we love to have… Version -1 Recipe source- My mom You need: Brinjal – 1/2 a kilo,cut lenghth wise and immersed in a bowl of cold water Milagai Podi ,coarsely ground…
A quick post today.A spicy potato curry from the aromatic Chettinad cuisine.I saw this in one of the blogs but unfortunately forgot to note which one.I recreated this from my memory. I used: Potato- 2 large Onion-1,chopped Mustard- 1 teaspoon Cumin seeds – 1 teaspoon Curry leaves- a few Salt to taste Oil- 1…
Out of the blue , hubby suggested that I prepare cabbage stir fry to go with chapathi. I had already prepared kurma but since he asked, I made this one too. It was a good combo with chapthi. A little spicy, as he loves spicy stuffs, so alter it according to your taste. I used:…
I have already written about Five spice powder in my precious post. I used it here as a seasoning in vegetable curry.This goes to Jagruti’s Complete My Thali event hosted here with the theme Sabji I used: Shiitake mushroom- 100grams Capsicum – 1,chopped Tomato -1, chopped Onion- 1 sliced Five spice powder– less than ¼…
The first thing that comes to my mind at the mention of the word Goa is the sandy beaches.I have never been there but seen that place in a lot of movies and have read about it too.So when Denny of Oh Taste and see announcedFlavors of Goa,an event started by Naina of Simply.food, I…
