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PIYALI SEKHAR MUTHA /My Tryst With Food And Travel
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An Utopian who belives that if you want to decode hapiness, Eat, Travel and Smile ....I am a Blogger on a Culinary Odyssey.
An Utopian who belives that if you want to decode hapiness, Eat, Travel and Smile ....I am a Blogger on a Culinary Odyssey.

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Pickled Onion Chicken With Roasted Peppers Recipe / Sirka Pyaz Murgh Bhuna Hua Hari Mirch Ke Sath
Going to my parents home every single time feels like walking into that attic where all my childhood toys, story books, pictures, that doll from whom I was inseparable through my toddler years have been carefully stashed away. The joy of, (for once) someone...
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The mandatory flavour bomb as soon as you land in India....
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Pickled Onion Chicken With Roasted Peppers Recipe / Sirka Pyaz Murgh Bhuna Hua Hari Mirch Ke Sath

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/11/pickled-onion-chicken-with-roasted.html

Looking for a very different Chicken Curry Recipe? Then You must try this unusual chicken curry over this weekend. Infused with the aromatic essence of smoked Green Chillies and spiked with onions pickled overnight in Vinegar, the Pickled Onion Chicken With Roasted Peppers, will not fail to sweep your taste-buds off their feet. 

Sirka Pyaz Murgh Bhuna Hua Hari Mirch Ke Sath is a dish which is quite a revelation as you slowly run through the different flavours of the dish. Sirka is the Hindi word for Vinegar. In this dish Onions are pickled in vinegar, overnight and peppers are roasted on an open flame to seal in the smokiness. Though the nomenclature of this dish may sound exotic, in reality this is a simple, straightforward dish, which can be rustled up in no time. The tang from the pickled pearl onions, is accentuated by the smokiness of the roasted green chillies in a simple chicken dry curry. This dish gives you another nouvelle chicken curry, which is sure to be a palate pleaser. For the full recipe with crystal clear instructions click the Recipe link.
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Pickled Onion Chicken With Roasted Peppers Recipe / Sirka Pyaz Murgh Bhuna Hua Hari Mirch Ke Sath

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/11/pickled-onion-chicken-with-roasted.html

Going to my parents home every single time feels like walking into that attic where all my childhood toys, story books, pictures, that doll from whom I was inseparable through my toddler years have been carefully stashed away. The joy of, (for once) someone looking at me with so much love as I lie enveloped in slumber with a smile caressing my lips, then gently stroking my forehead and tresses, lightly nudging me to wake up, is truly indescribable. Many years have trotted by and changing of roles have taken place as I now habitually look at a fairy face, fast asleep and then run my fingers through her silky mane, gently coaxing her awake. Yet I so look forward to this role reversal every year and totally bask in its warmth and tenderness.

Sitting at the breakfast table in my pajamas, in a home filled with familiar sounds and smells, not having to look at the watch, not having to worry that I had an extra of Ma's delish Radhaballavis,chatting without a care,fingers tinted in her yummy bhanga aloor torkari (potato curry), free from all the worldly shackles, ah this is what I would think Utopia would be like. Even before the breakfast can glide through the esophagus into the gut, I am ready with another list of dishes that I would like to have for lunch. God only knows from where I get that voracious appetite to savor up every single morsel on my plate and even then not have to shove in a single antacid down my throat fearing indigestion. I guess unadulterated happiness is the mantra to a healthy body and no amount of exercise or the right diet can achieve for the body which such unfiltered joy can achieve.

Now that my suitcases are packed & I am hardly able to focus on anything,totally engulfed in that unabated euphoria of my impending trip to my cocoon of familiarity & comfort,my Blog will not have a new post after this one till I am back. Leaving you with an unusual chicken curry over this weekend. Infused with the aromatic essence of smoked Green Chillies and spiked with onions pickled overnight in Vinegar, the Pickled Onion Chicken With Roasted Peppers, will not fail to sweep your taste-buds off their feet. 


#soulfood #indian #food #indianfood #glutenfree #ChickenCurry #homemade #foodporn #foodgasm #foodisfuel #foodstagram #berooted #foodie #eatreal #nomnomnom #all_shots #Indianfoodblogger #dubaiigers #igersdubai #dubaifoodie #foodtalkindia #Indianfoodstories #foodblogger #photography #desikhana #desiblogger #recipes #yummyfood #forkyeah #instafoodie


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❤️ Piyali
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Pyaaz Ka Salan Recipe / Restaurant Style Biryani Side Dish / Gravy / Onion Salan

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/11/pyaaz-ka-salan-recipe-restaurant-style.html

Pyaaz Ka Salan or Fried Onions in a Thick Rich Gravy is an ode to the Culinary Gem Mirchi Ka Salan. The recipe of Pyaaz Ka Salan is a little different to that of the Mirchi Ka Salan. Mirchi Ka Salan dates back to the times when Emperor Akbar ruled the Indian Sub~Continent. The popular theory is that this dish did not originate in the royal kitchen but most probably in the kitchen of a Wealthy Jagirdar when he threw a Regal feast for the Emperor.

The Ain-i-Akbari, Persion for Constitution Of Akbar documented by Abu'l_Fazl ibn Mubarak, a high ranking minister in the court of Emperor Akbar, mentions this dish as the Emperor's favourite. So it is evident that because of Emperor Akbar's immense liking for the dish, the dish must have travelled from the Jagirdar's kitchen to the palace kitchen. Emperor Akbar was a staunch vegetarian, a modest eater, who preferred simple dishes, yet the full flavoured, creamy Mirchi Ka Salan did manage to hold it's ground as a favourite on the Emperors platter. However, during that time this dish was eaten as a main dish and not served as an accompaniment to Biryani as it is done today.

In the Pyaaz Ka Salan, chironji and almonds are replaced by sesame seeds and peanuts and Deep fried onions become the star ingredient. The souring agent can be either yogurt or tamarind. To get the recipe and to know more about this dish and how it came to be an iconic Hyderabadi Dish hop on to my Blog.



#soulfood #indian #food #indianfood #PyaazKaSalan #vegetarian #homemade #foodporn #foodgasm #foodisfuel #foodstagram #foodphotography #foodie #f52grams #vscofood #all_shots #Indianfoodblogger #dubaiigers #igers #nomnom #foodtalkindia #Indianfoodstories #foodblogger #photography #desikhana #desiblogger #recipes #yummyfood #forkyeah #instafoodie
#onthetable #curry #Indiancurry #vegetarian #foodlovers #foodpornshare #foodphotography #truecooks #feedfeed #clickandeat #vscocook #recipeoftheday #yummly #buzzfeast #sodelicious #yahoofood #whatsonmyplate #instayum #eeeeeats #tcmlivingwell #eatreal #berooted #tl_eatlist #ndtvfood #lunch #hungry #yummy #instagood #instafood #glutenfree
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Pyaaz Ka Salan Recipe / Restaurant Style Biryani Side Dish / Gravy / Onion Salan
Pyaaz Ka Salan or Fried Onions in a Thick Rich Gravy is an ode to the Culinary Gem Mirchi Ka Salan . The recipe of Pyaaz Ka Salan is a little different to that of the Mirchi Ka Salan which has a thick brown gravy, resplendent with Bhavnagri Mirch (Chillies ...
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Himachali Chana Aloo Madra Recipe / Traditional Garbanzo Beans In Yogurt Curry From Himachal Pradesh

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/11/himachali-chana-aloo-madra-recipe.html

Pin for later ~ www.pinterest.com/pin/504543964495937315

Some days we look out for recipes to cook where we can experiment with a very different set of ingredients. For example most of us cook Choley / Chana / Garbanzo beans in a preset method. Most of our gravies have a base which has onion, ginger, garlic and tomato. What if we get our hands on a curry recipe which is cooked sans the regular curry base and tastes as good or even better.

Himachali Chana Aloo Madra is that nouvelle dish. Slow cooked in a yogurt gravy and perfumed with spices, each flavour note caresses your taste buds distinctly. It is noteworthy, that unlike most Indian curries, this does not make use of onions, ginger, garlic or tomatoes as its base masala.

This dish is a very nice amalgamation of a lightly tangy savoury curry, underlined with a fragrant note from the spices and aromatics. One thing I can assure you that this is very different in taste from all the Chana Masalas or Pindi Choley etc. you have had. This dish therefore adds a nice variety to your menu. The Himachali Chana Aloo Madra is traditionally served at weddings and celebratory occasions in Himachal Pradesh and is considered a rich curry. I however find it lighter than the other Chana / Garbanzo beans preparations, because of the absence of Onion, Ginger, Garlic and Tomatoes. Try this and you will be delighted that I shared this recipe with you.
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Himachali Chana Aloo Madra Recipe / Traditional Garbanzo Beans In Yogurt Curry From Himachal Pradesh

Recipe link ~ http://mytrystwithfoodandtravel.blogspot.ae/2017/11/himachali-chana-aloo-madra-recipe.html

Some days we look out for recipes to cook where we can experiment with a very different set of ingredients. For example most of us cook Choley / Chana / Garbanzo beans in a preset method. Most of our gravies have a base which has onion, ginger, garlic and tomato. What if we get our hands on a curry recipe which is cooked sans the regular curry base and tastes as good or even better.

Himachali Chana Aloo Madra is that nouvelle dish. Slow cooked in a yogurt gravy and perfumed with spices, each flavour note caresses your taste buds distinctly. It is noteworthy, that unlike most Indian curries, this does not make use of onions, ginger, garlic or tomatoes as its base masala.

This dish is a very nice amalgamation of a lightly tangy savoury curry, underlined with a fragrant note from the spices and aromatics. One thing I can assure you that this is very different in taste from all the Chana Masalas or Pindi Choley etc. you have had. This dish therefore adds a nice variety to your menu. The Himachali Chana Aloo Madra is traditionally served at weddings and celebratory occasions in Himachal Pradesh and is considered a rich curry. I however find it lighter than the other Chana / Garbanzo beans preparations, because of the absence of Onion, Ginger, Garlic and Tomatoes. Try this and you will be delighted that I shared this recipe with you.





#soulfood #indian #food #indianfood #ChanaMadra #vegetarian #homemade #foodporn #foodgasm #foodisfuel #foodstagram #foodphotography #foodie #f52grams #vscofood #all_shots #Indianfoodblogger #dubaiigers #igers #nomnom #foodtalkindia #aboutlastnight #foodblogger #photography #desikhana #desiblogger #recipes #yummyfood #forkyeah #instafoodie

#onthetable #curry #Indiancurry #vegetarian #foodlovers #foodpornshare #foodphotography #truecooks #feedfeed #clickandeat #vscocook #recipeoftheday #yummly #buzzfeast #sodelicious #yahoofood #whatsonmyplate #instayum #eeeeeats #tcmlivingwell #eatreal #berooted #tl_eatlist #ndtvfood #lunch #hungry #yummy #instagood #instafood #fresh




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Himachali Chana Aloo Madra Recipe / Traditional Garbanzo Beans In Yogurt Curry From Himachal Pradesh
Himachali Chana Aloo Madra the decadent, rich dish from one of the most beautiful States in India is a complete treat for the senses. Himachal Pradesh which means abode or land of snow in Sanskrit is true to its name. Nature has showered it's bounty on this...
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