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Vegan Gobi Musallam - A Mughlai dish of whole roasted cauliflower served with rich and creamy makhani gravy

When I think of lavish, one of a kind center piece for (vegetarian/vegan) dinner parties, the first dish that comes to my mind is Gobi Musallam. Some dishes are not found in many restaurants and this Gobi Musallam is one such dish where whole roasted cauliflower in a rich and creamy makhani gravy. This stunning dish is truly inspiring and impressive where a humble cauliflower is elevated to gourmet standard. This is one dish that always grabs attention from my guests whenever I cooked for them and it has never let me down when it comes to its flavour. It’s an impressive dish to look at and also in taste with delicately balanced combination of assorted whole spices which lends amazing flavour. I am mighty excited to share this recipe that is sure to win hearts of even pickiest eaters.

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Watermelon-Mint Limeade ~ Refreshing simple and quick summer drink made using watermelon, fresh mint and lime juice

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Mango Panna Cotta ~ Italian dessert of layered cream flavoured with vanilla and a Desi twist of mango flavoured with cardamoms

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Strawberries and Creme Frappuccino or Strawberry Frappe | Strarbucks styled Strawberries and Creme Frappucciono recipe

My love for Strawberry Frappe or Strawberry Frappuccino goes long back to the days of my school days where it was served in one of my favourite cafes. Once sip at this creamy goodness and I became its fan for the lifetime! It was my cup of comfort food. Sweet, cold, creamy and absolutely delicious to the very last drop!

Made with home grown organic strawberries which were picked by the little hands, it added that extra special bit to already delicious sip! It is very rich drink loaded with calories, but it is also once time indulgence you can dive into! Try this Strawberry Frappe or Strawberries and Creme Frappuccino this summer and see yourself falling in head over heels in love with it! :)

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Vegetable Hakka Noodles ~ Indo-Chinese recipe of stir fried vegetable and noodles with assorted sauces

Every cook has his or her own version of Vegetable Hakka Noodles adding different sauces or ingredients. You can add any vegetables of your choice or whatever you have on hand to make this utterly simple dish. I use different vegetables that I have at the time whenever the Indo-Chinese food cravings hit me very hard. So that taste varies based on the vegetables I use. The ones served at restaurant have distinct smoky flavour which comes from cooking at very high flame in their large restaurant gas cooker as well as the type of wok they use. But you can create very satisfying and quite delicious Vegetable Hakka Noodles at home by keeping few things in mind.

One rule I always follow when cooking any Indo-Chinese food that requires quick stir frying at high temperature is to make sure that I chop all the vegetables in same size. It is very important that you follow this rule which not only reduces the cooking time. Also remember not to overcook the rice or noodles as you want them to retain their shape when you toss them in a high flame and little bite when eat them. Keeping these few basic tips in mind, shall we make some delicious Vegetable Hakka Noodles?! 

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Chattambade or Masala Dal Vada ~ Spicy split chickpeas/Bengal gram or chana dal fritters

Today I am sharing you one of our favourite family recipe from my native, Udupi-Mangalore. It is called Chattambade or simply Spicy Chana Dal Vada. Soaked split chickpeas or Bengal gram is ground to rough paste with few spices and deep fried to get golden brown fritters. Recipe for making Chattambade or Spicy Chana Dal Vada is quite simple and straightforward. The ingredients used are very few, easily available one and cooking technique is as simple as it can get. The crispy vada with crunch from few whole lentils and the aroma of fresh herbs and spices used make this Chattambade a rather special treat with hot cup of coffee or tea. Without further delay shall we make some hot and delicious Chattambade or Masala Dal Vada?!

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Vegan Spiced Beetroot Cutlets/Patties ~ Pan fried Indian styled spicy vegan beetroot patties with aromatic spices

Mashed beetroots spiced with aromatic spices, shaped into patties and coated with fine semolina for crisp texture and then pan fried to golden brown perfection is a very much loved food at our home. Since red and pink is Lil Dumpling’s current favourite colours, he is happy to find food in that colour served in his dinner plate and I am quite happy that he is enjoying something that is not just delicious to eat but also quite healthy and nutritious.

You can serve these Beetroot Cutlets/Patties as appetizers or even as a meal with some salads or slaw or even as a patty for burger. The vibrant coloured Spiced Beetroot Cutlets/Patties are quite delicious with the sweetness of the beetroots and the flavours of the spices.

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Easy Gulab Jamun Recipe (with milk powder) ~ An Indian confection of deep fried spongy milk balls soaked in rose scented and cardamom flavoured sugar syrup

The recipe I am posting today is made using milk powder and is rather a simple way to make Gulab Jamuns at home. Although the process of making Gulab Jamun is quite simple and straight forward, there is no denying the fact that it is also little time consuming. If you keep in mind few points, you will end up with a melt in mouth sweet dumpling that will redefine the very definition of deliciousness! Gulab Jamuns are sinfully sweet, succulent and soft dough balls, smothered in sugar syrup. Whether you serve them as a dessert at parties or simply want to indulge yourself, this traditional Indian sweet is the one for you and it will never disappoint your taste buds!

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Stuffed Capsicum/Bell Pepper Pakoda or Pakora ~ Deep fried bell pepper rings stuffed with spiced potato mash and coated with spicy gram flour paste

The process of making these Stuffed Capsicum/Bell Pepper Pakoda or Pakora is quite simple and straightforward. First you cut the bell peppers into 1 inch thick rounds and then stuff every ring with spiced cooked and mashed potatoes. You coat the individual stuffed bell pepper rings in a spicy gram flour batter and then deep fry them to golden brown perfection. Since kids love anything that has potato as well as anything that is deep fried, they simply love these Stuffed Capsicum/Bell Pepper Pakodas. With winter looming just around the corner, these Spicy Stuffed Capsicum/Bell Pepper Pakora make a wonderful snack to indulge in.

You can serve them on their own as a starters or finger foods along with any chutney or tomato ketchup and see them vanish from the tray in no time! There is another way to serve these Spicy Stuffed Capsicum/Bell Pepper Pakoda and that is by topping them with finely chopped onions, tomato and coriander leaves topped with a generous pinch of red chilli powder and a drizzle of fresh lime juice! ‘Yum’ is the only word that comes to my mind when I think of these deep fried sins! :)

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Spicy Red Cabbage Slaw/Salad recipe with salted boiled peanuts and spicy chilli and lime olive oil dressing

This Spicy Red Cabbage Slaw or Salad is quite simple to make and even those who are not very fond of the word salad’ will find it surprisingly good to taste! I am talking with my own experience to back up. :) The crunch of red cabbage and carrot, the sweetness of onion, the salty boiled peanuts and the fresh flavour of basil makes this salad an interesting one. I have kept the salad dressing quite simple by adding spicy red chilli flakes and freshly squeezed lime juice to extra virgin olive oil and it gives the nice kick to the whole crunchy vegetables.

You can serve it on its own as a light meal or use them as a stuffing for wraps or pitta bread with a spread or sauce of your choice to make a complete meal. Give this Spicy Red Cabbage Slaw or Salad a try and see how you like it! Who knows it may become one of your most favourite salads too. :)

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