Paneer Dosa
On April 16, 2013 by Meghalee DasPaneer Dosa is not a traditional filling, but dosas are pretty flexible when it comes to what kind of filling you want to use. No wonder there are so many versions all across the country. Paneer is a type of Indian cheese and there are just so many ways you can use it. I used
Plain Dosa
On April 12, 2013 by Meghalee DasOnce you make this, you can add different types of fillings to create other varieties of dosas if you want. The plain version still remains my favorite kind of dosa and I love having it with sambar, which is a tangy lentil soup, and some coconut chutney.
Navratan Korma
On April 5, 2013 by Meghalee DasNavratan or ‘nauratan’ means ‘nine gems’ and korma is a mild, slightly sweet, creamy, gravy-based curry, where either vegetables or meat is cooked slowly, almost like a stew. Navratan Korma is regarded to be a Mughlai dish, which was created or modified by the royal chefs of Mughal emperors in Delhi. It is said that
Jeera Rice
On April 4, 2013 by Meghalee DasJeera Rice is one of the easiest rice dishes which you can have as a side with your gravy-based curries. Jeera means cumin seeds, which are used to temper the oil or clarified butter that imparts a great aroma and taste to the rice. The whole process takes less than 20 minutes and if you
Lachcha Paratha
On March 27, 2013 by Meghalee DasYesterday I had uploaded a post on Chicken 65 served with Lachcha Paratha http://meghs-kitchen.blogspot.com/2013/03/chicken-65.html. So here is the recipe for the paratha: Lachcha Parathas are a kind of roasted flatbread which has many layers. The word ‘lachcha’ loosely means rings or strands because this flatbread is known for its ring-like layers that are formed due
Chicken 65
On March 26, 2013 by Meghalee DasChicken 65 is one of the most popular appetizers, originating in South India. It is very spicy, tangy, has a distinctive red colour and is full of flavours. It can be eaten as it is or with plain rice and flatbreads like naan or parathas. The origin of the name of Chicken 65 has some
Peda
On March 22, 2013 by Meghalee DasPeda is a type of Indian sweet made in many parts of the country using milk and sugar as basic ingredients. They can be creamy white in colour and also slightly brown, which happens when the milk solids get caramelised when they are cooked with sugar. Some prefer to add the sugar in the end
Prawn Malai Curry
On September 14, 2012 by Meghalee DasThis is a rich and delicious dish made of prawns cooked in a creamy aromatic gravy. Unlike regular cream, coconut milk is used here which is infused with mild spices to make it fragrant. Also called ‘Chingri maacher malaikari’, this is a popular Bengali delicacy, usually made on special occasions. It is one of my
Prawn fry curry
On May 14, 2012 by Meghalee DasPrawns are one of my favourite things to eat; I like the tiny red shrimps which Mom makes with mustard oil called Baati chorchori to malai prawn or jumbo ones. There are so many ways one can prepare it: fry, grill, bake and so on. I will be posting my Prawn Malai Curry recipe soon.
Moong Dal Halwa
On November 9, 2011 by Meghalee DasThis is a delicious, decadent sweet dish made from lentils and if you are calorie-conscious, you should stop reading right now! Really, don’t look at the ingredients (read ghee) and the amount! Moong Dal means skinless yellow gram and the halwa is prepared by grinding the lentils and then cooking it in milk and ghee