How to cook fluffy white rice
On May 1, 2013 by Meghalee DasCooking rice can be tricky, as the grains tend to stick to each other. By following these tips, you will get fluffy white rice with separate grains.
Coming Soon: Indian Style Baked Potato Pizza
On May 1, 2013 by Meghalee DasThe first Guest Post has been written by my friend and documentary maker Satarupa Mishra. Her recipe on Indian Style Baked Potato Pizza with multiple toppings will be up soon. Watch this space!
Paneer Uttapam
On April 18, 2013 by Meghalee DasUttapam is very similar to a dosa, as the same batter is used. But unlike dosas, which are like crisp and thin crepes, uttapams are thicker like pancakes. Moreover, we put the filling inside the dosa but in uttapam we have toppings instead of fillings. This makes the uttapam look almost like a pan pizza.
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.
How to make Dosa Batter
On April 5, 2013 by Meghalee DasDosas are crepes made of fermented rice and lentils, either with or without a filling. Although they originated in South India, dosas are very popular in every part of the country, where people eat it either as a main course or also for breakfast. The basic dosa filling mainly consists of curried smashed potato,
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
Stuffed Paneer Loaf
On April 1, 2013 by Meghalee DasPaneer is a kind of fresh cheese very popular in Indian vegetarian cuisine. It is extremely versatile and can be used for preparing both savory and sweet snacks, appetizers, the main course and desserts. Although it looks like tofu, it is way more flavorful and has a great texture. In Delhi, getting bits of paneer
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