Firstly thanks to darl Melinda of Linda Creations for nominating me for the Very Inspiring Blogger Award. This is my first award in blogging and I am very honoured to receive this; I am really happy to get this for my relatively young blogging (4 months only). Melinda had nominated me in January but somehow I could not write this post – very sorry for being late dear. It feels good that someone has found my work this worthy – thanks a ton darling ❤
This post presents one of the well-known dips Coconut Chutney, which is a must-have accompaniment in the South Indian cuisine. It is a very simple and quick recipe and, can be enjoyed with all meals during the day. North Indians predominantly associate it with Idli, Dosa, Medu Vada and Upma but this is present across all the South Indian states and used extensively.
Paneer Butter Masala is one of the most popular paneer recipe in the Indian cuisine. In fact, this could be stated as the 1stpaneer based item that started the usage of Paneer in Indian kitchens. As the name suggests, it is a spicy paneer curry made in butter. The optimum use of butter, spices, tomatoes and cream makes this curry simply delicious and mouth-watering. In line with my own way of healthy eating (but no compromise on taste), I have replaced the cream with milk and cashew nuts.
My health-freak husband, as you all know it 🙂 , bought a whole lot of green vegetables over the weekend for a cleansing/detox diet. However, since I did not do it with him this time 😉 , his diet also went out in 1 day 😜 . As a result, I had much greens in my fridge. So, I picked some of them last night and turned out a super healthy and tasty curry – Chickpea and Kale leaves curry.
Before I start talking about today’s recipe, I would like to take this moment to say a heartfelt thanks to each and everyone who have inspired me for this blog till date – today’s recipe marks my 100th blog post, a significant milestone for me which would not have been possible in this short time frame (just shy of 5 months) without the love and support of all you guys. Let’s celebrate this occasion with the Indian street food gem, the very famous scrumptious Pav Bhaji. The highlight of this recipe is that, I have made this pav bhaji without using the pav bhaji masala…Yes 🙂 …and the taste is just awesome !!
Exploring the amazing taste present throughout India, I am today presenting a very famous recipe from the region/city of Hyderabad – Mirch Ka Salan. This tasty recipe is made from green chillies, peanuts, coconut, sesame seeds and some freshly grounded spices. Mirch is the Hindi word for chilli and Salan in Urdu language (local language in Hyderabad) refers to curry. Mirch ka Salan is thus a spicy and tangy green chilli curry. I have prepared this Mirch Ka Salan in a slightly different manner, as compared to the traditional style, but it is still toothsome 😋😋.
Kadai Paneer is perhaps the best full-blown paneer dish made – in my humble opinion 🙂 This classic results from an apt combination of paneer (cottage cheese), bell pepper (capsicum), onion, tomato and some of our great Indian spices. This whole dish is prepared in a Kadai/Kadhai (Indian wok) and so the name Kadai Paneer (but I have made in a pan ;P ). It is a simple recipe but with amazing taste, and one which is generally available in almost all Indian restaurants. I believe my use of freshly grounded spices has made a huge difference as I have got the same flavour as that of a Kadai Paneer from a top-end restaurant.
cookingwidjoy 