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Category: Non – Vegetarian

Prawns with Ridge Gourd

Ingredients: 500 grams ridge gourd 2 medium sized potatoes 250 grams medium sized fresh prawns 2 tablespoons white sesame seeds 2 tablespoons poppy seeds 1″ ginger 2 green chillies 1/2 teaspoon turmeric powder 1 teaspoon sugar 4 tablespoons mustard oil Salt to Taste Skin and cut ridge gourd in chunky pieces. Parboil, remove skin…

Spinach Chicken

Protein and iron fix in a single delicious dish!

Nepali Mutton Curry

Minimal ingredients, maximum impact in this easy Nepali mutton curry.

Rogan Josh

A popular Kashmiri delicacy, made in a simplistic style.

Stir Fried Chicken with Sichuan Peppercorns

Hot. Spicy. Nutty. Chicken. Perfect!

Chicken Pickle

An absolutely yummilicious recipe, free on any sort of artificial preservatives. And super easy to make.

Chicken Chettinad

This is one of my favourite Sanjeev Kapoor recipes. It always amuses me to see most guests, especially non-Indians, approach this dish with a lot of trepidation, given its fiery colour. But once they’ve tasted it, they always come back for seconds!

Murgh Do Pyaaza

Tender pieces of boneless chicken cooked in an onion and yogurt gravy.

Tay Kebabs

Quick & easy to make bite-size charcoal smoked minced meat hors d’oeuvres

Spicy Potato Toast

A quick, easy, yummy and healthy breakfast or snack option.

Prawns in Gravy

This recipe melds the rustic flavours of mustard, fenugreek and cumin into a tantalising gravy just perfect to dunk fresh prawns in.

Mince Cutlets

These melt in the mouth cutlets could be served as a starter or even a tea-time snack.

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Mixed Gram Dal
Oats & Honey Bread
Chickpeas Tempered with Spices & Coconut
Prawns with Ridge Gourd
Konkani Bitter Gourd & Raw Mango Curry

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Mixed Gram Dal One cup black gram (kali urad dal) 1/2 cup split Bengal gram (chana dal) washed and soaked in water 1/2 tbs turmeric 1/2 red chilli powder 1/2 tbs coriander powder 1 onion chopped 1 inch ginger chopped 4 green chillies chopped 1 tomato chopped 1 spoon ghee Salt to taste In a heavy bottomed pressure cooker add dals, water, salt, turmeric, red chilli powder, coriander powder. After 2 whistles on full flame simmer for about half an hour, and then add onion, ginger, and green chillies. Simmer again for 15-20 minutes and add chopped tomato and 1 spoon ghee.

When your sari matches the decor, and you excitedly go “Kheench-Meri-Photo, Kheench-Meri-Photo, and @ashishnayak chivalrously obliges, you get instapics like this 😁

Dadu’s, a popular household Hyderabadi brand for traditional sweets has expanded and diversified with a new outlet at Kondapur, to include Masala Republic, #thevegetarian multi-cuisine restaurant. On the menu is a whole gamut of cuisines right from Indian, Asian, Thai, Chinese, Arabic and even Egyptian! The presentation is on point, with some very clever and aesthetic props, which luckily doesn’t divest the essence of the dishes. In other words, there’s something for every person, season and reason. Going by the crowds, their chaats are a big hit, especially the quirky OldCity to Hi-Tech City, which is a delicious twist on traditional dahi bhalla. What you have here instead is whipped yoghurt that’s converted into almost a sorbet and just bursts with flavours. A definite must-try! Its an all-vegetarian establishment, but for those who can’t resist their meats there’s something close – the Cooker’s Monk Meat, an age-old gluton recipe which tastes almost as good as the real thing. Another top attraction on the menu. Since Masala Republic is housed inside the store, diners can also try Dadu’s D’crème ice creams, live counters for Baklava and Kunafa, and of course their signature hot jalebis and sweets. The store’s open from 10am – 11pm daily so there’s something to please the palate at all times for snack attacks, a quick bite or main meals.

OATS & HONEY BREAD 1 cup plus 2 tbs old fashioned or quick cooking rolled oats ( do not use instant oats ) - divided 1 1/3 cups white whole wheat flour 1 cup all purpose flour 2 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 1/4 teaspoon salt 1 scant cup low fat plain yoghurt (8 oz ) 1 egg 1/4 cup Canola oil or any vegetable oil 1/4 cup plus 1 tbs honey - divided 3/4 cup low fat milk Generously grease a 9 by 5 inch loaf pan. Sprinkle 1 tbs oats in the pan and tip the pan back and forth to coat the sides and bottom with oats, then set pan aside. Preheat the oven to 190 C. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt in a large bowl till thoroughly blended and set aside. In another bowl, blend together the yoghurt, egg, oil, and 1/4 cup honey till well mixed. Add the oats and mix well. Stir in the milk. Add this blended mixture to the flour mixture and combine till just thoroughly incorporated.(Overmixing will cause toughening) Immediately scrape the batter into the prepared pan,spreading evenly to the edges. Bake the loaf in the center of the preheated oven until golden brown, till a tooth pick or cake tester inserted into the center of the loaf comes out clean - between 30 to 50 minutes (mine took 40 minutes). Remove pan from the oven to a wire rack.Glaze - (optional) while the cake is still warm - Gently brush the top of the loaf with 1 tbs honey. Sprinkle over 1 tbs oats. Allow to cool slightly. To unmould run a knife around and under the loaf to loosen it - turn out on to a wire rack. Serve warm or at room temperature or toasted.

The first sari I had to formally wear was pure white for a function in high school. When I came home and told mom about it she was absolutely livid - “Don’t the nuns in school know that Hindu girls don’t wear white??!! It didn’t help that I borrowed the sari from a neighbour who wore that particular sari for funerals and prayer meets. Grandmom was visiting us then and came up with a novel solution to this predicament (she studied Logic in college after all). I was made to dress up in a bright auspicious coloured sari and pray to the Gods for a long and happy married life. So I obediently followed orders, stepped into the puja room and my prayer went something like this, “Dear Gods and Goddesses, mom and Dida want you to bless me with a good husband and a happy married life. But that’s such a long way off. Can we start with a boyfriend for now?” Whether they were hearing or listening to me is another story. Given that memorable episode, I was quite surprised when mom visited Amritsar and agreed to buy me a phulkari in this colour. When I asked what made her change her mind about white she categorically stated – this is off-white, not white. It had a gold border. Wear it with a red blouse. Look mommy, I always listen to you ;)

Happy Ganesh Chaturthi everyone! Here’s a popular dish that’s served as prasad during Ganesh puja. Can also be had as a healthy snack, side dish or salad rest of the year. Chana Sundal (Chickpeas tempered with spices and coconut) 1 cup chickpeas; soaked overnight ¾ tsp black mustard seeds 1 tsp urad dal (split skinned black gram) 2-3 dry red chillies 2 sprigs curry leaves 1 pinch asafoetida (hing) 3 tbsp freshly grated coconut 2 tbsp coconut oil (or any vegetable oil) #salttotaste Soak chickpeas overnight and cook the next morning in salted boiling water till done, drain and keep aside.Heat oil in a pan, add mustard seeds and allow to crackle. Then add the urad dal and sauté for a few seconds taking care not to burn it. Add the dry chillies and curry leaves. Mix and add asafoetida; immediately add the cooked chickpeas. Mix well and add the grated coconut. Toss to combine, season with salt if necessary and remove from heat.

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