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Sindhi Mint Chicken Biryani
Ever since I tried the "My Dhaba" (Punjabi style restaurant, Radhakrishnan Salai, Chennai) biryani, my craving started more for Sindhi style foods. Usually their style biryani is kind of strong flavoured, pale greenish.. due to herbs and spices and moreover inclusion of sour yogurt makes them slightly pungent. Here is my attempt in matching one of their mint…
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Green Tomato( Tomatillo) chutney
Tomatillos are sometimes called "green tomatoes", they should not be confused with green, unripe tomatoes. Tomatoes are in the same family, but a different genus.This tangy chutney goes well with idli, dosai and chappathi.Thakkali chutney/ tomato chutney/ tomatillo chutney.http://en.wikipedia.org/wiki/Tomatillo
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Thirunelveli Poondu Milagi Podi
Idli Milagai Podi has many versions and this one is my favourite which I learnt from family friends who are from Elenchi (Kutralam / Cutrallam side), a small town in Thirunelveli district. Most of their podi preparations include whole black gram (with skin), black sesame seeds , or combination of lentils which give a unique smoky flavour. Here…
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Sabudhana Kichdi
Sabudana Kichdi is a maharashtrian dish, prepared usually during the fasting days. It is also a good lunch box idea.Saboodana Kichidi – Lunch box
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Vegetable & Cheese Omelette
This is an American style egg omelette.Restaurant style egg omelete/ omelette/ omelet /omlet.
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Kids School Lunch Box 1 – Cucumber Carrot Sandwich
This is my first post under Lunch box ideas, starting with a simple sandwich which would suit both for breakfast and lunch.Coming up with lunch box ideas for kids is the most challenging job.. as many schools don't provide with microwaving facility. So… this category will be updated with many kids lunch box ideas (with…
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Thanjai Stuffed Parotta
This is a kind of making parota. Stuffing is egg curry which is very simple to make. it tastes good and it is a heavy dish.
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Podale Cutlets – Stuffed Snake Gourd
Snake Gourd is called Podale in Konkani. Mostly this vegetable is stir-fried like poriyal or used with dal to make kootu varieties. But to my surprise.. one Goan restaurant served them as appetizer in a buffet and that's how I got the idea for this recipe. Well.. those were deep fried with semolina and stuffed…
