An apple cake is a perfect fall dessert or breakfast. This classic cake has granny smith apple chunks and spices to awaken your body and soul.
spice
Sour and Spicy Fish Curry ( Asam Pedas)
Every culture has their own version of making herb and spice pastes that lend a unique and distinctive flavor to the dish. Malaysians use a basic spice paste recipe in many of their curries and stir fries, which they call Rempah. My recipe of sour and spicy fish curry is inspired from two of Nava’s recipes, using rempah paste.
Red lentil and Kale Soup
We had few rain showers this week that ended our glorious summer and I thought about making soup. I never need an excuse for soup, though. Anytime is a good time for soup BUT cooler weather definitely begs for soup to be made. What do you think?
Hyderabadi “Mutton” Biryani
Few weeks ago Nazneen of coffee and crumpets posted baghare baingan and since then I was thinking to make hyderabadi biryani. It is one of the popular party favorite and signature dish of Hyderabad. There are two ways to prepare hyderabadi biryani- using raw meat and cooked meat. I am sharing the cooked meat version of biryani using mutton, which is more popularly used in making this rice dish.
Vegetarian Masala Fried Rice
Chinese food is the most favored option among Indians of our age, when they go out to eat. I am not talking authentic chinese food here, but the fusion cuisine that merges indian spices with classic chinese recipes, known as Indo Chinese cuisine. I am sure you would have seen masala fried rice and many such dishes on the menu of some restaurants that offer creative fusion delights.Today’s recipe is my take on the chinese fried rice, Indian style.
Tandoori Chicken {No Food Color}
Tandoori chicken is a classic, simple recipe, and always a crowd pleaser. Baked in a hot oven, tandoori chicken legs emerge with wonderfully charred skin and juicy meat.
Five Spice Tomato Chutney
This Tomato Chutney is chunky and packs a flavorful punch with sweet, sour and savory undertones, not heat. The spice infusion used in this chutney is panchporan, a five-seed spice used extensively in eastern India, especially Bengal. The combination of fennel, fenugreek, cumin, nigella and mustard seeds gives this dish a nice aromatic flavor.
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