Recipe: Navajo Fry Bread An easy bread recipe, Navajo Fry Bread is delightful as a savoury or sweet snack. Or make Indian Taco and enjoy it as a main meal. This bubbly fry bread requires just a few ingredients. Don’t have to knead the dough like we do for normal breads. What Is Navajo Fry Bread? It is the traditional deep fried bread of the Navajo People in America. According to the Navajo tradition, fry bread was created from the ingredients ( flour, lard, sugar, salt) given by the US government when the natives were relocated to Bosque Redondo, New Mexico from Arizona in 1864. It is quite easy to find Navajo (pronounced as Nava -ho) Fry Bread at fairs, carnivals in most parts of…
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Continue ReadingRecipe: Caprese Stuffed Portobello Mushrooms Caprese Stuffed Portobello Mushrooms is piled with the key ingredients from a caprese salad on top of garlicky buttery mushroom caps and broiled. It serves as an excellent side dish. It also makes a satisfying, delicious main meal for vegetarians. Basic caprese ingredients – tomatoes, mozzarella and basil are used for this dish. Depending on the size of mushrooms I get, usually 1 or 2 or enough as a main meal served with a bit of pasta or quinoa. What Are Portobello Mushrooms? Known as Portobello, Portabella, Portabella, or Portabello, these mushrooms are basically the larger relatives of the white button and crimini. The cap can range in size from 3 inches to 6 inches. Portabella mushrooms have a rich,…
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Continue ReadingRecipe: Lemon Linguine Lemon Linguine or classic Italian linguine al limone is one of the easiest, most flavourful pasta dish that comes together in 10 minutes. All you need is some pasta, lemon, good quality parmesan cheese, salt, garlic and a bit of pepper. Add herbs of your choice. Don’t want to add heavy cream then go for some milk. And a quick, delicious, summery pasta dish is ready in no time. Pasta with lemon sauce is one of my favourite ways to enjoy pasta. Frankly, I am a big fan of pasta and therefore it is on the menu at least once a week if not more. I like to try out different flavours and sauces for my pasta dish. Memories The first…
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Continue ReadingWhat is Mexican Rice? As such traditional Mexican Cuisine didn’t feature rice on their menu. Corn was the staple at that time till the Spanish Colonizers introduced rice in Mexico around the 1520s. It was prepared in a similar way to the Spanish Rice but instead of saffron, cumin and red chili were used. Thus the main difference in the rice is the colour, while Spanish rice is yellow, Mexican rice is orange reddish. These days Mexican rice is served as a side dish with tacos, enchiladas, quesadilla, chili con carne, as stuffing for burritos, with soups,etc. Main ingredients for a Mexican rice are onion, garlic and tomatoes. This rice dish that I have prepared is more from the Tex-Mex Cuisine. Popularly known as red…
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Continue ReadingRecipe: Chilli Garlic Pasta Chilli Garlic Pasta is an easy, quick and flavourful pasta dish that comes together within 10-12 minutes. While the pasta is boiling, get the green chilli, garlic and olive oil base ready. This is my go to dish when I don’t want to spend too much time cooking, need a meal in front of the telly or for those lazy days when I don’t want to cook elaborate meals. Memories This recipe first came alive in my kitchen one extremely lazy Sunday evening. Didn’t want to get dressed and go out for a meal. Back then who had heard of home deliveries. Suggestions were thrown around … cereal, toast and tea, popcorn, no meal, etc. Hubby suggested pasta. I was in …
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Continue ReadingRecipe: Chole Bhature Chole Bhature is a popular dish in the Northern part of India. Apparently, it originates from Delhi. Chole is a spicy chickpea curry and bhatura is a soft puffed up flatbread that goes with the chole. One is bhatura and several are called bhature. It is also known as chana bhature. Generally enjoyed as a breakfast dish, but one can enjoy it for lunch or dinner. We love chole bhature with some chilled chaas. The process of making chole bhature with homemade chole masala or spice mixture may seem tedious but trust me, it is worth all the effort. The freshness of spices adds so much flavour and aroma to the chole. Sharing This Recipe With Sunday Funday Group Sunday Funday is…
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Continue ReadingRecipe: Githeri Githeri is a one pot traditional Kikuyu dish that is made from beans and white maize (corn). It is a delicious, easy to prepare, protein rich dish which can be enjoyed on its own, with Ugali or Kenyan Chapati. A Bit About Githeri Pronounced as guh theory, Githeri is a typical Kikuyu dish. Both the beans and maize used can be fresh or dry. Nowadays some add curry powder, garlic and other spices. Traditionally, both are boiled in water till well done and the water has evaporated. Add salt and oil or fat just before serving. Here, my reference to the maize is the white variety and not sweet corn. Originally from Central Kenya, it is now a popular dish all over Kenya.…
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Continue ReadingRecipe: Lemon Rice Lemon rice or Chitranna as it is known in Kannada, is the easiest but yummiest rice dish. With spices and lemon, this spicy tangy rice is best enjoyed with some some rice papad. Makes an excellent lunchbox or travel food option as it tastes equally good whether hot or cold. The other good thing about this rice dish it that you can use leftover plain rice. Refreshingly Lemony The first appealing thing about lemon rice is the lovely fresh yellow colour and secondly it definitely the lemony taste. Eat it alone, hot or cold, have it with sambhar or yogurt it tastes yum. A good way to create a new dish with leftover rice. Simple ingredients make it tasty. Memories The first…
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Continue ReadingRecipe: Pav Bhaji Pav Bhaji is a popular Indian Street Food which originates from Mumbai. Thick, spicy, mashed vegetables is served with bread rolls. Pav means bread in Marathi and Bhaji refers to vegetables. Bhaji is what the western world refers to as curry. It is one of the most popular street food in the India. Origins Of Pav Bhaji The soft, fluffy pav travelled all the way from Portugal to Goa. The Portuguese introduced ‘pão’ to India. In Marathi pao also refers to quarter, as in quarter of a loaf. Pav Bhaji is believed to have originated in Mumbai in the 1850s. Textile workers in Mumbai had a very short lunch break and also heavy manual work called for lighter meals. The need to…
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Continue ReadingRecipe: Vegetable Pulao Vegetable Pulao is a one pot, delicious,aromatic and a filling rice dish. It is a popular Indian Cuisine recipe which every household has its own version of it. What I like about making vegetable pulao is that once you have all the ingredients at hand it makes a perfect lazy Sunday or any day meal. I love making this pulao, pilau, pilaf recipe at least once a week as it allows me to use a variety of vegetables. Go on give this recipe a try and add vegetables of your choice. I usually make vegetable pulao either on the stove top in a big pan, in the rice cooker or pressure cooker too. Also making it in an Instant Post is super…
