Bell Pepper Prawn is a delicious and innovative recipe can at best be described as a cross between Italian and Indian cuisine. It’s not a quick recipe. But the patience you need to cook this dish pays off in great taste.
Thick, dilute, spicy or light- Indian Red Lentil Soup or Masoor Dal tastes delicious in any form. A very rich source of vegetarian protein, we have the spicier version of the recipe here. Add Tomato and potato to create depth to the Dal’s taste.
Panchatantra Dal is supposed to be made with five different types of lentils, but you can experiment with fewer varieties as well. In Punjab or Delhi, red beans are blended with lentils, and that makes the dal even more amazing.
Aloo Posto is that iconic Bengali vegetarian dish that’s as embedded in the Bengali culture as Durga puja is. Aloo Posto has a few variations depending on what other vegetables are added.
This tasty, creamy Indian dessert is made easily with just five readily available ingredients. Rabri
Crispy Green Chicken is a fusion dish between south asian and oriental cuisines. A green sauce made with green chilly and gram flour paste makes a unique marinade that lends to the distinct taste.
One can also cook the Pumpkin Pie the Indian way or can create a fusion. This recipe turns ordinary pumpkin into a delicious dessert.
This chicken curry was crafted by the imperial era Indian cooks for their British masters. The thick gravy is rich in the natural aroma of spices and vegetables.
The authentic Kashmiri Stuffed Dum Aloo gravy is hot, super hot. Kashmiri Stuffed Dum Aloo becomes milder coming down to the plains and further down south.
The word cutlet has its origin in the French word côtelette. Cutlets, in different forms and tastes, are present in all major cuisines–French, Indian, Italian, British or Russian. Here’s a quick recipe.
