Chicken Vindaloo is the indian version of the Portuguese dish “carne de vinha d’alhos” which basically means meat marinated in wine and garlic. The dish was brought to India by explorers where the recipe was adapted using local ingredients and spices. Vindaloo is known for being extremely hot. While it does use a fair amount of chilies, that’s not its dominant feature. It is in fact a well-rounded dish, with taste ranging from sour to spicy with sweet notes.
spice
Spiced Hot Apple Cider (With or Without Brandy)
Spiced cider is a delightfully soothing beverage that always brings a feeling of comfort and joy. It is generally served warm during fall or winters but can be served chilled as well. Needless to say, It is the perfect thing to serve at family get-togethers.
Lahori Charga
Charga is Pakistani style fried chicken which is a three part process- marination, steaming and frying. Steaming makes the chicken tender while infusing the flavor and aroma of the spices and also shortens the frying time.
Moroccan Spiced Grilled Drumsticks
Chicken drumsticks are a classic for summer grilling and this recipe for Moroccan spiced chicken is a keeper. It is quite easy to make and delivers big flavors. Serve it with roasted vegetables or salad for a simple but elegant dinner when you’re having friends over for a summer party or for game day fun!
Punjabi Style Aloo Matar
Potatoes and peas make a great combo when cooked with Indian spices and few kitchen staple ingredients. This much-loved dish has many variations to it. The Punjabi version is generally much thicker as it is made with boiled potatoes. The use of kasoori methi gives a nice flavor and turns this humble dish into something extraordinary.
Sindhi Chicken Biryani
Biryani is a layered and steamed rice dish and it can include any type of meat, lentil, fish or vegetable. The cooking style and recipe of biryani differ from place to place and every biryani recipe is unique in itself. Sindhi Biryani is one of the types of biryani that is very popular in India and Pakistan and one of my favorites. It is quite spicy and zesty than other varieties of biryanis. The most prominent difference is the use of sour yogurt, dried plums, and the addition of potatoes. Tomatoes are never cooked in the gravy, rather round slices are used in between the layers of rice and meat. The aroma in this version comes from the generous use of cilantro and mint, not from rose or kewra water which is common in most Mughlai biryanis. If you have tried other biryanis you will surely find this one a little different.
Punjabi Sookhi Urad Daal
Unlike other lentil preparations which usually have a soup-like consistency, today’s lentil recipe is dry and a very common dish in Punjabi homes. Not only is it incredibly delicious and nutritious but it is super easy to make! This recipe uses dhuli urad. It is the white version of skinless and split black lentils or sabut (whole) Urad.
This recipe makes a perfect side dish with any gravy, salad, and chapatti.
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