TENDLI DAHI MASALA RECIPE / TINDORA MASALA / IVY GOURD RECIPE A very simple north indian recipe where fried tendli is simmered in a tangy and spiced yogurt curry. Another easy to make recipe that goes well with phulka roti or paratha. Here tendli is stir-fried first, so they are not slimy anymore and becomes
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TOMATO MINT CHUTNEY FOR SOUTHINDIAN BREAKFAST INGREDIENTS METHOD Heat 1 tsp oil in a pan, add the urad dal and fry till golden . Add the red chilli and give a mix. Immediately add the chopped onions + garlic and fry till translucent. Add tomatoes + salt and fry till it becomes soft. Add mint
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PATA GOBHI MATAR KI SABJI / CABBAGE GREEN PEAS RECIPE Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more. Cabbage is loaded with lots of chemicals that help ease swelling
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CRISPY PURPLE YAM FRY RECIPE Indian Purple Yam known as Kand or Kandh in Hindi and Konfal in Marathi is a root vegetable that’s popularly known as Indian cheese. This tuber belongs to the large family of Yams and is often confused with sweet potato or Shakarkand which are distantly related to the potato family. It is a seasonal veggie , has a unique texture, a bright purple color, and
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CHETTINAD STYLE POTATO ROAST / CHETTINAD URLAI ROAST RECIPE INGREDIENTS METHOD Make a mixture of chilli pwdr + turmeric + jeera pwdr + coriander pwdr + fennel seeds pwdr + garam masala pwdr + pepper pwdr + asafoetida + rice flour + salt as needed . Peel the potatoes and chop it in to small
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KHARA BHAT / MASALA RAVA BHAT khara Bath also known as Rava Bath , a famous breakfast from Karnataka. It is made with semolina, mix veggies, curry leaves and spices. It is a simple and easy south indian breakfast recipe . Khara bath is a variation of the most popular Rava Upma. INGREDIENTS NOTE – We
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MAIDA BONDA / KARNATAKA GOLI BAJE / MANGALORE BAJJI / MANGALORE BONDA Goli baje or Mangalore bajji is a very tasty evening tea time snacks originated in Mangalore, Karnataka. They are deep fried Maida balls with soft sponginess inside and a crisp layer outside. These are prepared using Maida flour, curd and few spices of
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PAPAYA SALAD INGREDIENTS PREPARATION Peel and chop the papaya into big cubes .[don’t use over ripe papaya ,the flesh has to be firm ] METHOD In a mixing bowl take olive oil + lemon juice + salt + pepper pwdr + chilli flakes + chaat masala + honey + mint leaves and mix well .
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SALT AND PEPPER PANEER KEBABS INGREDIENTS METHOD Take all ingredients one by one in a bowl and mix well Cover with a cling film and refrigerate for an hour Once done thread the paneer onto the skewers, alternating it with cubes of onion, tomato and capsicum. When you are ready to grill the kebabs, heat
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SALT AND PEPPER CHICKEN KEBABS INGREDIENTS METHOD Chop the chicken into small cubes . Small pieces of chicken should be used for best results. Take all ingreidients one by one in a bowl and mix well Cover with a cling film and refrigerate for an hour or over night. Greater the marination time, better is
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KHAJUR AKHROT BADAM MILKSHAKE / DATES ALMOND WALNUT MILKSHAKE / DRY FRUITS MILKSHAKE It is an healthy drink for breakfast, as it can keep you full for long time and provides energy through the day. INGREDIENTS METHOD Soak badam, dates and walnut in water for few hours or overnight . Peel badam and discard the
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EASY KADHI PAKORA RECIPE INGREDIENTS METHOD [ 1 cup – 25 ml ] In a big bowl , take besan + curd + turmeric + garam masala [ optional ] + 4 cup water [ 1000 ml ] . Mix all ingredients using whisk or hand blender or mixie until smooth batter (ensure that there are
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MOMOS PARATHA INGREDIENTS NOTE – If using grated veges ,squeeze the excess water and use . METHOD Take all the stuffing ingredients in a mixing bowl . After mixing if you feel there is moisture ,then take the stuffing in a thick towel and squeeze the juice . The stuffing should not be wet . Divide
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KALLAPPAM / VELLAYAPPAM RECIPE / SOFT RICE DOSA WITHOUT DAL /TRI COLOUR FOOD Kallappam (Vellayappam) is a traditional Christian breakfast in Kerala. This soft, tasty pancake is made with fermented rice and coconut batter. Usually, fresh toddy (Kallu) is used to ferment the rice batter. Since, it is not possible to get toddy here, I use yeast.
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SEVAI BHAJIYA / LEFTOVER SEVAI PAKORA / VERMICELLI FRITTERS INGREDIENTS METHOD I have used leftover sevai upma – Discard the green chilli / curry leaves etc from the upma. Now add all the ingredients one by one as shown in video and mix well. Add water and make a medium consistency mixture . Heat oil
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SOUTHINDIAN STYLE YAM AND RAW BANANA STIR FRY / SURAN AUR KELE KI SABJI / RAW BANANA AND YAM THORAN RECIPE INGREDIENTS PREPARATION METHOD Heat oil in a pan . Crackle mustard seeds + curry leaves + red chilli . Drain and add yam + raw banana and mix well . Adjust salt if needed
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DAL CURRY MADE WITHOUT DAL / QUICK PUMPKIN CURRY INGREDIENTS METHOD Take the pumpkin + salt + tamarind / tomato + water in a cooker . Pressure cook up to 3 whistles. Once done , blend it into a smooth puree . Add hot water to the pumpkin puree as per the consistency you want
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LUQAIMAT / LOKMA / LOUKOUMADES / DOUGHTNUT BALLS RECIPE/ARABIC SWEET DUMPLINGS /AWAMAT / GEMAT luqaimat are deep-fried round shaped doughnuts with a crunchy texture and golden-brown color on the outside, while remaining soft and airy on the inside. Luqaimat/ Sweet dumplings are plain so they are served with sugar syrup or Dates syrup or honey
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CREAMY MUSHROOM SAUCE RECIPE INGREDIENTS NOTE OR use a maggi magic cube to prepare the stock. Just mix the cube in hot water and mix well till it gets dissolved . METHOD Heat butter + olive in a pan . Add in the mushroom and stir fry till done and there is no moisture in
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GAJAR MATAR KI SABJI /C ARROT AND PEAS Delhi Carrots are rich in colour and flavour and are a little sweet in taste. Crunchy and fresh, these are perfect for panning out salads, stews and many other main course dishes. Red Carrots contain more of a pigment called lycopene which is also present in tomatoes. A INGREDIENTS
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PURPLE CABBAGE PUTTU /HOW TO MAKE KERALA PUTTU Puttu is basically a steamed rice flour and coconut log. Puttu is a breakfast dish eaten in the South Indian states of Kerala, Tamil Nadu and parts of Karnataka, as well as Sri Lanka. Puttu means “portioned” in Malayalam. It is made of steamed cylinders of ground
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INSTANT WHOLE WHEAT CHEESY PIZZA PARATHA FOR KIDS Cheese paratha is a delicious whole wheat unleavened flatbread stuffed with a cheesy stuffing made with any cheese. These parathas make for a wholesome breakfast or brunch. INGREDIENTS METHOD [ do watch the video ] Take one of whole wheat flour dough ball and dip it in dry
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HAMPI KARNATAKA RESTAURANT STYLE PEANUT CHUTNEY RECIPE INGREDIENTS METHOD Take all ingredients one by one and grind . Now add required water and grind. Grind thick and slightly coarse in texture. Transfer to a serving bowl and temper it Serve with any south Indian breakfast items . VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney FOR MORE RECIPES
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VIDYARTHI BHAVAN BANGALORE COCONUT CHUTNEY RECIPE VIDYARTHI BHAVAN – A heritage South Indian veg restaurant, started in 1943 as a small students’ eatery It is one of the legendary restaurants and is well known for their own style of Dosas. The Masala Dosa offered is just so unique that you will definitely come back for
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