Recipes by briju (Page 6)

Nigeria Chef

	Tomato Infused Risotto with Peas by briju Tomato Infused Risotto with PeasOne of the greatest gastronomic feast of Italian cooking, risotto is made with a special rice to create deliciously creamy dish. It is surprisingly simple to make, but does require little patience because it involves slow cooking and constant stirring. As long as you use correct rice and good homemade…	1 vote 267 views
	Dahi ke Kebab by briju Dahi ke kebab is one of the most popular and traditional recipe of Awadh. Awadhi cuisine is from the city of Lucknow which is capital of Uttar Pradesh. The cuisine consist of both Vegetarian and Non - Vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques. Kebab's are the integral part of Awadhi, Lucknow…	1 vote 261 views
	Dahi ke Kebab by briju Dahi ke kebab is one of the most popular and traditional recipe of Awadh. Awadhi cuisine is from the city of Lucknow which is capital of Uttar Pradesh. The cuisine consist of both Vegetarian and Non - Vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques. Kebab's are the integral part of Awadhi, Lucknow…	1 vote 2974 views
	Potato Rosti by briju Rösti ([ˈrøːʃti]) or Röschti is a Swiss dish consisting mainly of potatoes. It was originally a commonbreakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a…	1 vote 277 views
	Homemade Paneer / Indian Cottage Cheese by briju Dating back to anicent India, paneer remains the most common type of cheese used in traditional South Asian Cuisine.The use of paneer is more common in Nepal, India, Pakistan and Bangladesh due to the prominence of milk in our cuisine. Paneer is one of the most importantand vital part of Punjabi cuisine just like makhan and…	1 vote 363 views
	Thattai by briju Thattai is very famous snack in Tamilnadu. It is prepared during special occasion and festivals specially for Sri Jayanthi or Krishnashtami, but it is made round the year at my house. There are so many versions or varieties of Thattai. Thattai preparation differ's from state to state or from one part to the other. I remember our aaya…	1 vote 254 views
	Murukku by briju Murukku is also known as chakali; Kannada: ಚಕ್ಲಿ chakli; Gujarati: ચકરી chakri; Marathi: चकली ; Telugu: మురుకులు murukulu, చక్రాలు chakralu, or జంతికలు jantikalu,Konkani: Chakri or Chakkuli. Its Malay name is akar kelapa.Murukku is most commonly made of mixed rice flour, urad dal flour and water, seasoned with salt, asafoetida and…	1 vote 212 views
	Tomato Chips by briju On a rainy day a cup of hot coffee / tea and to accomplish it some chips makes our day. Chips means lots of carbs, fats and kcal, but this chip of mine is mouth watering yummy and yet not heavy on carbs and fat as they are prepared from zesty tomatoes. Yes you read it right they are tomato chips and that to made out of the tomato skin…	1 vote 367 views
	Mix Veg Parantha by briju Parantha/ Paratha is very popular North Indian Breakfast meal specially in Punjab. Parantha is an amalgamation of the words parat and atta which means layers of cooked dough.It is one of the most famous popular unleavened flat breads in the northern part of India and is made by pan frying the whole wheat dough on tawa/ griddle. The…	1 vote 280 views
	Amritsari Dum Aloo by briju Dum Aloo is named so because it is cooked under pressure 'DUM' (pressure in hindi) and Aloo means potatoes. IT is one of the famous and the most popular north indian dish. It belongs specially, to Kashmiri Cuisine but is also popular dish of Punjabi, Bengali cuisine. The potatoes used in Dum Aloo are baby potatoes and are first deep…	1 vote 266 views