Recipes by Karishma Pais (Page 9)
India Chef
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Recipe : Maharashtrian Kaju Kothimbir Wadi (Vegan) - Steamed Cashew and Coriander SquaresI'm loving cooking with Vikas Khanna's Savour Mumbai cookbook, it has so many different dishes from different parts of the country. The Kaju Kothimbir Wadi - Steamed Cashew and Coriander Squares - from Diva Maharashtracha, were itching to be cooked and… |
1 vote
250 views
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Recipe : Bacon Wrapped Roast ChickenFor Christmas this year, I wanted to make a special roast. I'd seen a picture of a Bacon Wrapped Roast Chicken somewhere on the web and thought it was a great idea, especially since everything tastes "Better with Bacon". The picture I saw, didn't have a recipe, so I just decided to upgrade my Roast Chicken with DuxellesIngredients:1… |
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Book Review : Monsoon Diary - A Memoir with Recipes"Monsoon Diary - A Memoir with Recipes " by Shoba Narayan is a lovely reminiscence of growing up in Tamil Nadu a couple of decades ago. Shoba then takes her readers along with her on trips to her grandparents house and later on to the US where she goes to pursue further studies.Each chapter deals with a phase in her life, from the… |
1 vote
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Recipe : Gujarati style Fresh Turmeric Pickle - Kaccha Haldi / Amba Haldi Achaar (Vegan)Come end November - December and the laaris (local hand carts) in the markets of Gujarat have a corner dedicated to Rhizomes - kaccha haldi (tender turmeric) and amba haldi (literally- green mango turmeric - it looks white like ginger, but has the… |
1 vote
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Recipe : Kheema / Mince ParathasThis is a great way to finish up leftover mince - whether it is chicken, mutton or beef mince. And it turns into a complete meal, with just some raita on the side, especially if you have peas or carrots in your mince.Ingredients :1 portion leftover minceMethod:Mash the mince a bit if you have large vegetable chunks in it and dry it… |
1 vote
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Recipe : Tamdi Bhaji / Laal Bhaji / Red Amaranth Greens - VeganMy college friend May, from The Chef moved to Ahmedabad, a couple of months ago and its great fun to have her here in town, even though she stays a bit of a distance away from my place.However, she recently discovered that the farmers on the little… |
1 vote
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Recipe : Lebanese Cucumber with Minted YoghurtThis dish is often served as an appetiser - a dip with pita bread or as part of a main course - sauce with kebabs. Similar to Indian Raita, what makes it unusual is the addition of fresh garlic in the dish. This dish can also be served as a side with Biryani. If you can't find Pita Bread, use any rolled breads you can find, the taste… |
1 vote
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Recipe : Bagdadi Restaurant's (Mumbai) Paneer BhurjiEver since I saw Chef Vikas Khanna's "Savour Mumbai - A Culinary Journey Through India's Melting Pot" at a bookshop, I've been itching to cook from it. My copy arrived on the 30th and since I had some Paneer in the fridge, the first recipe I decided to try was the Paneer Bhurji from Mumbai's Bagdadi Restaurant.The recipe is extremely… |
1 vote
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Recipe : Manglorean Snake Gourd (Podwole / Parwal) Sukke - VeganSnake Gourd / Podwole / Parwal is a lovely vegetable, that's low in calories and good for health.This is a typical Manglorean Konkani way of preparing the vegetable. The distinctive taste comes from the Manglorean Vegetable Powder. But if you can't… |
1 vote
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Recipe : Kolhapuri Chicken Curry & Dry Kolhapuri MasalaThe trick to making Kolhapuri Chicken Curry is in having a good quality Dry Kolhapuri Masala. However, this is difficult to source outside of Maharashtra, but don't worry you can make some yourself. I keep my excess masala in the fridge and use it as a vegetable powder or general spice mix when cooking later on. It keeps well for more… |
1 vote
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