NANKHATAI.. ( SOFT BISCUITS USING CLARIFIED BUTTER) by Shruti Vyas

these are small round very soft biscuits.. they use cashew powder to enhance the flavour.. the fat used in here is ghee.. or clarified butter.. u can use same quantity of metled white unsalted butter..

Alu gobi matar ki sabzi….Roasted cauilflower potatoes and peas by Meera Nalavadi

A common vegetable side dish popular in Indian cuisine consisting of roasted cauliflower, potatotes and peas.

Coconut Fish Curry by Sameena

grilled chicken and corn salad by sunil k.nayar

very healthy yet simple to make

Kothimbir Vadi by anita mokashi

Kothimbir vadi is a crispy fritter made from coriander leaves and chickpea flour. It’s a favorite Maharashtrian snack. The Prakash Restaurant in Mumbai, India served the best Kothimbir Vadi. It’s a savory and crunchy evening snack. Just like Khekda Bhaji, I love to eat kothimbir vadi with hot teat during monsoon season. It is a…

Ice Cream, The Orange Blossom Special! by kathy gori

Who doesn't love the smell of orange blossoms, the one flower that's almost a metaphor for romance. I wore orange blossoms in my hair when I got married. As for ice cream, do we really need to go there? I love vanilla, well, hell I love all ice cream but I really love vanilla with some sort of twist. I find ice cream is a great way…

Goan Pork Curry by Chez la mere

chicken coated with semolina and fried by sunil k.nayar

chicken strips coated with semolina and deep fried

stuffed chicken breast with fresh basil and zuchini by sunil k.nayar

chicken breast and zucchini.very simple to make

dalchini murg kebab(cinnamon chicken skewer) by sunil k.nayar

minced chicken meat on a cinnamon stick grilled to perfection

Green Mutton by Achal Singh Bhati

Mutton soaked in spicy green masala and fried to a thick spicy gravy.

Kalya e Khaas by Jennifer Makhloufi

chicken in a yogurt based curry sauce

spicy grilled chicken with shallots by sunil k.nayar

its in the link

Vadouvan by steven barile

VADOUVAN (INDIAN SPICE BLEND) MAKES ABOUT 3 CUPS ACTIVE TIME:45 MIN START TO FINISH:3 HR SEPTEMBER 2008 There are many versions of vadouvan, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in…

stuffed chicken by sunil k.nayar

chicken breast stuffed an deep fry