Masala mingles’ Post

Aaharam VathaKuzhambu Powder is a home made masala powder which can be used to make Kara Kuzhambu / Puli Kuzhambu or Vatha kuzhambu instantly. With this powder the Kuzhambu can be made instantly without any hassle of grinding every time while making the Kuzhambu. Like Sambar Powder and Rasam Powder, Aaharam vathaKuzhambu powder is a handy home made masala powder in our kitchen. We can make instant kuzhambu using this Powder (Podi). Instead of adding coriander powder and red chili powder for the vathakuzhambu, this vathakuzhambu powder can be added which gives a great flavor. Vatha Kulambu Podi is a spice powder used in preparation of Vatha Kulambu. This is a very aromatic powder which has coriander seeds, red chillies and other spices. Kuzhambu is a watery dish / gravy made with Tamarind extracts / juice like broth, blended along with spice powders either homemade or store bought, as well added with vegetables or sun dried veggies of your choice. This dish or gravy is very popular in South India, as its commonly cooked in many households and it’s the very easy, delicious and tasty recipe on the menu card anywhere you go. Including the restaurants. There is something else called “Sambar” which is cooked by adding cooked dal to it,and that has a different spice powder from this one. everything just varies with few different spices used. Aaharam Vathakuzhambu # #india #tradition #food #taste

Nepal Chicken Curry recipe from tamang taste of Nepal 🇳🇵 🇳🇵🇳🇵🌶️🌶️🌶️ Here is a recipe based upon a dish from my local BIR. Chicken Nepal, which has Mango in it. I have got it as near as I can to the dish from the restaurant and my kids currently won't eat anything else. It has a wonderful flavour :) This uses 1/2 tin Mango Puree (available from Sainsbury's) This makes enough for about 4-5 people depending upon appetite. (INGREDIENTS) 2 tablespoons oil (I use rapeseed or reclaimed oil) 1 large onion, chopped 1/2 teaspoon cumin 1/2 teaspoon chili powder (I use Kashmiri Mirch) 1 teaspoon garlic puree 1.5 tsp ginger puree 1 teaspoon tomato puree 1/2 tesp Fenugreek leaves 🍃 1 tablespoon hot curry powder (I use Rajah Hot Madras Curry Powder) 1/2 tin Mango Puree (410g) 6 chicken thighs pre-cooked (or Chicken Tikka, I use Chicken Tikka) 1 chicken stock cube 1 teaspoon salt 1 tbsp normal sugar 1/4 teaspoon Garam Masala 120ml Double Cream METHOD Saute the onion in oil until soft and golden. Add the garlic and ginger and cook on a low heat for 2-3 minutes. Add the tomato Puree and cook for a minute. Add the cumin, chili powder and curry powder, again cook on a low heat to cook through without burning. Add the coconut milk and bring to the boil. Add the mango puree and stir in well Add the orange food colouring, stock cube sugar and salt. Now let the sauce simmer for about 5 minutes and continue stirring. Remove from the heat and allow to cool for 1-2 minutes then put the whole lot in a blender and blend until smooth. Return to the pan and add the chicken and cook for 4-5 minutes until the chicken is piping hot. Add the garam masala and stir in, cook for 1-2 minutes. Remove from the heat and add the double cream, stir in well.PREP TIME 20 mins COOK TIME 40 mins TOTAL TIME 60 mins Serve with rice and side dishes of your choice or 🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🌶️🌶️🌶️👨🏻🌾📖 Mango Chicken Curr #chef_tamang #cook #cooking #mangocurry #nepali #asianfood #asian #nepali #asianfood

"Indian Samosas with Sweet Potato Filling: A Healthy Transformation" The Indian samosas with sweet potato filling are a delicious and healthy variation of the traditional samosas. The sweet potato filling is made with a combination of mashed sweet potato, peas, and a blend of Indian spices such as ginger, garlic, cumin, and coriander. These samosas can be served with a variety of chutneys, such as mango and mint chutney, and are typically either baked or fried until crispy. The use of sweet potato in the filling provides a nutritious twist to this popular Indian snack, making it a flavorful and wholesome option for those looking for a healthier alternative. The search results provide several recipes for sweet potato samosas with detailed instructions on how to prepare the filling, shape the samosas, and cook them. The recipes also highlight the use of various spices and the option to bake the samosas instead of deep-frying them, making them a healthier choice. #sweetpotatoesamosas #healthyindianfood #indiansnacks #samosa #sweetpotatofilling #bakedsamosa #friedsamosa #mangochutney #mintchutney #ginger #garlic #cumin #coriander #indiancooking #healthyrecipes #vegetarianfood #veganfood #glutenfreefood #indiancuisine #foodie #healthytransformation

Kothimbir Vadi: A Maharashtrian Snack Kothimbir Vadi is a savory snack from Maharashtra, India, known for its unique texture and flavorful profile. Made primarily from fresh coriander leaves (kothimbir) and chickpea flour (besan), this dish is both nutritious and delicious. It is enjoyed as a snack, appetizer, or side dish and is especially popular during festivals and special occasions. Ingredients and Preparation Ingredients: Fresh coriander leaves (finely chopped) Chickpea flour (besan) Rice flour (optional, for extra crispiness) Green chilies (finely chopped) Ginger-garlic paste Turmeric powder Red chili powder Cumin seeds Sesame seeds Baking soda (a pinch, optional) Salt Water Oil (for frying and tempering) Mustard seeds (for tempering) Curry leaves (for tempering) Preparation: 1. Mixing the Batter: In a large mixing bowl, combine finely chopped coriander leaves, chickpea flour, and rice flour (if using). Add green chilies, ginger-garlic paste, turmeric powder, red chili powder, cumin seeds, sesame seeds, and salt. Mix all the ingredients well. Gradually add water to form a thick batter. The consistency should be such that it can hold its shape but is not too stiff. Optionally, add a pinch of baking soda to make the vadis lighter and fluffier. 2. Steaming: Grease a steaming tray or plate with a little oil. Pour the batter into the tray, spreading it evenly. Steam the batter for about 15-20 minutes or until it sets. You can check if it's done by inserting a toothpick; it should come out clean. Allow the steamed batter to cool completely. 3. Cutting and Frying: Once cooled, cut the steamed batter into small squares or diamond-shaped pieces. Heat oil in a pan for shallow or deep frying. Fry the pieces until they turn golden brown and crispy on all sides. Drain excess oil by placing the fried vadis on paper towels. 4. Tempering (Optional): In a small pan, heat a little oil. Add mustard seeds and let them crackle. Add curry leaves and sauté briefly. Pour this tempering over the fried vadis for an extra layer of flavor. Serving Suggestions Kothimbir Vadi is typically served hot, accompanied by a variety of chutneys such as: Coconut Chutney: A mild and creamy chutney made from fresh coconut, green chilies, and cilantro. Mint-Coriander Chutney: A tangy and spicy chutney made from fresh mint leaves, coriander, green chilies, and lemon juice. Tamarind Chutney: A sweet and tangy chutney made from tamarind pulp, jaggery, and spices. The vadis can also be enjoyed with a simple squeeze of lemon juice and a sprinkle of chaat masala for an added zing. Variations While the classic Kothimbir Vadi recipe is beloved, there are several variations to explore: Healthy Baked Vadi: Instead of frying, the steamed vadis can be baked in the oven for a healthier alternative. Paneer Kothimbir Vadi: Adding crumbled paneer (Indian cottage cheese) to the batter for a richer taste and added protein.

Discover a simple Fish Curry recipe featuring an aromatic onion-tomato masala and basic spices. Delicately cooked fish achieves a tender yet crispy texture, immersed in a richly flavored curry. Topped with garnishes for added texture and vibrancy, this dish has been meticulously tested for perfection! Preparation time: 5 min Cooking time: 45 min Resting time: N/A Total time: 50min Serves: 4 Ingredients: Marinated Fish: - 1/2 teaspoon red chili powder or cayenne pepper - 1 teaspoon carom seeds (ajwain), optional but highly recommended - 1/4 teaspoon turmeric powder - 1 teaspoon lemon juice - 1 pound firm-fleshed white fish (such as cod, halibut, or tilapia), patted dry and cut into 2-3" pieces - 3/4 teaspoon kosher salt Fish Curry: - 2 ripe tomatoes (approximately 250 grams, such as Roma/plum), finely chopped - 1/2 teaspoon turmeric powder - 1 teaspoon coriander powder - 1/3 cup + 2 tablespoons avocado oil or other neutral oil, divided - 1 teaspoon Kashmiri chili powder (or mild chili powder, substitute paprika) - 1/2 teaspoon red chili powder or cayenne pepper (optional, for extra heat) - 7 garlic cloves, finely chopped - 1-inch piece ginger, finely chopped - 1 teaspoon cumin powder - 1 1/2 teaspoons kosher salt - 2 medium yellow onions (approximately 380 grams), finely chopped To Finish: - 3-5 Thai or bird's eye green chili peppers, either whole or vertically sliced in half - 1/4 teaspoon freshly ground black pepper - 1-2 tablespoons ginger, julienned - 3 tablespoons cilantro leaves, finely chopped - 1-2 teaspoons lemon juice Method: - In a bowl large enough to accommodate the fish, mix together the carom seeds, red chili powder, turmeric, and salt. Coat the fish pieces with this mixture. Sprinkle lemon juice over them and mix well. Set aside. - Heat 1/3 cup of oil in a large pan over medium-high heat. Add the onions and sauté, stirring frequently, until they turn deeply golden, about 18 minutes. Deglaze the pan with 1/4 cup of water. Add the garlic and ginger, and continue to sauté for another 2 minutes until fragrant. The onions will further deepen in color. Deglaze again with 2 tablespoons of water. As the water evaporates, add the coriander, cumin, Kashmiri chili powder, red chili powder (if using), turmeric, and salt. Stir well to release the aroma of the spices. - Incorporate the tomatoes and sauté until they meld into the masala and the oil separates, about 5 minutes. Pour in 1 cup of water and bring the curry to a simmer. Reduce the heat to medium, cover, and let it simmer while you prepare the fish. - Meanwhile, heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons of oil. Spread the oil across the pan. Once hot, place the fish pieces in the skillet in a single layer. Pan-fry for 4 minutes on each side until they are fully cooked and golden brown. The

Sundal<!-- --> stands out as a flavorful and nutritious snack that graces many households, especially during festive seasons. Simple to prepare yet bursting with diverse flavors, sundal is a traditional South Indian dish made from legumes or lentils, typically seasoned with a medley of spices. With these easy-to-follow recipes, even those new to the kitchen can create flavorful and healthy sundals, perfect for festive occasions or a wholesome snack any day.So, gather your ingredients, don your apron, and let the aromatic journey of sundal-making begin!Chickpea Sundal:Ingredients: 1 cup chickpeas (boiled) 1 tablespoon oil Mustard seeds, urad dal, curry leaves Grated coconut Salt to taste Budget 2024: Commercial cylinder rates raised by Rs 14 ahead of FM Nirmala Sitharaman speech Instructions Heat oil in a pan, add mustard seeds, urad dal, and curry leaves until they splutter. Add boiled chickpeas, salt, and sauté for a few minutes. Garnish with grated coconut and serve warm. Green Gram Sundal:Ingredients: 1 cup green gram (soaked and boiled) 1 tablespoon coconut oil Mustard seeds, cumin seeds, green chilies Grated raw mango Salt to taste Instructions: In a pan, heat coconut oil and add mustard seeds, cumin seeds, and green chilies. Add boiled green gram, salt, and sauté until well-cooked. Mix in grated raw mango and serve as a zesty sundal. Black-eyed Pea Sundal:Ingredients: 1 cup black-eyed peas (soaked and boiled) 1 tablespoon ghee Mustard seeds, hing (asafoetida), dried red chilies Grated ginger Fresh coriander leaves Instructions: Heat ghee in a pan, add mustard seeds, hing, and dried red chilies. Stir in boiled black-eyed peas, grated ginger, and sauté until aromatic. Garnish with fresh coriander leaves before serving. Peanut Sundal:Ingredients: 1 cup peanuts (roasted) 1 tablespoon sesame oil Mustard seeds, curry leaves, dried red chilies Grated jaggery Salt to taste Instructions: In a pan, heat sesame oil and add mustard seeds, curry leaves, and dried red chilies. Toss in roasted peanuts, salt, and sauté until they become crunchy. Finish with a touch of grated jaggery for a sweet and savory balance. Kidney Bean Sundal:Ingredients: 1 cup kidney beans (soaked and boiled) 1 tablespoon vegetable oil Mustard seeds, fennel seeds, hing Grated coconut Lemon juice, salt to taste Instructions: Heat vegetable oil in a pan, add mustard seeds, fennel seeds, and hing. Mix in boiled kidney beans, salt, and sauté until well-cooked. Finish with a squeeze of lemon juice and garnish with grated coconut. !(function(f, b, e, v, n, t, s) { function loadFBEvents(isFBCampaignActive) { if (!isFBCampaignActive) { return; } (function(f, b, e, v, n, t, s) { if (f.fbq) return; n = f.fbq = function() { n.callMethod ? n.callMethod(...arguments) : n.queue.push(arguments); }; if (!f._fbq) f._fbq = n; n.push = n; n.loaded =

Aloo Cutlet Recipe in Hindi. Aloo cutlet recipe in Hindi is a popular and delicious Indian snack that has gained widespread popularity for its savory and flavorful taste. Originating from the streets of India, this crispy and spiced potato cutlet has become a beloved dish for many. Aloo cutlet, also known as Aloo Tikki, is a versatile dish that can be enjoyed on its own or used in various chaat recipes. The key ingredient in making the perfect Aloo Cutlet is potatoes, which are commonly found in Indian households. With the addition of aromatic spices and herbs, these simple ingredients come together to create a delectable treat. Aloo Cutlet is typically served with chutneys and sauces, adding an extra layer of flavor to this popular snack. In this article, we will explore the step-by-step process of creating Aloo Cutlet at home. From boiling and mashing the potatoe...

Aaharam VathaKuzhambu Powder is a home made masala powder which can be used to make Kara Kuzhambu / Puli Kuzhambu or Vatha kuzhambu instantly. With this powder the Kuzhambu can be made instantly without any hassle of grinding every time while making the Kuzhambu. Like Sambar Powder and Rasam Powder, Aaharam vathaKuzhambu powder is a handy home made masala powder in our kitchen. We can make instant kuzhambu using this Powder (Podi). Instead of adding coriander powder and red chili powder for the vathakuzhambu, this vathakuzhambu powder can be added which gives a great flavor. Vatha Kulambu Podi is a spice powder used in preparation of Vatha Kulambu. This is a very aromatic powder which has coriander seeds, red chillies and other spices. Kuzhambu is a watery dish / gravy made with Tamarind extracts / juice like broth, blended along with spice powders either homemade or store bought, as well added with vegetables or sun dried veggies of your choice. This dish or gravy is very popular in South India, as its commonly cooked in many households and it’s the very easy, delicious and tasty recipe on the menu card anywhere you go. Including the restaurants. There is something else called “Sambar” which is cooked by adding cooked dal to it,and that has a different spice powder from this one. everything just varies with few different spices used. Aaharam Vathakuzhambu # #india

All we can think of is a bowl of some good old rice pudding this National Rice Pudding Day taking place on August 9. For many of us, starting from our childhood to our adulthood, rice pudding has been a staple in our diets. Made with a base of rice cooked in milk and sweetened with sugar, syrup, or honey, rice pudding can be found in many cultures and cuisines all over the world. Of course, each region has its own unique take on the dish. Some add nuts and spices like nutmeg, cinnamon, or cardamom to it, while others throw in a dash of wine to give it that wow factor. For a more fragrant look and feel, many people in the Middle East also add pistachio slivers and rose petals before serving it. You can have it hot or cold, and as a breakfast dish or a dessert after dinner. So, how are you having your rice pudding on August 9? https://lnkd.in/eQsGXFnb

Paneer Pasanda is a rich and creamy dish from the Indian subcontinent, particularly popular in North India. It’s made with paneer (Indian cottage cheese) stuffed with a mix of dry fruits and spices, then cooked in a smooth, flavorful gravy. Here’s a recipe inspired by Chef Sunaina Nanda’s culinary style: Ingredients for Paneer Stuffing: 250g paneer, sliced and flattened 2 tbsp almonds, finely chopped 2 tbsp cashews, finely chopped 2 tbsp raisins, chopped A pinch of cardamom powder A pinch of sugar Salt to taste Ingredients for Gravy: 2 tbsp oil 1 tbsp butter 2 bay leaves 1 black cardamom 1-inch cinnamon stick 4 green cardamoms 4 cloves 2 tsp cumin seeds 4 cups onion, diced 2 tbsp ginger, roughly cut 10 garlic cloves ⅓ cup cashew nuts 2 green chillies Salt to taste 1 tsp turmeric powder 2 tsp Kashmiri chilli powder 1 tbsp coriander powder 1 tsp cumin powder 6 cups tomato, diced 1½ liters water For Tempering: 2 tbsp butter 2 tsp ginger, chopped 1 green chilli, chopped ½ tsp Kasoori Methi powder A handful of coriander, chopped 2 tbsp cream Instructions: Prepare the Paneer: Mix almonds, cashews, raisins, cardamom powder, sugar, and salt for the stuffing. Place a small amount of the stuffing between two paneer slices and secure the edges to make a ‘sandwich’. Shallow fry the paneer sandwiches until golden brown on both sides. Set aside. Make the Gravy: Heat oil and butter in a pan. Add bay leaves, black cardamom, cinnamon, green cardamoms, cloves, and cumin seeds. Once they start to crackle, add onions, ginger, garlic, cashew nuts, green chillies, and salt. Cook until onions are golden brown. Add turmeric, Kashmiri chilli powder, coriander powder, and cumin powder. Cook for a few minutes. Add tomatoes and water. Simmer until the tomatoes are soft and the gravy thickens. Cool the mixture and blend into a smooth paste. Temper the Gravy: Heat butter in a pan, add ginger, green chilli, and Kasoori Methi powder. Pour the blended gravy and bring to a boil. Add the fried paneer sandwiches. Cook for a few minutes, then add cream and coriander. Serve the Paneer Pasanda hot with naan, roti, or rice. Enjoy the royal flavors that this dish brings to your table! For a detailed recipe and more culinary tips, you might want to check out the videos and recipes by chefs like Ashok, Sanjyot Keer, and others who have shared their versions of Paneer Pasanda online. Remember, while this recipe is inspired by Chef Sunaina Nanda’s style, it’s always great to add your personal touch to any dish!