Tuesday, October 21, 2014

Chicken Rezala/White Chicken Korma-Bengali Style

Chicken Rezala is a curry that holds spices & sweetness together very well.Addition of yoghurt and cashews brings very rich and distinct flavor to this gravy.You will observe the thin layer of oil on top of it and gravy is thin.Chicken Rezala is authentic Bengali cuisine and best to serve it with Rumali roti or Pratha.

Monday, October 20, 2014

Karela stir-Fry/Diabetic Friendly Recipe

Bitter gourd is one of the healthiest vegetable to humankind,which we eat and use for medicinal purpose.It is good for purifying blood,skin disease and ulcer.Scientifically it is proven bitter gourd helps in lowering blood glucose levels.Seeing the benefits does not mean you have to consume it all the time,remember it could be harmful to your health.Diabetic’s patient may suffer from hypoglycemia if taken in excess.

Now,we know the benefits of eating bitter gourd we must try to incorporate it in to our diet.Try this dish and you may start liking this bitter vegetable.

Friday, October 17, 2014

Stir Fry Beef with Spinach

I wanted to try something different dish on this Eid-ul-Adha,apart from what we usually prepares.My search is hooked on this recipe and my eagerness made me to try it on first day of festival and unfortunately vegetables was not stored in refrigerator thus I used 1-cup tightly packed Spinach.

I would have added capsicum of all colours,onions,broccoli and baby corn,If possible you do pick up to add extra flavours.

Tuesday, October 14, 2014

Tomato Chutney Version2

I am sure you are aware of presence of vitamins in tomatoes(or if not please check here)and the redness of this vegetable tempts you to use them in your dish.
This is my favourite chutney you must try it and if you are thinking why version2 because I have already posted Tomato chutney to see the difference check the links given below. Following are the list of other chutney recipes check if time permits you.

Monday, October 13, 2014

Rice Chapati/Pathiri

Rice chapati is made of using rice flour.We usually make chapatti thicker in size and that is how my family always savors it but I tried thin chapatti similar to Malabar(South India) and enjoyed with Liver Masala.

My mother always selects the best basmati rice and sends it to local flour making mills to grind it.Hence,the resultant product is so good that we never use hot water for binding the flour.Keep adding water little by little to make soft dough and roll it as we do makes wheat chapati and you are done.The dough binding is difficult and it varies depending on which type of flour you are using.

Related Posts Plugin for WordPress, Blogger...

Recent Posts

Get free updates in your inbox
Follow us on:
facebook twitter gplus pinterest rss

Google Website Translator Gadget


Receive Free Updates Via Email. Subscribe Now!