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Just saw these green beauties at the farmer's market last week.Couldn't resist bringing them home. These chillies were fat and round and very different from the dark green chillies that we get in north indian markets.So,I asked the vendor...what are these....He answered Pakoda mirchi ...that means the chillies which you can stuff and batter fry...Basically they are not very hot but are full of flavor.Good !! I thought these are so similar to jalapenoes......yes they look like close cousins.And I am using them just like jalapenoes eversince..and they continue to make me happy ...with the jalapeno cheese pops and also as a homemede pizza topping .Plus now they are looking nice in jar and will continue the joys in 2010 also. I have presereved them in vinegar ,sugar and salt. Jalapeno Cheese pops Ingredients: 100 gms Mozzarella cheese- grated 1/2 cup cheddar cheese- grated 1/2 cup Jalapeno peppers- chopped 2 tbsp all purpose flour (maida) Bread crumbs to ...

Dear All, Today was the first time I heard about Borek....Monika and Ashwin(foodies to the core with a high flying career in architecture) from Muscat.when I saw this pic...couldn't resist asking for the recipe....and my dear Brother In law obliged me...thanks Ashwin.thanks a lot.here is the recipe....in his words. "Its a Mediterranean Lebanese dish But i tweaked it a good bit, especially with butter They add too much butter150 gm!!!" Ingredients 400 gms of all-purpose flour 250gms curd 100gms butter melted 3 large white eggs Suasage/ pepperoni / or any other prepared, cured meat to your taste Rock salt-to taste lemon pepper-to taste Oregano –a pinch Carom seeds/ajwain/bishops weed-a pinch Method 1. Take all-purpose flour in a bowl, add water to make smooth batter 2. Take another bowl add 250gms curd,3 large white eggs, include yolks and whites and add melted 100gms butter 3. Nicely mix these three ingredients to form a homogenous mixture 4. Now, take a baking tray size t...

Hi all,this week I m posting Lal Maas recipe.The ones who have tasted this Rajasthani hot spicy curry will know the relevance of 30 chillies and one cup ghee. Do not fret...you may remove the ghee after cooking from top and use it later as roghan in other dishes.But once in a while you can indulge in some ghee and chillies...once in a while people!!! Also this curry will take care of any winter infections...a good substitute for the chicken soup for colds.Read somewhere that spicy curries keep H1N1 at bay:-) Lal Maas Serves : 4 Time : 80 mins. Ingredients 1 kg lamb cut into 1-1.5 “with bone/boneless 30 whole Kashmiri Red chilies 12-14 Chopped garlic 200 grams sliced onions 6 Cardamoms (green) 6 Cardamoms (black) 1 teaspoon roasted Cumin seeds 1 cup Curd 2 tablespoons Coriander powder 1 teaspoon Turmeric powder 1 cup Ghee 2 tablespoons Chopped coriander leaves Salt (As per taste) Method Beat the curd in a bowl add red chilies, turmeric powder, coriander powder, roasted cumin s...

An easy quick Chicken recipe for the weekend.Can be an appetiser when cut into smaller pieces or a complete meal on its own. To serve-4 Persons Ingredients 4 skinless boneless chicken breasts 2 tbsp clear honey 1 lemon, juice and finely grated zest 2 garlic cloves, crushed 1 tbsp dijon mustard A Few Lemon Roundels-To add to the Flavour and eye appeal 2 tsp freshly ground black pepper 750g baby salad potatoes or larger ones, halved Chopped Parsley for Garnish. steamed broccoli florets, to serve Method 1. Make 2-3 diagonal superficial cuts on each chicken breast with a sharp knife. 2. Mix the honey, lemon zest and juice, garlic, mustard and black pepper in a bowl. 3. Add the chicken and turn to coat. Leave it to marinate for 30 minutes or preferably overnight. 4. Preheat the oven to 220C/425F/.Arrange the potatoes,Lemaon roundels and chicken in a single layer in a shallow-sided roasting tin and pour any excess marinade on top. 5. Roast for 25-30 minutes or until the potatoes are tender a...

Hi All, Back after a long gap, Guess What ......I got a an opportunity to taste......dan te dan....ANARKALI BUTTER CHICKEN. It was a pleasure to receive anarkali butter chicken as part of the selected tasting team in Delhi/NCR. Opening the packet was a pleasure and I actually felt like royalty when I discovered the very innovative garnish of freshest green coriander and black olives sprinkeled with gold and silver.... I savoured your receipe with homemade lachha paranthas. And with the first bite I was lost in the divine taste of the velvety gravy flavoured with tomatoes,butter and spices .Could also get a hint of saffron with mellow sweetness of honey.The balance of all these ingredients is really tuned to perfection.Not one ingredient overpowered the taste of another...it is like a fine orchestra of different flavors on my palate creating a symphony of that PERFECT BUTTER CHICKEN .The curry is mildly spiced with red,black and green peppers, which makes it appetising and made my palat...

Hi There! I just loved the song massakkali....but hey I heard/read/searched for the best Butter chicken....found the details for the classiest butter chicken-ANARKALI BUTTER CHICKEN............check out their website www.anaarkali.in I am impressed ...yes really impressed that somebody had the guts to use ingredients from all over the world to create a yummy butter chicken....and also have the guts to market and sell it at Rs.6000/ - for two portions...Hats off to Padma and Bharat-The software professionals turned chef entrepreneurs. Best of luck to both of you....and waiting for Anaarkali Butter Chicken at Noida.