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Non-Veg lover's heres a dish for you to enjoy this monsoon. When it's raining outside one can enjoy the hot mutton kebabs. A boneless mutton/lamb dish which would melt in your mouth. The secret touch to this recipe is that it's marination process wh (read full article)
IngredientsMutton chops-1/2 kgGinger chopped-50 gmsGreen chilly chopped-8Egg-1 or 2 nosRed chilly powder-1 tspTurmeric powder-1 tsp divide into 1/2 tspsSalt to tasteMethodClean and wash the mutton chops. In a mixer add ginger, green chilly, (read full article)
Recipe & Photo Credit - The Hindu & Chef M. KannanIngredientsFirst marination:Boneless chicken (leg pieces): 250 gGinger garlic paste and salt: 10 g eachLemon juice: Five mlSecond marination:Hung curd: 100 gKashmiri chilli powder and dry pome (read full article)
Beef fry is our favourite and very easy one to cook for any time. We enjoyed this Beef fry with hot Rasam Rice, it tasted yummy. Those, who doesn't like Beef can try the same cooking method for Lamb or with Mutton. Before, Marriage I never taste (read full article)
Salmon is my favourite variety of fish it taste delicious when it is fried and also good for health rich in Omega 3. I like the colour of fish, before marriage my amma often cook fried fish for us. But, we get only dam fish in our amma's place (read full article)
Pollo alla diavola, or Devil's Chicken, is a simple and delicious way to grill chicken. Begin by butterflying a young chicken: cut away the chicken's back bone with kitchen shears and spread the chicken flat, skin side up. Cover the chicken with (read full article)
Not far from Wimbledon Park tube station sits a house where Reiko Hashimoto-Lambert lives and where she’s been giving Hashi Cooking classes in Japanese cooking for the past 10 years. I first read about these cookery classes on Luiz’s blog (read full article)
Can't say that I have had this, but then, can't say I haven't either. All I can say is, this looks like it should be tried - several times! You can find the original recipe and a discussion by looking at Tinkering with Dinner BlogSalmon Rillettes(Ril (read full article)
Not far from Wimbledon Park tube station sits a house where Reiko Hashimoto-Lambert lives and where she’s been giving Hashi Cooking classes in Japanese cooking for the past 10 years. I first read about these cookery classes on Luiz’s blog (read full article)
This is again made by sis along with Chicken Gravy. She made these for starters and these sell very fast, unlike my previous Tandoori Chicken which was prepared in microwave this she had made on stove top but the result was just awesome. (read full article)
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