Khaman Dhokla – soft and fluffy instant savoury cake made from gram flour. These delightfully warm, feathery and velvety khaman dhokla can be made in minutes using gram flour and a leavening agent. These delectable steamed cakes can be served as a snack or as an appetizer along with green chutney.
Paruppu Urundai Kuzhambu /Steamed lentil balls cooked in tamarind gravy – a classic & authentic kuzhambu variety in the South Indian cuisine. The highlight of this gravy variety is the addition of proteinaceous steamed lentil balls. The lentils are soaked, grounded, shaped into small size balls and are simmered in a spiced tamarind gravy. The lentil balls when simmered absorbs all the tangy and spicy flavours from the gravy. Relish this classic South Indian kuzhambu with steamed rice and a dash of ghee.
Veg Hakka Noddles – a Indo-Chinese fusion recipe where boiled noodles are stir fried along with vegetables and sautéed with a medley of sauces. This popular Indo-chinese fusion recipe originated from the chinese population living in Kolkata, India. This Veg Hakka Noodles is popular in Indian restaurants and in street side stalls in India.
Paneer Bhurji – scrambled Indian cottage cheese cooked with bell peppers, onions, tomatoes and spices. This paneer bhurji can be served as an accompaniment to Indian flat breads like roti, paratha or bread. It can also be used as a stuffing to make delicious sandwiches and kathi rolls.
Parsley Chutney – a simple, vibrant and nutritious chutney packed with minerals and vitamins. Parsley leaves are known to have healing properties but is often ignored and used as just a table garnish. Parsley is known to contain some unusual components like volatile oil components and flavonoids that helps in preventing the onset of numerous diseases. Incorporate this striking and nutrient dense herb into your diet to reap its benefits. This Chutney can be served as an accompaniment for idli / dosa.
Stuffed Tindora / Stuffed Kovakkai – a delicious Andhra style stuffed dry curry. This popular petite Indian vegetable is ellipsoid in shape and is known for its nutritional and medicinal values in Indian cuisine. These tiny vegetables are carefully slit and stuffed with freshly ground masala powder. The masala for stuffing the vegetable is made by freshly roasting and grinding the spices and this makes this dry curry absolutely flavourful and piquant. Serve this stuffed tindora / kovakkai along with South Indian meals / North Indian meals / Indian flatbreads.