July 29, 2012 Posted by Shweta Shanbhag
I am a fan of spinach and hence decided to make Mutton with spinach today. Most of the recipes of Saagwaala Mutton and other spinach mutton use Spinach Puree but I thought of adding finely chopped spinach instead….
June 16, 2012 Posted by Shweta Shanbhag
I like the sweet and sour dishes in Chinese cuisine. I think its the yin and yang concept that manifests itself in the recipes. Method 1. Marinate about 250 gms of deshelled and deviened prawns (I left…
May 26, 2012 Posted by Shweta Shanbhag
Felt like cooking something rich today. This recipe certainly fit the bill with its cream and cashew component 🙂 Method 1. Cut 500 gms of paneer into cubes. Sprinkle salt, chilli powder and turmeric on the paneer pieces…
May 12, 2012 Posted by Shweta Shanbhag
This was one of those days where the dish turned out so tasty that I forgot to take pics and remembered that I need to take a pic for the blog when the last piece was left 🙂 …
May 11, 2012 Posted by Shweta Shanbhag
Here is my Indianised version of Chilli Chicken – one can never go wrong with this dish! Method 1. Marinate 500 gms of boneless chicken pieces with salt, ginger garlic paste, soya sauce according to taste. 2. The…
May 6, 2012 Posted by Shweta Shanbhag
Chicken Cafreal is a Goan chicken dish. I find it very easy to cook and has almost always turned out good. Here is the recipe I follow Method 1. Dry roast 1 tsp coriander seeds, 1 tsp cumin…
April 25, 2012 Posted by Shweta Shanbhag
It is mango season now and my mom is here in Hyderabad. So she cooked this Konkani dish which is a must in most Konkani weddings which happen around Summer season. In other seasons, mangoes can be replaced…
April 22, 2012 Posted by Shweta Shanbhag
I like chicken cooked in south Indian flavours with mustard seeds and curry leaves flavoring the gravy. Tried my hand at Chettinad Chicken today and it turned out good. Method Marinate 1 kg of chicken with salt, turmeric…
April 20, 2012 Posted by Shweta Shanbhag
This is again a favorite Konkani dish. The taste of Sichuan Pepper (Tepal) and Turmeric leaves gives this dish a flavor that lingers on. Method Clean and cut around 20 mushrooms into 4 pieces. Take 1 cup freshly…
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