Monthly Archives: January 2013

Lemon rice (Elumichai sadham)


Lemon rice or chitrannam or Yelumiccha Pazha Sadham is an important south Indian meal and plays a very important role during festival times like pongal, ugadi or any auspicious time and as a simple lunch meal or as a picnic or for a long journey. I still remember whenever we plan for picnic or journey by train or car, my mother prepares lemon rice, as it stays fresh for a longer time and can be eaten cold. It is best served with pickle or potato crisps. It is so simple and easy to make.


Nimmakaya pulihora (lemon rice)


Lemon rice or chitrannam or Nimmakaya Pulihora”(telugu) in Telugu is a staple and simple south Indian food. In my previous lemon rice I showed the simple, Chennai style and our home style but this one is prepared in my grandma’s house by my mami, which is simple but added one more ingredient to make it more special that is roasted chana (putanae or dalia in hindi).


Lamb (Gosht) nihari


Nihari is a traditionally Muslim dish of Indians and Pakistanis. It is very popular in Delhi and other north parts of India in Muslim community. It is even considered as a national dish of Pakistan. The word Nihar originated from the Arabic word Nahar means morning, the dish was usually eaten in the early morning.


Afghani pulao


Afghani Pulao/Kabuli Pulao is the national dish of Afghanistan. It is also a very popular pulao dish in Pakistan, south east Asia and Middle East. Afghani pulao tastes different from other pulao. It tastes sweet, less spicy, and crunchy with nuts and has a very good aroma and flavour. Although there are many variants of pulao, Afghani version is known to be more rich in calories and also satisfying. Combination of rice, lamb, carrots and raisins makes it a perfect meal for every occasion.


Chicken pad thai


Pad Thai is a stir fry noodle with fish sauce, chicken or prawns, lime juice, tamarind paste and vegetables, very famous as a street food in Thailand and is served with Thai condiments (crushed peanuts, chives, pickled turnip, coriander leaves, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar or palm sugar). In pad Thai, fish sauce, oyster sauce, sugar, tamarind paste, peanuts are very important but every one cooks differently as per their taste.


Prawns pad thai


Prawns Pad Thai is a stir fry noodle with fish sauce, lime juice and vegetables, very famous as a street food in Thailand and is served with Thai condiments (crushed peanuts, chives, pickled turnip, coriander leaves, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar or palm sugar). In Thailand, their food has to be sour, salty, sweet, spicy and tangy, which is in this recipe. You can find pad thai, taste differently in each restaurant, as everyone add different combination of sauces like fish sauce, soya sauce, sweet soya sauce , tamarind paste or pulp, oyster sauce.


Strawberry cheese cake


Cheese cakes are two types one is baked and other is no baking. Like mango cheese cake, I made strawberry cheese cake also to see the taste and it was delicious. But I prepared it in 2 ways, one is with the equal amount of any soft cheese or Philadelphia cream cheese and whipped cream and the other strawberry cheese cake prepared like mango cheese cake, but for the glaze I just cooked strawberry puree and sugar for few minutes, until sugar is melted.


Mango cheese cake (no baking)


Mango cheesecake is my favourite cheesecake. You don’t have to wait for the mango season but can make on any occasion or any time you desire. Simple cheesecake is a dessert consisting of one or two layers. The base or the bottom consists of a crust made from Graham crackers or tea biscuits or cookies. The main layer or the middle layer consists of soft cream mixture made from a soft cheese and cream. The top layer can be a jelly-based glaze but is optional.


Crispy paneer coated with chilli sauce


Paneer (cottage cheese) and capsicum stir fry is a semi dry dish coated with spicy chilli sauce and roasted sesame oil. This paneer and capsicum stir fry can be served as a starter or appetizer. If paneer (cottage cheese) is bought from the shop, I always soak it in hot water to make it soft for few minutes, then strain and add to the dish. I have coated the paneer pieces with corn flour and then deep fried for the crispy coating. If you want can sprinkle sesame seeds on the corn flour and coat the paneer pieces. I have used roasted sesame oil (Chinese one), if not use ordinary cooking sesame oil in this dish, it gives nutty flavour to the dish.


Quick and easy chilli paneer


Chilli paneer every ones favourite and most popular dish in restaurants and made at parties. Chilli paneer can be made in many variations and every one has their own taste. In my previous chilli paneer, I have used double concentrated tomato puree and tomato ketchup, and no spring onions used.