Aamras recipe | how to make aamras for poori

aamras recipeAamras recipe – a must have delicacy in mango season, where fresh mango pulp is blended smooth together with saffron strands and cardamom powder. Continue reading

Spinach chutney recipe | palak chutney recipe with coconut

palak chutney recipePalak chutney recipe with coconut | spinach chutney recipe – tasty and easy chutney with healthy palak /spinach as main ingredient ground together with coconut and tempered with coastal touch.

Palak chutney recipe with coconut, I know it does not sound appealing. I had the same reaction when when my MIL asked me to try this chutney recipe. Continue reading

Hummus recipe | how to make hummus

hummus recipeHummus recipe – a middle eastern nutty dip or a smooth spread from cooked chickpeas, which is blended to smooth paste together with tahini, garlic cloves and lemon juice.

Its been nearly 2 years now, since we moved to Dubai, and we have blended so well in the colours of this city of dreams and also in the flavours of this flavourful city. Dubai is one of the world’s most exciting dining destinations, with huge collection of multicultural cuisine. From rustic to fine dining, you are left with plenty of choices here. Continue reading

Coconut curry leaves chutney recipe | coconut kadi patta chutney

coconut curry leaves chutneyCoconut curry leaves chutney recipe | coconut kadi patta chutney – slight dry chutney recipe with fresh grated coconut and fresh curry leaves which goes very well with dosa, and rice.

Mom prepares different chutney recipes back home. Though for dosas it would be coconut chutney, red peanut chutney or tomato chutney, but she prepare variety of chutneys as a side with rice. Continue reading

Ambade chutney recipe | amate kai chutney| hog plum chutney recipe

ambade chutney recipeAmbade chutney recipe | hog plum chutney recipe – a tangy chutney  from konkan region, prepared from hog plum(ambade) fruit, my mum-in-law’s recipe. It is also famous as amate kai chutney in Karnataka.

Hog plums are sour green colour fruit with thick skin  and hard fibrous center core, with very little flesh as seed occupies must of the portion. The skin of this fruit is peeled and the hard seed is used in gravies, palya’s and raita’s. Finger licking delicious pickles are prepared from tender hog plums. They are called ambade in tulu and amate kai in kannada. Continue reading