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Sunday, April 20, 2014

Papad Bhel Chat

Papadam, pronounced as poppadum; also known as Papad in Northern India or and Pappadum in the rest of South India; (spellings vary) is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from Black Gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as Lentils, Chickpeas, Rice or Potatoes, can be used. Papadams are typically served...
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Saturday, April 19, 2014

Rice Seasoned with Cilantro Chutney (Cilantro Pesto)

Coriander chutney or Cilantro Pesto goes well with all Indian North Indian and South Indian Snacks, all kinds of Chaat, Papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in Indian cuisine. It is an item that is prepared in...
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Sunday, April 13, 2014

Kesari Seviyan/Vermicelli Halwa with Pineapple and Nuts

In English, the Italian loanword "Vermicelli" is used to indicate different sorts of long pasta shapes from different parts of the world but mostly from South or East Asia. The dish in the original language are variously known as seviyan in Urdu and Hindi, shemai in Bengali, sev in Gujrati shavige in Kannada sevalu or semiya in Telagu and semiya in Tamil and Malayalam. The noodles are used...
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