Here I have traditional indian family recipes and a diverse collection of recipes I create which are modified to suit the Canadian taste.
The tangy sweet pineapple flavour enveloped by the almost negligible tartness of the blueberries blended in quietly with the sweetness of the coconut milk and this spoonful of delight just melted in my mouth.
This Pomegranate Banana Chutney is a vegetarian side dish, a simple chutney which can be made really quickly and enjoyed especially with puffed fried bread and Chana masala.
This is a dainty, flavourful, succulent and tasty rice ravioli pasta dish cooked in a coconut milk sauce.
Kheer is a traditional dessert which is made at special events or festive occasions in India and is very popular among the musim community.
Saffron Rice is an aromatic rice infused with saffron flavour, a traditional dish that emerged from the Mughal kitchens in India.
This is a light side dish which is enjoyed with rice and curry or dal.
Rice ‘Ganji’ or ‘kanji’ or ‘nombu ganji’ (in tamil) is basically a wholesome porridge which is usually consumed for Ifthaar (at the time of breaking the fast) during Ramadan in Chennai and in the southern states of Tamilnadu and Kerala.
This black rice porridge is a savoury breakfast cereal with a nutty taste that is so delicious! It is also so healthy and nutritious!
This is one of my favorite curries that my mom used to make with plain boiled or palao rice.
Ingredients: Basumati Rice – 2 cups Green Peas – 1 cup Ginger garlic paste – 2 tspns Cloves- 4 Green Cardamoms-4 Cinnamon sticks – 1 inch Turmeric – 1 tspn Red chilly powder – 1/2 tspn Onions – 1 slightly large Green chillies – 4 small Tomato – 1.
The use of saffron in this chicken roast transforms it into a rich and aromatic delicacy that has been relished and enjoyed ever since the days of the Moghuls and the Nawabs in India.
Ingredients: Beetroots – 4 medium sized Onions – 4 medium sized Green Chillies -6 Tomatoes – 4 medium sized Ginger garlic paste – 1/4 cup Pudina/Mint – a handful Cilantro – 1 cup chopped Vegetable oil – 3/4 cup Basumathi Rice – 4 cups Dark Cinnamon –.