Foodie Delights

"Ande Ka Char is a quick and easy egg curry. It is spicy, tangy and simply irresistible. The word char in Mysore style Muslim cuisine applies to curries which use coconut and tamarind pulp ( Imli ka Khatta). There are different kinds of chaar's made in our homes like the Kali Mirch ka Chaar, Khopre ka Chaar ( Coconut curry) but the Ande ka Chaar is the king of chaar's. The simple recipe is given below. Try it to get a taste of Muslim food Ingredients Egg - 6 ( Hard boiled ) Coconut - 1/2 coconut freshly grated Onion - 2-3 medium Tomatoes - 2 large Ginger -garlic paste - 1 tsp Zeera - 1 tsp Rai - 1/2 tsp Curry Leaves - 1 Spring Tamarind Pulp - 2 tbsp. ( thick pulp) Red chilli powder - 1 -2 tsp Dhania Powder - 2 tsp Turmeric - 1 tsp Oil - 2 tbsp. Salt to taste Water - as needed to adjust the consistency of curry Method 1. Deshell the egga and make slits on the sides keeping the whole egg intact 2. Grind the grated coconut, Onions and Tomatoes separa

My brother and I are great fans of dal chawal.. As kids we always wanted to eat dal chawal with different accompaniments like fried fish, Kofta, Shammi Kabab , Phaal ( lamb in a spicy green gravy), papad, achhar etc. The beauty of the simple dal is that it goes well with plain steamed rice, Khichdi or Khuska (Rice made with ghee & whole spices). In Muslim homes, the dal is often made for its simplicity and ease. The dish is different from Sambar and the dal served in North India. It is slightly similar to the khatti dal made in Hyderabad but the dal made in Muslim homes in Mysore is unique and tastes heavenly. Here goes the recipe Ingredients Tur Dal - 1 small katori ( about 100 g) Tomatoes - Small country tomatoes - 4 nos Garlic - 3-4 cloves Onion - 1 small Curry Leaves - 1 spring Coriander leaves - chopped Turmeric - 1/ 2 tsp Red chilli Powder - 1 tsp Dhania Powder - 1 tsp Tamarind - coin sized - soaked into 1/ 2 cup water. Ingredients for dry roasting

I love the chill in the air. The crisp, chill winds stir up amazing food cravings...Hot adrak chai, Gajjar Halwa, Sheek Kabab's.... the list is endless. I had one such craving on Christmas day n stirred up spicy Tandoori Prawns. The dish is easy to make n extremely tasty. Here's the recipe TANDOORI PRAWNS Tiger Shrimp - Cleaned & deveined with their tail on- 500 g Ingredients for Marinate 1 Lemon Juice Salt Red Chilli powder - 1/2 tsp Ingredients for Marinate 2 Curd ( Preferably Hung curd or use Nestle / Britannia cup curd) - 400 ml Ginger garlic paste - 2 tbsp. Black Pepper powder - 1/ 2 tsp Red chilli powder - 1.5 tsp Cheese spread - 1 tbsp. Zeera Powder - 1 tsp Chat Masala - 1 tsp Salt Garlic Butter for basting Procedure 1.Drain the water from shrimp. Add salt, lemon juice and red chilli powder. Mix well and refrigerate for 20 mins. 2. Add all the ingredients except butter with Curd. Mix well and add the marinate to shrimps 3. Coat eve