Rice and Pulao

Latest rice recipes from facebookΒ public groups posts.

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Fish Thali for lunch!
Steamed rice, Fish Tamarind gravy, Fish fry and Chili Shrimp Fry along with home made Curd/ yogurt.
Please click the below link for the recipes!
Fish Tamarind Gravy- http://itsfuntocookbn.com/2017/02/…
Fish Fry- http://www.itsfuntocookbn.com/2016/08/08/fish-fry/
Chili Shrimp Fry- http://itsfuntocookbn.com/2016/08/…
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Aditya Garg, Jaie Rajenimbalkar Pingle and 6 others like this

Grandhe RajanikanthExquisite

7 hours ago
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Gayatri ShindeLooks delicious..one must not eat yogurt with food...it leads to good poisoning and upset stomach..

6 hours ago
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Sudha NarayananFish n yogurt should not be mixed or eaten together.....

3 hours ago
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Delicious, super sweet Mangoes along with curd(Yogurt) rice would make me drool anytime πŸ˜‹. What's your favorite Mango combo. Will be buying this variety again n again. ... See MoreSee Less

Swapna Satish, Priya Mags and 23 others like this

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Jeyashree ChidambaramWhat is this variety? Thx

11 hours ago

3 Replies

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Grandhe RajanikanthClassic

10 hours ago   ·  1
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Jagdeep KaurMine fav is Okra sabji with Parantha with mango or mango lassi!! Yummm

10 hours ago   ·  3
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Aradhana JainMouth watery ..never got this type of mango here πŸ€‘ pune yaad aa gaya πŸ™

10 hours ago   ·  1
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Anuta UdyawarJust mango by itself is enough for me πŸ‘

10 hours ago   ·  3
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Princy MathewI like upma with msngoes πŸ˜€

10 hours ago   ·  1
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Kavita Bhatia AggarwalAam ras and puri comboπŸ‘ŒπŸ»

10 hours ago   ·  4
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Hima BindhuMay sound weird I love it with rasam saadam πŸ˜‹πŸ˜‹πŸ˜‹ but I just love mangoes as is without any combination too ❀️

9 hours ago   ·  2
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Crispy, crunchy , non deep fried poha chivda, made using few teaspoons of oil.
http://aromaticessence.co/2016/09/…
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Alagurani Chinnaya, Pretty Jayn and 23 others like this

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Rama Devi VishwanathamAll time favorite!!!

15 hours ago   ·  1

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Soniya SalujaMy fav.. Looks yumπŸ‘†πŸ‘πŸ‘ŒπŸ˜˜

15 hours ago   ·  1

1 Reply

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Shaheen MujawarLooks so tempting and yummy 😍😍😍

14 hours ago   ·  1

1 Reply

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Shreya Ashish TiwariSuperb 😍

14 hours ago   ·  1

1 Reply

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Bhavya FuriaAnytime favorite

14 hours ago   ·  1

1 Reply

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Ritu Taneja MehtaHealthy snacking

14 hours ago   ·  1

1 Reply

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Amit PawarFavourite combination tea with chiwda

14 hours ago   ·  1

1 Reply

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Aditi Pise Ijantkaryammy my fav

13 hours ago   ·  1

1 Reply

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Ravindra ReddyThanks Freda For The Recipe I Like It.

13 hours ago   ·  1

1 Reply

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Shubha AcharyaDelicious..all time fav

12 hours ago   ·  1

1 Reply

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Ann JacobYummmmm

12 hours ago   ·  1

1 Reply

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Anaya MukherjeePacK me some! Looovvee it. 😍 😍 😍

12 hours ago   ·  1

1 Reply

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Anuta Udyawaryummy, my fav..

10 hours ago   ·  1

1 Reply

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Meena KhwairakpamChevra... I love it

6 hours ago   ·  1

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Need help my futura tawa is greasy even after washing it trice ... any tips how to clean it ... pic for attn-TIA ... See MoreSee Less

Archana Sajnani, RS Roshni Roshni and 3 others like this

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Priya VijaykrishnanImmerse in hot soapy water and clean with a steel scrubber if it is NOT non stick tawa. If it is NON Stick scrub with scotch brite. All the grease will go away.

1 week ago   ·  1
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Prithvi PanchalUse a paste of little dish soap , baking soda and scrub with scotch brite. Alternatively soak in a hot water with Baking soda

1 week ago   ·  1
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Divya GirishF

1 week ago
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Asavari PatelApply mixture of white vinegar and baking soda.. keep it for 10 mins , then clean with dish washing soap..

1 week ago   ·  1
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Sinha AditiDon't scrub with steel wool or scrub. Heat it slightly and then wash with hot water and soap. Use a new scotch bright scrub with vinegar and baking soda

1 week ago   ·  1
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Arshiya NarangUse pumic stone to clean it- no scratches and all oil gone. Good luck

1 week ago   ·  1
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Amruta Pathare-GandhiPut some dry atta (flour) n then wash it

1 week ago   ·  1
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Asma KamranU just keep ur tawa on stove and rub the half lemon on it u see magic dear and also addd 2 tbspoon water

3 days ago   ·  1

2 Replies

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Sucheta Kuchekar-SaravananLemon with water did wonders

10 hours ago   ·  2
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Sucheta Kuchekar-SaravananThanks a ton ladies for all the tips

10 hours ago
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Shorshe Mangsho Bhaapa....
This a very popular dish of Bengal usually made with different types of fishes. Here I have made it with mutton and cooked it in a bit different way. First the mutton has to be marinated well for 4 to 5 hours and then it has to be half cooked in a pressure cooker and again cooked with mustard paste, mustard oil, salt, turmeric powder and green chillies till it is tender. It taste delicious with hot steamed rice.
http://suskitchenbysumitra.com/2016/10/…
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Raj Thor, Raj and 5 others like this

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NEW POST: Brinjal Capsicum Masala..A delicious sidedish for rice or roti..STEP BY STEP PICTURES INSIDE THE LINK..

Recipe: http://yummytummyaarthi.com/2016/10/…
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Holla Latha shared Veg Recipes of Karnataka's photo to the group: Indian Regional Food Recipes. ... See MoreSee Less

Halu payasa | Rice kheer | Pal payasam | Halu paramanna | Ksheeranna - It is believed that this payasa or kheer is much loved by goddess Durga. Read the recipe at: vegrecipesofkarnataka.com/166...

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Tina Lobo shared Secret Indian Recipe's photo to the group: Indian Regional Food Recipes. ... See MoreSee Less

Chawal Pakora (Rice Pakoras- leftover rice recipes ) secretindianrecipe.com/recipe/rice-pakora

Karthick Ns, DrRohit and 2 others like this

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Prawn Caldinho, Goan sausage chilly fry n steamed rice. ( small contribution)
I've already given the recipe for the prawns.
Sausage chilly fry. I used the small ones ( which we say rosary sausages or botas in konkani). The O is pronounced as aw. We buy them from South Goa as they are really good.
Take 50 sausages n boil them in the cooker with 1/2 cup water for 10 mins after the whistle. Don't remove the skin. Dry it up if there is any water. You can add a tbsp of red masala for more spice.
Take the oil extract from the sausages n fry 2 potatoes cut in cubes with little salt till soft. Keep aside n remove excess oil from the pan.
Slice 3 onions n saute on high flame till soft n lightly caramelized, add 1 capsicum cut in cubes n fry keep it crunchy. Add little salt while sauteing.
Add the sausages n potatoes n mix well. Garnish with coriander leaves.
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Marie Hodges, Anil Sinha and 23 others like this

Christine ChapmanMargao has the best Rosary Sausages..

6 days ago   ·  1
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Maureen OliveiraYes Christine I buy them from Margao. Super sausages.

6 days ago   ·  2
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"Tomato prawn gravy" this one with steaming hot Basmati rice bowl shaped on the plate with a green chili tucked in the middle.
Cooking is all about passion, simple ingredients and magical outcome.

Ingredients : Tiger prawns 10 nos. 2 chopped onions, 2 chopped tomatoes grinded to paste. 1 tsp ginger garlic paste, 1 tsp each of turmeric, red chili powder, 1/2 tsp each of coriander, cumin powder and salt to taste (1/2 tsp).
Recipe : Mix turmeric powder and salt with the prawns. On heavy bottomed wok 3 tbsps cooking oil (I used mustard oil), fry the prawns keep aside. Now fry some small pcs of boiled potatoes and keep aside. On same hot oil put the onions, tomato & ginger garlic paste stir for awhile then add the masalas mixed with 1/2 cup water. Stir to gravy add the fried prawns and fried potato pcs, few green chilies & green coriander leaves stir for few mins it's ready.
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Amrith Renaldy, Evyon James and 23 others like this

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Christine MirandaLovely

1 week ago   ·  1
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Anita VishvanayakReally awsm would lyk 2 try love the colour

1 week ago   ·  1
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Sambit BhattacharyaUse good quality tomatoes not hybrid ones and use Kashmiri Mirch red chili powder Anita Vishvanayak

1 week ago   ·  3
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Sambit BhattacharyaFor colour as well as taste

1 week ago
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Beulah MaqboolFabulous, very tasty, and Yummy of course.

1 week ago   ·  1

2 Replies

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Blossom HessingMouth watering dish...

1 week ago   ·  1

1 Reply

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Pavithra Gomes

1 week ago   ·  1
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Pavithra Gomes

1 week ago   ·  1
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Pavithra Gomes

1 week ago   ·  1
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Janet AlpinSince the private jet is not coming with my delivery..I am going to have to try it myself. 😜

1 week ago   ·  1

5 Replies

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Annita DiasYour dishes always looking so appetising. Yummo def making this. ☺☺☺

1 week ago   ·  1
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Arathi KeaneLooks delicious and mouth watering.

1 week ago   ·  1
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JC TreshamTried your mutton recipe , but substituted lamb chump chops. Brilliant!

1 week ago   ·  1
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Charmaine BittrufYummy

1 week ago   ·  1
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Anita MawdsleyTruly delicious

1 week ago   ·  1
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Samuel Prabhat JoshiYummy

1 week ago   ·  1
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Rena StevensI find you always add potatoes to your dish. What is the secret of this?

1 week ago   ·  1
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Henry Mark IrelandDada super duper

1 week ago   ·  1
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Villy DivechaWowa yum.

1 week ago   ·  1
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Patsy Reis Da CostaYummmmy coming got lunch

1 week ago   ·  1
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Ammu BalachandranMr. Bhattacharya, although this was published before, I just read through this now. Will try it. Sounds uncomplicated and must be so rewarding

1 week ago   ·  1
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Devi HinshawSorry shared in error

1 week ago
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Devi HinshawThis is however a typical bengali recipe.

1 week ago

1 Reply

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Sambit BhattacharyaRena Stevens the secret you have to ask somebody from Calcutta. Calcutta uses Aloo in almost all recipes be it Bengalis, Marwaris, Punjabi, Gujaratis or Anglo-Indian from Aloo parathas, Aloo Posto, Aloo r dom, other veg dishes, fish, mutton or chicken curries even mutton or chicken Biryani a big pc of Aloo is always there.

1 week ago

1 Reply

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Sambit BhattacharyaI don't think so Devi Hinshaw my sister-in-law is Anglo-Indian and I have Anglo-Indian friends here in Calcutta

1 week ago
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Today's lunch Veg biryani ... See MoreSee Less

Valerie Hay-Constantino, Paul Jennings and 11 others like this

Andrea FredyWow!!

2 weeks ago
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Christine ChapmanThis looks really colourful n yumm

2 weeks ago
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Kathy CombsDelicious!

2 weeks ago
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Yummy! Perfect when served with pao or with steamed rice and light daal. Or if you are like me then eaten plain.

Thanks Maureen Oliveira.

Search for the recipe using the search tool on the top right hand of the group's page.
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Melvin John Rajesh, Nalini Calton and 4 others like this

Maureen OliveiraThank you Kenneth. Yes it is very yum with anything n just as you said can be eaten plain.

2 weeks ago   ·  1
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Andrea FredyYeh I love to eat them plain as well πŸ˜›

2 weeks ago   ·  1
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Sambit BhattacharyaSteamed rice with few drops of ghee and the fish with salad. Now I am feeling so hungry.

2 weeks ago   ·  1
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Prawns in Mustard
(Sarsho Chingri)

8 prawns cleaned and washed, with the head and tail intact. Make sure you remove the dirt pouch from the head, the black thread and the big claw like teeth .
Apply salt and turmeric and leave for 20 mins in a cool place.

Soak half cup of black mustard seeds and 4 red chillies for 30 mins. Grind to a very smooth paste. I strain it to remove the black husk of the mustard. Add a bit of salt.

In a kadhai smoke some mustard oil. Fry the prawns 4 at a time 1 min on either side. Remove.
Add half a tea spn of nigella seeds and let it crackle. Add the mustard paste and a bit haldi. Stir for 1mins add 4 green chillies.
Now add the prawns and just a bit of water. Cover and cook for 3 to 4 mins. Plz don't over cook or it might get chewy.
Add a tbl spn of raw mustard oil and switch of the fire. Leave in the kadhai for 5 mins. Garnish with just a bit of coriander leaves. Serve with hot rice. 😈
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Shiva Gautam, Ancita Beale and 23 others like this

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Andrea FredyAruna Aunty!!! After long time Ewing your cooking!!! Lovely!!! 😍😍

2 weeks ago   ·  1
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Sooby KenoobyWow wow wow... thanks Aruna...Lila Judi

2 weeks ago   ·  1
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Darryl BaldreyLovely aruna

2 weeks ago   ·  1
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Lila JudiHmmm....

2 weeks ago
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Christine MirandaGood.

2 weeks ago
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Zoe NathanielGreat. Gotta check this one out. Thanks.

2 weeks ago   ·  1
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Paul JenningsJust a suggestion. Follow all those instructions and steam in a banana leak packet. You'll know its done when the aroma invades you're home.

2 weeks ago

2 Replies

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Jean LoganYummy

2 weeks ago   ·  1
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Christopher VonlintzgyLooking delicious, must try this....

2 weeks ago   ·  1
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Paul JenningsVery nice one.

1 week ago   ·  1
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Andrea's attempt on making homemade sushi 🍣 with creamy French onion rice and vegetables πŸ₯’ πŸ₯‘πŸ₯•πŸŒ½. ... See MoreSee Less

Mobina Jifri, Kay Coole and 13 others like this

Don Bailey Jr.Andrea I see your culinary art covers many areas of different cultures. Looks both delicious & appealing to one's eyes. Very nice.

2 weeks ago   ·  2

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Christine ChapmanVery true Andrea.. You too love to cook different cuisines and I love your passion for cooking...Keep it up Girl...😘😘😘

2 weeks ago   ·  1

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Gerard Aloysius FoncecaLooks lovely...though I haven't tasted it as yet

2 weeks ago   ·  1

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The last week of Lent. There is still time to enjoy the simple pleasures of life. Here is one favourite. Sambar Rice. it is a full mean in itself. Veddies, lentils and rice. Nothing brings them together than this simple dish.
Please post your Sambar recipe.

Thanks Rosemary William
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Shireen Jacob Bragg, Daphne D'Souza and 7 others like this

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Sambit BhattacharyaThis is absolutely wonderful wholesome dish

3 weeks ago
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Rosemary WilliamSure kenneth ..will do so in a while 😊

3 weeks ago   ·  1

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Rosemary WilliamRecipe for sambar... 1 cup arhar daal (pigeon pea) 2 large red tomatoes 1 onion 1tsp turmeric powder Salt to taste 1tbsp any sambar masala of your choice ..I used readymade Everest sambar masala . A few curry leaves.. 2 cups pf water ..to be put all together in a pressure cooker n cooked till the daal is soft .. Now for the veggies.. Chop veggies of your choice ..okra ..carrots..pumpkin..drumsticks ..brinjals ..onions.. In a wok add little oil temper it with mustard seeds and add the veggies n cook till done ... I added little water.. Once done add it to the daal n simmer..add water to the daal according to consistency you prefer ..add tamarind pulp according to taste ..we like it less tangy so I added 1tbsp readymade tamarind paste... Now for the tempering.. 2 tsp oil Few dry red chillies Few curry leaves A pinch of hing 1 tsp mustard seeds Heat oil ..add the mustard seeds..add the dry red chillies ..hing ...once the mustard stops spluttering add the curry leaves n add the tempering immediately to the daal cover the lid ..n done ..your tangy n tasty sambar is ready! Enjoy with steaming hot rice ...pickles n pappad !😚

3 weeks ago   ·  1
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Don Bailey Jr.Love these Anglo Indian recipes.

3 weeks ago

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Vijayalakshmi JayachandranA mixed vegetable sambar is super yummy. Atleast 7 kinds of veggies. In this mango season, we add slices of raw mango to it, instead of tamarind. Some lemon or mango pickle and appalam or vadagam. A spoonful of ghee over it. Perfecto. πŸ‘ŒπŸΌπŸ‘ŒπŸΌπŸ‘ŒπŸΌ

3 weeks ago   ·  1
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Kenneth AugustineMy personal favourite is Mulley (Radish) sambar. There is something so yummy about the little kick radish give to the dish.

3 weeks ago   ·  2

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BAKED BIRIYANI .. sounds unusual?!

Last time I posted my biriyani pictures which I made a while ago. But that's the kind of biriyani I used to make ages ago (in pressure cooker or vessel with a tightly closed lid. Until I discovered from my aunt recently a new way to cook up and obtain even tastier and succulent results. Here is biriyani taken one step up towards modernisation! Go Anglos!!!

Oven baked biriyani tastes and smells and looks a million times better than normal pressure cooker or any other method of cooking biriyani. Every one shud try it. If you zoom into h biriyani pics you will know how succulent it is!! Enjoy!

Recipe:
1 large chicken, cleaned and cut into pieces
2 cups basmati rice, washed and drained
2 large red onions, halved and thinly sliced + 1 small red onion
1/2 cup yoghurt
1/2 cup almonds
1/2 cup cashewnuts
1/4 cup raisins
1 inch piece of ginger
8 garlic cloves
2 green chillies
1 inch piece of cinnamon
5-6 cloves
6-8 cardamom pods
3 bay leaves
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp cumin powder
1 tsp garam masala
1 tsp chicken masala [optional]
1 cup milk
1 cup water
6-8 strands of saffron
3 tbsp ghee [clarified butter]
1/4 cup fresh cream
salt to taste
2 tsp sugar
freshly chopped coriander and mint leaves for garnish

Method

Warm milk and add saffron strands. Add water, cover and set aside.

Combine 1 small red onion, garlic, ginger, almonds, cinnamon, cloves, cardamoms, green chillies, turmeric powder and red chilli powder in a mortar and grind with the pestle to form a coarse paste. Add salt to taste and yoghurt. Mix well and coat the chicken pieces with this marinade. Cover and set aside.

In a heavy bottomed deep pan, heat ghee on medium heat. When hot, add bay leaves, salt, cashewnuts, raisins, sugar and sliced onions. Cook, stirring continuously for a few minutes till onions are golden and soft. Add the marinated chicken pieces and cook on high heat for 15 minutes, tossing and mixing, till the chicken pieces are golden and lightly browned. Add all the remaining spices. Adjust seasoning according to taste. Reduce heat to low, add cream and mix well. Remove from heat.

In an oven-proof deep dish, spoon in a layer of soaked rice. Top with a layer of the cooked chicken. Add another layer of rice, followed by a layer of the chicken, finishing off with a layer of rice. Gently pour the milk and saffron mixture over the rice (I prefer putting a little cream on top and then on top of that adding the fried onions and nuts for the top layer as you can see in the pictures I posted). Cover with a foil tightly and bake in a pre-heated oven for 40-50 minutes at 200Β°C. When done, remove the foil and test the rice. If fluffy and cooked, remove from the oven and stand covered for approximately 30 minutes.

Serving:

Garnish with freshly chopped coriander and mint leaves.
Serve hot with yoghurt or fruit raita.
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Gordon Fernandez, Paul Jennings and 12 others like this

Adrien Mark RodriguesLooks delicious

1 month ago   ·  1

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Fish Thali for lunch!
Steamed rice, Fish Tamarind gravy, Fish fry and Chili Shrimp Fry along with home made Curd/ yogurt.
Please click the below link for the recipes!
Fish Tamarind Gravy- http://itsfuntocookbn.com/2017/02/…
Fish Fry- http://www.itsfuntocookbn.com/2016/08/08/fish-fry/
Chili Shrimp Fry- http://itsfuntocookbn.com/2016/08/…
... See MoreSee Less

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Anushree Shetty shared Simmer to Slimmer's photo to the group: Indian Food Bloggers Network.

If you have loved fish cuisine in all its different forms, this easy-to-prepare tangy dried fish (or meen) chutney will be a welcome addition to your staple diet.

Fish chutney paired with the nutritious Ganji (brown rice porridge or gruel) is comfort food at its best.

http://simmertoslimmer.com/dried-fish-nungel-meen-…
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Paruppu Thogayal | Paruppu Thuvaiyal

Paruppu Thogayal is traditional South Indian dish. Thogayal can be prepared within 5 minutes. Paruppu thogayal is light and good for digestion. Whether it is side dish or rice accompaniment, Paruppu thogayal tastes yum.

If you are planning special weekend food this is perfect to have for the next meal 😊

Recipe link:http://traditionallymodernfood.com/index.php/2017/…
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Calling all brown rice/quinoa haters! Have you tried millet instead? It's Low GI (perfect for type2 diabetes), gluten free and a bunch of other great stuff, but most importantly, tastes a LOT like rice, so yaay! Start with this Millet Fried 'rice'.

Get the recipe -> https://loveisinmytummy.com/2017/04/…
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Sheetu Chauhan, Prabhat Mittal and 9 others like this

Deepshikha BhattacharyaIs millet also known as ragi?

1 day ago   ·  2

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Tanay SinhaDamn ! Nice Pictures ... Which Camera

20 hours ago
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That Decadent North Meets East- West Pure Vegetarian Thali - Done

.

You know me. I won't serve just food from one State. Today was no different.

If you'd like to know how to make these dishes , do follow @thegutlessfoodie on INSTAGRAM 😊

Clockwise :
1. Those Decadent Lentils & Beans

2. That Freshly Steamed Rice

3. That East-West Style Bhindi/Okra

4. Those Whole Wheat Parathas

5. That Salad πŸ˜† : Cucumber slices and lime
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Raj Laxmi Singh, Shomi Banerjee and 6 others like this

Shomi BanerjeeWonderful thali..

18 hours ago   ·  1

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Happy Akshaya Tritiya - the most blessed day of the year as per Hinduism. Rice is generally donated and eaten on this say, so sharing with you all the recipe of Lemon Rice - Andhra style. Recipe here: https://youtu.be/JO3PpA0coks ... See MoreSee Less

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This is a quick and easy way to make #homemade #Cajunspiceseasoning mix as nowadays every ingredient is so easily available in the supermarkets, so why to buy the overrated bottles of spice mix if you can make it at home in a jiffy and that too in much less price as compared to the bottled versions we get in the market. It is so worth making your spice blends at home as you can control the levels of the spices and salt and you know exactly what is in it and adjust the spices according to your preferences.
Will be sharing #recipes using this spice mix soon so stay tuned for such exciting new recipes. #spiceaffairs #seasoning #spice
Recipe link - https://goo.gl/GBw1pg
Pin it - https://in.pinterest.com/pin/627970741762229191/
Instagram - https://www.instagram.com/spiceaffairs2016/
Follow us - https://twitter.com/spice_affairs
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Charity F. Reed shared Delicious recipes's photo to the group: Indian Traditional Recipes. ... See MoreSee Less

Peppered Steak and Rice <3 2 packages Skirt Steak 1 1/2 cup White Rice 2 Bell Peppers Full Recipe : www.200recipes.com/2017/04/peppered-steak-and-rice.html

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