“SPATULA FORCE” is a group of handful of bloggers who came together as a team to experience the various regional cuisines of both India and International. Every month a blogger comes up with a theme and host the challenge. This month the challenge was set by the very talented food blogger Anshu Pande Wadhwa from http://www.thesecretingredient.in/ Anshu came up with Kashmiri Cuisine which has been my all time favorite subject to explore. Kashmiri Cuisine is rich and has prominent flavors that tickles your taste buds and make you fall in love with the taste and aroma. Kashmiri delicacies has a…
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I have spend a around 15 years in Bhopal and within all these years i discovered a lot of delicacies that the city had to offer. A small hawker named Banney Miyan use to put up his stall near my residence and was suppose to be very famous in Bhopal for making Bread Pakodas. Even i was very curious to see who that person was and taste his famous Break Pakodas. Once i got an opportunity and trust me I had never in my life before tasted such amazing flavorful bread pakodas. He use to put up his stall every…
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Paneer 65 … a perfect starter for any occasion. Comes under Hyderabadi Cuisine and has prominent Chettinad flavors that make it absolutely scrumptious. Paneer 65 is quite famous in restaurants and even in functions as a starter. The outer part is crispy where as the paneer inside is soft and chewy. The recipe is quick and home style paneer 65 is way better than those what we get in food joints. Another very famous substitute for the non vegetarians is Chicken 65. The marination process is exactly the same in both. Paneer 65 is commonly a starter or you may…
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Green Lentil and Peas Kebabs are a perfect replacement for all the kebab lovers this winter.. Though i am not much aware of the fasting criteria but still somewhere i feel these kebabs will certainly make festivals more enjoyable. You may enjoy them as a starter , a tea time snack or even send them in tiffin for your lovable kids. They are nutritious but i also agree that as it is deep fried it somewhere restricts the weight watchers. Well in that case, you can simply shape them as a disk and shallow fry in a non stick tawa…
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A healthy day starts with a healthy breakfast. It is very important to take breakfast in morning and if you choose a healthy option, you stay fit and active the whole day. Among few healthy breakkie options , one of my favorite id Moong Dal ka Cheela. I often make this at home and enjoy it with my favorite chutney. The cheela or the crepes can also be made by using whole green lentils but the spilt lentils work well as they get easily ground and makes a fine batter. Whole green lentils are good for making dhokla or fritters…
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Dhokla is a Gujarati snack that has commonly taken a place at every Indian kitchen now days. Dhokla is usually a savory cake that is baked/steamed and then tempered with mustard, cumin and curry leaves. With time we have come across many variations of dhoklas, usually it is made with Besan/gram flour but there is another very famous version of it made with rice and lentils. Here i had tried another popular version of Dhokla made with green lentils. Though is can also be made with split green lentils but i chose to use whole today. It’s healthy and another…
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Green Peas Kebabs are a blessing in disguise to all who are fasting this season and craving for some non veg stuff. These seek kebabs are absolutely met in mouth and trust me you would never miss the chicken ones after having these. Quick, easy and scrumptious… perfect party snack option. So next time whenever you have guests at home, don’t let the vegetarian friends feel left out…surprise them by serving these amazingly gorgeous green peas kebab with their favorite dip and a drink to go with it. Seeks are commonly the skewers around which the dough is lined and…
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Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with puffed rice, (kurmura) and at times with hot onion pakoda/bhajiya. It is one of the most popular street food of Kolkata served with Poori aka Luchi. Some versions include meat, such as lamb. Mangsher ghugni has been described as a “Kolkata trademark”. Though my version is a veg one and was my lunch today. Had this amazing Ghugni with some whole…
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Sri Lankan cuisine has influences from colonial powers, foreign traders, and Southern India. Key ingredients are rice, coconut, and spices reflecting the island’s history as a spice producer and trading post over several centuries. Sri-Lankan cuisine centers around boiled or steamed rice served with a curry of egg, fish, chicken, beef, mutton, or goat, along with other curries made with vegetables, lentils, or fruit. Dishes are accompanied by pickled fruit or vegetables, chutneys, and sambols, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice. Source : Wikipedia
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Okra, also known as “lady’s finger”, or “bamia” is one of the popular nutritious vegetables of North-East African origin. The pods usually gathered while they are green, tender, and at immature stage. The plant is cultivated throughout the tropical and warm temperate regions around the world for their fibrous fruits or “pods.” Bamia grows best in well-drained and manure rich soil. The okra plant bears numerous dark green colored pods measuring about 5-15 cm in length. It takes about 45-60 days to get ready-to-harvest fruits. Internally, the pods feature small, round, mucilaginous white colored seeds arranged in vertical rows. The…
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In my house both me and my son are a big time Banana fan, the only difference is my son likes ripe banana and i prefer the raw ones. Plantain aka as kachha kela or sabzi kela is one of my all time favorite fruit/vegetable. I love making curry’s and koftas with it. I have grown up seeing my mom making some amazing melt in mouth plantain koftas. It was the most delectable dish i ever had…simply awesummmm! Continuing the trend and following my mom’s footsteps i started making koftas and curries too. But this version of plantain that is…
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My blog’s 2nd century celebrations are still on. For all those who don’t like soya chunks (Nutrella) , i have got two such recipes that will not just complete your meal but even tantalize your taste buds and make you have it again and again. Firstly i got you a Nutri Pilaf that is studded with dry fruits and is simply aromatic. Trust me, this simple nutri pilaf is no less than a laborious traditional Biryani. Similarly the soft soya chunks made in a spicy dry gravy with a kick of pepper will certainly make you fall in love with…
