Home Chefs Cooking

Nowadays we can find masala dosa’s with many variations. Apart from different stuffings there are variety chutney’s are spread over the dosa’s which gives a complete different taste. Recently I had been to one of the South Indian restaurants and I had ordered Palak Masala dosa. It was absolutely delicious mainly because of the aromatic chutney spread over dosa which was prepared from palak puree and green chillies. Today I am sharing a recipe of red chutney which is typically used in Mangalorean restaurants in the preparation of masala dosa . Prep time           Cook time          Total time 1 hr                            -                    1 hr ...

Idli which is a traditional breakfast dish of every South Indian household is prepared from dosa rice and urad dal. There are variety of idli’s such as rava idli, mallige idli, rice idli, stuffed idli and so on. I often like having idli with dalitoy, a traditional dal rasam prepared from tuvar dal and it is of Konkani cuisine. And I always used to wonder how to make soft like south Indian restaurants serving Idli’s. Then I got to know that a good quality split black gram which is grounded nearly an hour till creamy texture makes idli super soft. So making soft idli depends on grinding the batter. You can also prepare many dishes from left over idli batter which I am going to post in my blog in coming days. Prep time           Cook time          Total time 8 Hrs 30 min     20 min              ...

Mangalorean cuisine is famous specially for the seafoods and fish rava fry is one of the traditionally prepared dish among every households in coastal south Karnataka. The method of preparing fish rava fry is same but there are different type of masala’s used for marinating the fish. One type is by coating paste  prepared from chilli powder or whole chillies, turmeric powder, sal t and lemon and other way by adding ginger and garlic to it. This is my grandmothers recipe which we have been following since my childhood and this recipe is my favorite among all other recipes. Prep time           Cook time          Total time 1 hr 3o min        20 min                1 hr 50 min Author: Home Chefs Cooking Recipe type: Sea food Cuisine: Mangalore...

Aloo paratha is a type of Indian bread where potato filling is stuffed inside the dough made from wheat flour and then cooked. This is a most common breakfast dish that you can find in North India. In my house most of the time the breakfast menu will be either variety dosa’s or idli, and I also like to prepare some of the North Indian dishes occasionally for a change from routine similar food. I remember my trip to Rajasthan where I had different variety of parathas for breakfast and off course I liked it. This is also a best option for those who carry food to their office. Apart from aloo paratha there are variety of parathas which are prepared from radish, fenugreek leaves, Paneer, Cauliflower  etc. These are usually served along with curd and pickle. Prep time           Cook time          Total time 20 min          ...

I exactly don’t know why this halwa is called as Bombay Karachi halwa but believe me this is one of the perfect sweet dish that can be prepared on festive occasions. This halwa is very easy to prepare with few ingredients and less time consuming. The best thing about this halwa is its chewy texture and transparent color which make halwa look more attractive. I have used yellow food color in this recipe but you can also make it pink, orange, green or red. I have provided recipe step by step with pictures for your convenience. Do try and serve your loved ones. Also do gajar ka halwa recipe from my blog. Prep time           Cook time          Total time 10 min                15 min                25 min Author: Home Chefs C...