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Rava dosa is a very popular version of Dosa which is a South Indian crepe. Rava means semolina or suji. This is a very quick n easy Dosa for South Indian breakfast. This dosa can be served with any chutney like coconut or tomato chutney. Rava Dosa is a very popular Breakfast in south India. But every time pre-planning is not possible. So this instant version is for them only who suddenly crave for a nice breakfast with dosa. And the most important thing is Rava Dosa is most easily diagestible. When I was in the hospital of Chennai they gave me Rava Dosa for breakfast.
Tomato Khejur Aamshottor Chutney
Bengali chutney is totally different from others' chutney is taste wise or texture wise. Bengali chutney is very much sweet in taste and sticky in texture. Here is the "Authentic Bengali Chutney" recipe.
Kancha Aamer Chutney
This chatni should be sweet & spicy, thick and sticky like consistancy. Lots of sugar is used to make this chatni. And at the end some roasted ground spices are added to make it little spicy. My mom-in-low is an expert making this kind of chatnies. She tought me how to make sticky tasty chatni. Today I'm going to share my mom-in-law's recipe of "Sweet & Spicy Green Mango Chatni". Here it is............
Sweet Tamarind Chatni
Chutney (also called chatney) refers to a wide-ranging family of condiments from Indian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture. Sweet Tamarind Chutney is a thick Sweet and Sour spicy sauce made with Thick Tamarind Pulp and other spices.
Coconut chutney is a south indian spicy side dish.This is a spicy variety of coconut stew which can be in two forms, solid and liquid. This chutney is served with idli, dosai,vadas or even with cooked rice. You may also use this chutney with delicious Rava Dosa .
Mint Coriander Chutney
Mint coriander chutney is the most common chutney of Indian chutney list, which usually serves in restaurants with Kebabs or snacks. Even this chutney is must in all types of chaats, like Aloo Chaat, Pani Puri Chaat, Papri Chaat, Dahi Vada etc. Even this chutney can be used as sandwich spread. This chutney is very easy to make. Tastes the same like restaurant. You just need only few ingredients to make this. It will take only 10-15 minutes to make this all purpose chutney. Have a look at the recipe.
Street foods are so very popular through out India. No Indian can deny, they do not like street foods. And when it comes to Bengal, there are countless street foods. Some of them are, Roll, Chowmein, Fuchka, Chaat etc. One of the famous street food is "Ghugni Chaat". Ghugni is made with Dried Yellow Peas. At first we have to soak the Dried Peas for overnight, and then boil it first and cook with spices. This is not a very difficult recipe. Here it is.......
Moong Dal Cheela
Cheela is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain urad dal. Cheela is eaten both in breakfast and as snack that popular in Andhra Pradesh . It is typically served with ginger or tamarind chutney. Green chilies, ginger and onions are used in different variants of this snack.
Quick Aloo Paratha
Aloo Paratha is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India, curd is served along with it. Here’s a recipe that’s easier and much more time-saving than the traditional one!
In Bengal, there are many dishes are made using Hilsa. Hilsa itself is a cuisine. This fish has a wonderful flavor in it, so no need to add lots of spices to cook it. Bengali cook lots of dishes with this fish like Jhol, Jhal, Stew, Polao, Biryani, Chutney even only fried Hilsa is very arometic dish too. Today I am going to share a very popular dish of Hilsa is "Doi Ilish", that is mean Hilsa cooked with mustard & yogurt. Here is the recipe..........
Homemade Mango Jam
Fruit preserves are to keep fruits, vegetables preserves for long term to use later. Fruit preserves are also known as Jam, Jelly, Chutney etc. for their different style of preservation. To preserve fruits, vegetables, gelatin, vinegar or even honey, sugar also use. As it is summer time, the season of fresh mangoes, today I'm going to share the recipe of Homemade Mango Jam without using pectin. This recipe contains fresh mango pulp, lemon juice & sugar. Flavorful mangoes are best to use for this jam, because the jam will smells awesome. I used 'Alphanso' to prepare this jam. You may use 'Kesariya' Or 'Himsagar' for this. So let's go to the recipe....
Chicken Hariyali Kebab
Kebabs are common in Middle Easter cooking, which I always love. North Indian cuisine uses a lots of the same flavors, so they're familiar to me. I also like much the charred taste from the marinated meat and onions. Kebabs are healthy & quick, so we make them when guests come to visit. We usually serve them with mint chutney, biryani (a rice dish), naan9Indian flat bread) and a green salad.