Cooking Is Easy

Aloo capsicum recipe, how to make aloo shimla mirch recipe. Aloo capsicum or potato and capsicum recipe is a punjabi style sabzi best served with roti, phulka or naan . This easy side dish pairs well with tomato raita , Aloo capsicum subzi is semi dry and if you want to make little gravy add boiled water accordingly. I like the capsicum to retain their crunch, so I do not cook them much; but if you like them to be cooked just simmer for a min or two but I have to warn you that the beautiful green color will be lost. On a side note, you can add some boiled peas or cauliflower or the vegetables of your choice to make it a vegetable sabzi . I know I have been absent for sometime; my daughter Nidhi, finished her plus two and I was settling her in college and hostel. Things were really fast and unpredictable and with the grace of God she is settled at NIT Calicut with the branch of her choice.  Though her college is just 20 km away; I will miss her and is coming in terms with

The perfect chocolate buttercream recipe, how to make the perfect chocolate buttercream. C hocolate buttercream frosting (icing) recipe; yes the secret is out (I can never keep secrets for long) and  I cant wait to share my perfect chocolate buttercream frosting recipe with you. When it comes to topping cakes, cupcakes...this chocolate buttercream frosting (icing) comes together quickly, so easy!! This buttercream can be made without a kitchen aid, you just need your hand held blender!! Yes, I am talking about how easily you can make the BEST  buttercream frosting/icing at home...soft, glossy, spreadable, and utterly chocolately! And no need for any expensive chocolates to melt...just pure cocoa powder is the secret to this recipe. No need to buy store bought chocolate buttercream, I hate those artificial ones, why bother with them when you can make with real butter, cocoa, and cream at home. How to make the perfect chocolate buttercream recipe, step by step picture

Chemeen pathiri recipe, how to make chemeen pathiri or chemeen pathal or chemeen ada (Malabar Style). Chemeen pathiri  is one of the best kozhikodan dish and very healthy too. Chemeen ada is easy to make at home, these days you get them in thattukadas to star hotels, such is its popularity here in Malabar. Each family has their own version of chemeen pathiri; some like to make it the real traditional way with grinding parboiled rice (puzhukal ari) and then cooking it to make the ada which is ofcourse time consuming and difficult to make in the mixie grinder, some put rice flour into the boiling water and mix, but I have made this in my own easy way without compromising tradition and taste. Even the filling is different from home to home; some like to fry the chemeen (prawns) and then add to the onion mix, though I prefer cooking it with masalas and then adding to the onion mix. Some, like to grind coconut with green chilies to add to the chemeen mix, and I prefer adding Kas

Kozhi ada, how to make Malabar style kozhi ada (chicken hot pockets). Kozhi ada  is a popular Malabar Muslim snack. During the time of Ramadan; if you are travelling through the National highway and passing through Malabar, kozhi ada is something which you should try, the makeshift food stalls on the roadside at the time of Iftar will be selling hot kozhi adas. The best way to get the taste of Malabar food. Kozhikode city is no exception, kozhi ada tops the bakery snacks at this time. Nidhi is fan of Malabar food and that's why authentic and traditional Malabar food finds its place here on the blog. One of her friend's mom introduced me to Malabar food; and she told me that kozhi ada is the most popular snack during Ramadan time. It seems, kozhi ada was a native of Koilandy (a small town near Calicut) and during the olden days sundried meat was used to fill in and can be stored for longer periods. But, you can also slow roast the chicken for 1 hour and do the same..