Mint Chutney

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Tangy, Hot & spicy is what you get with the first bite. Nothing comes close to this versatile chutney which can be used as a spread for sandwiches and wraps, a dip when mixed with yogurt, an accompaniment when ground with some coconut, or as is with some fried fritters where it cuts the oily-ness of the food or well.. with Mayonaise. I love it spread on toasted buttered bread any time of the day.

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Apple Tart

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This is a simple apple tart. quick to whip up,Not too sweet and the tart apples with cinnamon is a marriage made in heaven (too cliched I know but that’s how it is.) I don’t add any sugar to the pastry dough, there’s enough sugar in the filling to balance it out. pair it with a little whipped cream or icecream.. whatever makes you happy.

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Dry Coconut Chutney Pudi (chutney powder)

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Dry Coconut Chutney Puddi. This one is called Sheekarni in my place. When you hear the word Chutney, usually a wet spicy mix or mango chutney is what comes to mind. But they also made in a dry powdered form and there are many varieties. Usually had with dosas, but this particular one I love to have with curd rice. And I absolutely love those cute little jars I found. Continue reading “Dry Coconut Chutney Pudi (chutney powder)”

Chicken Ghee Roast

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Chicken Ghee Roast.

This fiery red dish with its unmistakable taste of its spices roasted with ghee and its well rounded spicy flavors is a Mangalorean delicacy.

A classic dish in all dinner parties. And I was told by the elders in my family that it has its origins in my small hometown of Kundapur, close to Mangalore in Karnataka(Yaay for  that). A quiet coastal town, but very big on their food and flavours. Going back to the roots with cooking these kinds of dishes every time makes me want to stay authentic and true to the original recipe. Continue reading “Chicken Ghee Roast”

Cottage Cheese Cake with Blueberries

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Cottage Cheese & Blueberry Cheesecake

Lighter than a regular cheesecake, and as tasty too! So in the excuse of kitchen experiments, trying to burn those vacation calories (and tighten the belt a little, or a lot :D), I thought to give this a go. I must say, it was not disappointing at all.

But, I was unsure. I feared it might become grainy and sticky, but it is definitely light on the palate and creamy. Also, the slightly tart blueberry sauce adds a little zing to it.

All in all – I liked it! And between the four of us, it was polished off in no time. I used oatmeal and almond mix for the base, but a digestive or ginger cookie base would be perfect too.

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Shahi Tukra

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Who doesn’t like warm toasted buttery bread with warm sweet milk?

Shahi tukra.. One of my many favorite Indian desserts ( and why not ). “Shahi Tukda is  pieces of crisp fried golden brown coloured pieces of bread served with a sweet milk called rabdi which is thickened milk and flavoured with cardomom, saffron and nuts. It literally translates to royal piece. If The dish is so royal it certainly deserves a special place on the table.

I know I am beginning to sound repetitive saying this dessert is my favorite but hey I love my desserts and each has its special time and place.

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