Traditionally, the origins of the Keema Pav can be traced back to non-descript Iranian Café’s, but became quite a popular street food particularly in Mumbai. Ideally, a delightful snack, the Keema Pav can easily be an integral part of a celebratory Lunch or Dinner.
Literally as the name suggests these kebabs are loaded with greens i.e. spinach, green peas, coriander leaves, green capsicum etc. This is amongst the healthier Kebab options and a regular feature at home. It is recommended that you serve the kebabs with a chutney of your choice to provide a flavour contrast.
Aromatic masala and a dash of ghee combine to create this traditional Mangalorean dish. The key to cooking this dish is to get the right combination of spices and have them finely ground into a paste. This can be served with a wide variety of accompaniments ranging from the Neer Dosa to Parathas or even Pulao.
I am sure you’ll are thinking why do we need to make the Granola at home? Well, the easier bought out option is always there but if you want to really make it unique and personalized to your taste, there is no better mix than the Granola. I prefer to throw in nuts, seeds, strips of coconut...
In all our travels and relocations involving long hotel stays, this has been my favourite breakfast item from the hotel menu. It wasn’t until recently, I thought of giving it a shot at home. There was a catch. The original recipe talks about English muffins as part of the ingredients. I tried...
If you are looking for a change from the north Indian style chicken preparations, then this a good option. If you have kids at home, it may be a good idea to tone down the spice hit with fewer red chilies. This is a recent addition to our family dinner table but has been quite a regular since we started.