Sweetcorn fritters with spicy chunky salsa

Total time: 0:30 Prep: 0:20 Cook: 0:10 Level: Easy Serves: 4 people Ingredients 3 tbsp. corn oil 325 g. frozen sweetcorn kernels 2 eggs, beaten 100 g. plain flour 1 tsp. baking powder 1 spring onion, finely chopped 1 red chilli, finely chopped 10 g. coriander, chopped For the salsa 1 avocado 2 salad tomatoes, finely diced 1 red pepper, deseeded and diced half lime, juiced 4 tbsp. corn oil Salt and pepper, to taste Directions Set the corn oil to one side and combine all of the fritter ingredients in a large bowl –…

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Mutton Chops: The Spicy Mutton Cutlet That Is Every Bengali’s Go-To Snack

It was slightly hard for my Kolkata based aunt to adjust to the ways of Delhi. In her last visit, one of the most bizarre things that she pointed out was us having teawith no or bare minimum snacks in the evenings. Back in Bengal, chai-time is incomplete without a round of complimentary snacks. The wide array of snacksincludes both vegetarian and non-vegetarian delicacies. According to food critic Bikramjit Ray, “One of the specialties of Bengal is that they have such wholesome non-vegetarian snacks. If you see snacks across the country, they…

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Mirchi Ka Salan, the Nizam’s Spicy Curry that Completes Hyderabadi Biryani

Mention Hyderabad and your mind immediately conjures a picture of piping hot Hyderabadi Biryani , bursting with aromatic flavours and rich meat. However, if you are a true fan of the Hyderabadi Biryani, you can’t enjoy the delicacy in its full glory unless you have its equally brilliant accompaniment – Mirchi Ka Salan . Mirchi Ka Salan is a renowned chilli and peanut curry of Hyderabad, Telangana. Made of green chillies, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice, the rich curry compliments the…

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Goan Vindaloo: Secret Tips to Making the Spicy Vindaloo Masala Paste

Ask any Goan or those who are familiar with Goa and they would tell you that Goa is so much more than gorgeous beaches, vibrant beach shacks, enigmatic pubs and party scenes. An erstwhile Portuguese colony, Goa has successfully managed to retain its vintage glory through architecture (tall churches, quaint streets, picturesque buildings), as well as local customs and food. The Portuguese influence is more prominently seen in the local cuisines, one such dish being the Vindaloo. Introduced to the Indian shores by the Portuguese colonists, the Vindaloo curry now…

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