Paruppu Thogayal

We have Cake Day, Chocolate day and so many other days but not a single day which celebrates Indian food. But on 24th September, I am going to be celebrating Chutney Day. It’s amazing initiative by Rushina Munshaw Ghildiyal to celebrate and document chutnies of India. I love South Indian food, I think it has…

Vapa Pitha/Steamed Rice Cake

Vapa pitha (bhapa pitha) or puli pithe is the most simplest form of pithe made by Bengalis during Poush Parbon Vapa basically means steamed. This amazing dish is a kind of dumpling with the outer shell being made from rice flour and stuffing being prepared with jaggery and grated coconut. There can be several kinds of stuffing for Pitha, I…

Samosa Pie with Hung Curd and Mint Chutney

Samosa is a staple streetside food in the entire of north India. They may be called Samosa or Singhara and prepared with or without peas and paneer in it but the essential flavour remains the same. You won’t find much difference in the filling in any of the cities in Northern India. I always try…

How to Cook Vindaloo

In my last post I told you all about the history of Vindaloo and I discussed, the word vindaloo is a jumbled pronunciation of the Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which was introduced to Indians in 15th century by Portuguese explorers. I received many mails and messages on…