My Culinary Expressions

My Culinary Expressions11 recipes

Neha's Blog

All recipes from "Spice"


Exotic Suran Cutlet | Oal Kebab Recipe

Exotic Suran Cutlet | Oal Kebab Recipe

Elephant foot yam, also known as suran, may have a dull flavor when eaten alone. Combine it skillfully with onions, herbs and other spices and transform it into an exotic kebab with enhanced flavors. Here, suran or Oal is paired with potato, a few basic spices, any dried citrus powder such as mango powder, a binding agent and kewra water for flavor.

Jaljeera with Fresh Herbs | Jaljira Imli Drink

Jaljeera with Fresh Herbs | Jaljira Imli Drink

Jal jeera drink is a popular cool refreshing drink of India. The Jaljeera recipe ingredients have many health benefits. One can make this Indian lemonade at home with fresh ingredients and spices or from instant Jal jeera powder. This spicy tamarind Jaljira water is also used for pani puri water.

Spring Onions Pancake  | Hare Pyaaz ka Chilla

Spring Onions Pancake  | Hare Pyaaz ka Chilla

This Chilla resembles a 'roti' made from a flour batter along with herbs, spices and vegetables. Chilla could be made from one kind of flour or a mix of flours and as for the herbs, spices and veggies there is no limit. This pancake uses predominantly spring onions along with other ingredients.

Dahi Vada Chaat | Soft Dahi Bhalla Recipe

Dahi Vada Chaat | Soft Dahi Bhalla Recipe

Dahi Vada are soft lentil dumplings made from lentils such as urad dal with a bit of moong dal. These vada are fried and then soaked in water. After sometime the water is squeezed out and then the vada are immersed in a yogurt bath and drizzled with spices and chutneys.

Chole Masala without Chole Masala Powder

Chole Masala without Chole Masala Powder

Chhole Masala is a North Indian dish. It is all about boiled chickpeas, or kabuli chana, cooked in a rich, tangy gravy consisting of tomatoes, a little bit of onions, garlic, ginger, and a plethora of Indian spices sautéed or browned with the gravy. The chickpeas absorb the aromatic flavours of the spices in the gravy very well. The chickpeas maintain its shape but should be soft enough to melt in mouth

Veggie Gunta Ponganalu | Masala Paniyaram

Veggie Gunta Ponganalu | Masala Paniyaram

Ponganalu is dumplings made from fermented batter prepared from black lentils and rice. Toss some herbs, spices, and veggies into the batter. To create these dumplings, you'll need a Ponganalu pan, Appe pan, or Paniyaram pan. These are crisp on the outside and soft from the inside.. Some of its various names are Kuzhi Paniyaram, Paniyaram, Guliyappa Appe , etc.

Besan Ki Sindhi Kadhi | Sindhi Kadhi Recipe

Besan Ki Sindhi Kadhi | Sindhi Kadhi Recipe

Besan ki Sindhi Kadhi is a sautéed gram flour curry that is simmered along with assorted vegetables, herbs and spices. Finally for a sweet sour mild kick, add tamarind pulp, a pinch of kokum, and jaggery.

Aloo Chana Dal Kebabs | Potato Lentils Rolls

Aloo Chana Dal Kebabs | Potato Lentils Rolls

This crispy snack is made from potato and chana dal (lentil) mixture that is perked up with flavours of garlic, ginger, fresh herbs and basic kitchen spices.

Sabudana Vada | Sago Vada Recipe

Sabudana Vada | Sago Vada Recipe

Sago Vada Recipe is a crispy, golden fried Maharashtrian snack made using tapioca pearls (sago), boiled potatoes, herbs and some mild spices.

Sindhi Sai Bhaji | Spinach Lentil Vegetable

Sindhi Sai Bhaji | Spinach Lentil Vegetable

Sindhi Sai Bhaji | Spinach Lentil Vegetable is a nutritious blend of lentils and leafy vegetables. Typically it is made with spinach, Chana dal, sorrel (chukka), dill (sua), fenugreek leaves, colocasia (arvi), eggplant tomatoes, onions, ginger, basic dry spice powders, and tempering with garlic or cumin seeds.

Tandoori Chicken Whole Legs | Restaurant style Tandoori Chicken Style

Tandoori Chicken Whole Legs | Restaurant style Tandoori Chicken Style

Tandoori Chicken Whole Legs is a soft, succulent dish made by roasting chicken that is marinated with yoghurt and a mix of spices. Restaurant style Tandoori Chicken can be prepared at home by bake and broil and infusing smoky flavors. Its fiery red orange colour is attributed to the liberal amounts of red chili powder ,smoked paprika and the tandoori red food color .

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