Wanderers of Dehradun

Melagu (rice) Pongal Recipe Prep Time: 10 mins Cook Time: 35 mins Total Cook Time: 45 mins Difficulty Level: Easy    Rice pongal is a popular dish of Tamil Nadu. This spicy version with rice, moong dal and peppercorns is traditionally known as Melagu Pongal. How to make Melagu (rice) Pongal? Cook rice, daal and turmeric in the water, till soft and keep aside. Heat ghee and add the cumin seeds, peppercorns, cashew nuts and curry leaves. Saute till slightly colored. Add heeng, salt and the rice mixture and cook over low heat for 2-3 minutes. Ingredients of Melagu (rice) Pongal 1 Cup Rice (dry-roasted and washed) 1/2 Split moong dal (washed0, roasted 1/2 tsp Turmeric 5 Cups Water 1/2 Cup Ghee 1 tsp Cumin seeds (powdered), roasted 1 tsp Black peppercorns (powdered), roasted 2-3 Tbsp Cashew nuts (split) 1 sprig Curry leaves 1 tsp Asafoetida To taste Salt Key Ingredients: Rice (dry-roasted and washed), Split moong dal (washed0, T

  Sous-Vide Salmon Tikka About Sous-Vide Salmon Tikka Recipe: A perfectly roasted salmon is the absolute favourite dish that you just can't miss. This recipe uses the sous-vide process to cook the fish, which means “under vacuum” in French and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath that cannot be achieved through any other cooking technique. Marinated with black garlic pickle and roasted to perfection, this tikka recipe is a great dish to easily and quickly prepare for a dinner party. Ingredients Of Sous-Vide Salmon Tikka 180 Norwegian salmon 40 black garlic pickle 50 butter 1 butchery bag 80 smoked yogurt 2 home made prawn crisp edible flower to taste salt How to Make Sous-Vide Salmon Tikka Set your vide machine at 40 C. Vacuum pack the raw fish in butchery bag and immerse it in the sous-vide for 15 minutes. Now apply the black garlic pickle paste as marination to it, roast it in the tandoor.

The king of all dosas! Listed as one of the world's most delicious foods, a masala dosa never fails to impress! Re-create this classic at home. Lightly cooked potatoes with onions, spices, curry leaves and mustard seeds, wrapped in a crisp crepe. #masaladosa #foodie #food #dosa #southindianfood #foodporn #foodphotography #ahmedabad #dinner #indianfood #instafood #india #foodlover #foodgasm #panipuri #tasty #breakfast #chutney #streetfood #lunch #foodblogger #vada #gulabjamun #dryfruitkachori #foodpic #southindian #bananaleaf #jalebi #kachori #bhfyp

In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread. This recipe can be made with any type of lentil, just increase the cooking time 10 to 15 minutes if using black or green lentils. Ingredients 2 Tbs. canola oil 3 tsp. whole cumin seeds 2 tsp. red pepper flakes 1 medium onion, diced (1 1/2 cups) 2 cloves garlic, minced (2 tsp.) 1 tsp. salt 1 1/2 cups yellow lentils, sorted and rinsed 2 cups low-sodium vegetable broth 1 tsp. ground turmeric Preparation 1. Heat oil in saucepan over medium-high heat. Stir in cumin and red pepper flakes, and sauté 1 minute. Add onion, garlic, and salt, and sauté 1 minute more. 2. Add lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer 25 minutes, or until liquid is absorbed. Nutrition Information Calories: 236 Carbohydrate Content: 35 g Fat Content: 6 g