Tamilnadu foods

Tamilnadu Kothu Parota

Ingredients

3 Parotas

1 Onion-sliced

1 ½ cup Salna

2 Eggs

1 tsp Pepper powder

2 tsp Vegetable oil

Methods

1. Mince the parotas into small pieces.

2. In griddle heat oil, add the sliced onions, eggs and sauté well.

3. Add the minced parotas, salna, pound the ingredients with heavy iron spatula for 4-5 minutes until all the ingredients are mix well.

4. Add the pepper powder over the ingredients and mix well.

5. Serve hot with onion raita.

Northindian foods

This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!

KARELA MASALEDAR RECIPE

Ingredients:

2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
oil to fry
5 -6 bitter gourd
salt to taste
2 medium sized onions
1 tsp dry mango powder

How to make karela masaledar :

• Take off and reserve the scrapings of the karelas.
• Give a slit on one side and take off all the seeds.
• Cut karelas into thin slices.
• Wash and rub two table spoons salt all over the karelas and its scrapings.
• Set aside for 3-4 hours.
• Wash completely again and squeeze dry the karelas.
• Heat up oil in kadhai.
• Deep fry the cut karelas till dark brown and crisp.
• Take off the karelas and keep aside.
• Slice onions.
• Heat up 3 tblsp of oil in a kadai.
• Mix in cut onions.
• Stir fry for 3-4 minutes till they are transluscent.
• Mix in scrappings of karela and let it stir fry till onions are a little brown.
• Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
• Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
• Mix in salt if needed.
• Serve hot with chappatis.

indiancooking

The Non-Vegetarian side of Indian cuisine comprises of many juicy, tender delicacies made with eggs, mutton, chicken, fish etc. There is a great variety of meat, poultry and fish dishes in Indian Cuisine, here we have made an effort to present most of the non-vegetarian dishes served as snacks, accompaniments and main dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.