About this blogAn Authentic Indian inspired journey bringing you tasty recipes, culinary products, classes and specials offered by East India Pantry and Saffron Valley.
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Category Archives: Veg. Main Course.
I love Chettinad cuisine! The smoky spice combination of roasted and ground cumin, fennel, black pepper and coriander is something to rave about. Today, I made a declicious dish of portabello mushrooms cooked Chettinad style. Do give it a try!
P.S- Chettinad is a region in South of India which boasts of great cuisine including all time favorites – idli, dosa and appam.
4 large Poretabello mushrooms
2 medium onions, sliced
1 large tomato, chopped
2 green chillis, slit lengthwise (serrano peppers)
1 cup frozen peas, thawed
3 tsp East India Pantry Chettinad Masala (can substitute with 1 tsp each cumin, coriander, black pepper, fennel powders)
3 tbsp olive oil
Salt to taste
2 tbsp Cilantro, chopped to garnish
Wash and cut mushrooms into 1 inch pieces.
Heat oil in a pan. Add slit chillis and onion and fry till translucent.
Aloo Gobhi simply means potatoes and cauliflower. This classic dish is simple to make yet delicious to serve and a favorite for vegetarians. Can be served with flat breads like roti, paratha, naan or steamed rice and dal. ALOO GOBHI … Read more
Traditionally prepared in the Tandoor (clay oven) can be baked in a regular oven. A delicious and popular fish preparation. TANDOORI SALMON Ingredients: 1 lb Salmon cut into thick 2 inch pieces 3 tsps East India Pantry Tandoori Masala (can … Read more
Did you ever come across a soupy lentil dish at an Indian restaurant and wondered what goes into it? Well, the yellow, sometimes orangish dish is not only tasy but it is nutritious too..and it’s simply called dal.