Rajma Tadka is a masaledaar version of the Punjabi style rajma masala, this dish has an extra punch of masalas, topping it with a tadka makes even spicer and hot
Chokha is a very famous dish served with Litti/Bati all over north India, it is commonly found at almost every eatery in Bihar and Uttar Pradesh, this version of chokha unlike the traditional ones, this recipe is the same Spicer version which is available on the north bound trains.
Mushroom Hariyali is a very tasty starter/side dish when served hot, the greens make it very unique in taste with a touch of mustard elaborating its contents, this dish is easy to prepare, that to in no time.
Chana Lasuni is a very delicious starter, the less spicy version of the same is generally available in the restaurants and bars all around Mumbai, this is a fairly ordered starter accompanied with a drink before the main course.
Mughlai Murgh Makhani (Mughlai Butter Chicken) is an exquisite dish rarely available in the restaurants, you may find this dish in some of the restaurants in the northern parts of India as it is a forgotten dish due to more liking towards the little sweeter version of the Punjabi style red gravy Butter Chicken.
Prawns Koli Dry is yet another marvel form the fishermen community, this dish is made with minimum ingredients in order to bring out the taste of prawns, the koli masala gives it a unique twist of spiciness which will make you ask for more!
Dahi Idli is just another variant of the Idli chat you must have had,
there is a teekha twist to this version of it, this recipe is more
Spicer and tangy unlike the chat with sweet curd and meetha chatny
Prawns Bhuna Masala “My Favorite” This is an exquisite dish as the masalas used in it and the way they are roasted makes it my all-time favorite, basically Bhuna is a type of dish in which the spices are cooked in oil with no water, what I have here is Bhuna Masala which contain some amount of water as it is intended to have a thick gravy.
Navratan Korma is a mildly sweet vegetarian dish relished all over India and generally available in all the restaurants, what I have here is a spicy and masaledaar version of the same. I restrained from the use of fruits and cream to attain the hotness in this recipe.
Gawar Phali (Cluster Bean) this recipe shows you the Maharashtrain style of cooking Cluster Bean, this dish is extremely spicy and very tasty often relished with Bajre ka Roti and Varan (a type of Maharashtrain Dal preparation).
Idli Crispy is a dish similar to the Veg Crispy and Chicken Crispy from the Indo-Chinese food menu, it is a combination of south Indian and Chinese cuisine, an excellent starter with the richness of Chinese sauces and veggies.
Flat Green Beans (पापड़ी/सेम की फली) is a very nutritious veggie used widely all over the world, this veggie tastes unique when prepared the maharashtrian way, the combination of garlic, chili and the peanuts gives it an exquisite taste whiles it is served with some rice bhakris.
“Fish Stir Fry” is a very tasty dish from Thailand, it is one of the
most common street food found there and is relished by the locals in
their day to day life, presenting to you a little more Spicier and
indianised version of the same.
Varan is a Maharashtrian Dal preparation using toor dal (split pigeon pea) as its primary ingredient. Varan is considered as a quintessentially Naivedhya offered to Ganapati ji on Ganesh Chaturthi. It has been described as a most favorite dish or comfort food the best soul satisfying food of Maharashtra.
Chicken Sukha is a very famous dish from the Southern part of India, the use of coconuts makes this dish one of the best dishes from south India, the idea of having a dry version of a chicken dish is native to Mangalore and Udupi region of southern India with two variations Dry and semi gravy
Bhuja is a roasted corn snack
relished during monsoons and winters in the northern states of India, it
is a very tasty snack that can be cooked in just 5 minutes with minimum
ingredients.
Chowmein is a very popular dish, I present it to you with some spicy gravy which goes very well with it, Chowmein in Chinese and Chinese English are stir-fried noodles, this dish is popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants. This dish is particularly popular in India, the Caribbean, Pakistan, the United States, Britain and Nepal.
Schezwan Mysore Uttappa an unique combination of Chinese and south
Indian cuisine, it delivers exquisite taste specially when loaded with
butter and cheese,
Dry Shrimp Fry “सुकट फ्राय” is a very easy and yet an exquisite dish from the coastal region of Maharashtra, it is generally served as an accompaniment with fish gravy served with rice, dough it is served as best as a starter as well! Squeeze a portion of lemon on it and you are good to go.
Agri Chicken Masala is a traditional dish from the koli samaj of Maharashtra, this is a dish very commonly made by the nakvas “the fishermens” of the maharashtrian konkan belt, it is a lip-smacking, spicy and a very tasty dish served with rice bhakris or rice.
Kolhapuri Chicken as the name says, it is a spicy chicken preparation form Kolhapur district in Maharashtra, it is the most commonly ordered dish whiles visiting a restaurant, as it is very tasty and flavorful with a lot of spices, it is best enjoyed with steamed rice and also with rice bhakris, you can also relish it with chapatis, naans, tandoori roti or parathas as well.
Chili Corn Soup yet another Indo-Chinese starter, similar to the sweet corn soup with a teekha twist, this spicy soup is very tasty and easy to make, it also require a minimum of the ingredients which can be prepared in no time.
Maggi-fied Bhaji is a very interesting dish, it is very tasty and easy to make, you can enjoy it with bread or as it is, I have modified our good old tomato bhaji using Maggi Noodles hence the name “Maggi-fied Bhaji”
Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese. The generic preparation involves fresh coriander leaves, onion, garlic, ginger, cinnamon, pepper, chili, clove and vinegar. Chicken Cafreal is generally made from whole chicken legs, flavored with the spices and herbs mentioned and then shallow fried. Chicken Cafreal is usually accompanied by potato wedges and lime wedges.
"Bar Florentine" a restaurant in Saligao "Goa" is widely acclaimed for its Cafreal preparation. Their version is so popular that the restaurant thrives almost exclusively on this single dish. If you have any queries, please feel free to ask, leave a message in the comment section and I shall reply..... Thanks for watching the recipe by www.Tkhaa.com.
Kheema is a traditional meat dish from the Indian subcontinent. The word may be borrowed from the Turkish kıyma, which means minced meat, Veg Kheema is the vegetarian version of the actual Mumbai chelia restaurant style kheema, for the vegetarian community to relish!
Haleem is a popular dish in Hyderabad, originating from an Arabic dish called Harees, Haleem was introduced to this region during the Mughal period by foreign migrants, what I have here is a quick and easy alternative to this exquisite dish as the authentic recipe requires a lot of ingredients and needs to be slow cooked.
Veg Crispy an Indo-Chinese starter/Side dish is very popular dish all over India, what I have here is a more crunchier and spicy version of the same, the recipe is modified a little to achieve the uniqueness that it offers.
Cheese Chili Pops is a very tasty starter and it is very easy to make also with minimum time and effort, you can replace the spicy green chilies with the less spicy ones and decrease the quantity, kids shall relish it as we do.
“Nepali Fish Curry” referred as माछा को झोल in Nepal, is one of the best fish curries you can ever relish, this is the only dish using battered fish fry as a primary ingredient, the authentic style of making this dish uses a lot of tomatoes and fresh coriander leaves giving it a rich texture.
Spring Onion Sabzi is a veggie that is cooked almost twice a week in the rural areas of Utter Pradesh and it is generally cooked in the winter and the rainy season for lunch, it is relished with some heavy bajera ke rooti as the farmers need to be filled properly for their daily hard work, it is very spicy and extra tasty since it is served as a primary main course with some fresh veggies.
Drumstick Salan is just another variant of the exquisite Hyderabadi salans, one of the most famous and the common one is mirchi ka salan, what I have here is the wonderful Drumstick giving extensive taste to the original salan with some raw mangoes enhancing the flavor. Relish it with any biryani or plane rice as this one shall fulfill your desire of having a sumptuous meal.
Khada Anda Masala is a north Indian quick fix meal, this dish belongs to the North West side of Uttar Pradesh, it is very easy to make yet a very tasty dish, served mainly as a standalone main course dish with chapatis.
Mughlai Zafrani Dum Biryani is one of the best Biryanis in the history of Biryanis, it is made using only khada masalas which makes it so flavorful, this dish is rarely available in and around old Delhi that too using meat hence I thought of sharing this royal dish with the vegetarian community.
Pahadi Palak Paneer is a very tasty dish, it delivers an exquisite smoky taste as it is cooked on coal fire, what I have here is the exact recipe to achieve the authentic smoky flavour of this amazing dish, This dish is derived from the north east hilly areas of India and is served in almost all the grade 1 and above restaurants of our country.
Chicken Laal Maas is a dish similar to the authentic Rajasthani Laal Maas, this is an awesome traditional dish having exceptional taste! You can relish it with some bajre ki roti, it is very easy to make and that too with a few ingredients.
Gavran khichdi recipe by Tkhaa Chef is one of the most consumed quick fix meals in and around rural Maharashtra, it is a wholesome meal containing rice, dal and veggies, it becomes a complete food with the added masalas which also guarantees fulfilment.
