Puli Pongal: Pongal is a popular rice dish in South Indian cuisine and Tamil cuisine of Sri Lanka. Puli Pongal (lit. tamarind pongal) is generally prepared in temples as a prasadam, (an offering made to a deity, as a thanksgiving). The main ingredients are broken raw rice and tamarind and often eaten ad breakfast or […]
Gongura Mutton: Gongura mutton is a traditional speciality from the south Indian cuisine originating from the states for Andhra Pradesh and Telangana. The mild tangy taste of red sorrel goes very well with the tender lamb/mutton making this gongura mutton recipe all the more irresistible.
Spaghetti Alla Puttanesca: Spaghetti alla puttanesca (literally “spaghetti a la whore” in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century.The sauce alone is called sugo alla puttanesca in Italian. Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.
Penne Al’arrabiata: Penne al’arrabiata which literally means penne pasta in angry sauce. Arrabbiatasauce, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. “Arrabbiata” literally means “angry” in Italian, and the name of the sauce is due to the heat of the chili peppers. The ridges of penne […]
Spaghetti Alla Carbonara: Spaghetti alla carbonara (literally: charcoal burners’ spaghetti in Italian) is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century. Ideally Spaghetti alla Carbonara is served with a red wine (Merlot, Chianti, Monte pulciano d’Abruzzo), allowed to decant for several […]