Yummy Sizzling Recipes

Tuna Masala — In Loving Memory of My Uncle This recipe holds a special place in my heart. It was introduced to me by my dear uncle Joy, who passed away two years ago. Recently, I reached out to my aunt to get the recipe, hoping to recreate those cherished flavors. Every time I make this dish, I’m reminded of the warmth and love that filled our home when he cooked it. Though mine never quite matches his version, it still brings back the same comforting memories — a simple yet flavorful tuna masala made with pantry-friendly ingredients and Indian spices. Perfect for a busy weekday meal, this dish pairs beautifully with chapati, bread, or even as a filling for wraps and sandwiches. Ingredients 1 tin tuna fish (drained) 1 large onion, finely chopped 1 tomato, finely chopped(optional) 4–5 garlic cloves, minced 2 green chillies, slit or chopped 2 tbsp oil 1-2 tsp red chilli powder (adjust to taste) ½ tsp garam masala Salt, to taste Fresh coriander l...

  Ingredients Mutton : 1½ kg Ginger : 2 large pieces (crushed) + 1 large piece (crushed) Green chilies : 3 (slit) + 4 (slit) Turmeric powder : ½ tbsp + 1 tsp Pepper powder : 1 tbsp Curry leaves : As needed Garlic : 2 bulbs (crushed) Onion : 2 large (finely chopped) Coriander powder : 1½ tbsp Red chili powder : 2 tbsp Tomatoes : 3 large (finely chopped) Coriander leaves : Chopped, for garnishing Garam masala : 2 tsp Fennel seed powder : 1 tsp Salt : To taste Oil : As needed Method Preparation Crush the ginger and garlic. Slit the green chilies. Cooking the Mutton In a pressure cooker, combine: Mutton Half of the crushed ginger and garlic Half of the slit green chilies ½ tbsp turmeric powder Pepper powder Salt Curry leaves Add water, close the li...

  A flavorful South Indian chutney perfect for pairing with dosa, idli, or chapati.     Ingredients: 4–5 dried red chilies (adjust to spice preference) 1 or 2 medium onions , chopped 3 medium tomatoes , chopped 5 garlic cloves 1 tablespoon oil (preferably coconut oil) ½ teaspoon mustard seeds 1 sprig curry leaves Salt to taste 1 tablespoon jaggery (adjust to taste)    Instructions:   Soak the red chilies in warm water for about 10–15 minutes to soften.   In a blender, add the soaked chilies, sliced onions, chopped tomatoes, and garlic cloves. Grind into a smooth paste. You can add a little water if needed.   Heat oil in a kadai or pan. Add mustard seeds and let them splutter. Add curry leaves and sauté briefly. Add the prepared paste to the pan and sauté on medium heat.   Add ...