HUNGRYFOREVER

  Get the latest news and opinion about food. Find articles on food trends, restaurant reviews, guides and places to eat in Chennai, Bangalore, Mumbai and Delhi.  

[hungryforever26]

Best Food Processors in India 2019 | HungryForever

Food processors make food preparation easier and faster. Food processors also save a lot of time and effort. That's why we are listed 7 best  Food processors in india.

Click here visit product specification 

[hungryforever26]

Best Thermos Flasks in India 2019

1.Milton Thermosteel Duo Deluxe-1000 Bottle Style Vacuum Flask

Check Price on Amazon

Specification

Bottle shape vacuum insulated flask

Fits in side pocket of school bag

Color: Steel, Material: 18/8 Stainless steel inner and outer body

Package Contents: 1-Piece Bottle (1 Litre)

2.Cello Cup Style Stainless Steel Flask

Check Price on Amazon

Specification

Color: Silver, Material: Stainless Steel

Package Contents: 1-Piece Flask (1Litre)

Fabricated inside and outside in 18/8 quality stainless steel

Keeps drink hot and cold for long hours

Tough and Durable

Includes a cap cum cup for drinking hot liquids

Click here to know more

[hungryforever26]

Best Chopping Set In India 2019 Priced Under 500

chopping board is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food. A kitchen knife useful for cutting food ingredients!

Click here to know more about this

[hungryforever26]

5 Best Bread Maker India 2019 | HungryForever

Are you searching for the Best Bread Maker available in the market? Certainly, there are so many options to choose from and also so many places where you can purchase. But what if you get confused about which product to buy. We have picked up the Top 5 Best Bread Maker available in the market.

[hungryforever26]

Instant Water Heater In India 2019 | HungryForever

In the winter season, It is extremely challenging in taking those morning showers with the cold water. Also, we feel sluggish to take a bath when the water is cold. Just install a Geyser or a water heater in your home and enjoy your bath. Check out this list of 10 best water heater in india

[hungryforever26]

10 Best Whey Protein Powder in India 2019

Whey Protein is the gold standard for bodybuilders. Not only it suppresses hunger but it aids in building muscles and losing weight.  click here to know more details

[hungryforever26]

Best Food Processors in India 2019 | HungryForever

Food processors make food preparation easier and faster. Food processors also save a lot of time and effort. This post helps you in buying the best food processor in India according to your needs. Click here to know more about this product

[hungryforever26]

Best Sandwich Maker in India | HungryForever

Sandwiches are the simple quick go-to food for any time, be it breakfast, lunch, dinner or even a mid-day snack. The sandwich recipes are so vast and can be made as healthy as possible. To make things easy, convenient and time efficient, sandwich makers are your perfect choice. Buying the sandwich maker can make your work easy. Click here to see the features and guide to purchase the best sandwich maker in India.

[hungryforever26]

Tomato Gojju Recipe | HungryForever

Tomato Gojju is one of the easiest side dish (South Indian Style Tomato Curry Recipe) that can be made, especially when you are pressed for time.

INGREDIENTS

3 cups cherry tomatoes

1 tbsp cooking oil

Fenugreek seed

1/4 tsp Mustard seed seeds

1/2 tsp Asafoetida - a pinch

2 sprigs Curry Leaves

3-4 dried red chillies

1-2 tbsps crushed jaggery

1 tsp Salt

1 tbsp Rasam powder

2 cups Water

INSTRUCTIONS

Halve the cherry tomatoes. You can leave some of them whole if you wish.

Heat the oil in a heavy bottomed pan or kadai.

Add the fenugreek seeds, mustard seeds and curry leaves. Once the mustard seeds splutter, add the asafoetida and red chillies.

After sauteeing for few seconds, add the whole and chopped cherry tomatoes, salt, jaggery, rasam powder.

Add 1.5 cups water, cover and bring to a simmer.

Cook until the tomatoes are softened. Check for seasoning and adjust if required. The end taste must be a balance of spicy, salty and sweet.

Remove into a serving bowl and serve hot with steamed rice.

Recipe Link: https://www.hungryforever.com/recipe/tomato-gojju-recipe/

[hungryforever26]

Moong Dal Paratha Recipe | HungryForever

A delicious and simple paratha recipe.

INGREDIENTS

1/2 cup green moong dal with skin split green gram

1 1/2 cups whole wheat flour gehun ka atta

1/2 cup boiled peeled and mashed potatoes

1/2 cup finely chopped onions

2 tsp coarsely powdered coriander seeds dhania

1/4 cup finely chopped coriander dhania

1/2 tsp garam masala

1 tsp powdered sugar

1 tsp chilli powder

1/2 tsp dried mango powder amchur

2 tsp Oil

Salt to taste

whole wheat flour for rolling gehun ka atta

3 tsp Oil for cooking

INSTRUCTIONS

Take the moong dal and wash well.

Now soak the dal in a bowl for about 2 to 3 hours.

In a large bowl, add all the ingredients.

Start kneading the dough and add water as and when required

When the dough is kneaded. Divide into 12 portions and roll each portion into a ball.

Now roll out each ball into a circle.

On a non stick tava, add some oil. Once the oil is slightly heated, place the paratha and cook until They turn brown on both sides.

Serve hot.

Recipe Link: https://www.hungryforever.com/recipe/moong-dal-paratha-recipe/

[hungryforever26]

Cauliflower Methi Paratha Recipe | HungryForever

A vegetable paratha is so convenient to eat when you’re in a hurry to get the day started. Try these mildly spiced cauliflower and methi parathas for a filling and nourishing morning meal. 

INGREDIENTS

6 half cooked whole wheat chapattis

Oil for cooking

For The Stuffing

2 cups grated cauliflower

1 cup finely chopped fenugreek leaves methi

2 tsp Oil

1 1/2 tbsp finely chopped green chillies

1/4 tsp Turmeric powder haldi

salt to taste

INSTRUCTIONS

For the stuffing

Heat the oil in a non-stick pan, add the green chillies and turmeric powder and sauté on a medium flame for a few seconds.

Add the cauliflower and sauté on a medium flame for another 2 to 3 minutes.

Add the fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.

Remove from the flame and divide the stuffing into 6 equal portions. Keep aside.

How to proceed

Place a chapati on a clean dry surface, spread a portion of the stuffing on one half of the chapati and fold it over to make a semi-circle.

Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.

Repeat steps 1 and 2 to make 5 more parathas.

Recipe Link: https://www.hungryforever.com/recipe/cauliflower-methi-paratha-recipe/

[hungryforever26]

Aval Puttu Recipe | HungryForever

Aval Puttu is a delicious sweet snack and is prepared during Krishana Jayanthi festival. This dish is very easy to cook .

INGREDIENTS

1 cup Aval Poha

1/2 cup jaggery

2 tbsp Coconut

6 cashews broken

1/4 tsp cardamom powder

21/2 tsp ghee

Salt to taste

Water for jaggery syrup

INSTRUCTIONS

Dry roast poha for 3mins until nice aroma wafts.Add 1/2 tsp ghee and fry the cashews and set aside.Cool down and grind in mixer to a fine rava mixture.Collect it in a mixing bowl, mix salt, mix well and keep aside.

Sprinkle little water, mix well add water little by little till the mixture holds together when you press with it with your palms.Set aside for 10mins.

Meanwhile take your jaggery and add 1/2 cup water to it and mix well.Strain to remove impurities.Now take the strained jaggery mixture in a pan and heat it up till it becomes thick.

Keep water in a plate to check the consistency.When you pour a drop of the jaggery syrup in water it should not get dissolved, in the first pic you can see that it gets dissolved so keep boiling got few more mins until you reach a consistency when a drop is poured it should not get dissolved, it should form a soft ball.This is the correct consitency.

Now keep in low flame add cardamom powder then powdered aval mixture and mix well.

Sprinkle little water and cook covered for 2mins until its fluffy and the aval is cooked to soft.Add grated coconut and cashews.Mix well.Finally garnish with ghee, fluff it up and switch off.

Recipe link: https://www.hungryforever.com/recipe/aval-puttu-recipe/

[hungryforever26]

Vendakkai Thayir Pachadi Recipe | HungryForever

This is very tasty and delicious popular south indian side dish.Try this recipe and share your experience.

INGREDIENTS

200 g Ladyfinger/Vendakkai

1-2 Green chilies

½ cup Fresh grated coconut

2 cups

Fresh thick curd

¼ tsp Mustard seeds

Few curry leaves

Salt to taste

2 tsp Oil

For Tempering

1 tsp Oil

1 tsp Mustard seeds

2 dry red chilies

INSTRUCTIONS

Wash and pat dry the lady’s finger. Cut them into small pieces.

Heat oil in a wok. Add the ladyfinger pieces, cover and cook for about 5 minutes.

Remove the lid and fry for another 5 to 10 minutes, on low heat, stirring occasionally.

Once the ladyfinger is fried well, add salt and mix well.

Remove from heat and let it cool.

Grind the coconut, green chilies, mustard seeds and curry leaves to a smooth paste adding a little water.

Beat the curd well; add the coconut paste and fried ladyfinger. Mix well and check for seasoning.

Heat 1 teaspoon oil in a small frying pan. Add mustard seeds, once they splutter pour over the pachadi.

Reicpe Link: https://www.hungryforever.com/recipe/vendakkai-thayir-pachadi-recipe/

[hungryforever26]

Vazhakkai Poriyal Recipe | HungryForever

Steamed plantain tempered in a fragrant spicy coconut masala. Makes a great side dish for sambar or rasam.

INGREDIENTS

3 Vazhakkai-plantain

1/4 tsp Turmeric powder

Salt as required

1/4 cup Grated coconut

For the seasoning

3 tsp Oil

1 tsp Mustard seeds

1 tsp urad dal

2 Red chillies

Hing / asafoetida a pinch

3 slit green chillies

1 piece Ginger finely chopped

few Curryleaves

INSTRUCTIONS

Peel the skin of plantain and chop it into cubes or medium sized pieces. Keep it in water to prevent discoloration.

Cook plantain in water adding salt and turmeric powder until soft but not mushy. It should retain its shape, so make sure you do not overcook it.

Once cooked, drain the water completely and keep it aside.

Method

Heat oil in a kadai, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add red chillies, hing, green chillies, ginger and curry leaves.

Saute for 2-3 seconds and then add the cooked plantain and mix well so that it is well coated with the seasoning. Check for salt. If required add and mix well.

Then add grated coconut, mix well and remove from heat.

Recipe Link: https://www.hungryforever.com/recipe/vazhakkai-poriyal-recipe/

[hungryforever26]

Pineapple Rasam Recipe | HungryForever

Pineapple rasam, quite a special rasam recipe to impress your family or guests.The pineapple adds distinct flavour and taste.

INGREDIENTS

2 slices Pineapple

1 tomato

1/8 tsp Turmeric powder

1/3 cup toor dal cooked

1 cup Water

1 tbsp coriander leaves

Salt to taste

To Grind

½ tsp pepper

½ tsp Jeera

1 green chilli

To temper

2 tsp Oil

¾ tsp mustard

1 sprig Curry leaves

2 small Red Chilies

a Pinch of Hing

INSTRUCTIONS

Coarsely mince jeera, pepper and green chilly, Set aside.

In a mixer add 1 slice of pineapple. Puree it and set aside.

In a bowl crush ½ tomato; add 3/4 cup water and turmeric powder.

Now add the pineapple puree, required salt give a quick mix and heat it up.

Add pepper jeera mixture and let it boil for a good 5-7mins until raw smell leaves.

Chop another pineapple slice into small pieces, chop remaining ½ tomato roughly and keep it ready.

Meanwhile in pan heat oil, add the tempering and let it splutter.

Add chopped pineapple, tomato and sauté for 3 minutes or until raw smell leaves.

Now add this mixture to the boiling rasam. Adjust water and salt at this stage.

Pressure cook toor dal till mushy, mash it well with a ladle and add it to the rasam. Let it boil until its frothy on top.

When it starts to froth, switch off and garnish with coriander leaves and switch off.

Serve hot.

Recipe Link: https://www.hungryforever.com/recipe/pineapple-rasam-recipe/

[hungryforever26]

Kadala Curry Recipe | HungryForever

Traditional Kerala Kadala Curry (Black Chickpeas) recipe. A simple and easy Kadala curry cooked in roasted coconut gravy.

INGREDIENTS

2 cups Brown Kondaikadalai/Kala channa cooked

1 ½ tbsp ginger garlic paste

2 medium onion chopped

1 slit green chilli

1 tomato

3/4 cup Grated coconut

Spice Powder

1/4 tsp Turmeric powder

1 tbsp chilli powder

4 tsp coriander powder

1 tsp Kerala Garam Masala Powder

Salt needed

For the seasoning

2 tbsp Oil

1 tsp Mustard seeds

a pinch Hing

Top up seasoning

1 tsp Oil

2 Red chillie

Curry Leaves few

INSTRUCTIONS

Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes.

Then add onions, green chilli and saute until onions turn light brown. Add a little salt to the onions to speed up the process.

Add tomatoes and cook until tomatoes become mushy.

Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.

Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes.

Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well.

Heat 2 tsp of oil, saute red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with puttu or appam or even with chapati or dosa.

Recipe Link: https://www.hungryforever.com/recipe/kadala-curry-recipe/

[hungryforever26]

Vangi Bhaji Recipe | HungryForever

Bharli Vaangi is simple and easy dry curry from maharashtra made with eggplants, spices and ground peanuts.Vangi Bhaji is an all-time favourite sabzi.

INGREDIENTS

300 gms eggplants

1 tsp tamrind soaked in warm water

2 tsp kala masala

2 tbsp Peanuts

1 tbsp Grated coconut

1 tbsp jiggery powder

½ tsp red chilli powder

coriander leaves for garnish

2 tbsp Oil

½ tsp Mustard seeds

½ tsp Turmeric powder

¼ tsp Hing

INSTRUCTIONS

Cut the eggplants into medium sized chunks.

Soak them in salted water for twenty minutes.

Squeeze the tamarind pulp from the soaked tamarind.

Roast the peanuts on a medium flame until they begin golden.

Allow the peanuts to cook and then grind them into a fine powder.

Heat the oil in a pan.

Add the mustard seeds to the hot oil and allow them to crackle.

Then add the hing and turmeric powder and stir.

Add the eggplants and tamarind pulp to the pan and stir well.

Cover the pan and allow the mixture to simmer for five minutes, stirring occasionally.

After five minutes add the chili powder, masala, jiggery and salt and sitr well.

Pour in half a cup of water and allow the eggplants to cook until salt.

Finally, add the peanut powder and sauté for 2 minutes.

Remove the mixture from the stove and stir in the coconut and coriander leaves.

Recipe Link: https://www.hungryforever.com/recipe/vangi-bhaji-recipe/