Divya Sreekumar@flavoursanddesigns

#whitefield Bangalore 🍽 #foodstyling 📷 #foodphotography 💻#instablogger 🍳#homechef

http://www.flavoursanddesigns.com/

161 posts 268 followers 81 following

Divya Sreekumar

Baingan Masala A spicy baingan curry with to tomatoe onion and coconut paste .Serve hot this mouth watering curry with hot steam rice .  #Brinjal - 4-5(small brinjals)#Onion - 1 (Chopped into big cubes)Tomato - 2 (Chopped into big cubes)Turmeric powder - 1/4 tspChilly powder - 1 tspVegetable Masal - 1&1/2 tbsp(store bought masala)Ginger garlic crushed - 1 tbsp Grated #coconut - 3 tbsp For seasoning Mustard seeds - ½ tspCurry leaves - FewDry chillies - 2-3Oil - as neededSalt - as needed In a kadai add ginger, garlic, onion and sauté till the onion becomes soft.Add tomato, turmeric powder, chilly powder, vegetable masala and salt. Mix well.Add grated 3 tbsp coconut grated.Cover and cook on medium flame till tomatoes are done and oil separates. Switch off and allow it to cool down. Now grind the masala to a smooth paste.Heat oil in a pan and add mustard seeds. Let it splutter, curry leaves and dry chillies. Add in the brinjals cut into cubes with some salt and let it frying  in medium flame till cooked. Once the brinjals are cooked, add the coconut paste Mix well.Add water to adjust the consistency (if needed). Check taste and add salt (if needed).Cover and cook for 10 moil separates. Serve with rice #masala,#curry,#vegetarianrecipes ,#indianfood ,#storiesofindia ,#m_o_i ,#foodblogger ,#bangalorefoodies ,#bangalorefoodblogger ,#whitefield,#instarecipe ,#chennaifoodie ,#mumbaifoodies ,#still_life_gallery ,#instagood,#travelindia,#incredibleindia🇮🇳 ,#goodfoodindia, #photographys_love,#wahhindia,#yesindia


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Divya Sreekumar

Garlic bread toast _ Happiness is always having the next snack prepared. An easy #garlicy #toast Melt butter and add finely crushed garlic, finely chopped coriander, oregano, chilly flakes,some olive oil and mix well. Spread on top of bread slices and top with #mozzarella #cheese. Grill for 8 minutes in 180 degree celcius. Serve hot. Follow @flavoursanddesigns for more such easy #recipes #quickrecipe,#xaiomiclicks,#clicksofindia,#indiankitchen,#mothersrecipe,#foodblogger,#indianfoodbloggers,#bangalore,#whitefield,#rasoi,#yourshotindia,#clickindiaclick,#breadrecipe,#bread,#easysnacks,#snacks,#bangalore,#whitefield,#bangalorefoodies,#instagood,#instafood,#instachef #instarecipe,#chefsofinstagram,#bangalorechef,#homechef,#chefmode,@flavours_of_bangalore


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Divya Sreekumar

The variety of spices and freshly ground masala makes Chettinad Cuisine the most renowned fare from Tamilnadu state of India. Here is a spicy Chettinad recipe, cooked with potatoes. You can replace with your choice of vegetables. This taste best with hot steam rice. #chettinadcurry,#vegrecipes ,#foodphotography,#xiaomiclick ,#travelsouthindia,#incredibleindia,#m_o_i,#clicksofindia,#indiankitchen,#mothersrecipe,#foodblogger,#indianfoodbloggers,#bangalore,#whitefield,#rasoi,#yourshotindia,#clickindiaclick,#photosofindia,#semolinarecipes,#sidedish,#tamilnadurecipes,#indianfood,#travelindia,#incredibleindia,#insatrecipe,#goodfoodindia,#foodbloggers,@foodbloggerai, @food_blogs_everyday


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Divya Sreekumar

Methi Soya chunks Curry _ A restaurant style, hearty dish with soya chunks and fenugreek leaves cooked with assorted spices in a rich gravy. Serve this Hyderabadi chicken style curry with naan, kulcha, rotis, pulao or rice. Cook soya chunks as per instructions. Clean methi leaves and roughly chop. Heat oil in a kadai / pan as oil gets heated, add cumin seeds and allow it to crackle, then add chopped or crushed green chillies, ginger, garlic and saute for few seconds. Then, add chopped onions and saute on high heat for a minute. Now in medium flame add tomatoes, turmeric powder, chilly powder, coriander powder. Mix well cover the kadai with lid and cook until the oil leaves the side. Now add 1/2 cup of water( or as needed), soya chunks ( cooked and squeezed excess water and kept), salt to taste. Mix well and add in roughly chopped methi leaves. Cook for 4-5 minutes till the leaves are cooked  in medium flame. Add in the whisked yoghurt, cumin seeds and garam masala. Mix well, finally add fresh cream and serve hot. #flavoursanddesigns,#hyderabadicurry,#natgeotravellerindia,#diacoverindia,#indiapictures,#walkwithindia,#coloursofindia,#desidiaries,#healthyeating,#flavoursofindia,#soyachunksrecipe,#methirecipe,#vegetarianrecipes,#foodphotography,#foodbloggers,#bangalorefoodbloggers,#indianfoodbloggers,#instafeed,#instarecipe,#foodstyling,#xiaomiphotography,#xiaomi,#xiaomiclick,#storiesofindia,#m_o_i,#yourshotindia,#clickindiaclick, @bangalorefoodbloggers,@foodbloggersofindia


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Divya Sreekumar

Rava Onion Dosa #Ravadosa needs no fermenting time. Quick and easy to cook, try this tasty, #crispy, golden brown #dosa today. Recipe In a mixing bowl add rava, rice flour, maida and mix well with 2 cups of water. Cover and keep aside for 2-3 hours. Blend the batter in a mixer. Transfer the batter to a bowl and add black pepper powder, cumin powder; finely chopped ginger, green chilli and onion; salt, hing, finely chopped coriander leaves and mix well. Now add 2 more cups of water to the batter to adjust the consistency. Batter should be watery consistency. Heat a dosa tawa, pour a ladle full of batter on tawa unevenly. Tilt the tawa with both hands to make batter spread evenly everywhere. Drizzle oil over the dosa. Do not flip the dosa. Let in cook in medium flame until crisp and light golden brown in colour. Fold the dosa from side and take it to a serving plate. Serve hot with chutney. #dosa,#southindian,#travelsouthindia,#easydosa,#quickrecipe,#xaiomiclicks,#m_o_i,#clicksofindia,#indiankitchen,#mothersrecipe,#foodblogger,#indianfoodbloggers,#bangalore,#whitefield,#rasoi,#yourshotindia,#clickindiaclick,#photosofindia,#semolinarecipes,#oniondosa,#indianfood,#travelindia,#incredibleindia,#insatrecipe,#goodfoodindia


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Divya Sreekumar

Paneer kati roll Kati roll is a street-food dish originating from the city of Kolkatha,India . Kati /Kathi means ” stick’ in native Bengali. Traditionally, a kati roll is a kati kebab wrapped in a layered paratha. Paneer Kati Rolls, paneer is marinated with various spices to make the filling and rolled in layered paratha. #foodphotography,#instarecipe,#whitefield,#bangalore,#instagood,#still_life_gallery,#homemade,#homechef,#instafoodie,#bangalore,#stilllifephotography,#streetfood,#kidsrecipe,#lunchbox,#paneerrecipe,#cottagecheese,#indianstreetfood,#katiroll,#healthyrecipes,#goodfoodindia,#vforveggie,#tickettogirf,#letsdineout,#incredibleindia,#foodbloggers,#m_o_i,#yourshotindia ,#clickindiaclick,#clicksofindia, #photosofindia,#streetsofindia @walkwithindia, @foodtalkindia


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Divya Sreekumar

Whole wheat Onion kulcha Kulcha is an Indian flat bread, a variation of naan. Traditionally kulcha is baked in earthen clay oven called tandoor. This is a whole wheat kulcha recipe without yeast ( replaced with baking powder, cooking soda) easy to cook on tawa. #foodphotography,#instarecipe,#whitefield,#bangalore,#instagood,#still_life_gallery,#homemade,#homechef,#instafoodie,#bangalore,#stilllifephotography #foodphotography,#innovativerecipes,#indianfood,#healthyrecipes,#goodfoodindia,#vforveggie,#tickettogirf,#letsdineout,#incredibleindia,#foodbloggers,#m_o_i,#yourshotindia ,#clickindiaclick,#clicksofindia,@foodbloggerai,# homechef @walkwithindia,@foodtalkindia


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Divya Sreekumar

Entry for #WOAPfoodblogger ,#worldonaplate @world_onaplate Unnakkai _ Malabar Delicacy A dessert / sweet snack , Unnakkai is a Malabar delicacy. “Malabar”, the northern part of Kerala.The word Malabar means “Hillside Land”. Malabar has unique and distinct flavour cuisine blended with Arabian, Persian style. Sulaymani _ the black tea with spices and lemon, Mandi _ a variety of biriyani … and there goes the list. Dish prepared by _ DivyaSreekumar@flavoursanddesigns


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Divya Sreekumar

Oreo #brownie_ Maida _ 2 cup (also 4tbsp+4tsp ) Unsweetened cocoa powder _ 1/6 cups Powdered white sugar _ 2 cups Instant coffee _ 1 tsp Oreo #biscuts _. 6 Baking powder _ 2 & 1/2 tsp Butter melted ( in room temperature) _ 1/2 cup Water _ 3/4 _1 cup Salt _ 1/4 tsp Pre heat the oven at 150 C. Grease a baking tray. In a mixing bowl add sieve maida and baking powder.In a heavy bottom sauce pan, add 3/4 cup water and and 4 tbsp maida. In medium flame heat it to make a thick paste. One the paste gets thicken switch off the flame and allow it to cool down. Once the paste cools down add melted butter, the cocoa powder and mix well using a wire whisk. Mix instant coffee powder in lukewarm water . Add the coffee mix to the paste flour, stir in sugar adding little by little. Fold in the batter to flour mixture(maida and baking powder) and mix using a wooden spoon. Add broken Oreo pieces to #batter Finally add the batter to the greased baking pan. Bake for 40-45 minutes at 180°C or till a tooth pick inserted in the middle of the cake comes out clean. Place it on a wire rack and allow it to cool down (for 30 minute) before cutting. Pc @im _sradha118 #oreo,#cake,#esybaking,#kidsrecipe ,#oreorecipes,#brownie,#foodphotography,#instarecipe,#whitefield,#bangalore,#instagood,#still_life_gallery,#homemade,#homechef,#instafoodie,#bangalore,#stilllifephotography ,#travelsouthindia,#foodphotography,#innovativerecipes,#indianfood,#healthyrecipes,#goodfoodindia,#vforveggie,#tickettogirf,#letsdineout,#incredibleindia,#leftoverrecipes,#foodbloggers@foodbloggerai,# homechef @walkwithindia,@foodtalkindia,@dineout_india@oreo


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Divya Sreekumar

Summer time , it's kulfi time Mango kulfi Milk - 2 1/2 cups  Mango - 2 nos Sugar - 1/2 cup Unsweetened Khoya - 3Tsp Cardamom pwd _ a pinch Bring the milk to boil. Now simmer the flame and cook the milk till it reduces to 1/2 th of the quantity.Meanwhile, in a mixer jar add the chopped mangoes, and sugar. Blend it to a fine paste and keep aside.After the milk has reduced, add the unsweetened khoya.Add sugar, keep stirring and mix well. Allow the milk to cool down completely.Add the mango pulp and mix it well with out any lumps.Add cardamom powder to the mix. Pour the kulfi mixture into a kulfi mould.Insert the popsicle sticks into the kulfi mixture and freeze it for about 8-10 hours.Leave the kulfi in room temperature for a couple of minutes or dip the moulds in room temperature water to un mould the Kulfis. Mango Kulfi is ready to served now. #instabest_photography ,#instafoodgram ,#instarecife ,#indianphotography ,#indianfoodbloggers ,#bangalore_insta ,#bangalorephotographer ,@bbcgoodfoodindia ,#traditionalfood ,#mango ,#kulfi ,#mangokulfi ,#icecream ,#indianicecream ,#goodfood ,#goodfoodguide ,#mangorecipes ,#kidsmenu ,#homemade ,#incredibleindia ,#incredibleindiaofficial ,#indianfoodblogger #living_food,@dm_your_click


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Divya Sreekumar

#Payasam forms an integral part of the #Kerala feast/sadhya, where it is served and relished from the #banana leaf. Payasam is served after rasam rice, while rice with curd / buttermilk forms the last item of the sadhya. #Moongdal Payasam with jaggery and coconut milk Split moong dal / #Splitgreengram dal / Cheruparippu – 250 gms Thick #coconutmilk –200 ml Thin coconut milk – 450 ml #Jaggery – 450 gms Ghee – as needed Water – 3 cup Dried coconut/Coconut bits – few Heat ghee in a heavy bottomed pan. Add cleaned moong dal and fry till it turns slightly golden.Add water and cook dal. Mean while melt jaggery to make syrup. Strain the jaggery syrup to remove impurities if any. Make sure that the dal is cooked well before adding jaggery. Now add jaggery syrup to the cooked moong dal. Allow it to boil till the jaggery syrup is reduced by half. Keep stirring in between.When it reduces by half, add in the  thin coconut milk. Bring it to boil keeping the flame in medium and reduce the thin coconut milk by half.When it reduces by half, add thick coconut milk . Simmer and bring to a boil, and switch off.Heat ghee in a pan and fry the dried coconut pieces/coconut bits till golden. Add this to payasam. #southindia ,#southindianfood ,#traditionalfood,#godsowncountry,#travelkerala,#homemade,#homechef,#instafoodie,#bangalore,#stilllifephotography ,#travelsouthindia,#foodphotography,#indianfood,#healthyrecipes,#goodfoodindia,#vforveggie,#tickettogirf,#letsdineout,#incredibleindia,#xaiomiclicks,#chefspecial,#whitefield,#bangalore,#bangalorefoodies,#incredibleindia @shridharadfpl @walkwithindia,@foodtalkindia,


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#dinner - #recipes - #food - #keto

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