SpiceBox and Cooking

Egg roast is a flavorful and spicy dish popular in Kerala cuisine. It's essentially boiled eggs cooked in a spicy and aromatic gravy made with onions, tomatoes, and a blend of spices.  Kerala cuisine is known for its diverse and flavorful dishes, influenced by its geography, climate, and cultural heritage. It's believed to have evolved over centuries as a result of various cultural influences and culinary practices. Kerala's interactions for trade have contributed to the rich tapestry of flavors and ingredients found in Kerala cuisine. Egg Roast Eggs have been a staple food in many cultures for centuries due to their availability, affordability, and nutritional value. In Kerala, where coconut oil and spices are abundant, eggs became a popular ingredient for creating flavorful dishes. Egg roast recipe likely developed as a way to enhance the taste of boiled eggs by cooking in a spicy and aromatic gravy made with onions, tomatoes, and a blend of spices. This cooking method no

Omelette is a quick and easy breakfast. We can always add veggies to make our omelette breakfast more healthy and nutritious. Spinach Omelette just one more addition to the list of healthy and nutritious omelettes or breakfast menu. Eggs are an excellent source of protein, vitamins, and minerals such as vitamin B12, vitamin D, and choline. Spinach, on the other hand, is rich in vitamins A, C, K, as well as folate, iron, and magnesium. Combining these two ingredients provides a wide array of essential nutrients that contribute to overall health. Spinach adds a mild, earthy flavor to the eggs, enhancing the taste without overpowering. The slightly bitter notes of spinach complement the richness of the eggs, resulting in a delicious and satisfying dish. Spinach and eggs can be prepared in various ways, such as omelettes, frittatas, scrambles or baked dishes. This versatility allows to experiment with different flavors and textures, making it suitable for breakfast, lunch, or dinner. Spina

How to make Kasoori Methi Paratha Kasoori Methi Paratha Kasoori Methi Paratha just happened. I wished to make Methi Partha and then thought of making Kasoori Methi Paratha instead. It came out well and very tasty. I found it also easy to prepare.  Kasoori methi, also known as dried fenugreek leaves, is a popular herb used in Indian cuisine. It has a strong, distinctive flavor. Kasoori methi is commonly used to add flavor and aroma to dishes such as curries, soups, and bread. It is often added towards the end of cooking to preserve its flavor. Kasoori methi can be used whole or crushed, and it goes well with ingredients like potatoes, peas, paneer, tofu ane many more. In addition to its culinary uses, kasoori methi is also believed to have several health benefits, including aiding digestion and reducing inflammation.

Sattu Paratha recipe | How to make Sattu Paratha Sattu Paratha is a recipe from Bihar. Very healthy and tasty Sattu paratha is quite unusual stuffed paratha. We have often made stuffed parathas with vegetables and dals. The stuffing used for these parathas is wet or paste kind but the stuffing used to make sattu paratha is quite dry. The stuffing prepared for Litti is quite similar to stuffing prepared to make sattu paratha. We can also use the same stuffing to make litti and sattu paratha.

 Moong Dal Halwa recipe | How to make Moong Dal Halwa Moong Dal halwa is a rajasthani sweet dish which is very popular in north india. Moong dal halwa is made with yellow split moong dal. Moong dal is generally made as a curry with tomato or as a tadka dal but the sweet dish made from moong dal is very unique and very tasty too.