When in 2010 I visited Vizag, I fell in love with sea food. There I tried stuffed mackerels, which was delicous and one of the best dishes. I will share the recipe with you, go and try back at your home. STUFFED MACKERELS three mackerels, cleaned scaled and slit mid way for stuffing: three cloves of garlic one inch piece of ginger two red chillies half teaspoon of turmeric one teaspoon of jeera one teaspoon of dhania some tamarind salt to taste Grind together all the ingredients of the stuffing. use this mixture to stuff the mackerels and rub some of it on top along with some lemon juice. Brush the tops with vegetable pil. Shallow fry on a tawa until the fish is cooked and the skin is crisp. Serve hot.

Corn has sure come a long way from being a mere accompaniment at barbeques to its use in more complex dishes like makkai ke kabbab, that's served with fresh mint chuttney. Many years ago, I tasted these few corn recipes on my way to Punjab, India. ALOO MAKKAI TIKKI 3 potatoes, boiled, peeled and mashed half cup sweet corn kernels, boied one green chilli, finely chopped one table spoon of freshly grated coconut half tea spoon of dhania jeera powder 1/4th tea spoon of garam masala 1/4th cup of carrot, grated juice of half a lime salt to taste oil to fry Mix all the ingredients except the oil and potatoes, together and keep aside. Divide the mashed potato into equal portions, take one of them and flatten into a disc, fill this with the stuffing and close it. Repeat for the rest of the potato. Shallow fry them in oil until golden brow. Serve hot with tamarind chutney SWEET CORN BHEL two cups of sweet corn kernels, boiled one onion, chopped one tomato chopp...

I am a huge foodie and I love Punjabi food. But ever since I've embarked on travel routine, I have embraced a healthier way of eating. This doesn't mean that I am constantly dieting but it just means that I eat what I want very sensibly. These days I don't skip my breakfast and it's usually something simple. I space my meals throughout the day and ensure I munch something simple whenever I have time. The one thing that I absolutely love is chicken and I simply can't get enough of it. Tandoori chicken is one of my favourites and I can eat it just by itself too. The foodie in me tempts me to cheat on my diet once in a while, but I try to curb it as much as I can. Tandoori Chicken

I keep traveling from one place to other, and keep tasting food as food defines the culture. One of my favorite dish is Kadai Paneer. Kadai Paneer can be made in many ways, but this recipe is very delicious. INGREDIENTS 500grams Cottage Cheese or Paneer 150grams tomatoes 100grams capsicum 80grams chopped onions 30grams pure ghee 20grams butter 20grmas crushed coriander 10grams ginger jullienes 10grans chopped coriander 10grams black pepper corns 5grams flaked red chilly 5 grmas dhaniya powder 4grmas tumeric powder 2 lemons salt to taste METHOD Slice panner into dices or batons and lightly fry it to a golden colour. Soak it in water to retain softness with about two grams of turmeric and keep aside. Use hundred grams of tomatoes to make tomato puree and use the rest to make batons or dices along with capsicum. Heat ghee and cook the onions. Add paneer, tomato, puree, turmeric, red chilly and coriander powder to it. Sprinkle water and cook for a few second...

This was the first time when I was rejoicing Onam festival but not in Kerla. There was an onam food festival at hotel Aditya Park at Ameerpet, which gave chance to harvest festival of Malayalee's in style. The place had Kerla look with flower carpet and Malayalam songs playing in the background. The spices were specially brought from Kerla to serve up the lip smacking dishes. Mushroom ulli theeyal Kozi In main course the featured vegetarian delights were aila, a mixed vegetable curry simmered in curd and coconut paste; mushroom ulli theeyal, a gravy of mushroom and shallots; urulai mezhukku peratti, potato cubes fried with shallots and reed chilli, vegetable stew and erussery. The non vegetarian banquet includes chemmeen peera that's prawn in roasted spices, kozi roast which is pot roasted chicken in aromatic spices and karimeen polichathu, shallow fried pearl spot fish. The non vegetarian dishes were hit among the guests. Chemmeen Peera

I am a big time foodie. Whenever I travel to different and alien regions, I find pleasure in trying the recipes which belongs to these alien places. Food is the identity of a region, food is the culture, food is the trend and food is the pleasure. Now, I am in New Delhi, and trust me its the paradise for the foodies. Go in any corner of the New Delhi and you will find delicious food. I was in Laxmi Nagar, and I saw Bihari food stalls, making pure Bihari food, then I was in Tilak Nagar, and they were cooking hardcore punjabi food. Non Veg Thali But I discovered a restaurant of the year known as BEST OF DELHI which is located in pahar ganj near New Delhi Railway station. The non veg thali of this restaurant was awesome, tasty and totally affordable, with a high quality of food, and impressive service which makes you starving to come here again and again. A non veg thali consist of aloo-shimla mirch ki sabji (potato-capsicum curry), chicken leg piece curry,...