Recipe: Chanya Tondak Chanya Tondak is a Goan style curry made from dried peas, coconut and spices. Chanya refers to the dried peas and tondak is a Goan coconut legume curry. It is also known as Tonak. Tondak or Tonak can be made from any legume, lentil or peas. Whenever possible, I make it with…
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Continue ReadingRecipe: Bhuga Chawal Bhuga Chawal or Caramelized Onion Rice is a quintessential Sindhi style rice made with caramelized onions and whole spices. Bhuga in the Sindhi language means cooked until brown and chawal is rice. It is usually served with Sai Bhaji or Sindhi Kadhi along with some papad, yogurt or raita. Also known as…
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Continue ReadingRecipe: Sai Bhaji Sai Bhaji is a traditional, nutrient rich Sindhi curry consisting of dal, leafy greens and seasonal vegetables. Easy to make and rich in veg protein, it is an essential part of the regular Sindhi Thali. The curry is usually smooth and creamy once cooked, without the addition of cream or nut paste.…
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Continue ReadingRecipe: Mysore Rasam Mysore Rasam, also known as Mysuru Saaru is a South Indian thin lentil curry or soup like preparation. Prepared with cooked lentils, tomato and freshly ground spices, it is generally enjoyed with rice. Alternately, you can sip on it like a soup especially during the cold season. In the state of Karnataka…
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Continue ReadingRecipe: Mughlai Paneer Qorma Mughlai Paneer Qorma is a luxurious royal-style curry featuring tender paneer cubes simmered in a velvety sauce of yogurt, aromatic spices, nuts, and cream. What Is Qorma? Qorma or Korma is a rich, mildly spiced curry that originated in the kitchens of the Mughlai Empire. Generally meat based, it was…
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Continue ReadingRecipe: Panchmel Dal Panchmel Dal or Rajasthani Panchratna Dal is a high protein dal or curry made from five different lentils. Nourishing, a bit spicy and delicious creamy, this dal can be enjoyed with some roti, rice or baati. I personally like to add a tadka of ginger on top before serving. It is a…
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Continue ReadingRecipe: Pumpkin Olan Cooks prepare Olan, a traditional Kerala dish, from white ash gourd, cowpeas or black eyed peas, coconut milk and simple seasonings. They prepare it as part of the Onam Sadya. Easy to make, this delicious curry is gluten free, vegan without any onion or garlic. It is a popular dish that is…
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Continue ReadingRecipe: Navratan Korma Navratan Korma is a rich, creamy, slightly sweetish Mughlai vegetable curry made using 9 gems or main ingredients. Nav is 9 and Ratan is gems or jewels. Typically, a mixture of vegetables, nuts, fruits and paneer are used to make this delicious korma or curry. It is believed that this korma was…
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Continue ReadingRecipe: Mambazha Pulissery Mambazha Pulissery is a traditional Kerala style sweet and tangy mango curry made with ripe mangoes, coconut and yogurt. It is prepared as the main dish for the Onam Sadya. It is also enjoyed as a curry with rice during the mango season. Mambazha is the Malayalam (local dialect of Kerala) is…
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Continue ReadingRecipe: Lasooni Palak Lasooni Palak is a Punjabi style spinach gravy that is topped with a generous amount of fried garlic. It is also known as lehsuni palak or Garlic Spinach Curry. It is a popular road side eatery or dhaba dish. Generally, lasooni palak is served as a pureed creamy spinach sauce or gravy.…
