Recipe: White Urad Dal White Urad Dal is a comforting and creamy Indian dal made with split white urad dal, aromatic spices, onion, and tomato. It is hearty, flavorful, and perfect for everyday meals. Serve it with warm roti, rice, or your favorite Indian flatbread. It also makes a delicious and wholesome lunchbox option. Sharing…
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Continue ReadingRecipe: 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: 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: 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: Kachhe Kele Ke Kofte Kachhe Kele Ke Kofte is an Indian curry dish made from raw banana or plantains and paneer. This no onion or garlic curry dish is ideal for fasting days like Navratri, Ekadashi, Ram Navmi, Janmashtami, etc as it contains no grains or beans. Kachhe is the Hindi word for raw,…
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Continue ReadingRecipe: Veg Hariyali Veg Hariyali is a medley of vegetables cooked in a creamy green gravy or sauce made from spinach, mint and fresh coriander. This green sauce or gravy is quite different to the palak sauce we commonly associate with palak paneer, palak chicken, etc. For palak paneer we use only spinach. Also for…
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Continue ReadingRecipe: Kadai Aloo Gobi Kadai Aloo Gobi is a flavourful, delicious dhaba or restaurant style side dish that is usually served with roti, naan or paratha. Kadai means wok, aloo is potato and gobi is cauliflower. The vegetables are cut into chunks and shallow fried in some oil and kept on the side till required.…
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Continue ReadingRecipe: Fansi Dapka Nu Shaak Fansi Dapka Nu Shaak is a version of the traditional Dapka Nu Shaak. Generally guvar or cluster beans are used to make this dumpling like yogurt based shaak or curry. The dapka or dumplings are made of chickpea flour. Instead of guvar or cluster beans I have used French Beans.…
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Continue ReadingRecipe: Dim Posto | Bengali Egg Curry Dim Posto is a traditional, popular Bengali style of egg curry made in a creamy, rich gravy consisting of poppy seeds. Dim In Bengali is Eggs and Posto is poppy seeds. This curry has is mild with an earthy nutty flavour. The main flavour profile of this curry…
