GUJARATI VAAL NU SHAK(LIMA BEANS CURRY) Desi vaal also known as Lima beans/Butter beans are popular legumes which has mild buttery flavours. They are known by several regional names in India. They called Sem Phali in Hindi, Mochai in Tamil.Lima beans/Vaal are a highly prized bean in Gujarati cooking. Vaal nu shak is considered a…
Category: Indian Main Course
SARAGAVA BATETA NU SHAK ( DRUMSTICK POTATO CURRY )
SARAGVA BATETA NU SHAK( DRUMSTICK POTATO CURRY) This quick and simple curry recipe is common in Gujarati households. Drumsticks as we know has a lot of nutrients and health benefits. Potato is a versatile root vegetable which can be mixed with any vegetable. Adding potato in any vegetable , enhances the taste of that dish….
Kacche Kele ki Sukhi Bhaji
KACCHE KELE KI SUKHI BHAJI Nendran banana is a variety of banana cultivated in Southern part of India and commonly used for cooking in India, also known as plantain or cooking banana. It’s large, starchy and less sweet than dessert bananas. These bananas are used yo make chips, curries and dessert like halwa. ‘Nendran banana…
DRY ARBI
Dry Arbi Taro is a root vegetable, from the family Araceae, genus Colacasia and widely cultivated. Colacasia leaves also known as arbi leaves and taro roots also known as arbi are widely used for various dishes.Taro roots is a starchy root vegetable which has a brown outer skin and white flesh with purple specks throughout….
KANTOLA SABZI ( STIR FRY SPINY GOURD)
KANTOLA SABZI(STIR FRY SPINY GOURD) The Spiny Gourd is a cucurbit fruit that mainly grows during monsoon in tropical regions. Spiny gourds are small and ovoid with soft, green bristly skin, meaty flesh and bead like edible seeds. Spiny gourd also known as Kantola, kankoda, kakrot, teasel gourd and they are commonly used in Indian…
POTATO VINDALOO
POTATO VINDALOO Vindaloo is a spicy Goan curry based on the Portuguese dish “carne de vinha d’alhos”. This spicy curry is prepared with special Vindaloo paste, which has a distinct taste. You can prepare various vindaloo curries ,by replacing potatoes. Preparation time: 15 minutesCooking time: 30 minutesServes: 4 persons Ingredients:3 potatoes (diced and parboiled)2 tbsp…
GATTE KI SABZI
GATTE KI SABZI Gatte ki sabzi is a traditional curry from Rajasthani cuisine which is prepared with Gatta aka gramflour dumplings in yogurt based gravy. We knew that Rajasthan is state with maximum desert area and plantation and cultivation of vegetables is comparatively less. When we are running out of green vegetable, this curry is…
SAI BHAJI
SAI BHAJI Sai Bhaji is a traditional Sindhi vegetarian dish prepared from pulses (dal) and spinach along with other vegetables. This curry is a very nutritious and delicious and staple in Sindhi households. Apart from Sindhi diaspora Sai bhaji is popular in India and Pakistan. It is said that this curry originated in Sindh, Pakistan.Sai…
GAJAR-MATAR SABZI (carrot-green peas curry)
GAJAR – MATAR SABZI(CARROT – GREEN PEAS CURRY) Gajar matar sabzi is very popular in North Indian house holds during winters. This sabzi is prepared in ghee with very less and basic spices. Like gajar ka halwa, this sabzi is also quintessential in winters. Gajar matar ki sabzi is not only visually beautiful and colourful…
BHINDI DO PYAZA
BHINDI DO PYAZA (Restaurant style) Bhindi do pyaza isna restaurant style North Indian dish , prepared with Bhindi (okra), Pyaz (onion) and spices. ‘Bhindi’ is the Hindi word for okra/lady’s fingure, ‘Do’ is twice in Hindi and ‘pyaz’ is onion. So Bhindi the pyaza is dish consisting of okra that has been cooked with twice…
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