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…
Category: Indian Main Course
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…
PALAK PANEER
PALAK PANEER Palak Paneer is very popular paneer dish which is staple in North India and one if the most commonly made Paneer dish. As its name says this is a spinach curry and cottage cheese preparation.There are many ways to make palak paneer, here I have made very simple and basic palak paneer. In…
RAW TURMERIC CURRY ( KACCHI HALDI KI SABZI)
RAW TURMERIC CURRY(KACCHI HALDI KI SABZI) Turmeric powder is one of the basic spices for cooking any cuisine. As we know, turmeric is best antiseptic and immunity booster. In Ayurveda , turmeric is being used as a medicine from centuries.Raw turmeric roots are available in abundance in winter. We generally used it in fresh pickle,…
CHAWLI /CHOLI SABZI
CHAWLI/CHOLI SABZI Chawli also known as Choli in Gujarati is long beans green vegetable which is available through out the year. These beans are available about 12-30cms long, dark green in colour and each pod contains small, light green coloured edible seeds in it. They are known also as long podded cow pea, snake bean,…
BATTERED DRUMSTICKS
BATTERED DRUMSTICKS Drumsticks are also known as Moringa. It has high nutritional value and health benefits. Not only drumsticks but it’s leaves are also very healthy. Drumsticks and it’s leaves – dried ,powdered – are used as medicinal property too. It is said that this powder are very helpful in joint pains. We use drumsticks…
RAJMA
RAJMA Rajma is the Indian name for red kidney beans. These protein rich beans come in few varieties like, red rajma, chitra(spotted and striped), Jammu and are consumed mainly in India. As rajma is richest plant based protein source, it is referred as “poor man’s meat”. Rajma is very popular North Indian Curry which taste…
