RAW PAPAYA CURRY Raw papaya is a tropical fruit native to Mexico, now widely available across many parts of the world. Unlike ripe papaya, which is sweet and juicy, raw papaya has a neutral, mildly bitter taste and a firm texture—making it ideal for cooking.It is commonly used in Indian, Southeast Asian, and Caribbean cuisines….
Tag: Indian curry
STUFFED POINTED GOURD
STUFFED PARVAL (Pointed Gourd) Pointed gourd, commonly known as parval, is a green vegetable with white or light green stripes. It grows on a vine in warm and humid climates and is especially abundant from May to August. Parval is highly nutritious, rich in Vitamins A, B1, B2, C, and calcium. It also contains essential…
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…
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…
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…
DOLLOPS BY DIPA 