This is an easy curry. It's rich, creamy, mildly spiced and extremely flavourful. Serve with naan and rice.
This is a quick fix I make for my daughter when she goes away to college.
This is the way my grandmother used to make poori sabji. She never ate onions, so this would satisfy even the most strict Brahmins.
I learnt this dish from a friend of mine who loves potatoes. She learnt this recipe from her Gujarati mother-in-law. This spicy curry goes very well with fresh phulkas or rotis. It also tastes great with plain cooked rice.
This is a delicious special occasion South Indian dish which everyone likes and personalizes in their own style. Hope you'll like my recipe.
I make aaloo mutter whenever I can't think of anything else! This is one dish my son loves second helpings of.
this recipe is to prepare Dum Aaloo.
This is an ever popular dish hailing originally from West Bengal but equally appreciated by Bengalis from the eastern part as well. This is a dish that is eaten all season but especially during summer. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but simple and easy enough to cook.
Parwal curry is a very common everyday item on a bengali menu. This can be eaten with rice or chapati. There are of course many ways to make it. This is the way it was cooked in our family.
This world renowned dish is the best example of the Portuguese influence in Goa. The name itself in Portuguese is called "Vinho de alho" which literally means "wine of garlic" although traditionally made with pork it is now prepared with chicken, lamb and even shrimp.