A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
My mother’s Keralite friend taught her this delicious recipe.
This is one of the best curries I have tasted so far. Check it out.
This is dish famous in malnad region of Karnataka and is medicinal used for reducing boxy heat, allergies. the dish is prepared using Amla, Doddapatre. Preparation details. Take doddapatre 20 pieces and have them heated in a tava with little oil for few minutes. Take it out and mizer it along with Jeera, Green Chilli, Cocunut, liitle daniya Pour the contents in the mixer and add curd to it. Tambuli is ready for serving.. This is good to be served with Ragi Ball or Rice
This is my mom's favourite food! For all those who like sour taste, this is the perfect filling lunch!
Simple, flavourful Thai green paste (made with dhania, kaffir lime leaves, lemongrass, adrak), mushrooms, capsicum and other veggies cooked with nariyal into a fresh, tropical dish.
This is a very healthy recipe for all ages. Especially if you are sick and want to take something light, ubbu rotti works best. This is one of daily food served in our parents villages even today.
Narikel Pui Shak Bhaji is native to Jessore in Southwest of Bangladesh. It is not very spicy, and is an everyday meal that is eaten with plain white rice.
Dumur is native in Jessore, the southwest region of Bangladesh. It is a small and slightly red fruit of the Common Fig. Dumur bhaji or fried dumur is spicy, sour and sweet. It is usually eaten with plain white rice.
Coconut mustard paste rolled in chalkumra leaves is a kind of dish that I believe would take a bit of practice to make. The rolls submerged in a creamy gravy are definitely 100% worth the effort. It is considered to be really delicious, especially with plain rice or pulao. It is cooked on special occasions or parties.