A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
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.
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.
This is a really yummy mash of taro and coconut. It is a traditional dish of Bengal. It is best when it is served with steaming plain white rice.
This is a savory snack made from a batter of besan and butter milk roll stuffed with coconut and seasonings. Enjoy the soft and warm jelly like vadyas with friends for an afternoon tea break.
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.