Feb 242016
Arbi Fry [Taro Root Fry]

This dish is one of my favorite curries in South Indian cuisine. This root is native to South India and Southeast Asia. Taro root is also well-known as Colocasia and is a perennial tropical plant which has big leafs that are often referred to as “elephant ears”. The taro we get in India are baby ones that can be made as curry without cutting them, whereas the ones I get here are so big that Want to know more about this recipe?

Oct 252015
Tomato Kootu [Raw Tomato Gravy]

I don’t like to plan my meals…..its too much effort and time-consuming. I rather start my cooking by standing in front of my refrigerator doors wide open. I then ponder on what to cook with ingredients in my pantry and let my creativity take its shape. I reserve complex and elaborate¬†dishes for holidays as I need to give its due justice by providing the required time in enjoying and savoring the dish rather than rushing Want to know more about this recipe?

Oct 232015
Stuffed Eggplant Curry

Good things come to those who wait…..and this recipe has done its due diligence in waiting to be published. I made this wonderful recipe as a side for Kashmiri pulao (recipe here) long time back and I’ve been wanting to post the eggplant side dish but didn’t get the right opportunity. Now that I’m still on the hunt for my dslr I’m using my saved recipes as pictures are more appealing than the ones that Want to know more about this recipe?

Nov 182014
Rajma Chawal [ Red Kidney Beans & Rice]

I remember Rajma Chawal used to be one of our school lunches. Back in those days(OMG, I sound so old!)–ok let me rephrase that, when I was in school, lunch menu were not predetermined but would highly depend on the person preparing it. I used to love their rajma chawal and days that this dish was served I would buy lunch even though I would have boxed lunch from home. I was so obsessed that Want to know more about this recipe?

May 182014
Shaam Savera

Shaam in Hindi means evening and Savera means morning. This signature dish by the famous Indian Chef Sanjeev Kapoor must have got its name from the color of the koftas in contrast to the rich tomato gravy. The gravy gets its rich taste from the cream but the tangy taste from the tomatoes make it lip-smacking. There are no nuts but the butter and cream rise up for the challenge to conjure an all round Want to know more about this recipe?

May 182014
Rich Vegetable Kurma

Kurma, Korma, Qorma, Khorma, Kurma is a thick gravy made by almond/cashew powder, cream, and/or yogurt. A very rich and tasty dish that has as many variations as the number of cooks trying to make them. Many grind the spices along with coconut to get an even richer taste. The Northern part of India refer Kurma to specifically Navaratan Kurma which is milk based gravy with nuts and dried fruits as garnish. While the Southern Want to know more about this recipe?

May 162014
Kesar Paneer

Many cuisines have a mix of spices specific to them. Spices are used in many different forms and every spice adds their signature taste to its dish. Most Indian dishes have their own unique mixture of spices and many of these dishes have their unique taste based on the method of cooking and the addition of spices either in the earlier or later part of cooking. For example lighter spices are added last to retain Want to know more about this recipe?

Jun 252013
Soya Chunks Kofta Curry

Losing weight is an ongoing battle that I struggle to keep pace every now and then. When I curiously asked my doctor how come I don’t lose weight even though I eat consciously and try to exercise as much as I can. His simple answer a typical male answer where everything in the universe can be simplified in to a single equation amount of weight loss = calorie in – calorie out(expelled during exercise or Want to know more about this recipe?

Jun 112013
Jalfrezi Vegetables

We deal with peer pressure from schools to work and anywhere else and its better we don’t let them affect us (Easier said than done isn’t it?). I sometimes feel peer pressure is just not applicable to us but to dishes and cuisine. When I heard “Jalfrezi” I immediately assumed that its got to be complicated with rich exotic taste and the hype went on without scanning through the recipe as such. Poor thing I Want to know more about this recipe?

May 152013
Mushroom Peas Makhani

First, my apologies…I’ve been hibernating in my hermit hole the past few days for reasons I’m unable to decipher myself. That being said, I’ve truly felt the extra love, attention, and care from my family, friends(including my lovely blogger friends) and their understanding and support during this low period of my life. Snapping out of the irrelevant emotions this recipe which is due over a month ago is from one of my fellow blogger and Want to know more about this recipe?