I often served “Suran ki Sabji in Curd Gravy” with Steamed Rice or Indian breads like Roti or Paratha, a flavourful and unique Indian dish made from elephant foot yam (suran) cooked in a tangy and spiced yogurt (curd) gravy. Ingredients: Suran: 250 gm Onion: 1 small Salt: 1 teaspoon Turmeric powder: half teaspoon Coriander […]
Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy Read More »
“Coconut Chutney” is a traditional and essential accompaniment in South Indian cuisine, known for its fresh, creamy, and mildly sweet flavour. It is typically served with popular South Indian dishes like Idli, Dosa, Vada, and Paniyaram. In our house, it is not just served for traditional South Indian dishes; it is also mandatory to serve
In Indian cuisine, stuffed potatoes, or “Bharwan Aloo,” have long been a part of North Indian and Mughlai cooking. The flavourful fillings is a way to enhance the taste and texture of simple dish to turning them into special dish. Over time, stuffed potatoes became popular across various regions, with each culture adding its unique
Royal Stuff potato masala Read More »
“Green Coriander Chutney”, also known as “Dhaniya Chutney”, is a vibrant and tangy condiment that is a staple in Indian cuisine. Made from fresh coriander leaves, green chilies, garlic, and a squeeze of lemon juice. Chutney is bursting with flavour and adds a refreshing kick to any meal. The bright green colour and zesty taste
Green chutney (green coriander /hara dhaniya chutney) Read More »
I learned the recipe “Green Peas Curry”/ Nimona” from my mother-in-law, who has always been a source of inspiration in the kitchen. Nimona is often enjoyed during the winter months when fresh peas are in season, it pairs beautifully with Steamed Rice or Indian breads like Roti or Paratha. “Green Peas Curry”, also known as
Green peas curry (godila / nimona) Read More »
