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 »
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 »
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 »
Servings: 3-4 Soaking time: 6 hours. Preparation time: 5 minutes. Cooking time: 20 minutes. Total time: 25 minutes. Today morning my daughter-in-law called up to ask the recipe for Ghughani/Black Bengal gram as it is one of her favorite meals in our home. Not to my surprise she loved to cook this as it is
Ghughani (kala chana/Bengal gram) masala Read More »
“Arbi (Taro Root) Curry Masala” is a delicious and comforting Indian dish; in which taro root (arbi) cooked in a flavourful and aromatic gravy. In this “Arbi Curry Masala” recipe, I skip the boiling step and instead directly stir fry the Arbi, which adds a delightful crispiness to the dish. This method allows the Arbi
Arabi (taro root) curry masala Read More »
