Servings: 4-5 Preparation time: 15 minutes Cooking time: 23-25 minutes. Total time: 40 minutes. “Mix Veg Jalfrezi” originating from the fusion of north Indian and Bangla cooking styles during the colonial era (British empire ruled over Indian sub continent). “Jalfrezi” literally means “hot-fry,” referring to the quick cooking method used to preserve the crunch and […]
Serving: 4-5 Preparation time: 5 minutes. Boiling lotus stem time: 10 minutes. Frying time: 10-12 minutes. Total time: 27 minutes. Last week I cooked “Lotus Stem /Root (Kamal Kakdi) Poriyal (south Indian)” paired with Rice-Dal (Dal–Chawal). My daughter-in-law appreciated the lotus stem poriyal recipe and is interested in learning how to prepare it! Lotus stem
Lotus Stem /Root (Kamal Kakdi) Poriyal (south Indian) Read More »
Servings: Preparation time: 10-12 minutes. Frying time: 14-15 minutes. Total time: 27 minutes. Nowadays (Winter in India) my husband loves and often include “Kachchi Haldi (Raw Turmeric) Dry Sabji (Bhujiya) with Onion and Garlic” in his daily diet for health benefits. It is a vibrant and healthy dish with robust flavour and medicinal properties of
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Servings: 3-4 Preparation time: 5 minutes. Frying Chatela time: 8-9 minutes. Frying masala time: 8-10 minutes. Cooking time: 3-4 minutes. Total time: 28 minutes. “Chatela/Spiny/Spine Gourd(Momordica dioica)” green vegetable commonly available in monsoon. The seasonal crop mostly grown in Indian states of Gujarat, Maharashtra, Odisha, West Bengal and north eastern parts of India.
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Servings: 3-4 Preparation time: 4-5 minutes. Frying time: 16 minutes. Total time: 21 minutes. Nice and quick recipe of chatela; I served often in the monsoon season with Steamed Rice & Dal. The recipe is also suitable with Sadam(Rice) and Sambhar. “Chatela/Spiny/Spine Gourd (Momordica dioica) Vegetable Dry” is nothing but typical stir fry in mustard
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