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Kamal Kakdi Ki Sabzi (Lotus Stem Curry) by Hina GujralKamal Kakdi Ki Sabzi is a succulent brown curry made with crisp and fibrous lotus stem. The juicy slices of lotus stem are pressure cooked in onion and tomato gravy till al-dente, later served with hot puffed Phulkas or with Jeera Rice. The lotus stem is one root vegetable which as a kid I could clearly distinguish from the other… |
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Pudina/Mint Chutney by Navaneetham Krishnanmint leaves for the cool fresh taste, yoghurt for the natural tinge and that bit of spiciness from dried red chilies. |
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Long Beans (Kacang Panjang) In Milk And Turmeric Gravy by Navaneetham KrishnanCooked with coconut milk, cumin seeds and turmeric for its creaminess and vibrant color. |
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Spinach Bhaji (Fritters) by Navaneetham KrishnanCrispiness and awesomeness for any time is good time snack. |
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Sodhi (coconut milk stew) by Navaneetham KrishnanChinese cabbage soaked up in coconut milk turmeric gravy/stew. |
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Fried Masala Brinjal by Navaneetham Krishnanfried round bite sizes; juicy and tender inside and packed with quite a crunch outside. |
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Eggplant In Spicy Sauce/Gravy by Navaneetham Krishnaneggplant and cherry tomatoes in a thick spicy tangy sauce/gravy. |
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Tapioca Poriyal (Stir fry) by Navaneetham Krishnanstir fried with chili powder, spices and curry leaves for the spicy and appealing taste. |
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Cabbage Stir Fried with Kadalai Paruppu/Chana Dal And Cumin Seeds by Navaneetham KrishnanUnless you enjoy pairing this dish with something else, it's lovely with rice and other sides. |
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Eggplant Stir Fried With Curry Leaves & Saffron by Navaneetham Krishnantender eggplant pieces enhanced with saffron, chilies and ginger, also scented with curry leaves and cumin seeds. |
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Cottage Cheese Jalfrezi by Hina GujralIn recent years Paneer Jalfrezi or Mixed Vegetable Jalfrezi has gained quite a rank in popularity charts of vegetarian dishes in India but like me most of the Paneer Jalfrezi lovers does not know what does the word "Jalfrezi means", earlier I use to think Jalfrezi is some kind of special spice used to season this curry. The word… |
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Stuffed Bitter Gourd Fry by Paul Anderson LumenSomething Different |
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