Avial is a traditional stew from Kerala and Tamil of boiled vegetables with ground coconut and yogurt. I often find that boiled vegetables don’t have much flavor, but cooked this way in avial, they are delicious! I read that avial … Continue reading
Update 4/14/15: I love this recipe for Mughlai cauliflower as is, but I found another way to make it that has the same flavors but with more gravy! Below I’ve separated the instructions into two versions, Dry and Wet. The … Continue reading
I was trying to find something light to go with tamarind eggplant and was inspired by this delicious and simple recipe on Flavors of Mumbai for broad beans. I had just picked some up from the Indian market and was looking … Continue reading
Lukshon is our new favorite restaurant. Southeast Asian tapas, complimentary AMAZING desserts, open pretty late, what more can you ask for after going out for a drink on a friday or saturday night? Of course I forgot to take pictures … Continue reading
Aloo mutter is a Punjabi dish of potatoes and peas. A while back I posted another not so traditional version of aloo mutter which is much more saucy and tomatoey. Today I post a more traditional version that has a … Continue reading
Often when my husband, Tejas, cooks, he makes Indian style vegetables with bell peppers and yogurt and it is so yummy. Tonight I was cooking and craving that bell peppery yogurty taste. If I asked Tejas the recipe, he probably … Continue reading
Mmmm, ulli theeyal, a savory dish of pearl onions in roasted coconut sauce is one of my favorites! The first time I had ulli theeyal was at a Kerala restaurant in Bangalore called Karavali, but I didn’t know what the … Continue reading
I mentioned this on a post not too long ago, but I’ll mention it again :-). The last night on our last trip to India we had this amazing dinner of tomato sev curry and potato onion subji. It was … Continue reading
This awesome curry is kind of a cross between methi malai mutter (peas with methi leaves) and this other simple pea and tomato dish that we like. It combines a rich tomato gravy with cream and methi leaves. In this case, I used … Continue reading
I just love tindora and it makes no sense why it isn’t common in the U.S. Called Ivy Gourd, tindora, tondli, tendli depending on where you’re at, these little squashes are about the size of you thumb and very tasty. … Continue reading