Previously I had posted 3 delicious Soya recipes. Featured here is a vegetable curry which makes use of a generous amount of Soya Chunks. You can pick up a pack of these from a supermarket.
Soya is known for its high protein content; this curry can make for a good side-dish with Rotis.
Note: This video is not produced by me. I have only shared it from Youtube.com. The video is roughly about 4 minutes long. Continue reading
After a short vacation to Hyderabad, I’m starting to love the city’s culture and delicious food. Still in a holiday mood, what better way to hunt and share a food video recipe from Andhra Pradesh? Though this one’s not as popular as Biryani.
I have never liked Bittergourd much. The only time when I like having anything of bittergourd is when it is made into a Pitla / Kootu (a thick gravy like Sambar). Anyway, this video looked more tempting for me to try more of Karakaya (Bittergourd in Telugu) / Karela (in Hindi) / Pavakkai(in Tamil) or Hagalkai (in Kannada).
This one comes from Gayathri Vantillu through Youtube.com. Known as Kakarakaya Koora (Bittergourd fry) in Telugu, this andhra dish might just be good for a pleasant evening snack when the mood is just right.
I hope you had a great Dasara festival. Indian Food Kitchen Blog hasn’t been busy since Ganesha Chaturthi (since the last article). I had been working on Go Dakshin, a South India tourism website (Do check it out and let me know how you like it / don’t like it).
Rasam is, according to me, the simplest gravy / curry dish you can make. For bachelors / spouses who are made to cook 
/ those starting out in Indian cooking etc, Rasam is a good starter dish. You can use it to eat it with rice or have it as a soup.
Simplest among Rasams is Tomato Rasam. I went searching around for videos and I found this one on Videojug.com. VideoJug videos are great in that they show thier videos in a step-by-step manner in which they explain to do things.
In this video, the chef  takes you through a simple method to make Tomato Rasam.
You can check out a collection of Rasam recipes and also Soup recipes at the main website.
The video is right below this (Note: A broadband or a fast internet connection is recommended to watch this video)
This Rasam doesn’t make use of Tamarind Juice which is a common ingredient. You can sme tamarind extract just before you get the Rasam to boil.
Useful Links (websites / blogs)
Collection of various Rasam Recipes from Indian Food Kitchen
Coconut Milk Rasam Recipe – Sagari from Indian Home Food
Garlic (Poondu) Rasam – Rasam variety from Tamil Nadu – from Chitra Amma’s Kitchen
Orange Rasam – Not your usual Rasam by Meera
Potato is an easy and versatile vegetable in Indian cooking since it can used to make a variety of dishes. And it’s use in side-dishes aka Indian curries and gravies are many, in all the regions of India.
In this video, expert home-chef Manjula shows you to turn a simple Potato curry grand, with the addition of a Yogurt gravy. This can be used as an accompaniment to Rotis and or eaten along with Rice.
Note: The video is about 8 minutes long and a broadband internet connection is recommended for a smooth viewing of the video.
Looking for more dishes? here’s a selection of different curries and gravy recipes from the Indian Food Kitchen main website.
Anuja and Hetal are aspiring moms-chefs-home anchors who have done, according to me a professional job of putting up this video. They call thier cooking venture, Show me the Curry and have produced quite a few videos showcasing Indian cooking. I’ll put up some more in the coming days.
Here Spinach is added to soften the spicy flavor you usually find with Chicken Curries. It also gives you that inviting color.
Tip: Pause the video first and browse around. It will load quicker and you can watch the video unhindered.
Manuja shows how simple and easy it can be to make a dish.
And she proves a point by making Aloo Gobi look very simple.
Kadai Paneer, as the name suggests, is paneer in a Kadai. You can use this as a snack or as an accompaniment to your main dish.
