Popular and not so popular curries and gravies and vegetable fries will be post here. Dhals, Sambar, Pulses and other varieties from South and North India are featured here.
'Curries' ↓
Guest Recipe: Thengai Araitha Kuzhambu (Coconut ground gravy)
March 25th, 2008 — Curries
Kuzhambu (or Kulambu), is similar to Sambar, but a little thinner in the gravy. Tamil Nadu has lots of varieties of Kuzhambu to appeal both vegetarian and non-vegetarians.
Lakshmi from Chennai shares this recipe for Thengai Araitha Kuzhambu which means gravy from ground coconuts. She says
“This goes the best with Rice, Idly and Dosa. Don’t forget to add a teaspoon of ghee to your rice…..mmmmmmmm……”
In my house Sambar and Kuzhambu are always made and served in thick aluminum pots which adds it a traditional touch and flavor.
Guest Recipe: Appalam (Papad) Kootu
March 10th, 2008 — Curries
Kootu is a thicker version of Sambar and Kuzambu and comes from Tamil Nadu. Though I don’t like Kootus as much as Sambars they make for a good substitute and as a side dish for Chapattis.
Maria Raj from Chennai, a guest at Indian Food Kitchen has submitted this interesting recipe which combines the Kootu with another snack, Appalam (or Papad). Have this Kootu with Rice, Dosa or Chapattis.
Another version of Kootu (Source:Wikipedia)
Easy Vegetable Kurma
February 4th, 2008 — Curries
The article below features a recipe for Vegetable Kurma. On my mother’s insistence I named it easy vegetable Kurma. This Kurma is actually a side-dish to the Pulao that was posted previously but it goes well with Chapattis (Links is for a video) or Rotis.
This Kurma is a quick solution when you need something easy and quick as an accompaniment.
Veg Kurma ready to be served
Easy Side-dish: Tomato Dhal Curry
December 4th, 2007 — Curries, Side-dish
This recipe comes from Sojourner,from the US.
Being a bachelor and an amateur cook, I’ve found tomato fry to be a quick curry / side-dish especially for Rotis and Chapattis.
This one adds a bit more masala with toor dal and chana dhal along with a dash of chopped onions to go in the curry.
It makes an exciting option to go with Rice or Roti varieties. Try this recipe for breakfast or dinner.
Punjabi Malai Palak Kofta - Paneer, Vegetable and Spinach Dumplings
July 10th, 2007 — Curries, Side-dish, Snacks
Kofta actually originates from Iran and the middle east. Originally Kofta means meat balls which were used as dumplings dipped in a gravy of spices. It later spread to other Asian countries including India where the
Photo copyright Bee!
most famous variation is the Malai Kofta.This one’s another recipe - coming from Punjab with Palak (Spinach) added for that extra flavor. It also has generous additions of cashewnuts which gives you that exotic taste found in most North Indian foods (specially Palak dishes). You can have this as a snack or along with Rotis or Rice.
Food Video: How to make Spinach Chicken Curry
July 8th, 2007 — Curries, Curries, Videos
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.
Cooking Video: Easy to make Aloo Gobi
May 25th, 2007 — Curries, Curries, Side-dish, Snacks, Videos
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.
