Gujarati Kadhi Recipe (Sour Yoghurt based Curry or Gravy)
A 'Kadhi' is basically a bland Indian curry or gravy primarily consisting of a yoghurt and water base thickened with gram flour. Various herbs and spices are added to the 'Kadhi' to give it a very distinct flavour. Read »
Created by deep Created 1 year 4 weeks ago – Made popular 1 year 4 weeks ago
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Mushrooms, also known as Khumb or Dhingri in India are very rarely used in everyday Indian cooking. Matar Mushroom (Peas Mushroom Curry) is the most popular Mushroom curry dish you will encounter in Indian restaurants. And there are people who will die for their Matar Mushroom! After the ubiquitious Paneer Butter Masala, Matar Mushroom ar probably the most popular vegetarian curry dish on any Indian restaurant's menu. Trust me, if you like Mushrooms, Matar Mushroom is one Indian curry you should not miss. So without any further ado, let's get down to the recipe.
One of the most popular street food in India is Pav Bhaji or Pao Bhaji (a spicy potato based vegetable curry with capsicum, tomatoes, cabbage, and lots of unique spices, served with Pav, a type of bun) and Pulao. You will find Pav Bhaji - Pulao stalls at every street food corner in India. This Pulao recipe is an authentic street recipe and is absolutely lip-smacking! You can use left-over rice for the Pulao and it is a satisfying meal by itself.
French Beans are one of the most commonly eaten green beans in India. Most Indian households make french beans as a dry vegetable either with cubed potatoes or without them. This French Beans recipe is a new curry style recipe which is rich with coconut milk and cashew paste. It can be had with Indian breads like Roti, Paratha, or over rice. I am sure your family and friends will be pleasantly surprised by this French Beans recipe!
French Green Beans in Coconut and Cashewnut Masala (Indian Style)
In India, spices are the mainstay of any dish in any region countrywide. Just like Western cuisine can't do without sauces, herbs, and dressings Indian cuisine can't do without spices. Whether the spices are common or exotic, they impart a pungent, hot, and aromatic flavor to every dish they touch.
We Indians overdo things. Yes, we really do. We overdo things to such an extent that it irritates the person next to you. Don’t believe me? We add too much chilli into the curry, so much so that it turns spicy, we more than the required water to the sambar served at local idli shop, [...]
Biryani is one of the most sumptuous, mouth-watering dishes that ever came out of the Mughal kitchens. In its original form, Biryani descends from the old Arab world.
Garam Masala is the quintessential masala or spice that is integral to most Indian dishes. Garam Masala literally means "Hot" (garam) "Spice" (masala) and it not a spice but a blend of spices. This blend of spices is used sparingly toward the end of cooking a dish or is fried in the beginning of cooking a dish. The mix imparts subtle flavor (gentle) but can be overpowering if used in large quantities.