A traditional Indian meal is incomplete without a pickle. There are so many different ways of making pickles – cooking, fermenting over days in the sun or fresh pickles. This Mango Pickle recipes takes a few days and may sound like a tedious and a long process but the end result is just amazing and you can enjoy the fruits of you labor by relishing it over months or years. Take a step back in…
"Mango Pickle (Aavakai)"
Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian grocery store shelves. Gongura is a great source of Iron, folic acid and other anti-oxidants. Try this Andhra inspired Gongura Daal recipe (Gongura Pappu) and experience the fresh, tangy flavors of fresh gongura leaves.
"Gongura Daal (Pappu)"
Okra Raita is a medley of crisp, crunch, flavor, coolness, eye-appeal and uniqueness. A little patience takes us a long way and is so worth the effort. Okra is a favorite vegetable for a lot of folks, so enjoy this great combination. Prep Time: 20 min. Cook Time: 25 min. Serves: 4 – 6 Ingredients: Bhindi /Okra – 1 lb Oil – 1 tbsp Mustard Seeds – 1/2 tsp Asafoetida – 1/8 tsp Chaat Masala…
"Bhindi (Okra) Raita"
On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.
"Bengali Mustard Fish Curry"
Sindhi Kadhi is a dish that is fully rounded and has so many levels of flavor. The hints of sweet and tangy combined with the spiciness and the beautifully colored vegetables is a feast to the eyes and to the hungry stomach. Change out the vegetables, eliminate some you don’t like or add on the ones you love – it’s a very forgiving dish. Enjoy this Sindhi Kadhi with some plain white Basmati Rice and…
"Sindhi Kadhi"