Loaded Colocasia and green sorrel leaves curry. These leaves are also known as ‘Arbi,’ ‘Taro,’ and ‘Alu’ leaves. This lip-smacking curry contains many goodies such as peanuts, cashews, thinly sliced fresh coconut, split baby chickpeas, and sliced white radish, hence the adjective loaded. The sweet and tangy delicacy is a part of many festive fares…
Category: Entrée
Amaranth Greens and Mung beans Stew
Amaranth greens, also known as ‘Rajgira’ leaves in Maharashtra, the western part of India, are loaded with vitamins, minerals, and potassium. The greens are low in calories and high in Iron. 100gm of amaranth leaves contain 29% DRI of Iron. The stew recipe combines the goodness of amaranth greens and unhulled split Mung beans and…
Tender Lobia and Amaranth Greens
Amaranth greens stir-fry and young-tender green black-eyed peas curry is a delicious & healthy combo—the curries pair well with wheat or multigrain roti, aka, Indian flatbread. Tender Black-Eyed Peas Curry Young and tender black-eyed peas beans are available during winter. Peeling peas is a time-consuming task but work the outcome. Refer to picture #1 for…
Sprouted Peas Curry
I prefer to sprout lentils, grains, and beans before cooking. I reiterate in many of my posts that sprouts offer immense health benefits, and it’s the result of catching the shoots (sprouts) during the germinating process. The sprouted peas curry is a nutrient-dense and flavorful curry popular in Maharashtra, India, as ‘Vatana Usal.’ Many people…
Achari Mix Veg
Achari mix veg is an aromatic and lip-smacking curry, which acquires its flavor from a mixture of seeds and spices used in the making of Indian pickle (achar). The curry preparation is quick and straightforward to the extent that it qualifies as easy, everyday cooking recipes. Achari mix veg contains pickling (nothing to do with…
Sweet and Tangy Curry with Garlic and Red Chili Toppings (Ambadi)
Gongura leaves (Kenaf leaves in English) curry is known as ‘Ambadi bhaji’ in Maharashtra, India. The leaves are sour and impart the tart flavor. Maharashtrian ‘Ambadi’ curry recipe is very different and prepared with a unique combination of ingredients. I learned this curry preparation from my mom. Fried garlic and fried red (dry) chili play…
Methi Malai Paneer
Methi Paneer Malai is an aromatic, rich, and creamy gravy that contains Paneer (Indian cottage cheese), onion-tomato paste with fresh cream, spices, and cashews that blend perfectly to counter the bitterness of the fenugreek leaves. The scrumptious curry pairs well with roti or tandoori naan. INGREDIENTS 200 gm paneer cut into cubes. One large yellow…
Egg Masala Curry
Egg curry needs no introduction. The curry preparation methods differ across regions in India. In this recipe, I’ve used onion, dry coconut, freshly grated coconut, tomatoes, and other spices for cooking the curry base. The curry is very flavorful and pairs well with wheat roti and rice. INGREDIENTS (Note: As I use these masala bases in…
Broiled Vegetables In A Nutty Gravy
This is a flavorful, aromatic and exotic eggplant potato curry and pairs well with sorghum (Jowar) roti or steamed fragrant white rice. I learned how to make this recipe many years ago from my mom while I was in school. My twist from the original method is to broil the (semi-boiled) potatoes and cut eggplants…
Split Moth Bean Masala Dal
Split and de-husked small brown-colored beans (popular as ‘Matki’) is known as ‘Muth or Moth dal.’ ‘Dew’ beans and ‘Turkish gram’ are some other names for the same types of beans. Whole beans matki curry and misal (a particular type of curry preparation with mixtures), is a popular and well-known snack in Maharashtra, India. Moth dal is not…
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