Keema is a centuries-old dish that originated in the Moghul Empire, and it’s still popular today. This delicious meat curry with peas or potatoes can be made from almost any type of meat (chicken keema? Beef keema?) And while there are many different ways to cook this tantalizing dish–by stewing it until tender or by …
Spiced rice is a staple in the regions of Kerala, Tulunad, and Karnataka. The dish originated from the Malabar region which is now known as Kerala while spices were added to give it a distinct flavor with ghee being its primary ingredient. Other variations can be seen not only in India but also in other …
Vazhakkai podimas is a stir-fry recipe made from steamed raw banana, onion, and various spices. Plantain podimas is a healthy and tasty South Indian accompaniment recipe. Valakkai Podimas or Plantain podimas is a very simple and healthy recipe that can provide an alternative to the more complex recipes often found in Indian cuisine. This dish …
Korma or qorma is a dish originated in the Indian subcontinent that consists of meat and vegetables braised with yogurt, cream/water/stock. The sauce can be thick or watery depending on how you like your food!The word “Kurma” means Curry in Telugu language which was given by Lord Vishnu during his twelve year old childhood visit …
Laddu is a spherical sweet originating from the Indian subcontinent. These sweets are often made of flour, milk, and sugar but can also be made with semolina or lentils for variety (chickpeas). Spices such as cinnamon, nutmeg, and cardamom may also be added to create different flavors; these spices give laddus the distinctive flavor profile …
Mutton curry is a rich and delicious dish with mutton cooked in spices. It was originally created by cooking all the ingredients together on an earthen pot, but today it’s more convenient to cook using pressure cookers or slow cooks after briefly sautéing everything in a big wok. The result of this method turns out …
Idli Upma is a popular breakfast dish from the southern Indian cuisine that can be made with crumbled and leftover idlis, or perhaps semolina/sooji. This recipe post uses left-over Idris to make flavored upmas which are served without any side dishes but taste great when eaten as it is with coconut chutney!
Kuzhi Paniyaram is a South Indian dish made by steaming batter using a mould. It can be sweet or spicy depending on the ingredients used and how it’s cooked, so Paddu tastes different in each region of India (Kannada: ಪಡ್ಡು). Sometimes called “guliyappa” if served with jaggery syrup and sometimes referred to as “paniyaram,” these …
Citrus salads or fruit salads with citrus fruits are a great option for winter. When tomatoes and other vegetables can’t be found, the sweet taste of oranges is refreshing in any season! Citrus provides that fresh feeling you need on those cold nights where it’s just too easy to hunker down inside all night long …
The traditional breakfast from the Indian subcontinent is incomplete without a mouth-watering paratha. Traditionally, it can be made with ghee but just about any type of cooking oil will do. Some people even bake them in ovens for health reasons and there are plenty of side dishes to go along – curd, fried egg, omelet, …
