[Achar = pickle ] Featuring in the endless array of paneer gravies is this unique curry that melds in the flavors of a typical Indian ...

A Hyderbadi specialty, Bagara Baingan is a delicious gravy made with Indian brinjals (eggplants). The body of the unique gravy is plumped ...

The Middle-Eastern dip made with chickpeas and tahini (sesame paste) is a healthy, flavorful, and a versatile dish. It is a very simple appe...

All of us are hunting for different variations of curries and gravies. So when I came across a two-potato vindaloo recipe in this awesome bo...

This is a South-Indian style Kurma/Korma with a healthy mix of lentils and beans. It makes a big batch, so adjust the spices accordingly. ...

Kashmiri Style Dum Aloo is a uniquely flavorful potato gravy made with yogurt and a host of spices. It's simple to prepare and is diff...

As I mentioned in my previous post, tomato pickle is usually prepared by first sun drying the tomatoes and then frying and coating them wi...

Pickles are a nice way to preserve fruits and vegetables for a while. As Indians, we are almost always preparing pickles all throughout th...

The most simplest way of serving vegetables is to saute them with just a few seasonings; seasonings that truly bring out the flavor of the...

Leafy greens are plenteous in any tropical place, and India is no exception. It teems with a mind-boggling array of herbs and greens, each...

Olan is a simple coconut stew prepared with black-eyed beans and white pumpkin. It is a popular Kerala / Palakkad stew, that's prepare...

Every cuisine and culture has its version of crispy, roasted potatoes. Call it by whatever name, roasted potatoes exist everywhere on the p...

To those who are familiar with sambar, the title of this post perhaps makes little sense. This is basically an easier, one pot (well almos...

Sambar , the most common South-Indian gravy/side dish has many avatars with slight variations. The most common form of sambar is made by s...

Tindora, also known as Ivy Gourd is commonly had in Indian cuisine. Until I read the wikipedia page, I had no idea that this fruit had so...

This side dish is called as dosai masiyal, because it is prepared as a side dish for dosais. We don't make this dish often, because do...

Dal (Indian lentil stew) prepared with raw mango is an Andhra specialty. The mango takes the place of tomatoes, tamarind or lemon juice, an...

Podimas is a classic and unique vegetable side prepared by South-Indians. I am sure it is called by different names, but Brahmins call it ...

Continuing with the potato fest from our home, here's a spicy potato gravy made with freshly ground aromatic whole spices and a smooth ...

South-Indian cooking heavily uses four ingredients to prepare a common spice blend to season vegetables and lentil-based stews. The four i...