I normally steer clear of over-the-top superlatives, but I have to make an exception for khad ki sabzi – this is truly THE BEST recipe I have discovered in a long time. A few simple vegetables cooked in ghee and lemon juice – and the effect is magic!
Paneer (cottage cheese) in a tomato-based curry with peas and capsicum. Sumptuous enough for a feast – really easy to cook!
Stuffed tomato curry, when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious potato-based filling, stuffed tomato curry is a guaranteed crowd-pleaser.
Kundru (tindora/tendli or ivy gourd) hasn’t always been a vegetable I was fond of. For long years I thought it was an unsophisticated version of parval (pointed gourd). It is only recently that a slow appreciation of this gourd grew on me. True, kundru resembles parval on the outside, but its inside is fleshier and tangier, making its taste stand apart on its own. This recipe combines kundru with besan (gram flour) – the addition of besan tames the natural tartness of kundru and gives it a delicious aromatic coating.
Prepare yourself for an onslaught of red, and a megadose of vitamins and minerals. Watermelon, pomegranate and beetroot combine to make a wonderful cooling concoction. Besides reminding you of the translucent glow of rubies.