When I cook arbi (colocasia/taro), my default recipe is the tomato-based curried colocasia. Last week I tried something different and loved it: a pairing of colocasia with yogurt.
The tuber colocasia or taro root (arbi in Hindi) is the potato’s less popular cousin, but when cooked right, can charm you like none other. Try this arbi masala (curried colocasia) to see how.
Looking for a creative/unusual gift for a food lover? Some options based on my favorite buys and stuff from my wish list, which you could pick from.
Master the art of making the perfect poori (Indian puffed bread).
Fragrant and nutty pulao. Basmati rice slow-cooked with mint, cashew and spices in ghee.
What a difference one surprise ingredient can make. Kasoori methi weaves its magic in this simple, delectable dish.
A Bengali recipe using a creative combination of ingredients – potatoes, ridge gourd and poppy seed paste.
Dahi vada (lentil dumplings in yogurt) prepared the quick way, using a pre-made vada mix.
It takes time, it takes skill – but the result is worth every bit of the effort. Learn how to make besan ki sabzi (gram flour squares in curry).
Sattu jaljeera drink combines sattu (roasted gram flour) and jaljeera (cumin-based spice) powder in a no-sugar protein-rich health drink.
This sharp and tangy tomato pickle in mustard oil and vinegar works beautifully as a dip for stuffed parathas.
Inspired by the minestrone, sabziwale rajma (kidney bean and vegetable curry) combines a host of flavors, colors and nutrients to make a filling meal.
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