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.
A pickle that’s healthy, easy to make, and has a small gestation time? This no-oil ginger garlic pickle says yes to all three.
The modest orange peel flavors this delightful hot drink – orange clove tea. Cleansing and immunity-boosting, with a warm tangy taste.
Master the art of making the perfect poori (Indian puffed bread).
Baby potatoes in yogurt sauce, tempered with nigella seeds and other Indian spices.
A multi-spiced dish with chickpeas, channa masala is a great favorite in north India, especially on a party menu.
Dress up the slender green eggplant with the heat of green chilies, the spice of coriander and the sweetness of golden onions.
White and orange and slivers of green! This colorful mustard-y carrot radish curry comes together in a matter of minutes.
Cauliflower florets cooked with fresh fenugreek, tomatoes, spices, and a dash of raisins. This methi gobhi recipe is a winner!
Add some red to your dinner spread with this gloriously colorful beetroot paratha.
Dahi vada (lentil dumplings in yogurt) prepared the quick way, using a pre-made vada mix.
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