Vegetarian dishes to go with an Indian meal, cooked in a sauce/assortment of spices. Curries may be wet or dry, and are eaten along with rice or bread (chapatis, parathas, etc).
How do no-onion-no-garlic dishes make up for the missing flavors of onion and garlic, the essence of most Indian curries?
This is a thumb rule that "pure" vegetarians (no-onion-no-garlic eaters) will tell you –
Kadhi Karnataka-style – that’s how I would describe majjige huli to folks back home. Like kadhi, majjige huli is made of yogurt and spices, with a thickening agent – besan it is in kadhi, rice generally in majjige huli. Majjige huli is sourer and lighter than kadhi – no fried pakoras but boiled vegetables, the dish is a slimmer’s delight.
If we look hard enough, we will find parval (pointed gourd) in South India but it just isn’t the same. The skin is too thick, the insides yellow. Not like the beautiful green ellipsoids we get back in Bihar. During this visit to Patna, I brought back a packet of fresh parval, determined to make aloo parval. I was surprised at my own excitement to be cooking this vegetable – as far as I can recall, parval never made it to my "favorite veggies" list and yet, here I was, giddy with happiness at the thought of eating parval from Bihar. There is something to be said for deprivation.
When onions and dried fenugreek get together, the result is magical. Try making paneer kasoori methi with these two ingredients that give the gravy its unique, layered flavor.
What do you do to get this lovely lush color in your palak paneer, I am asked.
I’ll let out my secret today.
As they tell you in Kung Fu Panda, the secret of the secret ingredient is that there is no secret ingredient. Which means that my palak paneer looks that way not because of what I add to it, but because of what I do not add to it.
Craving for cheesy cauliflower, have no time / equipment / resources to make a full-scale gratin? Fret not – try this quick no bake cheesy cauliflower that gets made with basic cream cheese and a pan on the stove top.
This recipe lets the natural deliciousness of the cauliflower stand out. There’s a touch of garlic and a hint of cheese – enough to get your taste buds feel it but not so much that it overshadows the vegetable that stars in the recipe.
A dish with minimal ingredients that cooks quickly, tastes good and gives you a generous dose of proteins. Sounds good? Here is the recipe of potatoes with soya bean granules.