Of late I have been on the lookout for recipes that would put my stock of fennel seeds to good use. I also intend not to restock tomatoes till their price subsides to non-crazy level. My quest came to a satisfying end with this recipe for dahi wali lauki. Easy on the pocket , great to taste, fennel flavored, and no tomatoes.
Curries
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).
Indian-Style Zucchini: Zucchini with Coriander Lemon Dressing
Wondering what to do with zucchini in Indian cooking? Here’s your answer! With each bite, dhania nimbu wali zucchini delivers a delightful lemony jolt to the senses. Green, light and tangy, with a quick tadka of Indian spices, this zucchini side dish is summer exemplified.
Zucchini Tomato Curry
Zucchini is a godsend on days when you have little time to spend in the kitchen. The vegetable is as easy to chop as it is to cook. This zucchini tomato curry takes under 20 minutes from getting the vegetables out of the fridge to having it ready to gobble up. And it tastes wonderful!
Potato Adzuki Bean Curry
A hearty potato adzuki bean curry with a burst of Indian spices and flavors.
Dal with Amaranth Leaves and Gooseberries
This dal recipe combines the goodness of amaranth leaves and gooseberries in a protein-packed dish. It is quicker to put together than the classic chaulai dal, producing a thinner, tangier broth thanks to gooseberries (amla).
Pumpkin Adzuki Bean Curry
Ever since I discovered adzuki beans, I have been trying it out in various recipes. Taking inspiration from Jamie Olivier’s pumpkin, chickpea and coconut curry, I combined the pumpkin with adzuki in a mildly spiced coconut base. Verdict: it’s a win.
Kela Methi Bhujiya: Plantain and Fenugreek Leaves
A combination of plantain (raw banana) with fresh fenugreek leaves brings out the best in both vegetables. Plantain has the wonderful ability to take the edge off sharp flavors, while fenugreek’s green bitterness adds some interesting notes to the simple plantain.