Raita (yogurt dip), with bottle gourd as its prime ingredient, provides a lovely balance to rich Indian gravies. Bottle gourd and yogurt are bland on their own, but the other ingredients that go with lauki raita give it a suprising tangy twist.
mustard oil
Lauki Aloo: Bottle Gourd and Potato Stew
When you want a simple tasty vegetable curry to be ready without much effort, this stew of bottle gourd, potatoes and tomatoes is your answer. Use a pressure-cooker to make lauki aloo and you save a lot on time too.
Baby Potatoes in Yogurt Sauce
Baby potatoes look so adorable they make me want to pop them into my mouth whole. When I can resist that urge, this is one way I like to cook them.
Masaledar Okra Strips
Is it just me or does a simple change like cutting vegetables in a different shape give a dish a whole new spin?
For dinner last night, before I started chopping up the okra (bhindi) into my usual 1-cm disks, I noticed that some of them were bulging – which means the seeds were big and ripe. I didn’t want those seeds and yet the bhindi good enough to eat. What could be done?
Jhatpat Achari Gajar: Pickled Carrots in Minutes!
Achari gajar (instant carrot pickle) takes its inspiration from the taste of traditional Indian pickles. A side dish to spruce up any Indian meal, this recipe’s USP is its express approach. This recipe does not involve the long process of making conventional pickles; achari gajar is ready in minutes.
Peas Parathas: Flatbread with Spiced Pea Filling
Parathas stuffed with a spiced peas masala. Peas parathas for a delicious, protein-rich weekend brunch.
Aloo Posto: Poppy Seed Spiced Potatoes
Aloo posto is a popular Bengali dish – potatoes cooked in poppy seed paste, served with pooris or plain boiled rice. This delicately flavored curry gets its spice kick from two other trademark Bengali ingredients: mustard oil and panch phoron.