Kadhi Pakora is a traditional North Indian dish that combines a creamy, tangy yoghurt-based curry with crispy gram flour ...

From the Tamil word ‘kari’, meaning ‘spiced sauce’, comes this catch-all term, used to refer to any number of hot, spicy, sauce-based dishes of east Indian origin. The term 'curry' itself ...

A staple in Indian cuisine, chutney has a history that speaks volumes of the diversity in culinary traditions across the ...

2 medium potatoes, skin peeled and cut into 1/2-inch cubes 3 bay leaves 2 inches of long cinnamon 3 whole green cardamoms 3 cloves 2 tbsp cumin powder 1 tbsp Bengali garam masala (a grind of green ...

A light and savory semolina dish tempered with mustard seeds, green chillies, and curry leaves. It’s quick to make and ...

9. Into this, add the lobster heads and one more chopped raw mango. 10. Bring to a boil and let simmer for 20 - 25 minutes. 11. Strain the curry and into the liquid add the deveined lobster tails and ...

Add the raw banana slices, turmeric powder, and salt. Cook until the bananas become tender. Garnish with fresh curry leaves and serve. Ingredients Method Peel and grate the raw bananas.

Soak cashew nuts in hot water for about 10 minutes. Grind together coconut, green chili, cashews and cumin seeds into a ...