theculinarykonnoisseur

UP style Station wale Aloo aur Palak Puri

UP style Station wale Aloo – Palak Puri aur Boondi Raite ke Saath This irresistibly tangy n mildly spicy (zero onion garlic) potato curry is framed in my mind’s eye as a delectable piping hot street food dish sold by hawkers at a railway station in North India in little rustic leaf bowls and henceContinue reading “UP style Station wale Aloo aur Palak Puri”

Pachakari Ishtew – Kerala Style Vegetable Stew

A subtly spiced, wholesome traditional stew from the southern most state of India, better known as God’s own country or gorgeous Kerala! This stew can be made using either vegetables, chicken or both and makes for a super Sunday breakfast with appams or idiappams. A creamy, comforting stew that is both vegan & gluten free,Continue reading “Pachakari Ishtew – Kerala Style Vegetable Stew”

Kesar Phirni – Saffron Rice Pudding

Note: This dessert is slightly different from the regular rice kheer which is made from whole grains of rice. Basmati is the preferred rice for making this recipe. To all you wonderful mommies out there, toiling to nurture n nourish your families & children day in & day out, mostly making 24/7 parenting seem effortless!Continue reading “Kesar Phirni – Saffron Rice Pudding”

Tangy Konkani Batata Saung

One of my favourites, a popular staple from any Konkani kitchen, Batata Saung. A tasty potato curry with just 2 basic ingredients onions and potatoes, spiced with red chilli and tamarind into a lovely tangy, medium spicy gravy flavoured with the sweetness of onions. Easy to make! Recipe for Tangy Konkani Batata Saung Ingredients (ServesContinue reading “Tangy Konkani Batata Saung”

Konkani Dali Toye/Thoy with Steamed Rice

My mum belongs to a rather small community from the southern state of Karnataka, India. The Chitrapur Saraswat Brahmin community, though originally from Kashmir, settled down along the coast of North Karnataka, around Karwar a few centuries ago and adapted their food habits to the local produce such as coconut, tamarind, red chillies as wellContinue reading “Konkani Dali Toye/Thoy with Steamed Rice”