Adzuki Beans and Potatoes in Charmagaz Curry

‘Charmagaz’ refers to an assortment of four different seeds – watermelon, muskmelon, cucumber and pumpkin (all members of the Cucurbitaceous plants). These seeds are quite popular as delicious and healthy snacks but are extensively used for cooking in the Rajasthani cuisine of India. Just as nuts are used to add texture and creaminess to a…… Continue reading Adzuki Beans and Potatoes in Charmagaz Curry

Arbi/ Baby Taro in Spicy Yoghurt Curry (Chembu Moru Curry)

This curry is resplendent with soft succulent baby taros and the creamy goodness of coconut and yoghurt, all married together with cumin, turmeric and green chillies. Accompanied best with steaming white rice and maybe, a fried fish on the side.

Adzuki Beans Curry with Kadai Spice Blend

Adzuki beans are small reddish beans commonly used in Japanese and Chinese cooking. In fact, the name ‘adzuki’ is of Japanese origin. In the East Asian cuisine, these red beans are common in sweets and desserts, often used as a paste or boiled with milk to make a reduction. In India, dishes using adzuki beans…… Continue reading Adzuki Beans Curry with Kadai Spice Blend

Pork Veenjaali (Indian-style pork curry with a sweet, spicy, aromatic marinade)

The hols are over, school term has started and I am back from hibernation. My life feels much more normal, relaxed and disciplined from this week…with a determination to get my commitments back in order. This post was meant to be published later in the week, but since I have a lot of stuff going…… Continue reading Pork Veenjaali (Indian-style pork curry with a sweet, spicy, aromatic marinade)