Fish Pulusu, a Tangy Fish Curry

Fish Pulusu or chepala pulusu is a tangy fish curry, a tamarind based gravy served with rice. It is a popular non veg dish in Telugu cuisine, popular both in Andhra Pradesh and Telangana. What is Fish Pulusu? Pulusu is a tangy gravy from South Indian states of Andhra Pradesh & Telangana. The tanginess comes […]

Chana Dal Goat Curry

Chana dal goat curry is a great recipe to use up leftover goat curry, either dry or gravy curry. Addition of chana dal transforms curry a new avatar and is a nice way to use up any leftover meat curry. This Chana dal goat curry is also a great recipe to fix a flopped non […]

Kheema Shimla Mirch ~ Ground Goat Bell Pepper Curry

Kheema Shimla mirch is a dry Indian curry cooked with ground goat meat and bell peppers. Kheema is ground meat and Shimla mirch aka capsicum is bell pepper and these two pair well. This kheema Shimla mirch curry is served with rice or roti ~ Indian flatbread. For the last week of this month’s blogging […]

Murgh Anardana ~ Dried Pomegranate Chicken Curry

Anardana are dried pomegranate seeds, used in Persian and north Indian cooking. Seeds are sour in taste and give a slightly sour taste to the food it is added to. Murgh anardana is chicken curry cooked with powdered dried pomegranate seeds. Chicken is marinated with anardana powder and then cooked into a curry or it […]

Baked Smelt

Smelt is a small fish, available worldwide. Depending on the species, it is either saltwater or freshwater fish. In the US, it is found in Atlantic ocean, Pacific ocean and also in Great Lakes. It is a seasonal fish available in late Fall and early Winters. Some stores carry frozen smelt year around. I usually […]

Maharashtrian Thali – Meal from Indian State of Maharashtra

The second thali for this week is from Maharashtra. Just like yesterday, I put together a thali with side dishes that I felt would be liked by us. There are many regions in Maharashtra and I did not pick a specific cuisine from a region. I picked recipes from various regions and put together a […]

Barbecue (BBQ) Shrimp, New Orleans Style

Though the title says barbecue (bbq) shrimp, the shrimp is not cooked on the grill. It is cooked on stove top in butter, garlic, red hot sauce, Worcestershire sauce, lemon juice and creole seasoning. This is an easy and addictive shrimp which is served with some bread. Whole shrimp; with shell and head on is […]

Beerakaya Royyala Koora ~ Ridge Gourd Shrimp Fry

Beerakaya royyala koora is a popular curry from coastal Andhra. It is prepared with both fresh and dried prawns. It is not a common preparation in Telangana and in my family circles, we do not cook non veg curries with vegetables, few vegetables being an exception. The exceptions being tomatoes, green bell peppers, some leafy […]

Chicken Curry with Cashew Powder

Depending on the region, the base for Indian curries is usually onion, tomato and/or yogurt along with combination of poppy seeds, coconut powder and/or nuts. In parts of South and south western regions of India, yogurt is replaced with coconut milk and some mughlai curries have cream. At my place and at husband’s place, the […]

Doro Wat ~ Ethiopian Chicken Stew #FoodOfTheWorld

This month Food of the World is traveling from West African nation of Senegal to Northeast African nation of Ethiopia. Ethiopia shares a border with other African nations Eritrea, Djibouti, Somalia, Sudan, South Sudan and Kenya. It’s capital is the largest city in the country, Addis Ababa. The best known Ethiopian food is injera, a […]

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