Kakarakaya Pesaru Pappu Koora ~ Bitter Gourd Moong Dal Curry

Kakarakaya pesaru pappu koora is a curry with grated kakarakaya (bitter gourd) and pesaru pappu (moong dal). Bitter gourd, as the name suggests is a bitter vegetable and disliked by many. There are many ways to cook this vegetable to reduce the bitterness. One way is to marinate the vegetable with salt and then squeeze […]

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 […]

Beerakaya Alshantha Kaya Koora ~ Ridge Gourd Fresh Black-Eyed Peas Curry

Beerakaya alshantha kaya koora is a classic Telangana dish from Karimnagar district. Beerakaya is ridge gourd and alshantha kaya is fresh black-eyed peas or cow peas. Beerakaya alshantha kaya is a common combination when alshantha kaya is in season. This curry is served with rice and also goes well with roti, Indian flat bread. Preparation […]

Dudhi Chi Bhaji ~ Bottle Gourd Curry with Goda Masala

Dudhi chi bhaji is a curry from Indian state of Maharashtra. Dudhi or bottle gourd is cooked with goda masala, a popular and common spice mix in Maharashtrian kitchens. Bottle gourd curry or dudhi chi bhaji is served with rice or poli (roti/Indian flat bread). I made dudhi chi bhaji as part of Maharashtrian thali. […]

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 […]

Gujarati Thali – A Meal from Indian State of Gujarat

Last month I took a break from blogging and am back with another edition blogging marathon, # 70. Though I am back, I am going through a phase where I do not want to cook, click and edit anything for the blog. I hope I come out of this phase very soon. This week my […]

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 […]

Sauteed Ground Chicken ~ Chicken Kheema

Sauteed ground chicken aka chicken kheema is a quick and easy side dish for rice, roti (Indian flatbread) and makes a great filling for tacos, quesadillas and puff pastries. Theme – Protein Rich Ingredient Welcome back to third week of Cooking Carnival, Cooking with Protein Rich Ingredients. This week’s protein rich ingredient is Chicken. I […]

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