Manju’s Nepalese Aloo ka Jhol (Spicy Potato Curry)

I love tangy curries which have a nice spicy kick to them. This simple Nepalese potato curry has such a wonderful flavoring with the flavors of mustard oil and yogurt.

If you can’t get mustard oil – its okay – though they are available at any Indian Grocery store. This recipe is so great it will work with just about any oil you use.

 

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Stir Fry Curried Zucchini (Tori)

Tori (zucchini) is something that is made in my mother’s kitchen practically every other day. The sweet, mild flavors of this squash are enhanced by the addition of a hint of spices as is so in this recipe.

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Surinder’s Chicken Sukha

Here is a great recipe for a dry chicken curry – called “chicken sukha”. The texture of this curry is wonderful and it goes really well with rice or rotis.

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Stir Fried Masala Tinda (Apple Gourd)

Tinda is as Punjabi a vegetable as it gets. When I was growing up I used to balk if tinda was ever offered up on the dining table. However now as an adult, I have grown to develop a deep appreciation for the delicate flavors that this wonderful vegetable offers.

This seasonal gourd is available mostly in summer in India and can be found in some Indian grocery stores in New York too. Here is an easy way to prepare tindas, if you can get your hands on them.

 

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Panchmel Dal (Five Lentil Stew)

Panchmel literally means the combination of five. This dish is a really hearty and healthy combination of five different kinds of lentils/dals. It works really well as a one-pot meal in any season. If you don’t have a variety of lentils – its okay – just use whatever you have – the dish will turn out delicious any way.

 

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Maggi’s Trinidadian Tomato Chokha

Tomato chokha is a roasted/ spicy version of a Trinidadian salsa. It is really easy to make and tasted great with roasted tomatoes but you can even use overripe regular tomatoes if you don’t have time to roast them.

Here is Maggi’s recipe for her chokha.

 

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