Parwal is a green vegetable that is indigenous to the Eastern part of India. It is also called pointed gourd or potol. It looks a little like tori/zucchini but has different flavoring and texture. Here is how we cook this vegetable in my mother’s kitchen.
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.
One of the easiest ways of cooking potatoes is roasting them. All you do is slather them with some kind of flavoring, put them in an oven and voila – you have a delicious side dish to go with any meal.
I always have some kind of pesto handy in my fridge – my favorite one being a parsley pesto. You can use a store bought one or click on this link to use my recipe.
I prefer to roast the potatoes a little longer as I like them crispy but you can adjust this recipe to your taste.
This might be one of my family’s favorite dishes of comfort right now! I love this recipe I found courtesy Alton Brown and ofcourse I always add in my own little tidbits to any recipe.
In this case I just added a whole bunch of baby spinach leaves to the meat filling and it was delish!
I just love parathas – but then again who doesn’t.
A paratha is an Indian flat bread which can be stuffed with just about any filling. The most popular is Aloo (potato) but it can range from anything from ground meat (keema) to mixed combination of vegetables. My favorite parathas are made in my mother’s kitchen.
I love my parathas stuffed with a combination of cauliflower and radish (Gobhi/Moolee).
A paratha is a meal in itself. I love to eat it with homemade mango pickle and yogurt.
Here is the recipe for the most popular “Aloo Paratha”.
Potatoes are a classic Indian comfort food. Here is the way that Shanti makes her yummy spicy potates.
Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).
Traditionally samosas are made with potatoes but on can stuff them with just about any filling.
Here is how we make samosas in my mother’s kitchen