Soaked black garbanzo beans are pressure cooked and then simmered in a spicy and tangy coconut gravy. This is best served with steamed rice.How about trying this Konkani special today?
One of the quintessential dishes served during a Kerala sadya, erissery has different forms and regional variations. This is my favorite version that has a touch of sweetness from the use of butternut squash. Add spices & coconut to the equation and the result is an aromatic accompaniment to your rice. Why wait for a special occasion, make some today.
Caramelized pearl onions are cooked in an aromatic coconut gravy. The perfect blend of flavors – spicy, tangy, sweet & a hint of bitterness.
Baigan Matar Bharta-a Punjabi specialty, best served with rotis. Charred eggplant is cooked with spices, green peas & tomatoes giving it an exotic flavor.
An Indian-inspired instant pickle using crisp and tart green apples. This Granny Smith Apple Pickle is a fine accompaniment to plain rice or curd rice.
Green Peas Carrot Thoran – vegetables, mild spices and coconut – a quintessential stir fry from the Kerala cuisine. A perfect side dish to steamed rice.
Beat the winter blues with this minestrone soup packed with vegetables, beans and quinoa. Hearty & delicious.
Chawli Koddel is a nutritious dish that has lots of flavor. A hearty & healthy side dish to your steamed rice or roti. A gem of a dish from Konkani Cuisine.
Here is the recipe for a creamy and delicious sweet from Konkani cuisine called Madgane – roasted chana dal cooked in coconut milk & sweetened with jaggery.
In Moru curry with Chayote Squash, the Chayote squash pieces are simmered in yogurt, coconut & spices. A tasty curry – from the first mouthful to the last.