Bell Pepper Peanut curry / Capsicum Peanut masala

Bell pepper peanut curry is a delicious spicy curry that makes a great side with roti / phulkas /naan. This curry is gluten free . I usually prepare this curry with multiple colored bell peppers / capsicum but you can also prepare this with a combo of bell pepper and baby corn. You can also give this curry a richer taste by adding 1/4 of coconut milk at the end but that is entirely optional.

Chickpea Squash curry

Today, I am sharing with you all a simple, flavorful and delicious Chickpea squash curry. This is very easy to put together. This dish is gluten free and vegan too. The addition of coconut milk in the end, adds a very beautiful flavor to this curry. Chickpea squash curry can be eaten with plain rice or pulao or cooked quinoa or even flatbreads like roti or naan.

Tindora Sabji/ Tondli bhaaji /Tondekayi palya /Ivy gourd stir fry

Ivy gourd or Tondli  or Tindora or Tondekaayi is a vegetable commonly used in south-indian cooking.Today, I will be sharing a Ivy gourd stir-fry with a spicy coconut flavoring and this recipe is gluten-free and vegan. Every bite of this stir-fry gives you soft ivy-gourd, nutty cashews and beautiful flavors from the spicy coconut filling:)

Grean beans and Peas Palya / Sabzi / Stir-fry

Sabzi or stir fry prepared in Karnataka is called "Palya". Today , I present to you a palya based on the Udupi cuisine. Green beans and green peas are cooked and then flavored with an aromatic coconut, cashew nut and spice blend.

Paneer makhanwala (Instant Pot method)

I am back again with yet another recipe using the INSTANT POT. Today, I will be sharing with you a delicious and creamy Paneer Makhanwala. This delicious curry can be prepared in no time using the INSTANT POT. The bell pepper in the gravy adds a very nice flavor to the curry. The cashews add creaminess.

Tomato Onion Saasmi (Tomato Onions in a mustard-coconut gravy)

The word "Saasmi" or "Saasve" means mustard seeds. Tomato Onion Saasmi is a curry with cooked tomatoes and onion in a mustard-coconut gravy. This curry is served with rice and usually eaten before the main entree "Sambar" . The saasmi recipes that I have shared earlier are fruit based (Mango Saasmi and Pineapple Saasmi) and have a sweet touch to them. Tomato - Onion Saasmi is savory and spicy in taste. In mango and pineapple saasmi recipes, I used dry red chillies while in this recipe, I have used green chillies.

Aloo Palak (Potato and Spinach Curry)

Aloo Palak is a semi dry curry that goes well with phulkas or any Indian bread. I even like eating it with hot steaming rice with some ghee / clarified butter on top.  This is a very simple dish but makes a great side dish. This is a simple dish that is easy to prepare and is gluten free and vegan too.

Pineapple Saasmi

Today, I will be sharing with you all a delicious spicy, sweet and a little tangy dish prepared from Pineapples,"PINEAPPLE  SAASMI " . This dish belongs to the UDUPI cuisine. Saasmi means mustard in "Tullu" (a language spoken in the south canara region of the Indian state of Karnataka). The sweetness from the pineapple marries well with the spiciness of the red chillies. The mustard give a unique flavor to the dish while tamarind gives the necessary tang.

Matki Usal (NO onion NO garlic recipe)

This is a simple no onion - no garlic recipe.This usal is prepared from sprouted moth beans and is mildly spiced with a hint of sweetness from the jaggery. Matki usal is so good that I can just eat a bowl just by itself. Its protein rich and very healthy as a side or as a snack.

Ripe mango gojju / Maavinahannina Gojju

"Gojju" is a preparation that is popularly prepared in Karnataka (southern Indian state). It is traditionally served with hot rice . Today, I will be sharing a recipe of  Ripe mango gojju or Maavina Hannina Gojju. It is prepared commonly in Udupi (south kanara region of Karnataka) .It's a simple recipe that can be prepared in no time. Ideally, this recipe works well with almost ripe and slightly sour mangoes. If the mangoes are not sour, you can bring the sour element by adding little dry mango powder or amchur. This sweet, tangy and slightly spicy gojju tastes well with rice as well as chapatti.

Thai Red Curry

School vacations have started. That means , my kiddo is always at home asking for one thing or the other. Also, to keep him busy, there are play dates, trips to the library or pools. All this leaves me with practically no time for blogging:( When the day starts, I decide that I will spend a couple of hours at night to work on the blog. But by the time its night time, I am so tired that all I want is to hit the bed. But I have been feeling so guilty that I havenot posted any thing in a while so decided that I will post atleast one recipe by EOD.

So today, I will be sharing with you a recipe for a Thai Curry. I have adapted the recipe from here . This veggie curry is mildly spiced and mind blowingly delicious :) I have used alot of veggies but in case you like the curry more gravyish, then reduced the quantity of veggies. Also you can play with the choice of veggies.

Vegetable Sagu (No Onion No Garlic recipe)

Vegetable Sagu is a very popular side dish served in the South Indian State of Karnataka. It is commonly served with Set dosas or with Pooris. It equally tastes well with phulkas or chapattis too:) The recipe that I am sharing today is a NO-ONION NO-GARLIC recipe. But if you desire, you may add onion and garlic. It sure will enhance the taste of the curry.

Kulith Pithale / Kulith Pithla (Horsegram flour curry)

Continuing with the Maharashtrian theme, I next present to you a simple and delicious curry "Kulith Pithla/Pithale ". Kulith means horsegram and this curry is prepared from the horsegram flour. This is another Maharashtrian recipe that is very easy to prepare yet very delicious and healthy.

Matar Paneer aur Palak Saag - Creamy Spinach and peas curry with Indian cottage cheese

Palak or Spinach is one of the favorite greens and is loved by everyone . Every week , I prepare some or the other dish with Spinach.  Some days, it is Palak roti/Spinach paratha  or Palak Pulao or Palak waali Dal or Palak raita. Lately, I have been making a delicious curry "Matar Paneer and Palak Saag" , that has become my family's favorite. It's creamy, delicious and has a restaurant style taste to it. Pair it with your favorite Indian flat bread, you are sure to have a great meal:)

Beetroot Sabzi

Beetroot is of exceptional nutritional value. Beetroots are high in fiber and are a good source of folic acid, manganese and pottassium. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, is thought to suppress the development of certain kinds of cancer. Beets can be used in salads, curries and even in desserts:)
Today , I will be sharing with you all a delicious sabzi that can be easily prepared plus is very delicious.

Eggplant And Tomato sabzi / baingan aur tamatar ki sabzi

Eggplant is one of my favorite vegetables. I love cooking with it and use it either in curries, sabzi or in sambar. Today, I will be sharing with you all a very delicious and easy to prepare sabzi that goes perfectly well with hot phulkas or roti.

Bharli Vangi / Stuffed eggplant (Maharashtrian style)

I have been on a Mango spree.. eating fresh mangoes.. cooking with them. Still I have plenty full to finish. Off late cooked so many mango dishes, most of the recipes are ready to be posted. Since the last two of my posts have been mango related (Mango Saasmi & Mango Pineapple Salsa), I decided I should post something different ...not mangoish;) So here I am sharing with you all a dish that belongs to the cuisine of the Indian state of Maharashtra.. BHARLI VANGI which translates to Stuffed Eggplant. Eggplant is slit and stuffed with a flavorful and spicy coconut mixture and cooked on low heat. Tastes really great with Indian breads like roti or Phulkas.

Tempered Sweet Potatoes / Genasina Oggarane

Last few weeks have been really busy with loads of work going on in the house. I have been  making some dishes that are quick and easy to make. Today I will be sharing one such recipe TEMPERED SWEET POTATOES (Genansina Oggarane). Chopped Sweet Potatoes are tempered and cooked then slightly sweetend with jaggery and finally garnished with fresh coconut and served. This dish can be served as a snack or a side dish item.

Spicy Potato Sabzi

I love potatoes and like to cook with them often. Sometime back I had shared with you a recipe for "SPICY POTATO CUBES" which had a little South Indian influence to it. Today, I will share with you all another spicy potato sabzi but this one with a Maharashtrian influence. In my previous post of Shrikhand, I had mentioned about chatting with my dear friend Rushali. During the conversation, she had mentioned that on the day of Gudi Padwa, they would eat Poori, Aloo sabzi, Shrikhand and Masala Bhat. So I too decided to go with the same menu. I have already shared the recipes for Masala bhaat, Poori and Shrikhand. In this post, I will be sharing with you all a recipe for Potato sabzi influenced by the Maharashtrian style of cooking.

Cabbage Stir-Fry

Last couple of weeks have been really busy. I needed to get some work done on the house (painting, shelving etc) ..so was busy running around getting quotes.. I have been making some quick, healthy and simple dishes . One such dish that I made yesterday was CABBAGE STIR FRY.. This dish does not need too many ingredients and goes well with Dal and rice and so also with some hot phulkas. In this dish, I cook the cabbage in a way that it is tender but still has some crunch to it. Its important that you shred the cabbage finely.That way they take less time to cook.