Red Chori Plantain Curry

This recipe had been lying in my drafts for a long time now, but did not get to post it for one reason or the other. Now that we are getting close to the end of the year, I wanted to clear the posts in my drafts and make way for the new ones.  The recipe for this has been adapted from Indira’s Moong Bean Plaintain curry.  I love cooked plantain and also cooked moong beans, but hitherto this recipe I had no idea of combining them together for making this delicious curry. I chose Azuki bean/Red Chori instead of…

Matar Paneer Masala

  I have already posted a version of Matar Paneer with Methi before. Usually this is the recipe I stick to, while making Aloo matar or Matar Paneer.  But over the past few weeks, I have been experimenting with coconut milk and have been adding it to many curries with good results.  Adding coconut milk to this curry provides a mild creamy taste and balances the taste of the spices/garam masala. This provides good flavor without having to add heavy cream or even the cashew almond paste. The combination of tomato paste and coconut milk gives ample thickness to the…

Konkani Chitranna Gojju

It is not often that one would find me in the kitchen preparing something as elaborate as this dish. Most of the dishes I make are quick ones, which do not involve too many steps and gets done in a jiffy. Even though I cite the excuse of lack of time, the real reason is I am lazy to cook something that takes a long time. But this one is an exception as it has a warmth and tradition marked on it. This recipe of Konkani Chitranna Gojju was my husband’s maternal grandmother’s “Amamma” trademark recipe. She had passed this…