While there are many ways of cooking capsicum, this way of cooking capsicum/bell pepper is my all time favorite. For starters the pungent capsicum is cooked in a coconut masala which has a balanced combination of the essential 4 S. The four S’s being sweet, spicy, salty and sour. So when the bell pepper gets cooked in this masala it forms an enticing combination. I may be a little biased here, because I enjoy vegetables cooked in a spicy coconut masala/sauce. That is how I grew up eating and this dish transports me back home giving me that warm, comfortable…
- Easy Vegetarian Recipes
- Indian Festival Recipes
- Karnataka Recipes
- Rice, Kichidi Pulao Varieties
- Vegan Recipes
Ghee Rice
If you are looking for a rice recipe that is easy to prepare, rich in taste, aromatic and crowd pleasing then Ghee Rice is right for you. Generous use of ghee (clarified butter) along with cashews, raisins makes this dish rich and festive. This pairs well with a spicy gravy based side dish. Few weeks ago we had some friends for dinner and this was one of our menu items. The credit for preparing this rice dish goes to DH. He is a good cook, who has a knack for cooking without taking any short cuts. While I chicken out…
- Coconut based Curries / Gravies
- Easy Vegetarian Recipes
- Indian Vegetarian Side Dishes
- Konkani Recipes
- Low Fat Recipes
- Vegan Recipes
Teppal Ambat (Potato Curry in Triphal spice)
Teppal / Tirphal also called as Sichuan pepper is a rare spice Indian resembling a bigger version of black pepper. This is predominantly used in Maharashtra and coastal Konkan cooking. If you are looking at this spice for the first time, then you might ignore it as it so ordinary looking with no distinct flavor or aroma of its own. But looks can be so deceiving and this spice goes on to prove just that. The minute you crush about 6-9 of them in water you begin to see the change and start getting that distinct aroma. The final magic…