Even though I am not a Gujarati, I been exposed to some limited Gujrati dishes growing up and I have had a soft corner for it. But over the years that I have been here in the US, I have taken immense liking to the cuisine. Thanks to Gujarati friends here, who indulge us with their finger licking dishes when we meet for potlucks and picnics. And also there is a huge selection readymade, top quality Gujju food in the Indian groceries. This makes it a breeze to try out and get familiar with new type of dishes. The khandvis,…
Plantain (Raw Banana) Curry
Raw banana or plantain has always been a favorite in our family. It is predominantly used in the South Indian homes for many different recipes. I try different recipes using this at home mainly being the Raw Banana Dosa and green banana fry. This curry is simple yet delectable and goes well with rotis or rice. Ingredients: 1 raw banana/plantain (peeled and chopped into small cubes) 1 ripe tomato (medium size chopped) 1 small onion (chopped) 1 tsp urad dal 1 tsp chilli powder 1 spring curry leaves Turmeric a pinch 1 tsp jeera/cumin seeds 1 tsp jeera + coriander…
Simple Rajma Curry
Rajma is a popular North Indian vegetarian dish consisting of red kidney beans in thick gravy. They are cooked along with onions and tomatoes in array of aromatic spices. Served along with rice (Rajma Chawal) or roti it is touted as a favorite comfort food. I have posted one version of Rajma before; now this one is rich as it has paneer/ cashew paste in it and is comparatively complicated. So this is something which I won’t make it on a weeknight. I taste is awesome though and I reserve it for special days or on days when we have…