Pakora Khuzambhu | Onion Fritters Curry

Kuzhambu  is a cherished curry dish in my home. Combining flavors of spicy, sweet, tart - it makes for the perfect curry. I blogged about my favorite Tomato Kuzhambhu a couple of years back. Today its a recipe for yet another delicious and tangy curry - Pakora Kuzhambu. Crispy onion pakoras, deep fried and golden, dipped in a spicy tamarind and coconut milk curry!! Could you ask for more?

Tomato Garlic Kuzhambu | Tomato and Garlic in a Tamarind Curry

Onions, Tomatoes, and Garlic in a curry - a whole host of Indian cooking count this trifecta as the basis of delicious curries that we enjoy in our homes almost everyday. But onions, garlic, and tomatoes as the curry? Why yes and why not?? Seasoned to perfection this combination makes for a perfect side dish for a sit down dinner or lunch any day. In northern parts of India these three ingredients make the most simple but utterly delicious tomato chutney that accompanies so many meals in the winter months. And in the southern and western parts is a differently seasoned curry that makes for the most divine accompaniment to a homely lunch of rice, dal, and vegetables - the kuzambu!!

Phool Gobhi Rassa | Cauliflower in Coconut Milk

Good quality cauliflower is a rare and prized vegetable here in winter. While in Delhi, we got some of the best cauliflower in this season. However with inches of snow covering the ground here we rarely get to see a decent head of cauliflower between December and March. All the vegetable comes from the warmer climes and has for so long sat in some cold storage chain that it becomes a challenge to cook it. But sometimes you get lucky and I got some really beautiful organic cauliflower at my local market the other day. I wanted to do justice to this lovely vegetable and so chose this delicious and simple curry to enjoy it in!!

Moth Usal | Sprouted Dew Bean Curry

Moth Usal is a classic Maharashtrian dish. There are many ways of preparing usal and every family has its own unique twist to the recipe. Sometimes the usal and its curry are prepared separately and mixed only at the time the dish is served. Some like peanuts in the sprouts, and the amount of chilies in the recipe vary from negligible to fiery!! Some like only green chilies in this recipe and others swear by red chili powder. The common factor is the goda masala (though the version with kolhapuri masala is popular too), onions, and the sprouts!!

Parsi Style Aloo Curry | Potatoes in a Rich Creamy Gravy

Many years ago, my Mum purchased the Parsi food classic Jamva Chaloji by Katy Dalal. She absolutely loved the book and recommended it to me many times. I never really got the opportunity to buy it and when I wanted to, I found it unavailable. Last year however, I was lucky enough to find a copy of it at a Landmark store in Mumbai.

Chole Panjim | Chickpeas in Coconut Gravy | Goan Style Curried Garbanzo Beans

Here is another of my favourite recipes. I love to make it in the winter when we feel like eating a heavier meal as well as something really spicy. I came to know of this recipe many years ago when holidaying in Goa I visited a family who laid out a real Goan style feast for us. Though I have always been partial to Chole, this version left me speechless. The flavour, the texture, and the heat level were all so different from the North Indian versions I had been accustomed to!! I just loved it. And when I made this recipe over the weekend I could not help but wonder why I had not shared this yummy recipe with you until now!!

Peas Nutri-Nuggets Curry | Curried Peas and Soy Nuggets

I love cooking with soy nuggets, they are so versatile and wonderful! What I like most about them apart from the fact that they are nutritious is that they absorb the flavour of pretty much any curry they are cooked in. I always keep a stash ready in my pantry especially for days what I want to make a one pot meal or simply a quick curry.