Aloo Gobi – a vegetarian classic in the North Indian cuisine. This is a semidry gravy and is prepared by cooking the the potatoes and cauliflower along with onions, tomatoes and few spices. The addition of spices – turmeric powder, coriander powder, kashmiri chilli powder and garam masala brings out the best of aroma and flavour apart from the enchanting yellow colour it imparts to the dish. This delicious semidry gravy pairs well with all the Indian flatbreads, jeera rice or pulav rice.
Vegetable stew is a quintessential Kerala dish that pairs well with Appam / Idiyappam. It is a creamy, delicately spiced coconut based gravy. It is a simple dish and tastes very different from the traditional South/North Indian Korma. It is prepared by simmering some assorted vegetables along with few spices in coconut milk. The addition of coconut milk gives a light creamy texture perfect to soothe and satiate your palates.
This is a simple yet nutritious and delicious curry . It can be eaten as a side dish /porial for most of the South Indian
Potato – 3 to 4 ( medium size) Jeera – 1 tspn Oil- 1 to 11/2 tbspn Turmeric- 1 tsp Kashmiri Chilli powder – 1/2
Black urad dhal – 4 to 5 handful Onion- 2 big size Tomato- 21/2 to3 Ginger – small piece Garlic- 4 cloves Cashews – 3