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Articles 1 to 12:
Green Tomato and Potato Curry
This is a dish from my childhood. My father always grew lots of vegetables at home and we had a glut of all of them, including green tomatoes every winter. ' Harae Aloo tamatar' was one way of using the surplus and we loved it. I have changed it ... [... more]
Mamta's Kitchen |
Khoya, Condensed Milk Solid 2, How to make it from ...
Khoya or maw is an integral part of Indian cuisine, it is used in making many, many Indian sweets. Most non-Indians have not heard of it. Some Indian grocers outside India sell it. You can also get it from Mithai wallahs (Indian sweet shops). ... [... more]
Mamta's Kitchen |
Cauliflower Curry
This is a popular winter vegetable curry from north India, very easy to make and tasty. You can a few potatoes if you wish. Serves 4. Heat oil in a pan and add cumin seeds, asafoetida powder, bay leaves, cinnamon and cardamoms. When cumin seeds ... [... more]
Mamta's Kitchen |
Courgette and Blue Cheese Pasta
I love blue cheese pasta. I made it today from fresh, yellow courgettes, straight from my garden. As I love radish leaves, I added them too, but you can add spinach or other green leaves. Experiment with other vegetables and different cheeses. ... [... more]
Mamta's Kitchen |
Mango Powder Chutney/Sauce
Amchoor is an integral part of Indian vegetarian cooking. It is made by grinding dry slices of Add cumin seeds and asafoetida powder. As soon as seeds splutter, add all other ingredients. Allow to cool and bottle. This should keep for a few weeks ... [... more]
Mamta's Kitchen |
Gram Flour (Besan) & Courgette Pancakes (Savoury and Vegan)
Besan Chilla is a popular, quick snack in northern India. Here, I have added grated Courgette to it. Other vegetables like tori, cabbage, bottle gourd, tinda gourd etc. can also be grated and added instead of tori. I just happened to have a glut ... [... more]
Mamta's Kitchen |
Sweet and Sour Green Papaya Bhaji (Dry Curry)
Green papaya is used in cuisine of most tropical countries. It is used to make curries on it's own, added to meat as a tenderiser and even made into dessert. This is a simple but tasty dish. You can vary the amount of spices to suit your taste. ... [... more]
Mamta's Kitchen |
Beetroot, how to eat it? Recipe Ideas
Though a summer vegetable in UK, beetroot is available here throughout the year. There are quite a few varieties, the commonest one is deep red/purple. Some beets have light and dark whirls and some are light pale. When buying, look for beetroots ... [... more]
Mamta's Kitchen |
Fish Curry with Coconut, Nani Maya's
This is an easy to make dish and tastes delicious. Serves 4. Heat oil in a wok or kadhai and fry onion, ginger and garlic paste until golden brown. Add, turmeric, chilli powder, fish pieces and cream of coconut. Stir-fry for 30-60 seconds. Add ... [... more]
Mamta's Kitchen |
Cucumber, Yoghurt and Mint Soup, Chilled
This is a refreshing soup for a hot day, a modification of cucumber and mint raita. Serves 4 Chop or coarsely grate 1/4th of the cucumber and keep aside for garnish. Place the remaining 3/4th of the cucumber yoghurt, half the mint leaves, salt, ... [... more]
Mamta's Kitchen |
Spaghetti Carbonara (Pasta)
In a large pan, soften the onions in the olive oil on a medium heat. Add all the spices and flour, cooking it should dry the oil up. Once the mix is all combined, start adding the milk, a little at a time, to create a paste. Continue adding the ... [... more]
Mamta's Kitchen |
Snake Gourd Bhaji (Dry Curry), South Indian Style
Heat oil in a pan and when hot add mustard seeds. When they crackle, add urad dal, red chilles, curry leaves, onion slices and stir-fry until onion is light golden brown in color. Add sliced gourd, salt, sambar/curry powder, coconut. Stir, cover ... [... more]
Mamta's Kitchen |
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