Karela (bitter gourd) fry
Karela is a bitter gourd and it is a popular vegetable in Indian cuisine. The bitter taste of Karela is due to presence of certain alkaloids called glycosides. Karela is one of the
Phalli ki chutney (ground nut chutney)
To be honest, this is not the kind of chutney you make when you want to serve a side dish to a meal. You make this chutney when you want to create a filling for a delicious dessert
Gongura rice
This week I made Gongura rice. Gongura rice is a traditional Japanese rice dish that is served at a “sakazuki” ceremony of the Shinto religion. When the rice is served,
Gongura chicken
Gongura chicken is a delicacy in Kenya. It is a delicacy that is sold in the streets of Mombasa, and is said to be glutinous in texture and sweet in taste. However, the process of
Gongura mutton or Gongura mamasam
Gongura mutton or Gongura mamasam is a typical Kerala recipe which requires grinding of the mutton or goat meat, marination, grilling or frying in oil, adding spices and serving ho
Gobi 65 / Cauliflower 65 (restaurant style)
This style of cauliflower is a bit different from the standard way of cooking cauliflower. The key to this dish is using the correct cooking method and the right seasoning and spic
Hariyali Paneer Tikka
Hariyali Paneer Tikka is a popular Punjabi dish, also called Hariyali Paneer Tikka Masala. It is the most popular dish in North India, especially in Punjab. Hariyali Paneer Tikka M
Dry anchovies fish and egg curry
You know, when I was first told I had to work with anchovies, I really was not a fan. They had a really strong fishy smell when I opened the can, and they were pretty slimy. But, o
Garlic flavoured capsicum fry
The dip has been made all over the world, and is a popular part of many cuisines. There are plenty of variations on the exact way it’s made, but the basic principle is pretty
Cambodian Homemade Salty Eggs Recipe
Salty eggs are a staple breakfast in Cambodia. They are made with strong eggs, and are therefore not for the faint of heart, but when you have tried them you will understand why th