Healthy Potato Salad – Try this lighter version of a potato salad minus the mayo and the eggs, with seasonal greens full of delicious flavours Come winter and the new potatoes from Ooty are all… [Continue Reading]
Recipe for aloo paneer tikki / vegetarian potato and paneer croquettes- This protein-rich version of the regular aloo tikkis is a perfect rainy day snack with tea. Kiddie lunch box tip inside!
Recipe for Aloo Palak Biryani | Aloo Palak Rice | Spinach Potato Rice with spices Last evening was one of those times where I got totally stuck on what to cook for dinner. Yes, cookbook… [Continue Reading]
Saag aloo recipe is popular on the menu in most Indian restaurants outside India. If you want to try it out at home, it is one of the simplest Indian dishes that you can get… [Continue Reading]
Raw papaya curry, made Bengali style – Kancha Peper Ghonto is raw papaya cooked with potatoes in mustard oil and flavoured with panch phoron and chillies I love Bengali vegetarian cooking. Yes! Contrary to popular… [Continue Reading]
Saffron Trail favourites! Recipe for my favourite potato, onion and tomato curry – ready in 20 minutes with ingredients from your pantry.
Thechwani is a rustic curry from Uttarakhand, made using smashed potatoes and/or radishes. Try out my version of potato-black eyed peas, prepared Thechwani style!
A potato curry from Himachal: A thick, smooth curry and punctuated by chunks of spiced boiled potatoes with the aroma of cardamom and hints of mustard oil.
Alu paratha or potato stuffed Indian flatbread is possibly the most popular stuffed paratha. I have never met anyone who did not like a hot alu paratha straight off the tava, served with a cube of butter that melts in the heat of the paratha to make a small pool of fatty goodness to top the carb ind
This curry stars two of my favourite ingredients – eggs and potatoes- striking a perfect balance of protein and carbs in this super flavorsome curry. A must try!
Potato is a star vegetable. No matter what situation you put it in, it will come out shining. Also, it is one vegetable that finds an important place in every single cuisine of the world. the previous statement is of course part knowledge and part assumption 😛 Early on in my blogging days, I wrote
I have always loved the wedges as against the fries, because they are chunky, the skins turn delicious and crispy and there’s no frying involved. Last week, when we were in KL, we ordered a portion of wedges (for want of any other vegetarian options) at the premium coffee house cum diner, Dome and I haven’t had them any worse. They were batter fried and cold which made me miss these home-made beauties. Also check here.