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]
Raw Papaya Poha is a variety of the ever popular kanda poha, that I came up with to use the bounty of green papayas from my kitchen garden. Just another way to use this super… [Continue Reading]
Try this Raw papaya chutney recipe | Green Papaya chutney, to go with Gujarati snacks like Khaman and Khandvi, or as a condiment to be paired with any Indian meal. Raw papaya has many health… [Continue Reading]
Recipe for vegan kebabs made using Nutrela Soya Chunks and sweet potatoes, with oat flour as the binding agent. Kebabs are primarily meat based dishes, either served as appetisers or along with rotis in the… [Continue Reading]
This Indian style Kale curry with Chickpeas is right along the lines of the ever popular Chole. The addition of dino kale, to make a more nutritious and hearty dish. Serve with steamed rice or… [Continue Reading]
Methi Dal is a simple dish of yellow lentils (tur dal) and fresh methi (fenugreek leaves), gently spiced with fresh ginger, garlic and garam masala powder. A bowl of methi dal with steaming hot rice… [Continue Reading]
Sheem Paturi is an exotic vegetarian dish from the kitchens of Bengal, in which Sem or flat beans, smothered in a freshly ground mustard and chill paste, is steam cooked in banana leaf parcels. Sheem… [Continue Reading]
Saffron Trail favourites! Recipe for my favourite potato, onion and tomato curry – ready in 20 minutes with ingredients from your pantry.
A festive tea cake with flavours of saffron and kewra (screwpine) – goes wonderfully with a cup of coffee and tea. No eggs used.