Food is undeniably one thing that binds the world. Food is also the same thing which separates the world. Each culture has its influence on its cuisine and if we talk of Indian cuisine itself, it is so widely diverse. South is famous for its curd rice concept, which would be normally frowned up on in north of India. Interestingly this yogurt based Colocasia is from north, so same yogurt is happily accepted in a curry.
Minced lamb (मटन कीमा) when cooked with aromatic spices, tomatoes, onion and garlic yields a perfect mouth watering dish, which can be used as main dish or as side with some other curry with gravy. Lamb keema is a “happy dish” (as I call it), that it can be easily paired with any bread or naan or can be used as a filling in sandwich or as even topper on jacked potatoes.
Talking off the off beat vegetables, Tinda (टिंडा) stands out. It is also called “Indian squash”, “round melon”, “Indian round gourd” or “apple gourd” or “Indian baby pumpkin”. Tinda is also called “tindsi” in Rajasthan part of India. When I was kid, I used to make faces thinking of eating Tinda, thanks to ad reputation it carries for no real reason. When I tasted it for the first time (force fed by mom), I was astonished to see how nice this vegetable is!
Bhindi, also known as Okra or Ladyfinger is one of my favourite vegetable. This is one of the common vegetable found in India, however in UK its less so common (rarely found in Tesco or Waitrose) and I look forward to visiting Indian grocery stores where I stand more chance of getting fresh bhindi. Bharwa Bhindi (भरवा भिन्डी) is from Indian Cuisine where the okra /bhindi is stuffed with spicy filling and this vegan dish goes really well with Indian flatbreads.
Come the Jackfruit season, I can not refrain myself from making my favourite Jackfruit Curry (Kathal Masala / कटहल की सब्जी). This is simple one pot Jackfruit curry. Luckily I have a partner who is also huge fan of Jackfruit. This time around thought of making sure I have taken pictures of the Jackfruit curry to share the recipe here for wider audience.
Liver fry or tawa kaleji fry is simple way to cook chicken, lamb or mutton liver using some simple spices on a flat pan. This process of cooking yields a dry dish which can be used as a side dish or can be consumed with naan bread. Not everyone loves livers. As they say either you love liver or don’t love it, just like marmite, you either love it or hate it.