Goan Alsanyache Tonak recipe| Red Cowpeas gravy

‘Alsanyache Tonak‘ is a recipe from a beautiful Indian coastal state – Goa. Alsane is a type of pulse which is staple in Goa & appearance very similar to rajma or chawali (black eyed peas). Due to abundance of coconut, it is commonly used in most of the Goan recipes. And this alsane recipe is…

Maharashtrian Takachi Kadhi| Yogurt based Indian Curry recipe

‘Takachi Kadhi ‘ is a creamy, slightly sour curry with hint of sweetness which is prepared using yogurt. This one is a special recipe from Indian state – Maharashtra while similar recipe you can find in state of Gujarat as well. But gujarati kadhi is slightly sweeter than takachi kadhi. Recipe requires few ingredients and…

How to make Kalya vatanyachi usal| Dry black peas gravy

Indian cuisine has variety of recipes using legumes or pulses. Numerous types of pulses available across regions in the India. These pulses are typically dry/hard and needs overnight soaking. ‘Kala vatana’ or ‘Dry black peas’ is one such legume among many. And one of my childhood favourite recipe is Kala vatanachi usal or Kala vatyanacha…

Suranachi Bhaji| An easy recipe with Elephant foot yam

In this post, I am going to share an easy and tasty recipe prepared using ‘Suran‘. Suran which is also known as ‘Elephant Foot Yam’ or ‘Jimikand’ is a large tuber. It looks like a hard rock with dark brown outer cover and light pink or beige from inside. It is hard to cut but…

Kadwe Vaalach Birad| Sprouted Field Beans Curry

Kadwe Vaal is a local name for Field beans which are easily available in Indian state – Maharashtra. There are variety of recipes using beans belongs Indian cuisine but this one is very specific to Maharashtra state. Kadwe vaal are dried beans, so they need to be soaked and then sprouted before using for recipe….

Kulith Aamati | Horsegram Daal

Kulith which is also called as ‘Horsegram‘ is a legume commonly used in Indian cuisine. It is known as ‘Superfood’ for its rich nutrients and medicinal properties. It is consumed as sprouted, whole or ground. I have already shared recipe of ‘Kulith Pithi‘ on my blog which I prepared using ground kulith/horsegram. In this post,…

Aromatic Mackerel Curry with Tirphala

In this post, I am going to share recipe of my favourite Mackerel curry. Personally, I don’t like to eat fish dunked in a curry, but they actually give flavours to the whole curry. Still I simply love to relish curry without eating fish chunks 😜. And this mackerel curry is most special due to…

Akkha Masoor Daal Recipe

‘Akkha Masoor’ also known as whole red lentil and commonly used to prepare Daal in Indian households. Red lentils can be found in grocery stores in two forms either whole lentil with skin on or split lentil. In this blog post, I am going to share recipe of dal using whole red lentil. This is…

How to make Chickpeas Curry

Chickpeas are widely used legume in many cuisines across the world. Chickpeas are also known as Garbanzo beans or Egyptian peas. At my home, we call it as ‘ Kabuli Chana’ while it is known as ‘Chole’ in northern part of India. Chickpeas are high in protein and used in variety of recipes – you…