Alu tarkari pori wali (Potato Curry)

This dish is very forgiving as you can replace the listed vegetables with other choices.

JAY JAGANNATH!!!Let me introduce you people to one of my favourite dish from my Mommy's kitchen. I am so obsessed with it that I can't ever describe in words. My Mommy knows well about how much I love this and she prepares it every time I come home.Chhena Tarakari is a curry made out of deep fried fresh chenna i.e fresh cottage cheese. Fresh chenna is kneaded till smooth and oily. Then made into small balls,deep fried then added to Onion- tomato based gravy. This curry is made in almost every household in Odisha and West Bengal.The crispy chenna balls soaks up all the gravy and becomes melt-in-mouth.So, let's start.P.S:-We would preparing this curry without using onion and garlic.#favourite

A lesser known Odia Recipe which is made of grated coconut and rice flour.#favourite

The Indian Potato Curry has lots of levels of flavours from simple ingredients.How would you know it?Well for that you need to prepare it!Made from simple ingredients that can be found in any country, this is the most humble dish that is cooked in almost all Indian Household.Follow me for more such amazing Recipes!

#indvsnzOne of the most popular Indian snacks and street food is Aaloo/Potato Samosa. This tastes exceptionally good when paired with cup of tea, green chilies and chutney/sauce. In fact this is so tasty that we just find excuses to eat it be it monsoon or parties etc.

Aam ki launji is very delicious. Serve it with puri, paratha, or rice, or enjoy it as a side dish. This tangy, sweet, and spicy mango chutney is sure to be a hit.

Super delicious restaurant style butter chicken anyone can make at home. This dish is based on the British Indian Restaurant style.NOTES:If you're missing any spices don't worry. substitute for something similar if you can and if not that's ok too! the closer you can get to this recipe the better.This is a very indulgent meal, if you want to cut down the amount of butter... don't. Eat something else. Cutting back on the butter will ruin the dish as it is the heart of the dish.If you like more spice add 1 or 2 chopped green chilli to the onion as you are sauteing and blend together into the onion paste.You can use tandoori masala paste but i find these too sweet and much prefer the powdered form. you can buy from Indian grocer or on ebay etc.Cream will make the dish more or less rich. feel free to adjust this ingredient as you please.Ideally you want the chicken to be ready to add to the gravy as it comes out of the oven. I place chicken in the oven as i begin to saute whole spices. The timing is up to you but don't worry if it doesn't match up perfectly. You're better off having the gravy ready early as you can just continue to add water if it thickens too much. If the chicken is ready far too early i would advise continue cooking on a low heat (70 degrees celcius) until cooked through completely.

This is the most popular and in-demand vegetable dish during the winter season. Filled with flavor, you can serve this curry with puri, paratha, or chapati. I made it with cauliflower, potatoes, carrots, and peas. Despite being made simply, this curry tastes very delicious. It is also suitable for a lunch box.

Very tasty and simple to make

#Mycookbook I love thai food and have been playing around with flavors in the kitchen to make this dish more simple. Quick to make and super delish! You don't need to use shrimp, add whatever protein you wish :)

This is a recipe I learnt from my parents. This is a traditional mangalorean dish, and tastes amazing!There is another variant of this made in northern India ( Gujarat ) where the rice and the coconut are replaced with gram flour.Try it out, and enjoy!

This is a unique new style of kofta and it tastes amazing!