In this Lobia Aloo Sabzi, I use black-eyed peas, potatoes, tomatoes, and a ginger-chili paste. This curry is very delicious...

#reststyleI love preparing restaurant type recipes at home. Today I have used raw banana to prepare a curry with a little twist to cook it by giving a mughlai flavour.

#nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome.

Desi-style chana aloo is a spicy, flavorful, and delicious curry. If you want to make a special vegetable dish that's different from paneer, and you don't have any green vegetables on hand or have guests over, definitely try this! It's also very easy to make, and if you have pre-cooked chickpeas, it doesn't take much time to prepare.

You can add coconut milk instead of milk. I was out of it. So I tried to substitute it with milk & it turned out okay. If you want you can add a few cinnamon sticks, crushed cardamom & cloves, few minutes before turning off the stove. Tomato can be avoided if you don't like it.

Achari potato is a dilicious recipe with paratha. It can take it breakfast.

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.

Primarily prepared with curd and gram flour, kadhi is an Indian delicacy that changes and adapts to different states of India, with each having it's own take on it. Be it the tantalising kadhi pakoda from Punjab, Kokum infused sidhi kadhi or the medley of sweet and spicy in Gujarati kadhi. The simplicity of this dish is unparalleled.Just like a lot of states in India have their own take on it, I, too, decided to give the traditional kadhi my owl little twist. The meat-less dish got adorned with meat in my kitchen and the outcome turned out to be so good, that I’the happily replace it with the regular kadhi that we generally prepare.Give a break to your typical chicken curry, and try chicken kadhi, instead!

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.The curry should have a consistency like in the photo. If too much water boils out, add more.For a spicier taste, add 1/4 teaspoon cayenne pepper or 2 cm worth of sliced red chili pepper. For more on adjusting spiciness, refer to my diary posts from June 2010. For 3 servings. Recipe by Plabar

Japan has so much fine seafood. I thought prawns as the best way to bring seafood flavour to curry. Adding scallops is also nice. If you use a little coconut milk, it turns this dish into a south Indian style curry.Add only 1 teaspoon of salt in Step 12, once boil prawns, taste it first, then add more salt to taste.If you prefer a mild taste, please do not add cayenne pepper.I wrote about how to adjust the spiciness in my diary: June 2010. For 2 generous servings. Recipe by Plabar

#CookClickEgg curry is a common favourite of all but prepared in traditional way of different regions of India.It is a delicious recipe which I cooked Daba style with a North Indian flavour.

#mommasrecipe#my_cookbook#cookpad#post_10Cauliflower curry is made with some potato and spice mix then saute and add little water until cooked complete and finished it with a spoon of clarified butter ..