Cooking recipes from "Cooking With Shobana" - page 41

BEETROOT STIR FRY I have always maintained that it is how it is cooked and not the vegetable itself that makes people like or dislike a p.

BEANS BATATE SUKKE Today's dish is from Konkani cuisine and is a medium spiced semi-dry side dish made with two commonly available vegetabl.

PUDALANGAI PARUPPU USILI In Tamil, snake gourd is called Pudalangai.

RISHTA : ONE MORE RTC BATTER OPTION In modern day India, all kinds of convenience foods are fast catching on especially in the large me.

VAALI AMBAT The Malabar Spinach is a climbing vine much akin to the usual spinach.

KOVAKKAI PODI CURRY Ivy Gourd is commonly available all over India.

TOMATO SAARU The tomato has to be one of the most versatile of vegetables we get in India.

ALOO GOBHI Today's recipe makes use of potatoes ( Aloo in Hindi) and cauliflower ( Gobhi in Hindi).

MUSHROOM MASALA Thanks to our supermarkets, these days mushrooms are readily available all through the year.

BASALE SOPPINA TAMBULI "Basale Soppu" is the name for Malabar Spinach in Kannada.

VAZHAKKAI DRY CURRY In my house, I make it a point to make dishes using raw/green bananas from time to time.

VAL PAPDI BHAJI (FLAT BEANS STIR FRY) Val Papdi is what flat beans are known as in Maharashtra and Goa.

NELLIKAI THAYIR PACHADI This is the time of year when Indian Gooseberries are available in plenty.

CAPSICUM MASALA Capsicum ( or bell pepper as you would call it in the United States) is a popular vegetable in India.

VAALI BHENDI "Vaali" is what we call Malabar Spinach in my mother tongue, Konkani.

NELLIKAI THUVIYAL During one of our visits to Chennai, we were invited by our friends to their house for breakfast.

KADALE KAALU USLI During the festival of Navaratri, we make a variety of dishes using legumes such as "uslis" and "sundals", typically with.

ALVAMANDE HUMMAN In my mother tongue, Konkani, Colocasia (also known as Taro Root) is known as Alvamande.

GHOSALE AMBAT Ridge gourd is called Ghosale in my mother tongue, Konkani.

BHINDI KALI MIRCH Lady's fingers/okra are called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekayi in Kannada.

Cooking With Shobana951 recipes