Tag: spices - Page 2

Calamari in goan curry

March 26, 2018April 17, 2022 Maya

Squids, of course, the best will be fresh, but I threw my in a freezer for two days. Nevertheless, they turned out to be excellent. We have made them in our version of the Goan curry. The dish is so specific and original in taste that it leaves a great field to modify the composition. From the wide range of... Read More

Food recipes

Sukhi Urad Dal in Europian version

March 25, 2018April 17, 2022 Maya

Urad is a very popular bean in the West Indian state of Punjab. Today I am presenting sukhi urad daal – means dry – prepared from peeled veal beans (commonly known as urad daal or white lentils), alternatively! Because traditionally sukhi is dry, I made a European modification by adding a fried round and green bean. Urad belongs to the... Read More

Food recipes

Cauliflower Poriyal

March 24, 2018April 17, 2022 Maya

Cauliflower Poriyal jest jedną z potraw serwowanych z okazji festiwalu Navratri. Poriyal means in Tamil Nadu fried or stewed vegetable dish, you could say – curry. Typically, there must be primarily spices – black mustard seeds, turmeric, coriander and – at least a bit – dried chili peppers and black gram, which thickens the dish and gives it a specific flavor.... Read More

Food recipes

Chakkarai valli curry: batatas in Tamil Nadu

March 23, 2018April 17, 2022 Maya

Chakkarai valli means sweet potato and is so unspeakably tasty that it’s difficult to compose with it a dish that you will not like. It cooks very quickly, basically 10 minutes. It tastes great fried as French fries, it fries quickly. Today I present valli as a curry with the addition of cauliflower, a composition of delicate flavors with Indian... Read More