Vegetarian

This simple and delicious recipe can be made yummier by doubling up the quantity of cooking oil and using no water at all. Cover and cook the masala mixture to accentuate the flavours of the capsicum / bell peppers. The recipe calls for only 1 green and red bell pepper (half of each), but the quantity can be increased to a total of 2 and you can add yellow peppers too. 

The recipe of this quintessential North Indian black gram curry has been shared by Mrs. InderGrewal from Mumbai. I’ve known her for 8 years and it’s always been a pleasure to watch her cook in perfect rhythm, with absolute care and love, in her methodically organized kitchen. She is also a strong believer of sticking to a healthy diet. 

Malai Kofta is a creamy, mildly spiced Indian delicacy – fried potato and cottage cheese dumplings covered in a thick spice-based gravy through which individual flavours reveal themselves very subtly. Prepared on special occasions, like Diwali and Holi, Malai Kofta is best enjoyed with hot naan. Chef Danish Ashraf, Executive Sous Chef at the Renaissance Convention Centre Hotel, Mumbai -- who specializes in Modern European Cuisine -- shared this recipe along with tips to create that perfect gravy. 

A delicious kadhi (yoghurt broth) made with ripe mangoes. Sweet and tangy, it can be enjoyed as a soup too. Tastes even better with gram flour fritters.

This recipe is from the kitchen of Mrs. Inder Grewal. It was a pleasure to watch her cook the rajma at her own leisurely pace (watch the video!). I suggest a similar disposition while cooking this. Don't try to hurry it - the final result is well worth the wait. 

This traditional recipe has been contributed by Pooja Sukhija from Mumbai, India. Pooja learned this recipe from her mother-in-law, who in turn learned it from hers. It has been passed on from generation to generation, and as Pooja's husband Vijay attests, it's always tasted the same.