If you're a big fan of the delicious, decadent yet easy-to-make curd rice, we want to introduce you to its elevated brother, ...

Use a hand blender to purée the curry sauce to the desired consistency, then check the seasoning. Stir in the mixed beans. Ladle it into warmed serving bowls. Serve with rice. Heat the coconut ...

But lashings of tadka, the torrent of spices and curry leaves ... a carb-free curd “rice” studded with masala peas. For ...

Then add urad dal, chana dal, hing, peanuts, red chillies, green chillies, and curry leaves in it. Saute for a few seconds so that the ingredients lose their rawness and are crisp. 5. Pour the hot ...

This vegetarian black bean curry is so quick and easy, you won’t believe how good it tastes. Serve with freshly cooked basmati rice, coriander leaves, plain yoghurt and lime wedges. For this ...

This dish is straight from Kerala. Lamb, potatoes, beans with loads of coconut in it. Served with steamed rice. Put the meat in a pressure cooker and add 1 onion, curry leaves and half a glass of ...

Whenever I’m in need of a high-protein vegetarian/vegan dish, bean curd is the first thing that ... a good selection of banchan and a steaming bowl of rice. Vegetarians/vegans should check ...

Fu yu (which is off-white) and naam yu (which is red) are made by soaking fresh tofu in rice wine brine for a denser and creamier texture. Because fermented bean curd gains a mild, funky smell in ...

a sprig of curry leaves, finely chopped carrot, mor milagai (dried curd chillies) pomegranate pearls, and ghee-fried cashews. Start by rinsing the boiled rice twice and placing it in a pressure ...