I love chickpeas and can eat them just plain boiled. This is a very popular North Indian style preparation from Punjab, and is usually served with deep fried bread or ‘bhature’ . I’ve had the best versions of this dish at rural dhabbas or trucker stops in the North, and still recall its spicy deliciousness balanced with the cool lassi that washed my throat every now and then.
This is an Indian coastal recipe for a fragrant prawn curry made with coconut milk. Best eaten with white rice, jeera rice or a light pea/vegetable pulao
Fibre, iron, magnesium and more – a cup of these can provide one with half of the daily fiber requirement. Beans are often blamed for intestinal gas which is why you must use ginger liberally when cooking these beans as this recipe does. Serve with either naan or rice and a yogurt relish on the side
An easy egg curry using hard-boiled eggs, with South Indian flavours using cardamom & coconut milk. (You can also modify the recipe and try the “Goa” version of anda curry by using a cup of diluted tamarind juice with the tomatoes, 1/4 tsp. of cinnamon powder and a tsp. of cumin to the dry spice mix. Use jaggery instead of sugar).