Mussel meat stir fry or Marwai Sukka is an authentic dish of the coastal city of Mangalore, in South India. A delicious spicy dish for meal times. A favorite among sea food lovers, goes exceptionally well with brown rice & yogurt.
Learn all about how to choose the right head of cabbage to bring home. Once home, how do you store it , so you can save it longer to try out all the recipes you have in mind, for cooking with cabbage? Find all your answers here!
Cabbage stir -fry/ Poriyal, is a steamed, sautéed and mildly spiced common side dish that accompanies any South Indian meal. It is best served al -dente with a bit of crunch to it. A quick and easy vegan recipe to prepare, delicious in taste and healthy too.
“Kootu” is the traditional South Indian thick stew made with an amalgamation of varied vegetables in a spicy savory aromatic base made of lentils, coconut and black pepper or chilies. This recipe is a twist in using Bok Choy ( Pak Choi) a traditional Asian ingredient, a leafy green from the cabbage family in South Indian cooking.Bok Choy is often served with Asian flavors of lemon grass, soy sauce , miso or galangal.
The term chutney comes from the East Indian “chatni “, meaning “strongly spiced”.It is described as a condiment which usually consists of a mix of chopped fruits or vegetables, tamarind, spices and sugar added occasionally to be cooked into a chunky spread.
Bell Pepper Coconut Chutney : Roasted bell pepper has that smoky earthy aroma about it, when mixed with sweet taste of coconut with a little spice, turns out into a deliciously tasty multi- use vegan accompaniment to any dish be it breakfast or lunch in an Indian menu.