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Black-Eyed Peas & Sauce (Lobia Curry)By Yashodhara G.This black-eyed peas and sauce (lobia curry) can be made from dried or canned black-eyed peas. Dried peas need to be soaked in water for few hours prior to cooking, unless a slow cooker is used.
Fresh Cilantro Sauce (Dhania Chutney)By Yashodhara G.Dhania Chutney is green in color, spicy and sour in taste. Serve as a dipping sauce with almost anything - samosas, pakoras, chops, chaat, and more. Can be made ahead and stored in the refrigerator for a couple of weeks or freeze for several months. Keep airtight to maintain the bright green color.
Red Kidney Beans & Gravy (Rajma Curry)By Yashodhara G.Red kidney beans and gravy (rajma curry) can be made from dried or canned kidney beans. Soak dried beans in water overnight for 6-8 hours prior to cooking, unless a slow cooker is used.
Tamarind Dipping Sauce (Saunth/Imli Chutney)By Yashodhara G.This tamarind dipping sauce, also known as saunth or imli chutney, is brown in color, sweet and sour in taste. Can be made ahead and stored in the refrigerator for several months.