Hello foodies friends, how are you all doing? Nowadays, traditional healthy Currys from India losing its appeal in comparison to unhealthy fancy junk foods. So, I want to share such a simple and healthy Indian recipe that is easy to cook and tastes best.

This delicious Black Chana Masala is an easy (apart from the soaking the chana overnight) to make. I have made Chickpea curry made with black chickpeas and some nice spices. It burst with lots of flavors, healthy and full of spices for Monday vegetarian dinner recipe. And, I love my spicy chana masala too much.

This is a simple North Indian curry, made in an onion-tomato gravy with ginger and garlic. Kala Chana masala is so easy to prepare and yet so delicious. Kala chana is low in fat & cholesterol, high in dietary fiber and rich protein makes an excellent heart-healthy food choice with established health benefits.

If you are looking for a plant-based rich source of protein and nutritions then this is one of very good vegan and vegetarian curry that you can add into your diet. This curry absolutely lip-smacking, perfectly balanced and nutritional meal. And the best thing is my munchkin loves it and that what makes my day.

Guys stay at home, spend your time with your family and enjoy a homemade delicious healthy meal. Stay healthy, stay humble!

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Hello! Foodie fellows. There are so many wonderful things that you can do and make with your vegetables. Some vegetables are so versatile and amazing. You like it or not but bottle gourd is one of them that can be a to-go recipe for this weekend.

Bottle gourd has always been regarded as one of the healthiest veggies. This is a very versatile veggie that has 92% water, minerals, and much more nutrients. Even in Ayurveda also describe its nutrients fact and benefits but unfortunately many are not fond of it. If you have experience with Indian cooking than you know this a part of your kitchen in different ways like curry, raita, sweet.

Well, I am sharing this recipe in a different flavour. So, you can enjoy this veggie without having any second thought. This curry is a very typical Indian but with Lil variations with split chickpeas and south Indian touch.

When I was in Bengaluru, my Telugu friend taught me this flavourful curry in authentic south Indian style. Lots of flavours burst in your mouth when you take a bite. You can pair this curry with rice or paratha. The best part is that this is no Huss-fuss recipe is made with the ingredients that you are sure to have at home.

This dudhi (bottle gourd) and Chana dal (split chickpeas) curry is rich in protein and folic acid yet most delicious and comfort wholesome curry. Of course, bottle gourd doesn’t have to mean boring, surely this curry going to make this versatile veggie more desirable. Eat your greens and be healthy, be humble.

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Hello foodies! How are you all? What’s your weekend brunch?

Well, I need to finish my book (The Wizards of Once) before the weekend, wants to start the second one. So, sometimes I just want quick curry with my parathas. Here in the Netherlands, it’s raining and I don’t want to go outside for buying veggies. Yeah! I am addicted to fantasy books, movies, and Netflix series so. But, I have pre-boiled potatoes in my fridge and my pantry is full of spices, that’s all I wanted for this recipe.

Let’s make one of my favourite spicy tangy aromatic cumin spice dry potato curry (Jeera masala aloo). This is homemade, delicious and quick to make dry aloo curry recipe, goes very well with steaming hot rice, parathas, poori. It’s a vegan, gluten-free, spicy and tangy dry curry that is made with special homemade jeera masala and there is absolutely no onion-garlic.
When there’s no green vegetable available at home then this flavourful and spicy dry aloo curry is the rescue. The aroma of the potatoes, sizzling in oil infused with cumin masala and freshly grated ginger fills the home with an aromatic flavour. I love the potatoes spicy, tangy and hot.

You can alter the seasoning and spices as per your taste. Even this dry curry also tastes best as a side dish with any meal or dal chawal. If you boil potatoes in advance than this recipe needs only 10- 15 min to prepare, but it’s the best restaurant style jeera aloo.

The spices required in this zingy spicy flavoured curry are fresh ginger, green chilies, coriander, asafoetida and of course cumin – the main ingredients after baby boiled potato. For the dry masala, the main key of the recipe is cumin seeds, coriander seeds, red dry chilly, anardana and fennel seeds.

Mix and tossed all the ingredients together in one pan in the proper way. So, this way aromatic magic begins…

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