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Featured Recipes |
 Idli
Idli is a round, fluffy bread roughly eight centimeters in diameter. Idli is
made from ground rice or rice flour mixed with ground urad dal, salt, methi
(fenugreek seeds) and water. The mixture is allowed to ferment prior to being
steamed in an idli steamer. They are traditional to Southern India and are most
often eaten with sambar. |
 Samosa
A samosa is a stuffed, deep
fried snack that is very popular in the Indian Subcontinent, Southeast Asia,
Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the
Horn of Africa, North Africa and South Africa. It generally consists of a fried
or baked triangular, semilunar or tetrahedral pastry shell with a savory
filling. |
 Aloo
Gobi
Aloo Gobi (or Gobhi) is a
South Asian dish popular in both India and Pakistan. Aloo means potato and Gobi
(also spelled Gobhi) means cauliflower. Also, sometimes aloo gobi is made without the tomato. |
 Tartiflette
Tartiflette is a French
dish from the Savoy region. It originated in the valley of Aravis, home of
reblochon cheese. Different valleys in the region have
different methods of producing tartiflette and there are probably more than one
recipe per village. All recipes have potatoes, cheese, and
some kind of meat such as slab bacon or salt pork. |
 Potato Stew
Stewing is a great way to
take care of left over potatoes. Potato stew goes well with sausages, meatballs,
or smoked, salted or gravad fish. |
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