Oxtail Stew

Cooking time: 45 minutes, Inactive: 10 hours | Difficulty level: Difficult

The mention of oxtail makes many people twitch their noses (I was one of those people!) but it is, in fact a really delicious and nutritious part of the ox. Since it is a continuation of the vertebral column, its marrow is rich in iron. Oxtails tend to be fatty but my recipe tells you how to get rid of most of the fat. Oxtail stew involves a lot of patience, but the efforts are rewarding. I thank my aunt, Suchitra Mami, for introducing me to this awesome dish!

Ginger-garlic paste

A lot of my recipes call for the use of ginger-garlic paste. Since ginger-garlic paste is an integral part of Indian cooking, I did not realize how much I was assuming people know about it till a few of my non-American friends asked me about it. So I decided to write a post about how to make the best ginger-garlic paste.

Karela Fry (Bitter gourd)

Cooking time: 30 minutes prep + 15 min cook | Difficulty level: Easy | Makes: 4 servings

Karela! The most hated vegetable. I remember when I was a kid and mom used to make karela for dinner, it was like the worst nightmare come true. But karela is packed with nutrients and is REALLY good for health. So my mom tried out various ways to cook it in order to make it palatable for us, yet preserve all the nutrients. Out of all the versions of this bitter vegetable, karela fry was my absolute favorite! So get excited folks, we are about to turn the most hated bitter gourd into a delightful snack!

Karela Fry