Capicola: Capicola or Capocollo (in America, capicollo or capicolla), or coppa, is a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig.
Vegetable Pulao: Vegetable Pulao or Vegetable Pulav is a spicy rice dish prepared by cooking rice with different vegetables and spices. Various spices, vegetables and rice are initially sauteed in oil or ghee and after that cooked in pressure cooker as you would cook plain rice. In any case, the uniqueness of this simple blended […]
Curd Rice: Curd rice, also called yogurt rice is a dish of India. The word “curd” in India usually refers to unsweetened yogurt. It is very popular in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. In the state of Tamil Nadu it is so popular that this food is one of […]
Dalithoy: Dalithoy or daali toy is very simple and healthy soup made with split yellow lentils in the Malvani cuisine of the Konkan region of India. Dalithoy is the most basic and most loved dish in Konkani cuisine. Daali is the Konkani word for daal or lentil. Dalithoy goes well with pickle, pappad and other […]
Pachi Pulusu: Pachi Pulusu is an unheated version of the pulusu, a type of curry-like stew from Telangana. Unlike regular pulusu, pachi pulusu is much more spicy, watery and light. Typically pachi pulusu is prepared with tamarind, onions, chillies, and jaggery. Other typical Telangana seasonings may be added, such as coriander, curry tree leaf, or […]