A very popular Mexican dish, served with guacamole and sour cream. The stuffing for these Taco shells is so varied that recipes get evolved according to the taste palates. Mostly in Mexico you will find that tacos are of the soft kind. The crisp tacos seemed to have originated with the proliferation of taco stands during the late fifties. The crisp-fried corn tortilla in a U-shape is filled with layers of hot baked beans, sliced lettuce, diced tomatoes and grated cheese (usually cheddar).

Filed under: Mexican, One Pot Meals | 14 Comments »

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popular south Indian dish is make from deep frying finely ground urad dal. Traditionally this vada is typically fried plain with some whole pepper corns or green chillies. But this recipe uses finely chopped cabbage and onions which simply exemplifies the taste of the vada.

Filed under: Savory, Snacks, South Indian | 6 Comments »

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A delicacy in a Gujarati household and in almost every traditional Gujarati function. The potatoes are simmered in spiced tomato gravy. My mother in law adds Kalonji seeds (onion seeds) and I notice that this adds to the flavor of the dish. The potatoes are so well cooked along with the spicy tomato gravy; that this process of cooking allows the little starch from the potatoes to thicken the gravy as well.

Filed under: Gujarati | 3 Comments »

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