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PULI INJI ( KERALA STYLE CHUTNEY) Puli Inji, also known as Inji Puli, is a traditional Kerala-style sweet, sour, and spicy chutney made mainly with ginger (inji) and tamarind (puli). It is an indispensable part of the grand Onam Sadhya feast. This chutney beautifully balances flavors — the tanginess of tamarind, the heat of green chilies and ginger, the sweetness of jaggery, and the earthy aroma of roasted spices. It acts as a digestive and enhances the overall taste of the feast when served with rice and other curries. Apart from Onam, it is also prepared for special occasions and festivals across Kerala. Rich in antioxidants and aiding digestion, Puli Inji is both a flavor enhancer and a health-friendly accompaniment. #KitchenDiaries #Onam2025

#RECIPECONTEST 

 Get Ready to Curry On! Our Delightful Desi Curries Contest is Here! 

Do you make the most mind-blowing Mutton Rogan Josh? Does your Palak Paneer give restaurant-style vibes? Does your Dal Tadka & Chole Masala give a stiff competition to the local dhaba ? If your secret spice blend turns simple ingredients into magic, we want to see it!
Share your best, most authentic, and ANY delicious Desi Curry recipe with the Kitchen Diaries community here! P.S. - You can post as many entries as you like!!

Contest Dates- 25th November -5th December
Hashtag-  Don’t forget to add the hashtag #Curries in the description!
Prizes-  The Top 3 lucky entries will WIN Attractive Prestige Voucher Codes!!

 Show us the warmth, the flavour, and the heart of your kitchen with your delightful desi curry recipes! Time to get cooking!

Chicken Chaap 


#curries
Chicken chaap is one of the Mughlai delicacies which became popular in Bengal during the rule of Nawabs in Bengal. It has been an intricate part of the food popular during the Bengali festivals like Durga puja. The Biryani and chicken chaap are the most cherished food combination served as part of the traditional Mughlai cuisine in the restaurants of Kolkata. This delicious dish can also be served with Naan or Rumali roti.

Mutton Curry 


#curries
Mutton Curry, is a classic Bengali delicacy consists of tender goat meat cooked with potatoes and mild spices. It makes for the ideal Sunday lunch for a Bengali, along with some plain steamed rice.

Ruhu Fish Curry (traditional Bengali style fish curry recipe)


#curries
Rui Maacher Jhol Known as one of the signature dishes from the ever-delicious Bengali cuisine, this spiced fish stew is truly a dish that has my heart. 

Chilli Mashroom 


#curries
This chilli mushroom gravy recipe is spicy and tastes delicious with Chinese noodles, fried rice etc. 
Method - Combine all the ingredients for the sauce in a small bowl. Set aside. Heat 2 tsp oil at medium heat. Add mushroom pieces, 1 pinch salt, 1/4 tsp coarsely ground black pepper and saute for about 5 – 7 minutes until water that oozes out from the mushroom evaporates completely and it is done.In the same pan, add 1 tbsp oil and saute onion until transparent. Add minced ginger and garlic. Saute for 1 minute. Add bell pepper and spring onion. Saute for a minute. Add the sauce mixture and mix well. Next add mushroom and veg / chicken stock or water. Bring to a boil and simmer. Add corn starch in water, little by little and mix well. Check for salt. Cook until the gravy becomes thick, about 2 – 4 minutes. Switch off. Garnish with spring onion. Serve with fried rice / noodles.

Begun Basanti 


#curries 
Begun Basanti is a very famous eggplant recipe. It\'s a prepared by mustard paste.
Method - In a bowl mix mustard powder, salt, turmeric powder and red chilli powder in 1/2 cup lukewarm water and make a paste. Let it rest for 30 mins. This rest period is critical and cannot be skipped, otherwise the mustard powder will taste bitter.In another bowl mix the yogurt thoroughly with sugar and all purpose flour, making sure that there are no lumps in the mixture.Coat the Brinjal slices with 1/2 teaspoon salt, a pinch of sugar and 1/2 teaspoon turmeric powder.Fry them to golden in white oil. Remove and keep aside.In a separate pan, heat the mustard oil, temper with slit green chillies and nigella seeds. After 30 secs add the mustard paste, cook for 2 minutes and add 1/2 cup water.Let it come to a gentle boil.Add salt and the fried brinjal pieces. Let it cook for 5 minutes.
Now lower the heat to minimum, add the curd from the bowl and delicately mix well. Switch off the heat. Let it standby for 10 minutes before serving.
Serve it with steamed rice and enjoy.

A huge shoutout to our amazing homechefs - Madhumita Bishnu, Mithlesh Gupta & Archana Bhargava for winning the Delightful Desi Curries Recipe Contest on My Kitchen Diaries 🎉
Your recipes truly stole the show ! 😍

Stay tuned for more fun contests, tasty challenges, and of course — more Prestige surprises! 💕

Stuffed green chilli 

Large green chilies are stuffed with a boiled potato mixture and then stored in the refrigerator, making them easy to use in curries, stews, salan or fritters.
#Prepsnap