All posts tagged: Stew

Easter 2026 exclusive: Appams and stew are an Easter special at home: Dino Morea

Easter 2026 exclusive: Appams and stew are an Easter special at home: Dino Morea

Published by Parlour News

On Easter, actor Dino Morea is in a cheerful mood, soaking in the festive spirit, and the treats that come with it. During a special shoot with HT City, it’s the dinosaur-shaped Easter goodies that instantly catch his eye. “Same, same but different,” he says with a chuckle, happily posing with them. Dino Morea Pic: Raju Shinde, Location: Candies, Bandra Speaking about what the day means to him, the actor, last seen in Housefull 5 (2025), shares, “Before Easter, there’s the period of Lent, where you fast for 40 days or give up something, and Easter Sunday is when you feast. So for me, besides going to church, it’s all about the food.” Dino, who grew up in Bengaluru with his brothers, turns nostalgic as he recalls, “Growing up, on Easter, we would first go to church and then start looking for Easter eggs at home: bunnies and chocolates. My parents would hide them around the house, and whoever found the eggs would get to keep them. We would break the eggs and find out …

A recipe for the Kullu winter stew, fembda

A recipe for the Kullu winter stew, fembda

Published by Webster

Traditionally made in the Kullu region, femda belongs to a repertoire of Himachali winter staples born out of necessity and cold-weather wisdom of earlier generations. Crafted for survival in a region with long spells of frost and scarcity, these dishes rely on heat-producing, nutrient-dense millets, pulses and grains — like barley, buckwheat and amaranth — all grown on the Himalayan slopes. Decked up as a young bride in the 1960s, Indira Thakur travelled a short but momentous distance from her idyllic hamlet of Raison near Kullu to her new home in bustling Manali. She brought a few prized possessions — a handwoven woollen pattu shawl carrying the familiar scent of home, embroidered Lahauli topis that had crowned her head during festivals, and her grandmother’s recipe of femda — a hearty, winter stew that had fortified generations in her family against the biting cold of Himachal Pradesh. This is a #1000Kitchens story. Read more, here. Disclaimer: We do not own any of the content, ideas, images, or text presented here. All rights belong to their respective …

Recipe for An Anglo-Indian Oxtail Stew

Published by Webster

Karen Martin’s family recipe uses oxtail, a much-loved offal, in their rendition of the vindaloo. The oxtail vindaloo takes me back to my childhood. I remember my grandmother checking the tenderness of the oxtail and the aromas of frying spices wafting from the kitchen. Growing up, I would crave vindaloo curry for its spicy, sweet and tangy flavours. The vindaloo as a dish has an interesting history. Portuguese sailors brought the dish to India, and it was later adapted by the British in the 18th century. The word vindaloo is derived from the Portuguese word ‘vinha de alos’ (vinha meaning wine/ wine vinegar and alos meaning garlic). The dish today is shared by the Christian Goan community and the Anglo Indian community. The base of the vindaloo is wine or vinegar but today, most Anglo Indian homes use a combination of vinegar, sugar, chillies, garlic and country tomatoes for tanginess. Vindaloo is usually made with meat — beef, oxtail, pork or mutton, while some households also use seer fish, crab or prawn. Oxtail is an …

Anu Anand’s Vegetable and Cashew Stew

Published by Webster

This take on the classic Kerala stew, uses cashew paste and coconut milk to make a creamy, comforting vegetable stew that pairs perfectly with appams or bread. Ingredients250 grams beans, cut into 1/2-inch pieces250 grams carrot, cut into 1/2-inch pieces250 grams potato, cut into 1/2 inch-pieces2 medium-sized onions, sliced thin1 cup thin coconut milk 1 cup thick coconut milk5 green chillies, slit lengthwise1/2 inch piece ginger, julienned 1/2 tsp pepper powder1/2 tsp fennel seedsOne handful cashew 1 cinnamon stick3 cloves1 cardamom pod2 tbsp coconut oilSalt MethodGrind cashew, cinnamon, cloves, and cardamom to a fine powder, and add it to the thick coconut milk. Set aside.Heat the coconut oil in a pressure cooker, and add all the vegetables, green chilies, ginger and sauté for 5 minutes. Add a little water, salt, and pressure cook (about 2-3 whistles). Once cool, add the thin coconut milk and boil for 2 minutes.Finally, add thick coconut milk mixture, pepper and curry leaves. Banner image credit: Swaad of Kerala ALSO ON THE GOYA JOURNAL Source link