Fresh Curry Leaves

Fresh curry leaves are aromatic, vibrant green leaves from the curry tree, widely used in South Indian and Sri Lankan cuisine for their unique flavor and fragrance.

Notes

These leaves are highly fragrant and should be added at the beginning of cooking to release their essential oils. They are not typically consumed in large quantities due to their robust flavor.

Uses

Tempering for dals and curries
Seasoning for rice dishes like pulao and biryani
Flavoring for soups and stews
Garnish for chutneys and snacks
Infusing oils and ghee

Replacements

Dried curry leaves (less potent)
Bay leaves (for a similar aromatic effect)
Kaffir lime leaves (for a citrusy alternative)

Butternut Squash

Butternut squash is a type of winter squash known for its sweet, nutty flavor and vibrant orange flesh. Originating in North America, it has become a staple in autumn and winter cooking around the world. Its taste is reminiscent of sweet potatoes but with a subtler, earthy undertone. The texture is smooth and velvety when cooked, making it ideal for purées and soups. In cooking, butternut squash holds its shape well in roasting and sautéing while also becoming tender and creamy in soups and stews. Its natural sweetness intensifies with roasting, adding depth to both savory and sweet dishes.

Cotija Cheese

Cotija cheese is a crumbly, salty Mexican cheese with a rich, tangy flavor that adds depth to dishes. Its firm texture and bold taste make it a beloved topping and ingredient in many traditional recipes.

Recipes to try

Shrimp and Chorizo Rice Skillet

A zesty, one-pan wonder where plump shrimp and smoky chorizo mingle with fragrant rice, creating a fiesta in every bite.

Roasted Broccoli and Cheddar Stuffed Shells

Creamy cheddar cheese and roasted broccoli unite in tender pasta shells for a veggie-packed, cheesy masterpiece.