Among the many advantages of making peanut butter at home is the advantage of adaptability. Texture, fluidity, add-on ingredients – all in your hands.
In this Indian-style homemade peanut butter, we make the most of this advantage. With spices and tamarind, and the flavor of sesame, the classic peanut butter gets an unusual styling.
Stuffed tomato curry, when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious potato-based filling, stuffed tomato curry is a guaranteed crowd-pleaser.
A touch of garlic can transform a simple dal to an exquisitely flavored delight. Light and soupy, lasooni dal (garlic-tempered dal) is the perfect accompaniment to rice/chapatis and a vegetable side dish.
Kundru (tindora/tendli or ivy gourd) hasn’t always been a vegetable I was fond of. For long years I thought it was an unsophisticated version of parval (pointed gourd). It is only recently that a slow appreciation of this gourd grew on me. True, kundru resembles parval on the outside, but its inside is fleshier and tangier, making its taste stand apart on its own. This recipe combines kundru with besan (gram flour) – the addition of besan tames the natural tartness of kundru and gives it a delicious aromatic coating.
Prepare yourself for an onslaught of red, and a megadose of vitamins and minerals. Watermelon, pomegranate and beetroot combine to make a wonderful cooling concoction. Besides reminding you of the translucent glow of rubies.