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Green Beans with Roasted Nuts and Cranberries

3 Aug

Green Beans with Roasted Nuts and Cranberries

Nutty, sweet flavors complement beans very well – I had taken to this idea when I first made string beans with peanuts and jaggery. This time I had green beans (French beans) on hand, which meant a milder flavor and more crunch. This felt like a good opportunity to up the experimental quotient on "nutty, sweet flavors".

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Curry Leaf Pulao

11 Aug

Seeing that a nutty ingredient does a great job of taming the bitter notes of other ingredients (think curry leaf peanut chutney or sesame fenugreek chutney), I dared to make a rice dish seeped in curry leaf, with a load of cashews for good effect. And I loved the result.

Here’s my curry leaf pulao recipe – for those who share taste buds similar to mine :-) How many of you?

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Meethe Chawal: Jaggery-Sweetened Rice

3 Sep

Every time I watch a rerun of Sooryavansham on TV (OK sue me for it but I enjoy that film quite a bit) I am struck by the scene in which Radha covers up for the lack of supplies in her kitchen by preparing meethe chawal. Celluloid can inspire us in unexpected ways, as this post is proof. My story may not be as dramatic as that of families reuniting tearfully after watching Sansar, but it’s still worth telling for those in a culinary quandary similar to mine.

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Spinach Rice with Coriander Pesto and Cashew Nuts

29 Jan

The very versatile spinach goes into this very green one-pot rice meal, making it a wholesome Sunday lunch option.

I normally keep coriander pesto handy in the fridge for a quick addition to salads or sandwich spread. Putting some pesto into spinach rice, along with the garnish of fried cashew nuts, worked wonders with the otherwise simple meal.

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Peas and Cashew Fried Rice

28 Aug

A one-dish rich rice meal bulging with flavors -whole garam masala, the heat and crunch of peppercorns, peas and cashew nuts, fried onions and ghee. On a Sunday afternoon at home, what more could I ask for?

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Mint Cashew Pulao

3 Jan

Mint Cashew Pulao

A plus of cooking only for yourself is the chance it gives you for daring experimentation. Do whatever. Relish it if it turns out brilliant, commit it to memory (and blog) for treating others in future. Shrug it off if it does not; it is only one that suffered through it.

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Bittersweet Baingan: Green Eggplant with Cashews and Jaggery

25 Oct

Before I moved to south India, baingan (eggplant) was strongly linked in my mind with baingani – the color purple. Imagine my surprise when I first discovered that baingan could be green. Since then, my relationship with the green baingan has gone from misgivings to experimentation to understanding. I have discovered that this variety of eggplant takes a slightly shorter time to cook than its purple sibling, and that certain ingredients complement the green eggplant better.

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