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Recipes that use herbs and spices as a key ingredient.

Methi Dahi: Fenugreek Flavored Yogurt

8 Aug

Methi Dahi with Indian Meal

Fenugreek seeds (methi) are packed with nutrients and healing properties – no surprise that Ayurveda swears by them. But as it happens with most things are good for you, fenugreek seeds are hard to like. In Indian cooking, fenugreek seeds are usually added in tadka and then picked out by most people (self included), never to be eaten.

I have recently discovered a trick to make these bitter brown devils palatable. This methi dahi (fenugreek flavored yogurt) recipe uses a generous amount of fenugreek seeds without rendering the final dish overly bitter. Here’s how.

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Aloo Gajar Ki Sabzi: Potato Carrot Curry

5 Aug

Aloo Gajar Sabzi

When the crop gives you carrots, make aloo gajar ki sabzi. This filling vegetable curry of potatoes and carrots, with its hint of sweetness, pairs perfectly with Indian breads, raita and pickle on the side.

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Chana Dal with Greens

24 Jul

Chana Dal with Greens

Chana dal has a rich texture and a hint of sweetness in its taste when compared to other yellow dals such as moong or toor. These qualities make chana dal the perfect pairing choice with green leafy vegetables, especially greens that lean towards bitter.  For those who would not touch fenugreek chutney or chaulai saag, a smart alternate to get their dose of greens is by "hiding" the leaves in chana dal.

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Rajma Chaat: Kidney Bean Salad

16 Jun

Rajma Chaat - Kidney Bean Spicy Salad

Rajma masala giving you the same old same old vibe? Try something different with rajma (kidney beans) this time – something that is quicker to put together, that works wonderfully as a teatime snack or lunchtime salad. Try rajma chaat.

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Bhindi Bhujiya Besanwali: Fried Okra Discs

26 May

Bhindi Bhujiya Besanwali: Crisp Okra Discs

Bhindi bhujiya besanwali, with its crunch and bite, appeals even to those who turn their noses up at okra in other forms. Perfect on thes side with rice and dal.

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Chaulai Saag: Amaranth Leaves Stir Fry

6 May

Chaulai Saag - Amaranth Leaves Stir Fry

Saag – an Indian dish of leafy greens, eaten along with rotis or rice. A variety of leaves can be used in saag: spinach and mustard greens are popular choices, while chaulai (amaranth leaves) is used often in Bihar. Chaulai saag is a simple, dry preparation with amaranth leaves and a hint of spices.

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Coconut Curry Leaves Chutney

23 Apr

Coconut Curry Leaves Chutney

A chutney packed with the goodness of fresh coconut and curry leaves. Great on the side with dosa or idlis.

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