Recipes that use herbs and spices as a key ingredient.
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.
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.
A chutney packed with the goodness of fresh coconut and curry leaves. Great on the side with dosa or idlis.
A quick tomato carrot soup that doesn’t require much toiling in the kitchen. With just a few ingredients and a couple of time-saving tools, you will have steaming hot cups of soup on the dining table within minutes.
The microwave in my kitchen is usually relegated to the role of reheater. Rarely is it called upon to participate in the making of a dish. This microwaved tomato salsa recipe dodges the norm – it gives the neglected apparatus a rare opportunity to show its cooking potential.
Like hot spicy food? Green chili fry (bhuni hari mirch) is a star in that genre – coated with spices, quickly cooked in mustard oil, a bit of green chili fry on the side with an Indian meal will give your taste buds a delightful fiery kick.