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Mooli Lachha Sabzi: Grated Radish Stir Fry

22 Dec

Radish Stir Fry

White radish, crisp and juicy, is in season. I like radish but can’t have much of it raw. More than a couple of bites, and I’m left nursing a stinging sensation and – if it’s a particularly potent specimen of the vegetable – watery eyes.

I wasn’t a fan of cooked radish either, until I discovered aloo mooli kadhi. Recently a new radish recipe has made its way into my armory, the one this post is about: mooli lachcha sabzi, or stir-fried grated radish. Thanks to a friend who shared her family recipe with me.

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Bharwan Bhindi: Okra Stuffed with Peanut Spice

18 Nov

Bharwan bhindi (okra stuffed with peanut spice) is a beautiful dish to make on leisurely days when you have tender, small-sized fresh okras on hand. The stuffing that goes into the okra can vary – this peanut spice is among my best-loved okra fillings.

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Masala Chana Dal: Bengal Gram Lentil Curry

13 Sep

Chana dal (Bengal gram lentils) in a gloriously spiced curry, the kind one describes with epithets like "meal fit for a king".

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Peas Parathas

11 Sep

Parathas stuffed with a spiced peas masala. Peas parathas for a delicious, protein-rich weekend brunch.

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Red Chura Bhuja: Crispy Red Poha with Peas

8 Aug

A spin-off on the snack Chura Bhuja with Mattar, this dish uses the healthier red poha (flattened rice) instead of white.

The method of making crispy red poha is exactly the same as for white poha – the only difference with red poha is that it is a little less easy to figure out when the grains are cooked enough. With white poha, the color change to golden is a sure indicator. With red poha, the color is already dark when you start so you need to be more watchful. Red poha turns crisp and ready to eat in about 5-6 minutes. Take a little nibble to make sure.

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Soya Bean Parathas

13 Mar

What do you like to stuff inside your parathas? This soya bean stuffing is a constant favorite of mine.

You Need:

For the paratha:
  • Atta – 2 cups
  • Water – to knead
For the stuffing:

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