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Tomato Peanut Chutney

5 Dec

A hot and sour tomato peanut chutney (pachadi), the making of which a friend from Andhra demoed to me in my kitchen last evening. Tomato peanut chutney is a great side dish with boiled rice, especially on days when you don’t have another curry to accompany your mail.

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Sweet and Sour Ginger Chutney

6 Feb

Ginger lovers: this one is for you.

A spicy sweet and sour chutney, with ginger as its star. (more…)

Osaman: Moong Bean Stock with Curry Leaves, Ginger and Garam Masala Tadka

25 Jun

Osaman is Gujarat’s answer to rasam: a light broth with ‘dal water’ as base. It gets its kick from the high-power tempering – salt, sweet, sour and hot all at once.

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Moong Dal Cheela: Savory Lentil Pancakes

26 Nov

We normally make cheela – a savory pancake popular as breakfast food in India – with besan (gram flour),  but my taste buds prefer the more delicate flavors of moong dal cheela. Moong dal has the added edge of being less taxing to the tummy than gram flour.

On to the recipe…and a bonus: I’ve managed to get step-by-step pictures this time!

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Tomato Ginger Chutney with Roasted Peanuts

16 Nov

A chunky, nutty tomato ginger chutney with a sprinkling of roasted peanuts. Like the sound of it?

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Tomato Toor Dal

10 Nov

Of all the types of dals, split toor dal (also called arhar dal) is the one I cook most often. I don’t always put a tadka with it, sometimes just plain boiled dal with salt and a few drops of lime juice tastes great when the rest of the dishes on my place are spicy.

On other "tadka" days, tomato toor dal is one of my most-loved ways of having toor dal.

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Masaledar Okra Strips

29 Sep

Is it just me or does a simple change like cutting vegetables in a different shape give a dish a whole new spin?

For dinner last night, before I started chopping up the bhindis (okra) into my usual 1-cm disks, I noticed that some of them were bulging – which means the seeds were big and ripe. I didn’t want those seeds and yet the bhindis were good enough to eat. What could be done?

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