Category | Asafoetida RSS feed for this section

A powerfully flavored spice typically used as a “tadka” (tempering in hot oil) ingredient in Indian dals and curries. Asafoetida is especially popular in Jain and Ayurvedic cooking, as an alternative to the strong flavors of onions and garlic.

Laal Saag: Easy Red Spinach Stir Fry

24 Sep

Laal Saag - Red Spinach Stir Fry Thumbnail

Laal saag (red spinach), with its delightful color, adds sparkle to any meal it is served with. This Bihar-style easy red spinach stir fry is one of my favorites ways to have this veggie.


Pumpkin Moong Dal

19 Sep

Pumpkin Moong Dal

Pumpkin and moong dal hit it off beautifully together. Mild to taste, the two combine an wide array of flavors very well. This recipe of pumpkin moong dal makes the most of this attribute, with its luxurious use of curry leaves and masalas.


Khad ki Sabzi: Yam, Carrot, Potato Medley

21 Jul

Khad ki Sabzi: Yam, Carrot, Potato Medley

I normally steer clear of over-the-top superlatives, but I have to make an exception for khad ki sabzi – this is truly THE BEST recipe I have discovered in a long time. A few simple vegetables cooked in ghee and lemon juice – and the effect is magic!


Aloo Mooli Kadhi, and a Surefire Way to Prevent Yogurt from Curdling

2 May

Aloo Mooli Kadhi: Potato Radish Sticks in Gram Flour Curry

This aloo mooli kadhi (potato radish sticks in gram flour curry) recipe, adapted from Sanjeev Kapoor’s, is a simpler alternative to pakora kadhi, besides being an interesting way of adding radish (mooli) to the diet. The Indian white radish has a taste so powerfully pungent that one can’t have much of it raw. I like mooli paratha, but other ways of cooking mooli don’t excite me. Aloo mooli kadhi, though, had me sold from the word go. The potatoes tone down the sharpness of mooli, and the yogurt and gram flour cloak it all in a rich, delicious sauce.


Red Pumpkin Bharta

24 Mar


Red pumpkin bharta is a dry preparation of pumpkin, a simpler version of red pumpkin curry with stronger notes of mustard oil.

Unlike traditional bharta (mashed vegetables) like baingan bharta, this one does not use boiled/roasted vegetables as its base. Pumpkin cooks quickly and mashes easily without pre-treatment. This is also a chunky bharta instead of a typically smooth one, which works well with pumpkin.


Banana Blossoms with Mustard Ginger Seasoning

12 Mar

Banana blossoms aren’t something I use often in my cooking – the effort of peeling and cutting is a major deterrent. This time I found a pack of pre-peeled banana blossoms at the grocery store and decided to give it a go.

Pretty kicked about how this recipe of banana blossoms with mustard ginger seasoning turned out. Hope you like it as much as I did.


Papad ki Sookhi Sabzi (Dry Curry)

16 Jan

For a long time, the only way I knew how to eat papad was as a plain accompaniment with an Indian meal (usually khichdi), much like chutney or pickle. I liked papad, just that it didn’t seem all that *consequential*.

When I moved to Bombay, my friends there would order masala papad as a starter in restaurants. This was something new, something interesting – papad as a standalone dish, and a mighty good one at that. I started experimenting with papad in curries – very convenient on days when I opened the vegetable tray of the fridge and found nothing.


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