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Aloo Chutney: Tangy Potato Chutney

24 Nov

Another recipe from my grandmother’s kitchen – a tangy aloo chutney laced with mustard. The original version is made of jimikand (yam) in place of potatoes, but as those who’ve cooked with yam would know, the vegetable is tricky to handle raw. And so we switch one tasty tuber for another. Potato chutney is just as good and is super easy to make.

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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…)

Dahi Bhindi: Okra with Ginger Pepper Yogurt

21 Jan

Okra is one of the most versatile vegetables around, isn’t it? I cook it with onions or without, deck it with Indian spices or sometimes look westwards for inspiration. Despite the same core ingredient, each of these okra dishes tastes worlds apart from each other. Dahi bhindi – okra with yogurt – is another such unique recipe. (more…)

Cucumber Raita

26 Nov

Did you know that the cucumber originated in India? It is only fitting that this gourd gets used to add the “cool" factor to Indian cuisine. Here’s to the pitta-placating, palate-cleansing cucumber raita (yogurt dip).

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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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Ginger Jaggery Chutney with Mango Chunks

19 Jun

You’d expect the last mangoes of the season to be ripe yellow, robustly sweet and oozing juice, but nature has a way of subverting expectations. I cut open a fat Banganapalli this Sunday to have mango cubes as a post-lunch dessert. The mango’s insides turned out to be half-white and tending towards sour.

My first thought was to make sweet mango chutney but then the fresh aromatic ginger in my pantry nudged me to try something different – a chunky ginger jaggery chutney with mango.

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Eggplant Ginger Chutney

24 Jan

The big purple eggplant is generally used for bharta in my kitchen. Not so tonight. A yummy eggplant-ginger chutney awaits the rice that’s still cooking.

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