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Sautéed Pineapple with Spices

15 Dec

I made methi chawal (fenugreek rice) for lunch today and wanted a light, tart accompaniment to balance its bitterness. That’s when the pineapple sitting in the fridge caught my attention.

A knob of ginger, some Sri Lankan curry powder that a friend had got back for me from her Colombo vacation, and couple of other spices went in as seasoning to make this simple, tasty sautéed pineapple recipe.

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Khatti Meethi Masoor Dal: Red Lentil with Tamarind and Dates

25 Nov

I came across Nigella’s recipe for Lentil Tamarind and Date Dhansak last week, which prompted an internal conversation with the self.

Dal without salt? Did the ingredient list miss that by accident or is this dish really meant to have no salt?

Well, moong dal halwa is dal without salt, and that’s the finest dessert ever.

But there’s garlic-infused oil and tamarind in this recipe – no dessert worth its er…salt…has garlic.

Who said this is a dessert?

Guesswork much? Just follow the recipe and find out for sure.

So I did follow the recipe, with a couple of tiny adaptations. I ended up with an unusual, rich and tangy dal, the taste of which grew on me with each spoonful.

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Baingan Bharta: Smoky Eggplant Mash

12 Oct

For a really good baingan bharta, getting the eggplant perfectly roasted is half the battle won. And for a perfectly roasted eggplant, the ingredients you need most are patience and balance – patience in cooking the eggplant on a low, open flame through till the core, balancing the heat all around without charring, leaving no spot raw or burnt.

The proportion of other ingredients and spices, the duration of post-roasting sautéing, can vary, but if the heart of the dish – the mashed eggplant – is nicely done, baingan bharta turns out delicious.

With that thought, on to my baingan bharta recipe in all its smoky splendor :-) 

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Sattu Paratha: Stuffed Flatbread, Bihar Style

18 Aug

Till about a decade back, a mention of sattu in conversation with a non-Bihari audience would be greeted with puzzled stares. Things have changed today. The world around is more health-conscious, and sattu has gained currency for its great nutritional benefits. Rich in minerals, proteins and fibre, low of glycemic index – sattu is said to be the most economical antidote to diabetes.

The better-known style of consuming this miracle food is probably in the form of a cooling drink, but my favorite way is as sattu paratha – flatbread stuffed with a spiced sattu filling.

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No-Oil Ginger Garlic Pickle

1 Aug

A pickle that’s healthy, easy to make, and has a quick gestation time? This no-oil ginger garlic pickle says yes to all three. Not for delicate taste buds – this one’s for fans of the zingy and the zesty.

You don’t need much skill to make no-oil ginger garlic pickle. Just care, fresh ingredients, and long hours of pleasant sunlight.

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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…)

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