This dal recipe combines the goodness of amaranth leaves and gooseberries in a protein-packed dish. It is quicker to put together than the classic chaulai dal, producing a thinner, tangier broth thanks to gooseberries (amla).
The microwave in my kitchen is usually relegated to the role of reheater – rarely is it called upon to participate in the *making* of a dish. This microwaved tomato salsa recipe dodges the norm!
Like hot spicy food? Green chili fry (bhuni hari mirch) is just the thing for you. Coated with spices, quickly cooked in mustard oil, green chili fry on the side with an Indian meal will give your taste buds a delightful fiery kick.
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.
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. I am really pleased with how this recipe finally turned out!
A bright side dish to perk up your mealtimes. Cucumber pomegranate salad with the zing of lemon and mint – the very definition of healthy gorgeousness.
Grape and walnut fried rice – a treat to the senses! Revel in the flavors of tart-sweet grapes, toasted walnuts, caramelized onions studding fried rice.
Sweet and sour tamarind jaggery chutney - Indian snacks DEMAND it on the side! Drizzle it over dahi vadas and chaats, dip your samosas and kachoris into it, or have it on the side with any Indian meal.
A common problem with eggplant when cut is that it begins to turn brown. A tip to prevent cut eggplant from discoloring and also reduce its bitterness.