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Recipes that use herbs and spices as a key ingredient.

Imli Chutney: Tamarind Jaggery Chutney

2 Sep

Classic imli chutney – a sweet and sour chutney made of tamarind (imli) and jaggery. Drizzle tamarind jaggery chutney over dahi vadas and chaats, dip your samosas and kachoris into it or have it on the side with any Indian meal.

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Peas and Cashew Fried Rice

28 Aug

Peas and Cashew Fried Rice

A one-pot rich rice meal bulging with flavors – whole garam masala, the heat and crunch of peppercorns, peas and cashew nuts, fried onions and ghee. Peas and cashew fried rice on a lazy Sunday afternoon at home, what more could one ask for?

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Rajma Masala: Kidney Beans, Indian Style

27 Aug

Rajma Masala

What takes time to cook is not necessarily complex – that statement is so true of rajma masala (kidney bean curry). To the uninitiated, rajma masala might look like the result of sophisticated culinary jugglery. In truth this is one of the simpler gravies you could make in the Indian cuisine.

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Carrot Coriander Soup

19 Aug

Coriander Carrot Soup

Nothing like hot vegetable soup on a rainy day! This carrot coriander soup is filling, easy to make and great for health.

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Cheese Parathas

12 Aug

Chesse Parathas

Cheese parathas teeter dangerously close to the limit of "healthy" but when you crave cheese, far wiser to club it with wheat flour bolstered with fenugreek leaves and carom seeds than ordinary white bread, right?

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Red Chura Bhuja: Crispy Red Poha with Peas

8 Aug

A spin-off on the snack Chura Bhuja with Mattar, this dish uses the healthier red poha (flattened rice) instead of white.

The method of making crispy red poha is exactly the same as for white poha – the only difference with red poha is that it is a little less easy to figure out when the grains are cooked enough. With white poha, the color change to golden is a sure indicator. With red poha, the color is already dark when you start so you need to be more watchful. Red poha turns crisp and ready to eat in about 5-6 minutes. Take a little nibble to make sure.

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Aloo Posto: Poppy Seed Spiced Potatoes

28 Jul

Aloo Posto

Aloo posto is a popular Bengali dish – potatoes cooked in poppy seed paste, served with pooris or plain boiled rice. This delicately flavored curry gets its spice kick from two other trademark Bengali ingredients: mustard oil and panch phoron.

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