Dal with Raw Mango: Tangy Yellow Lentils

13 Jul

Raw Mango Dal

With garlic, curry leaves and ghee for company, dal with raw mango is like heaven in a bowl. What’s more, it doesn’t take much to give your workaday yellow dal this exotic tangy twist. Let me show you how.

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Methi Moongphali Chawal: Fenugreek Peanut Rice

8 Jul

Methi Moongphali Rice

A nutritious one-pot meal in which fenugreek, peanuts and ghee add their charm to rice. Methi moongphali chawal is just the answer for you if you *want* to consume fenugreek for its health-giving properties but find its – shall we say, "intense" – taste unpalatable.

This recipe is really quick to put together if you have the boiled ingredients and the spice base – methi chutney – ready beforehand. Do as I do – make a big batch of methi chutney, use it as side dish on Day 1 and in fenugreek peanut rice on Day 2. Ek panth do kaaj.

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Dhania Nimbu Wali Zucchini: Zucchini with Coriander Lemon Dressing

28 Jun

Zucchini Lemon Coriander

With each bite, dhani nimbu wali zucchini gives a delightful lemony jolt to the senses. Green and light and tangy, this veggie side dish of zucchini with coriander lemon dressing is summer exemplified.

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Raw Mango Mint Chutney

25 Jun

Raw Mango Mint Chutney

Fresh raw mango mint chutney that’s especially good during summer. Mint helps to tackle tummy troubles that the heat brings in its wake (it’s even part of this popular OTC Ayurvedic antacid), and raw mango is a famed antidote for heatstroke, so much so that the goverment’s National Health Portal recommends it.

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How to Boil Shelled Peanuts

17 Jun

How To Boil Shelled Peanuts

Raw unsalted shelled peanuts, when boiled, acquire a rich softness, quite a departure from the taste and texture of roasted peanuts. While the crunch of roasted peanuts sits well with chutneys and in jhalmuri, boiled peanuts are great in salads.

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Zucchini Tomato Curry

29 May

Zucchini Tomato Curry

Zucchini is a godsend on days when you have little time to spend in the kitchen. The vegetable is as easy to chop as it is to cook. This zucchini tomato curry takes under 20 minutes from getting the vegetables out of the fridge to having it ready to gobble up. And it tastes wonderful!

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