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.
For a very quick and delicious dinner, I turn to zucchini. It takes no effort at all – easy to chop (compare it to its cousin the ridge gourd – all that peeling!), cooks really fast. Not easily available with my neighborhood vegetable vendor, but worth getting back from a bigger store and keeping in the fridge for a late work night when there’s no time for an elaborate meal. This easy ‘cheesy zucchini’ is a savior on a busy workday.
Those beautiful green berries on the vegetable vendor’s cart looked so bewitching, I had to pick them up. I used them in this delicious amla (gooseberry) dal and loved the result, I can heartily recommend the recipe to you.
Poppy seeds are a relatively new addition to my pantry and I keep a lookout for ways to expand my repertoire with them. I usually turn to Bengali cuisine for inspiration with this spice – aloo posto is a constant favorite. In a net search for poppy seed recipes, Sailu’s recipe for baby eggplant in an Andhra-style poppy seed gravy caught my attention: the sweet notes of jaggery and the tang of tamarind sounded like delightful additions to the base of poppy seed paste.
I often do a dry stir fry of cabbage, peas and onions with Indian spices, to accompany plain parathas in my office lunch box. This time I looked towards pan-Asian cuisine for inspiration, putting in honey and soy sauce in place of cumin and coriander.
This post is dedicated to all those who believe their culinary range is limited to cooking instant noodles and heating ready-made food, for whom pasta sauce means a pricey jar of red substance bought from the supermarket.
Please. Don’t let those packaged pasta sauce bottles burn a hole in your pocket and inject a million preservatives into your system. Making homemade tomato sauce for pasta is the easiest thing in the world. At least, if you go by this recipe I’m going to share with you.