Jhatpat Achari Gajar: Pickled Carrots in Minutes!

18 Sep

Achari gajar (pickle-like carrots) takes its inspiration from the taste of traditional Indian pickles.  A side dish to spruce up any Indian meal, this recipe’s USP is its “express” approach. In a departure from the long-drawn process of making conventional pickles, achari gajar is ready in minutes.

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How To Make Roasted Cumin Powder

14 Sep

Cumin (jeera) is a staple in Indian food – it goes into the tadka in dals and vegetables, flavors jeera rice. It is roasted and ground and sprinkled over raitas and salads and dahi vadas and chaats.

You can get roasted ground cumin powder in the market but it does not hold a candle to the flavor of fresh roasted cumin powder made at home.

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Peas Parathas

11 Sep

Parathas stuffed with a spiced peas masala. Peas parathas for a delicious, protein-rich weekend brunch.

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Imli Chutney: Tamarind Jaggery Chutney

2 Sep

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

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

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Rajma Masala

27 Aug

What takes time to cook is not necessarily complex. That statement is so true of rajma masala. To the uninitiated, this dish might give the impression that sophisticated culinary jugglery went into creating it. 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

Nothing like some hot vegetable soup on a rainy day, is there? I make this carrot coriander soup often – it is filling, easy to make and great for health.

You Need:

  • Carrots – 3, medium-sized
  • Coriander leaves – 1/2 cup, packed
  • Onion – 1
  • Peppercorns – 1 teaspoon
  • Salt – to taste
  • Butter – 1 teaspoon

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