Aloo Posto: Poppy Seed Spiced Potatoes

28 Jul

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


Channa Masala

26 Jul

A multi-spiced dish with chickpeas, channa masala is a great favorite in north India. This is also a wise dish to have on the menu when you’re cooking Indian for a big gathering – it is easy to prepare in large quantities since there isn’t much chopping or watching over involved.


Carrot Onion Raita

21 Jul

Carrot onion raita with crunch and a color palette reminiscent of the Indian flag! This cool, tangy accompaniment for Indian meals, with its hint of sweetness, give the perfect balance to spicy Indian gravies.



20 Jul

Khichdi isn’t exactly the height of culinary sophistication – but sometimes we don’t want culinary sophistication. Hands up all men and women living away from family who, after a series of spice-laden oily meals outdoors or countless packets of instant noodles, crave for simple home-cooked khichdi?


Onion Tomato Parathas

17 Jul

What can one do with atta, onion, tomatoes, ginger and a pack of kasoori methi? Make stuffed parathas of course.

This filling came to be simply because I was out of other vegetables and it was raining too heavily for me to venture out to the grocer’s and replenish my fridge. Sometimes, necessity and laziness can produce wondrous results. Onion tomato parathas are proof :)


Dahi Aloo: Quick Potato Yogurt Curry

9 Jul

The quickest vegetable gravy ever. Ideal for days when you come back late from office starving and have no time to cook a full meal. Ditch those ready-to-eat boxes. Just keep boiled potatoes and yogurt handy and in minutes you can make dahi aloo. Goes well with chapatis, or even toast if you’re in a time-saving mode.


Ragi Roti: Finger Millet Flatbread

6 Jul

I try to include a variety of grains/flours and cooking oils in my diet. Whole wheat flour, gram flour, brown rice have been regulars in the pantry. One grain I haven’t taken to easily is ragi (finger millet). The main reason is that ragi isn’t commonly eaten in my native cuisine from Bihar, which means I do not have any family recipes to fall back on. That apart, I am not a big fan of ragi – too much of it in a dish turns its taste to what I can only describe as ‘dusty’.

Ragi’s health benefits are multifold – it is a rich source of amino acids methionine and tryptophan, and other nutrients like calcium and iron. One HAS to eat it, ‘dusty’ taste notwithstanding :-) The best way I’ve found to include ragi in my diet, is to add a portion of ragi flour to chapati flour and make it into ragi roti.


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