Khichdi

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?

(more…)

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 :)

(more…)

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.

(more…)

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.

(more…)

Thai Stir Fry Vegetables

1 Jul

An instant stir fry, using a vegan, gluten-free red chilli paste from the Thai Kitchen. Easy to make, tastes great and ultra-flexible, this recipe of thai stir fry vegetables is a godsend for days when you have little bits of many vegetables and don’t know what to do with them.

(more…)

Crispy Green Brinjal

25 Jun

You get the most novel types of brinjals in Karnataka – today I picked up small bright round green brinjals, with gentle lines of white and purple, and prepared a quick side dish to go with rice and dal. Here’s how you could make crispy green brinjal.

(more…)

Prevent Cut Eggplant From Discoloring

24 Jun

A common problem with the aubergine/eggplant/brinjal is that it begins to turn brown on slicing.

This is actually a good sign as it signals the presence of powerful antioxidants in the eggplant.

Good signs are all fine, but you don’t want your dish to look a muddy shade, right? Here’s a simple tip to prevent discoloration and also reduce its bitterness.

(more…)

Page 20 of 28« First...10...1819202122...Last »