Gooseberry Dal

4 Jun

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.

(more…)

Baby Eggplant in Poppy Seed Sauce

29 May

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.

(more…)

Cabbage and Peas Stir Fry with Honey Soy Dressing

25 May

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.

(more…)

How to Make Pasta Sauce with Tomatoes

18 May

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.

(more…)

Rice Kheer with Jaggery, Dried Figs and Saffron

14 May

An exotic rice kheer (pudding) that gets its sweetness entirely from jaggery and dried figs. A hint of saffron that elevates it to greater heights.

A dessert fit for royalty with the best kind of calories you can hope to get from such indulgence. Jaggery may come from the same source as white sugar – sugarcane juice – but it’s miles ahead in terms of nutrition. The process of refining strips white sugar of sugarcane’s mineral contents, while the simpler method of jaggery-making retains them.

(more…)

Food Limericks

12 May

Today is the 200th birth anniversary of Edward Lear (12 May 1812 – 29 January 1888), a British author and poet renowned for popularising the limerick form of poetry.

Twitter is agog with wishes of Happy Limerick Day. I’m adding my little bit with verse in limerick form.

(more…)

Sabut Moong Dal

7 May

If you a want a change from the same old yellow dal but not something as heavy as rajma and channa, sabut moong dal (greem gram) is the one to go for.

(more…)

Page 20 of 38« First...10...1819202122...30...Last »