Gujarati Dal: Yellow Lentils with Peanuts and Jaggery

2 Mar

Gujarati Dal

Peanuts and jaggery in toor dal? It sounded bizarre and it wasn’t something I had cooked or eaten before. When I saw this recipe for Gujarati dal on a food show on NDTV Good Times I decided to try it in my own kitchen that very day.

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How To Make The Greenest Palak Paneer

1 Mar

What do you do to get this lovely lush color in your palak paneer, I am asked.

I’ll let out my secret today.

As they tell you in Kung Fu Panda, the secret of the secret ingredient is that there is no secret ingredient. Which means that my palak paneer looks that way not because of what I add to it, but because of what I do not add to it.

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Cheese-Coated Cauliflower

28 Feb

Cauliflower has a lovely flavor of its own and doesn’t need many add-ons to taste great. This recipe of cheese-coated cauliflower that lets the cauliflower’s natural taste stand out. There’s a touch of garlic and a hint of cheese – enough to get your taste buds feel it but not so much that it overshadows the vegetable that stars in the recipe.

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Potatoes with Soya Bean Granules

24 Feb

A dish with minimal ingredients that cooks quickly, tastes good and gives you a generous dose of proteins. Sounds good? Here is the recipe of potatoes with soya bean granules.

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Karela Pyaz: Bitter Gourd Onion Fry

21 Feb

Bitter gourd onion fry – a great way to eat bitter gourd if you aren’t a fan of its taste. Combining it with onions is one of the most effective ways of reducing the bitterness of bitter gourd.

Well, this recipe is also a side effect of onion prices diving down this season – my no-onion spree is on a break, my kitchen is stacked with onions and I am adding the bulb copiously to any vegetable dish I make nowadays.

On to the recipe of bitter gourd onion fry…

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Spinach Cheese Pasta

19 Feb

Spinach Cheese Pasta

Other than Indian dishes using spinach (spinach toor dal, aloo palak, palak paneer), I love to cook pasta with spinach as its prime ingredient. Here’s a simple spinach cheese pasta recipe.

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