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.


How to Reduce the Bitterness of Bitter Gourd

17 Feb

Bitter Gourd Slices

Bitter gourd (karela in Hindi) is an acquired taste perhaps – most people don’t relish its bitterness. One friend famously likes bitter gourd only in the form of bharwa karela (stuffed bitter gourd): she eats the filling and discards the shell.

I have never disliked bitter gourd; rarely will I put it through pre-cooking treatment to reduce its bitterness. Most of these steps make the karela lose not just bitterness but also nutrients. Still, if you must, here are a few tips to reduce the bitterness of bitter gourd:


Chura Bhuja Mattar: Crispy Flattened Rice and Peas

14 Feb

The most archetypal of snacks from Bihar – chura bhuja.

What is chura, did you ask? Chura is the Bihari word for flattened rice, called chiwra elsewhere in north India. The better-known way of preparing chiwra is in its moistened form, as poha. Chura bhuja, in contrast, works on chiwra crisp and dry.

What is bhuja, did you ask? That is another Bihari word, meaning a dry roasted snack.

Chura bhuja can be had on its own but tastes best when paired with a mattar (peas) dish. Here is a simple recipe. If you have the time and inclination you could prepare it as a full-fledged ghughni with onions and tomatoes.


How To Make Triangular Parathas

8 Feb

Triangular Parathas

Have you had those triangle-shaped parathas with layers inside them and wondered how they got made? Wonder no more: in this post, I’ll show you how to make triangular parathas with step-by-step pictures.

The word "paratha" comes from the words parat (layer) and atta (flour). So parathas are literally layers of cooked flour.


Toor Dal Tadka with Spinach

6 Feb

On regular days my simple yellow dal has a spicier accompaniment. On other days, the accompaniment is plain aloo fry while the dal is spruced up. Here is one way I make my dal interesting – a spinachy-garlicky version: toor dal tadka with spinach.


Masala Bhindi: Okra Sans Onions

2 Feb

Masala Bhindi - Okra with Spices

I’m on a run of no onion recipes. This is another such. Masala bhindi (okra) that uses dry spices like cumin and coriander only – no onions, no garlic, no tomatoes.


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