13 Oct
Sabudana, also called sago, is used as fast food in India. No, not the fast food of the burger-and-fries ilk. Fast food, as in vrat food. For those who don’t know what I’m talking about, explanation follows. Others, please bear with me a minute or feel free to skip the next two paras directly to the sabudana khichdi recipe.
5 Aug
There was a time when I lived next to a dairy that sold really fresh, soft paneer (cottage cheese). Now the only paneer I can lay hands on is the store-bought variety. Fridge life of three weeks says the wrapper, but within three days it starts to feel rubbery and sour.
Homemade paneer has acquired irresistible charm. Pre-packaged paneer will do no more – the taste buds crave the real deal.
Fortunately, this is an easily satiated craving. It is surprisingly easy to make paneer at home.
4 May
Chutneys give the innovative chef wide scope for play. Blend together myriad ingredients, vary proportions, add this and that…with caution and creativity, you come up with a delicious accompaniment for your meal.
26 Apr
In the western world, Indian cuisine is mostly equated with rich, spicy gravies – kofta curry and chhole masala and shahi paneer and their ilk. In reality, Indian cuisine is far broader than that. Indian food can be simple and minimalistic, as this dish I’m going to write about today – roasted moong dal with a green vegetable combination. I picked up the recipe of ridge gourd moong dal from a friend from Andhra, it’s been a regular in my kitchen since.
Ridge gourd and moong dal are both very gentle on the stomach, as are asafoetida (hing in Hindi) and lemon, the prime flavorings in this dish. Hing is a strong spice and, I suspect, an acquired taste. If this is the first time you’re cooking with hing, I’d suggest using very little of it. If you like it, use more another time. I do recommend it warmly, especially for its wide array of health benefits.
Discover how to easily adapt traditional Indian flavors into a vibrant, customizable Indian Buddha Bowl. Plus, get 10 delicious Indian Buddha bowl combination ideas!
Tomatoes are an essential ingredient for most curries – but you CAN do well without them! A collection of Indian vegetarian curry recipes without tomatoes.
Hindi idioms inspired by the tastes, colors and characteristics of food.
Rice-dal-ghee is all you need for a happy tummy. Turn to khichdi when comfort beckons stronger than culinary sophistication. [Yes, you can make khichdi without a pressure cooker.]
Cucumber, orange, salt…no, this is not an ingredient list for a salad. These are names of products/concepts from the world of technology.
A guide to juicing recipes that you could follow during the week: this 7-day juicing plan gives you a range of colors, nutrients and ingredients.
Set aside the surface similarities: chia seeds and sabja seeds are NOT the same. Here’s a rundown of the differences between these two wonderfoods.
Is it art or is it science? Making the perfect homemade yogurt is a bit of both. An easy step-by-step guide on how to make yogurt at home.
With each bite, dhani nimbu zucchini gives a delightful lemony jolt to your senses. Green, light and tangy, this veggie side dish is summer exemplified.
Stop overpaying for “health drinks”. This savory, incredibly refreshing sattu jaljeera will keep your wallet happy. Requires no cooking and comes together in just minutes!
A seasonal take on the conventional rice phirni. Serve mango phirni in silver bowls for a classic feel, or layer it parfait-style with nuts and mango cubes.
When melons and oranges are about, get your juicer out! This musky, citrus-sy melon orange juice does wonders for your health – AND tastes great.
