24 Nov
A recipe from my grandmother’s kitchen – a tangy aloo chutney laced with mustard. The original version is made with jimikand (yam) instead of potatoes, and as those of us who cook with yam know, that vegetable is tricky to handle raw. And so we switch to the friendlier, more accessible tuber. Potato chutney is just as good and is super easy to make.
10 Mar
My first taste of kosambari was at a friend’s wedding in Karnataka. One spoonful and I was sold. That soaked moong dal could be eaten uncooked – and that it could be delicious – was a revelation. Since then I’ve been experimenting with salad made of split pulses and an assortment of vegetables. (more…)
14 Jan
Cool homemade yogurt, flattened rice that needs no cooking, honey/jaggery and fresh fruit. A breakfast so healthy it’ll give you a palpable halo around your head. Presenting for you staple morning-time food from Bihar – dahi chura.
2 Jan
What do you do when you peel a papaya and find that a lot of it is hard and green?
Try out my papaya rescue recipe – khatta-meetha papeeta, a light and flavorful accompaniment for an Indian meal. You could make khatta-meetha papeeta using green papaya or parts of a semi-ripe papaya.
19 Jun
You’d expect the last mangoes of the season to be ripe yellow, robustly sweet and oozing juice, but nature has a way of subverting expectations. I cut open a fat Banganapalli this Sunday to have mango cubes as a post-lunch dessert. The mango’s insides turned out to be half-white and tending towards sour.
My first thought was to make sweet mango chutney but then the fresh aromatic ginger in my pantry nudged me to try something different – a chunky ginger jaggery chutney with mango.
4 Jun
Those beautiful pale green berries on the vegetable vendor’s cart looked so bewitching, I had to pick them up. I used them in this delicious amla dal (gooseberry dal) and loved the result, I can heartily recommend the recipe to you.
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.
