The very versatile sabudana sits as comfortably in sweet dishes as in savory. This South East Asian inspiration – sabudana coconut milk pudding with mangoes – is a fine example of sabudana in its dessert avatar.
Grains & Flour
Bhuni Hari Mirch: Green Chili Fry
Like hot spicy food? Green chili fry (bhuni hari mirch) is just the thing for you. Coated with spices, quickly cooked in mustard oil, green chili fry on the side with an Indian meal will give your taste buds a delightful fiery kick.
Pua from Bihar: Thin, Crisp Holi Sweet
Each festival in Bihar has a signature sweet linked with it: thekua for chhatth, pidukiya for teej, tilkut for Makar Sankranti – and pua for Holi. But when the goodies are this good, why wait for an occasion to cook? Build your own reason for sweet celebration.
Gur ka Paratha: 3-Ingredient Jaggery Flatbread
The answer to "What have you put in it?" seems almost incredible when the dish in question is gur ka paratha. Surely something as delicious as this MUST have a long list of ingredients mixed in careful proportions? Plausible as that sounds, it really, truly does not. Gur ka paratha is one of those gems that produce far greater output effect than input effort. Very easy to make, and only 3 ingredients.
Mango Phirni: Classic Rice Dessert with Fruity Twist!
Mango phirni gives a seasonal twist to the classic rice phirni (creamy Indian rice pudding). This mango delicacy is a summertime favorite inspired by a recipe I saw on the TV show Turban Tadka.
Besan Kundru ki Sabzi – Easy Ivy Gourd Fry
Kundru (tindora/tendli or ivy gourd) hasn’t always been a vegetable I was fond of. For long years I thought kundru was an unsophisticated version of parval (pointed gourd)[1]. It is only recently that a slow appreciation of this gourd has grown on me. True, kundru resembles parval on the outside, but its inside is fleshier and tangier, making its taste stand apart on its own.
Aloo Mooli Kadhi, and a Surefire Way to Prevent Yogurt from Curdling
This aloo mooli kadhi (potato radish sticks in gram flour curry) recipe, adapted from Sanjeev Kapoor’s, is a simpler alternative to pakora kadhi, besides being an interesting way of adding radish (mooli) to the diet. The Indian white radish has a taste so powerfully pungent that one can’t have much of it raw. I like mooli paratha, but other ways of cooking mooli don’t excite me. Aloo mooli kadhi, though, had me sold from the word go. The potatoes tone down the sharpness of mooli, and the yogurt and gram flour cloak it all in a rich, delicious sauce.