Amchoor powder, made from grinding sun-dried green mangoes, is used to add tartness to a dish. Fun fact: the word ‘amchoor’ comes from the compounding of Hindi words ‘aam’ (mango) and ‘choor’ (crush).
17 Jan
Green eggplant in mustard-fenugreek masala is not for the faint-hearted. The spices in this are heavier and headier than, say, in bittersweet baingan. Try it if you dare!
I made this dish with long green eggplant, which is the mildest-tasting variety of eggplant I know of. The eggplant’s blandness gives a nice base to the strong flavors of the spices. (more…)
11 Sep
Parathas stuffed with a spiced peas masala. Peas parathas for a delicious, protein-rich weekend brunch.
8 Aug
A spin-off on the snack Chura Bhuja with Mattar, this dish uses the healthier red poha (flattened rice) instead of white.
The method of making crispy red poha is exactly the same as for white poha – the only difference with red poha is that it is a little less easy to figure out when the grains are cooked enough. With white poha, the color change to golden is a sure indicator. With red poha, the color is already dark when you start so you need to be more watchful. Red poha turns crisp and ready to eat in about 5-6 minutes. Take a little nibble to make sure.
13 Mar
What do you like to stuff inside your parathas? This soya bean stuffing is a constant favorite of mine. The main ingredient in the stuffing is soya bean granules, quick and easy to prepare, with all the goodness of soya.
14 Feb
Chura bhuja mattar – popular snack from Bihar that pits the crunch of roasted chura against the tender butteriness of cooked peas (mattar), to fantastic effect.
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.
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.
