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Fresh Fruit Rabri (No Refined Sugar)

Fresh Fruit Rabri (No Refined Sugar)

A simple fresh fruit preparation that you can serve as a snack or an after-meal dessert.

Traditional rabri can be pretty heavy with its high content of sugar and condensed milk. Its usual pairing with malpua and jalebi (while delicious!) doesn’t help either if you’re watching your weight. Enter my recipe of fresh fruit rabri – a dessert that satiates your sweet tooth even while keeping things light and healthy. No refined sugar, no tinned condensed milk – this rabri is sweetened only with natural nutrient-rich dates and apricots. No canned fruit either – only fresh seasonal produce.

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Papad ki Sookhi Sabzi (Dry Curry)

Papad ki Sookhi Sabzi (Dry Curry)

For the longest time, the only way I knew how to eat papad was as a plain accompaniment to an Indian meal (usually khichdi), much like chutney or pickle. I liked papad overall, but the “dish” didn’t seem all that consequential.

When I moved to Bombay, my friends there would order masala papad as a starter in restaurants. This was something new, something interesting – papad dressed up as a standalone dish. I started experimenting with papad in curries, and warming up to this novelty – papad curry was very convenient on days when there are no vegetables on hand.

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Meethe Chawal: Jaggery-Sweetened Rice

Meethe Chawal: Jaggery-Sweetened Rice

Every time I watch a rerun of Sooryavansham on TV (laugh if you will, I enjoy that film) I am struck by the scene in which Radha covers up for the lack of supplies in her kitchen by preparing meethe chawal. Celluloid can inspire us in unexpected ways, as this post is proof. My story may not be as dramatic as that of families reuniting tearfully after watching Sansar (a real effect of the film in the year of its release, I’m told), but it’s still worth telling for those in a culinary quandary similar to mine.

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Methi Chhole: Fenugreek Leaves and Chickpeas

Methi Chhole: Fenugreek Leaves and Chickpeas

In methi chhole, the bitter notes of methi (fresh fenugreek) are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy. An offbeat recipe that I warmly recommend for fenugreek lovers.

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Spinach Rice with Coriander Pesto and Cashew Nuts

Spinach Rice with Coriander Pesto and Cashew Nuts

The very versatile spinach goes into this very green one-pot rice meal, making it a wholesome Sunday lunch option.

I normally keep coriander pesto handy in the fridge for a quick addition to salads or sandwich spread. Putting some pesto into spinach rice, along with the garnish of fried cashew nuts, worked wonders with the otherwise simple meal.

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