When you have really fresh long green eggplant on hand, capitalize on the goodness of its insides. Cook it in a way that retains its juices. Ditch chopping and cubing, go for slitting and spicing. This recipe of spice-lined long green eggplant curry shows how.
Coriander
Tomato Peanut Chutney
This Andhra-style hot and sour tomato peanut chutney is great on the side with boiled rice, especially on days when you don’t have another curry to go with your meal.
Potato Pesto Sandwiches
Potato and pesto sandwiches for a tasty, leisurely breakfast with a steaming cup of masala chai. Life doesn’t get better than this :-) I had these sandwiches this morning and loved them, they’re a sure addition to my pesto recipe ideas.
Homemade Mushroom Soup
Creamy mushroom soup made at home – this is so much tastier, so much healthier than canned stuff. Simple ingredients, no fuss, very easy to make.
Tricolor Raita for Indian Independence Day
15th August is India’s Independence Day. What better way to celebrate than with a dish inspired by the colors of the Indian flag? Here’s an idea in saffron, white and green – a festive patriotic raita.
Tinda Masala: Apple Gourd Curry
Tinda gets its English name from its visual similarity to green apples. A member of the gourd family, tinda has a mild flavor, high water content and lots of vitamins/minerals. The vegetable is ubiquitous in Delhi – at arm’s reach in the local market, cooked every other day in office cafetarias. Not so in Bangalore. Here this gourd graces only the bigger stores, cellophane-wrapped and stocked with imported veggies like yellow peppers and Chinese cabbage.
I didn’t realize I’d crave for tinda till it became scarce. As with parval (pointed gourd), my love for this vegetable has been a recent change of heart. Whoever said that absence makes the heart grow fonder knew what he was talking about.
Besan Ka Cheela: Savory Gram Flour Pancakes
Today’s post is about a much-loved breakfast dish in India – besan ka cheela. For the uninitiated, besan is flour made from Bengal gram (chana dal), used in Indian cuisine in a variety of dishes such as kadhi, jhunka and pakoras.
In cheela, batter is made out of besan and other ingredients, shallow-fried like pancakes on an skillet/tava and served hot.