14 Mar
As promised in the last post on moong dal salad, here comes my recipe for eggplant tomato curry.
I most often use the fat purple eggplant for bharta, but on long workdays the whole roasting process seems too labor-intensive and I want to make a curry that moves from kitchen to dinner table quickly. This no-onion-no-garlic recipe is a godsend on such days. (more…)
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…)
29 May
Poppy seeds are a relatively new addition to my pantry and I keep a lookout for ways to expand my repertoire with them. I usually turn to Bengali cuisine for inspiration with this spice – aloo posto is a constant favorite. In a net search for poppy seed recipes, Sailu’s recipe for baby eggplant in an Andhra-style poppy seed gravy caught my attention: the sweet notes of jaggery and the tang of tamarind sounded like delightful additions to the base of poppy seed paste.
27 Mar
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.
15 Mar
When chefs with expertise in other cuisines turn to Indian, it is lovely to see their interpretations of dishes well-known to us. Parathas are regular fare at my place but I learnt of this interesting variation courtesy MasterChef Australia.
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.
