Lightly fried brown rice with basil walnut pesto made fresh at home. A filling and nutritious one-pot meal.
Garlic
Zucchini Cherry Tomato with Mustard
Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.
Dal with Raw Mango: Tangy Yellow Lentils
With garlic, curry leaves and ghee for company, dal with raw mango is like heaven in a bowl. What’s more, it doesn’t take much to give your workaday yellow dal this exotic tangy twist. Let me show you how.
Spicy Long Green Eggplant and Onion Sabzi
In this green eggplant (brinjal/baingan) and onion sabzi, the long and slender green eggplant is combined with the heat of green chilies, the earthiness of coriander and the sweetness of browned onions.
Besan ki Sabzi: Gram Flour Squares in Curry
Besan ki sabzi is a curry we make for festive occasions: gram flour batter is cooked, cooled, cut and fried, then simmered in curry. It takes time, it takes skill – but the result is worth every bit of the effort.
Tomato Pickle in Mustard Oil and Vinegar
This sharp and tangy tomato pickle works beautifully as a dip for stuffed parathas.
Spinach in Spiced Coconut Milk
Spinach and coconut milk are partners made in heaven – the creaminess of coconut plays off the mild bitterness of spinach beautifully. With a bowl of plain rice on the side, spinach in spiced coconut milk makes for an immensely satisfying meal.