12 Mar
Banana blossoms aren’t something I use often in my cooking – the effort of peeling and cutting is a major deterrent. This time I found a pack of pre-peeled banana blossoms at the grocery store and decided to give it a go. I am really pleased with how this recipe finally turned out!
16 Jan
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.
24 Nov
A recipe from my grandmother’s kitchen – a tangy aloo chutney laced with mustard. The original version is made with jimikand (yam) instead of potatoes, and as those of us who cook with yam know, that vegetable is tricky to handle raw. And so we switch to the friendlier, more accessible tuber. Potato chutney is just as good and is super easy to make.
9 Nov
The magic of some recipes lies in exclusion: the dish tastes so good because certain conventional ingredients are knocked off from its making. This recipe of saadi lauki sabzi (simple bottle gourd curry) , passed down from my grandmother’s kitchen, falls in that hallowed category.
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…)
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.
