Saag – an Indian dish of leafy greens, eaten along with rotis or rice. A variety of leaves can be used in saag: spinach and mustard greens are popular choices, while chaulai (amaranth leaves) is used often in Bihar. Chaulai saag is a simple, dry preparation with amaranth leaves and a hint of spices.
Spices & Herbs
Recipes that use herbs and spices as a key ingredient.
Coconut Curry Leaves Chutney
A chutney packed with the goodness of fresh coconut and curry leaves. Great on the side with dosa or idlis.
Tomato Carrot Soup
A quick tomato carrot soup that doesn’t require much toiling in the kitchen. With just a few ingredients and a couple of time-saving tools, you will have steaming hot cups of soup on the dining table within minutes.
Microwaved Tomato Salsa, Desi Style
The microwave in my kitchen is usually relegated to the role of reheater – rarely is it called upon to participate in the *making* of a dish. This microwaved tomato salsa recipe dodges the norm!
Bhuni Hari Mirch: Green Chili Fry
Like hot spicy food? Green chili fry (bhuni hari mirch) is just the thing for you. Coated with spices, quickly cooked in mustard oil, green chili fry on the side with an Indian meal will give your taste buds a delightful fiery kick.
Gobhi Kasoori Methi with Cranberries
I like to balance bitter with a hint of sweet: some jaggery in methi chhole, sauteed pineapple on the side with curry leaf pulao. In this gobhi kasoori methi (cauliflower and dried fenugreek) recipe, I turn to dried cranberries for the balancing act. I love the result! Do you?
Mooli Lachha Sabzi: Grated Radish Stir Fry
White radish, crisp and juicy, is in season. I like radish but can’t have much of it raw. More than a couple of bites, and I’m left nursing a stinging sensation and – if it’s a particularly potent specimen of the vegetable – watery eyes.
I wasn’t a fan of cooked radish either, until I discovered aloo mooli kadhi. Recently a new radish recipe has made its way into my armory, the one this post is about: mooli lachcha sabzi, or stir-fried grated radish. Thanks to a friend who shared her family recipe with me.