Recipes that use herbs and spices as a key ingredient.
Craving for cheesy cauliflower, have no time / equipment / resources to make a full-scale gratin? Fret not – try this quick no bake cheesy cauliflower that gets made with basic cream cheese and a pan on the stove top.
This recipe lets the natural deliciousness of the cauliflower stand out. There’s a touch of garlic and a hint of cheese – enough to get your taste buds feel it but not so much that it overshadows the vegetable that stars in the recipe.
Bitter gourd (karela in Hindi) is an acquired taste perhaps – most people don’t relish its bitterness. One friend famously likes bitter gourd only in the form of bharwa karela (stuffed bitter gourd): she eats the filling and discards the shell.
I have never disliked bitter gourd; rarely will I put it through pre-cooking treatment to reduce its bitterness. Most of these steps make the karela lose not just bitterness but also nutrients. Still, if you must, here are a few tips to reduce the bitterness of bitter gourd:
Chura bhuja mattar – popular snack from Bihar that pits the crunch of roasted chura against the tender butteriness of cooked peas (mattar), to fantastic effect.
What is chura, did you ask? Chura is the Bihari word for flattened rice, called chiwra elsewhere in north India. The better-known way of preparing chiwra is in its moistened form, as poha. Chura bhuja, in contrast, works on chiwra crisp and dry.
Have you had those triangle-shaped parathas with layers inside them and wondered how they got made? Wonder no more: in this post, I’ll show you how to make triangular parathas with step-by-step pictures.
The word "paratha" comes from the words parat (layer) and atta (flour). So parathas are literally layers of cooked flour.
I’m on a run of no onion recipes. This is another such. Masala bhindi (okra) that uses dry spices like cumin and coriander only – no onions, no garlic, no tomatoes.
They talk of "trial by fire" as a true test of character – instances of it abound in medieval Europe as much as Indian mythology.
While one may question the veracity of such a test with reference to people, it does throw up interesting results when applied to fruits and vegetables.
I’m referring to roasting.
Placing raw whole vegetables on an open flame and slow-cooking them brings out latent attributes that you wouldn’t even know existed. Roasted capsicum becomes juicy and sweet, shedding much of its pepperiness; tomatoes take on a delicious smoky note.
This tomato olive capsicum pasta – with its key ingredients roasted – has a lot of character. It has been through trial by fire, after all.
When onion prices skyrocket, as they have done in India nowadays, I instinctively switch to dishes that don’t use onions at all. Here is the recipe of aloo baingan bharta (that is, potato and eggplant mash) that I made today, using no onions.