Recipes that use herbs and spices as a key ingredient.
2 Dec
When the sharp juiciness of shimla mirch (green bell pepper/capsicum) is coupled with the delicate nuttiness of til (sesame seeds), something magical happens! Try tilwale shimla mirch (sesame bell pepper) to witness it yourself.
20 Nov
When a friend returned from Austin to Chennai, she brought back for her mother an ornate crockpot. Her mother unsurprisingly did not find much use for the contraption in her home cooking. For a while the crockpot was relegated to the far corner of her storage shelves. Till inspiration struck – and she converted the crockpot into a tulsi planter.
My story is not as drastic as that, but seeing my mother use her paddu maker for cooking littis raised a smile much like my friend’s story did. Paddus are not a staple food for us, so her paddu maker would mostly lie forlorn. One day my mother decided to give the equipment a "litti maker" makeover. The rounded fissures of the paddu griddle work perfectly as receptacles for litti balls. Slow cooking on the fire, with a turn or two in between, gives us littis close to the traditional fire-roasted ones.
12 Nov
The onset of winter brings with it fresh white radish (mooli) topped with lush green leaves. Here’s a curry that puts those radish greens to excellent use: baingan mooli patta sabzi.
2 Nov
Grape and walnut fried rice – a treat to the senses! Revel in the flavors of tart-sweet grapes, toasted walnuts, caramelized onions studding fried rice.
17 Oct
It’s pumpkin season! Time to bring out all the pumpkin recipes for your meals. Today’s main course – pumpkin za’atar with butter garlic sauce – came about by sheer serendipity. I had a pumpkin, I had some za’atar, and I realize this is starting to sound like PPAP so I will pause here to tackle first things first: “What’s za’atar?”
13 Oct
Kaddu poi (pumpkin basale leaves curry) is a Bengali/Oriya signature style of cooking these two nutrient-packed, vividly colored vegetables together: pumpkin (kaddu) and basale leaves (poi).
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.
