Mustard-flavored chutney with yam (Hindi: suran/jimikand or ole) as its base – that’s ole chutney, a recipe traditionally made in Bihari homes.
Vegetables
Khad ki Sabzi: Yam, Carrot, Potato Medley
I normally steer clear of over-the-top superlatives, but I have to make an exception for khad ki sabzi – this is truly THE BEST recipe I have discovered in a long time. A few simple vegetables cooked in ghee and lemon juice – and the effect is magic!
Paneer Peas Capsicum Curry
Paneer (cottage cheese) in a tomato-based curry with peas and capsicum. Sumptuous enough for a feast – really easy to cook!
Stuffed Tomato Curry – Vegetarian Party Menu Star!
Stuffed tomato curry – when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious spiced potato filling, this dish makes a striking vegetarian centerpiece for a party menu.
Besan Kundru ki Sabzi – Easy Ivy Gourd Fry
Kundru (tindora/tendli or ivy gourd) hasn’t always been a vegetable I was fond of. For long years I thought kundru was an unsophisticated version of parval (pointed gourd)[1]. It is only recently that a slow appreciation of this gourd has grown on me. True, kundru resembles parval on the outside, but its inside is fleshier and tangier, making its taste stand apart on its own.
Watermelon Pomegranate Beetroot Juice
Prepare yourself for an onslaught of red, and a megadose of vitamins and minerals. Watermelon, pomegranate and beetroot combine to make a wonderful cooling concoction. Besides reminding you of the translucent glow of rubies.
Cucumber Coriander Mint Juice
This green juice is loaded with the goodness of fresh herbs: coriander (cilantro / coriander) and mint (pudina). Light, water-rich cucumber makes it a perfect solvent for the dense herb extract. A squeeze of lime enhances the color and flavor of the drink, besides upping the vitamin quotient. Ideal for the summer, easy on the waist – as well as on the wallet.






