26 Sep
Moong dal pairs well with gourds: my much-clicked recipe of ridge gourd moong dal is ample proof of that. This recipe combines moong dal with another similar gourd – the zucchini – with some green leafy goodness added to the mix. It’s homey, light and lemony, the kind that inspires coinages such as “comfort food”.
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26 Mar
A colorful salad bowl with an assortment of flavors and nutrients. Fresh leaves, walnuts and cheese, crunchy pear cubes, juicy cherry tomatoes give company to adzuki beans in this recipe.
18 Sep
Spinach and coconut milk are partners made in heaven – the creaminess of coconut plays off the mild bitterness of spinach beautifully. With a bowl of plain rice on the side, spinach in spiced coconut milk makes for an immensely satisfying meal.
24 Sep
Laal saag (red spinach), with its delightful color, adds sparkle to any meal it is served with. This Bihar-style easy red spinach stir fry is one of my favorites ways to have this veggie.
21 Oct
Tasty spinach recipes that would coax even the staunchest spinach opponent into a change of heart. From palak paneer to spinach pasta, my pick of recipes from the blog that use this lush leafy vegetable in varied avatars.
31 Aug
Weekdays are busy times for many of us who come back from work late evening and then fix a meal. We want easy weeknight dinners that take little time to move from kitchen to plate. [Not counting the blessed few like Rohit’s boss who can whip up a fancy meal at that hour ;) ]
One could cook loads on Sunday and freeze for the week. But that’s not so exciting, is it? So how does one attain that elusive balance between easy + quick (pre-cooked) and tasty + interesting (freshly cooked)?
Here’s a middle ground.
Make ahead food parts. Mix and match. Embellish.
Use the Pareto Principle to your advantage: identify the steps in cooking that consume a majority time and labor, and do them beforehand. The chopping of greens. The slow-frying of spices. The boiling of dal. When the time comes to make your weeknight dinner, all that remains to be done is the remaining 20% of cooking that produces 80% of the result.
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.
