3 Oct
Grated white radish seasoned and stuffed in flat-bread, pan fried with ghee. Mooli paratha is a delicious wholesome meal, perfect for brunch.
There are two schools of thought on how the filling for mooli paratha should be prepared: the first camp sautés the grated radish before using it for stuffing, the second camp keeps it raw. This recipe gives you my preferred method – the raw.
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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20 Sep
A pumpkin kala chana (black chickpea) preparation infused with the Bengali flavors of panch phoron and mustard oil. Dried bay leaves lend a subtle aromatic base to the curry, jaggery brings out the pumpkin’s sweetness, raw mango powder gives it tang. (more…)
16 Sep
Boiled drumstick (moringa pods, or sahjan in Hindi) swathed in a chili yogurt base for an unusual drumstick raita. With very few add-on flavors, this recipe lets the drumstick shine.
11 Sep
Lightly fried brown rice with basil walnut pesto made fresh at home. A filling and nutritious one-pot meal.
7 Sep
"Cannot handle the pungency of radish" – is that your rationale for staying away from radish-based curries? I know how you feel. Once upon a time, I was you. Till I discovered tricks to tame the mighty mooli. May I gently recommend to you my mooli fry recipe. With steps calculated to reduce the sharpness of radish, mooli fry presents to you this root veggie in its mildest form.
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.]
Bottle gourd decks up in style in lauki paratha, balancing its natural simplicity with the heftier flavors of fresh coriander and carom seeds.
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.
Dal with raw mango – in which raw mango slivers, with help from garlic and ghee, elevate simple the yellow legume to exotic status.
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!
This homemade rabri recipe with fresh seasonal fruits, dates and apricots is as healthy as can be. No refined sugar, no condensed milk!
