Matki Chi Usal – A Protein-Rich Curry from Maharashtra

Matki Chi Usal is found in almost all Maharashtrian homes and is very popular with Mumbaikars as well; you will find many a street food stall selling Usal Pav (along with the popular Misal Pav, which uses Usal as a base) at lunch. Usal is a generic term for sprouted beans

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Cauliflower in a Tomato and Onion Gravy

This is a simple curry with Cauliflower that goes very well with rotis. I like this version because of the tanginess of the tomato and the fact that I can increase or decrease the level of spiciness without affecting the basic curry. Serves: 4 Time: 45 Minutes Ingredients Cauliflower –

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Kobbari Perugu Pachadi (aka Thengai Thayir Pachadi, Coconut and Yoghurt Chutney)

Kobbari Perugu Pachadi is by far my first choice when I want a chutney for idli or dosa. A variation of the pure coconut chutney, this pachadi is more mellow because of the use of yoghurt. 🙂 You can find the vegan version of the pachadi (without dahi) under Kobbari Pachadi or Coconut Chutney

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Peanut Sauce or Satay Sauce without Coconut Milk

I have an ongoing affaire de cœur with Satay. It all started in 1996 on my first trip abroad. I stopped in Singapore en route to Malaysia where I was to conduct a 10-day training program on a programming technique called OLE/COM for the Malaysian government. As is wont with most Indian vegetarians, I

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Creamy Peanut Butter

Yesterday, I had this sudden craving for Peanut Butter; possibly arising from thoughts of Satay that I was entertaining. When I discovered Peanut Butter and Jam sandwiches in the 1980s, I was in heaven. It became my go-to after-school snack. In those days, Peanut Butter was not available in India and so

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Veppilakatti (A Spicy, Dry Chutney with Lemon Leaf)

I discovered Veppilakatti very late in life and have been making up for it ever since. Veppilakatti is tangy chutney made with the lemon leaves and is a fantastic accompaniment to Curd Rice. In my case, it is a life saver as I use it to spice up my daily dose of

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