Moong Dal Halwa

A few days ago, I posted Oats-Stuffed Mirchi/Green Chili Curry by Poojita of PK’s Kitchen Equations and it was such an instant hit that a couple of people tried it immediately. Now it is my turn to do the good deed and I am happy to be presenting this delectable Moong Dal

Continue reading

Kovil Pulihora, Koyil Puliyodarai, Temple Tamarind Rice

  Yesterday, I went to the Venkateshwara Temple at Fanaswadi in Mumbai. Located in Kalbadevi, this temple is over 90 years old and is often fondly called Mumbai’s own mini-Tirupati. See some pics at http://playingwithmemories.com/2014/01/14/venkateswara-balaji-temple-fanaswadi-mumbai/ One of the traditions that you can follow at this temple is deciding to offer various food items

Continue reading

Makki di Roti: THE Accompaniment for Sarson da Saag

My last post was Sarson da Saag or a curry made with Mustard Greens from the Indian state of Punjab. When Sarson da Saag is mentioned, Makki di Roti follows immediately as the two as inseparable. This recipe if for Makki di Roti that is made with ONLY Maize Flour or

Continue reading

Sarson da Saag – A Great Mustard Greens Curry from Punjab

Anybody growing up in India in the 1980s would remember Vijaya Butter’s jingle that went: “Gimme gimme gimme, Vijaya Butter On idli-dosa even samosa, Makki di roti te sarson da saag Wah ki swaad!” I knew of Makki di Roti and Sarson da Saag even before that but it was this ad

Continue reading

Papad Churi – Inspired by a Bhagat Tarachand Dish

We have been going to Bhagat Tarachand long before it became this chain across Mumbai. For me, it has always been for two of their dishes; Jalebi Rabdi and Papad Churi. Of course, their chaas is great too. Then Bhagat Tarachand started another restaurant called Shvatra and thankfully included some traditional favourites

Continue reading

Raintha – Dates and Spinach Raita – A Kangra Valley Dham Recipe – Fiesta Friday #47

I have already talked about the Dham or the traditional village feast at a Kangra Valley Wedding in my post on Mandra (Chickpeas in Yogurt). While I loved the Mandra, the dish that made a lasting impact on me was the Raintha, a traditional raita made with Khajur, Palak, and Walnut Paste.

Continue reading