A couple of months ago, I had the chance to visit the Kangra Valley in Himachal Pradesh to attend a wedding. I used the time to also see this beautiful part of India. Given the limited time I had, I did the usual tourist circuit of Dharmashala and McLeodganj. This part of India is simply…
Madra or Mandra – Chickpeas in Yogurt Sauce – Kangra Valley Dham Recipe
A Roundup of Chutneys for Idli and Dosa
While Mologa Podi or Coconut Chutney is the first thing that comes to mind as an accompaniment for idli and dosa there are many many more chutneys and podis that are great with idli or dosa.
How about some peanut chutney, besan chutney or then curry leaves powder?
North Indian Style Poha with Deep Fried Potatoes and Peanuts – Sunday Morning Indulgence
We make the traditional Maharashtrian Kanda Pohe once every week for breakfast. If we are in a mood for something different, then I make the Vangi Pohe, Indori Poha or then Masala Poha. Today, I made a North Indian Style Poha with Fried Potatoes and Peanuts that my sister-in-law makes; it made for a welcome change on this Sunday….
Savoury Oats Porridge in Buttermilk
I came upon oats very very late in life (in my early 30s) and honestly, thank god for that because I am not too fond of oats even now! It was a time when I had joined a Gym and sought a dietician’s advice to knock of the weight I had put on after my mother’s…
Paneer Kofta (Cottage Cheese Balls in Yogurt Gravy)
When I saw the pics on Anjana’s recipe for Paneer Kofta Korma {Indian Cottage Cheese Balls In A Delicate Yogurt Sauce}, I knew I had to try it as soon as I could. I know from practice that Anjana’s recipes are foolproof and absolutely delicious. Regular readers of this blog will remember that recently made a superlative Biryani with…
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 curry. You can make it…
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 – 1/2 kg Onion – 1 Large…
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 set off on the trip…
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 my mom would make it at…
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 oats. One advantage of living…
Punjabi Rajma Masala (Rajmah Rasmisa)
Rajma Masala or Rajmah Rasmisa (Red Kidney Beans in Tomato Sauce) is one of those Punjabi dishes that most people love. It is a comfort food, at least my family is concerned. However, we find it quite heavy and make it only occasionally. This weekend was one such occasion. 🙂 Depending on the mood, we make…
Arbi ki Tikki ki Sabzi (Pan-Fried Colocasia Cutlet Curry)
My team members at work are absolute foodies and that is great fun as we get to talk about and taste different kinds of food. This recipe is from Nikita, one foodie colleague. When I tasted it for the first time, I was quite taken by how similar yet different it is to Arbi Fry (Chamadumpa Vepudu). Arbi…
