This week my family decided to step outside its comfort zone and try making Falafel and Hummus at home. We made everything from scratch and the first step was to make Tahini. Ingredients Sesame Seeds – 3 tbsp Extra Virgin Olive Oil – 5 tbsp Method Heat a heavy-bottomed wok or kadai. Add the sesame seeds…
Tahini
Mango Milkshake
Aaaaaappoooooossss………Till a few years ago, this is a cry that used to echo in the streets of Mumbai and it was this cry that heralded the onset of summer. We used to rush to the balcony to spot the seller of Alphonso or Hapoos mangoes and beckon him home so that Daddy could bargain and get…
Phirni or Firni (Rice and Milk Pudding)
As the unusually hot Summer continues, my quest for cool things continues… 🙂 Today, I was yearning for something sweet and cool to eat when I suddenly realised I could make Phirni. I have been meaning to make Phirni for ages but somehow have been side-tracked by something or the other. Surprisingly I ate Phirni for the…
Gutti Vankaya Koora – 1 (Simple Stuffed Aubergine)
Gutti Vanakaya Koora is a traditional favourite in Andhra Pradesh. This variation of this perennial favourite is the way we love it at home. What I like about this koora is that it retains the basic taste of the Vankaya while the Menthi Podi adds just the right amount of spice. And oh, did I mention that this…
Sol Kadhi or Kokum Kadhi
These past few years, summers in Mumbai have been scorching and this year is no different! We have heard a number of explanations for why this is so (hot winds blowing from the North is the latest) but that does nothing to mitigate our suffering. Apart from searching for shade, switching on the ACs and wearing…
Pindi Miriyam (Mixed Vegetable Stew with Lentils, Rice, and Pepper)
Pindi Miriyam is a technique that uses raw rice (hence, the pindi in the name) and pepper (miriyam) as the base for the curry gravy. I love this version of the pindi miriyam because it includes a whole lot of vegetables and lentils in a delectable pepper-based gravy that is spicy but not hot. It…
Methichi Bhaji (Menthi Koora Koora, Methi ki Bhaji, Fenugreek Leaves Curry)
This is a dry bhaji with fresh Methi or fenugreek leaves that is a great favourite with me. I love its mildly bitter taste and make it often to have with chapatis. Ingredients Fresh Menthi Koora/Methi/Fenugreek Leaves – 3 Packed Cups Besan/Gram Flour – 4 Tbsp Green Chillies – 3 or 4 Turmeric – 1/4 tsp Mustard…
Matar Paneer (Cottage Cheese and Peas Curry)
For as long as I can remember, making something with Paneer meant Matar Paneer was the first choice. There is something about this simple dish that truly appeals to me; perhaps the fact that it was the first Paneer dish I learnt to make. 🙂 Matar Paneer is mildly flavoured and if you make it without frying…
Kadhi Pakoda
Kadhi is the North Indian version of the South Indian Mor Khuzhambu or Majjiga Pulusu. Kadhi Pakoda with Moong Dal Khichdi is one of my favourite combinations. The first time I had this combination was at friend’s home and ever since, I have been hooked on this combination. Ingredients for Kadhi Slightly Sour Dahi or Curd –…
Moong Dal Khichdi
Khichdi… hearing the very word brings comfort when one is feeling blue. Moong Dal Khichdi is one of those comfort foods whose appeal is universal. It is very easy to make and a great way to eat sprouts, if you do not like sprouts by themselves. If you are ill or are feeling queasy, having moong dal khichdi will make…
Kadai Paneer (Cottage Cheese with Capsicum and Tomato)
Let me begin by saying that I dedicate this recipe to a young gentleman named Naren, who apparently luuuuuuvvvvvs Kadhai Paneer. 🙂 Kadai is Hindi means a wok, and as the name suggests Kadai Paneer is a dish that is and should be made in a Kadhai. Traditionally, in India, kadhais are made of iron and dishes cooked in…
Menthi Koora Patholi (Dry Curry with Bengal Gram and Fenugreek Leaves)
This is a variation of the classic Andhra dish called Patholi and is something I like very much. It is a dry side-dish that combines protein-packed Chana dal with iron-rich Methi. It also helps in reducing the bitterness of the methi leaves. Ingredients Chana Dal/Husked Bengal Gram – 1 Cup Methi/Fenugreek Leaves – 2 Packed Cups Rai or…
