Idiaapam (String-hoppers)

I keep mentioning that something or other is my favourite dish! That’s because I have several such dishes. Here is yet another one – string-hoppers. Paired with ishtew (please see the section under breakfast in this blog for the recipe). All in my family love this particular breakfast. When  we were kids in Singapore, my…

Stuffed Peerkangai (Ridge Gourd, Tori)

I get so much of ridge gourd every summer. It is a challenge to make this bland vegetable in different ways – that are tasty and tickles the palate. I often spend many evenings during summer researching this. It was on one such evening that I came across this very interesting recipe. And it tasted…

Vazhaithandu Thoran (Banana Stem Stir Fry)

The banana tree is a wonderful one. All it’s parts are edible, including flowers, raw banana, ripe banana and stem, Cleaning the flowers or stem, however, is a cumbersome process. In the case of the banana stem, the outer layers must be removed to reach the tender inner stem. These are then chopped into thin…

Kolmi Shaker Ghonto (Water Spinach Mixed Vegetables)

Water spinach (known as kalmi saag in Hindi and kolmi shaak in Bengali) is a very tasty green. I was introduced to this green during my early days in Singapore where it was plentifully available. In those regions, it is called kangkong. It is also widely used in oriental cuisine. I was pleasantly surprised to…

Masala Dosa (Rice Crepe With Potato Fillling)

Masala dosa is my all time favourite breakfast. But I rarely get to eat it since, for some reason that I am not aware of, Hari rarely prepares this wonderful dish. It is my go-to dish on most occasions when I have to eat out. Mainly because there are very few vegan restaurants in Delhi/NCR….

Muttaigose Kootu (Cabbage, Bandh Gobi Curry)

This is a popular dish in Thamizhnadu where it is often paired with rasam. It is an extremely tasty curry that is quite easy to prepare. Some years ago, I had an Iyengar friend staying with me. Hari had made a rasam and this cabbage kootu. He went into raptures and I was quite surprised….

Pargarkkai Varuval (‘Fried’ Bittergourd, Karela)

Bitter gourd was not one of my favourite vegetables. I used to intensely dislike the bitter taste. Things did not get much better whenever my father used to visit me. He was a great fan of bitter gourd. The more bitter, the better. He therefore used to request Hari to make just bitter gourd stir…

Urulaikizhangu Bonda (Batata Vada, Potato Dumplings)

Bonda is comfort food for me. But we rarely made this at home when I was a kid. So, it was always a special treat when it was served. At family weddings, however, this was invariably on the menu for the evening snack (served with coconut chutney). One of the main reasons why I enjoyed…

Urulaikizhangu Bajji (Aloo Pakora, Potato Fritters)

It is now monsoon in India. This is the favourite anytime snack during the rainy season. Accompanied with a hot cup of tea. Of course, this snack is traditionally deep-fried. But the non-oil version is equally great. And goes as well with a herbal cup of tea! I am now so used to having this…

Sambar Powder

I have had several requests for the sambar powder recipe. As I have mentioned before, the taste of a good sambar depends almost completely upon the powder used. Of course, these powders are available at retail outlets all over the country. These, however, a characterless and highly avoidable as you will land up with an…