Apple Payasam (Apple Kheer, Apple Sweet Pudding)

I don’t often prepare dishes that require cooked fruits as an ingredient. Mainly because my vegan doctor told me that it is not the healthiest way of eating fruits. However, I presume it is alright to cheat once in a while. I love this apple payasam so much that I decided to cheat a little…

Pok Choi Salad

Till about a couple of years ago, I had never bought pok choi. Of course, I had always consumed it whenever I stepped out for a Chinese meal. But the winter stock of pok choi¬† at the local organic market looked so tempting that I decided to buy a batch and experiment with this green….

Taugeh (Sprouted Mung Bean) Salad

Mung bean sprouts are widely used in Chinese food. They are very delicate and tend to wilt rapidly in heat. Cooking them will make them wilt and lose the crunch. In Chinese cuisine, they are normally stir fried. My mother used to make a salad with bean sprouts, and I really enjoyed the dish. I…

Mirchi Ka Salan (Jalapeno Curry)

I had never heard of this dish till about a couple of decades ago. My first experience with it was on an Indian Airlines flight. Normally, airline food is quite boring. But I was fascinated with this dish – it tasted really wonderful. I tucked it away in a corner of my mind, saying to…

Mughlai Parantha

Winter is a time when I normally have parantha (Indian flat bread) for breakfast. One of my favourite ones is the methi parantha (fenugreek greens flat bread). But Hari makes several others too – radish, cauliflower, potato… I love all of them. Hari makes them really soft, without a drop of oil. He makes these…

Gota Masala Bhara Baingana (Stuffed Brinjal)

The humble brinjal (baingan, kathrikai) is a really versatile vegetable. I used to hate it as a child. I now pick up various varieties of brinjals every week. Of late, I have been fortunate to find white brinjals (one of my favourites) at the weekly organic market at Sushant Arcade. I just love the white…