And yet more salads! I seem to never tire of trying out new salad recipes – and, invariably, they all turn out to be fantastic. But I have mixed grains into my salad only once, if my memory proves right. With the pasta salad. I have seen western consumers make a whole meal of a…
Month: October 2021
Lobia Masala (Black-eyed Bean Curry)
There are several types of beans used in Indian cuisine. I am not very familiar with the American terminologies such as refried beans. But I am quite sure that this is called black-eyed beans even in America. There are several dishes that can be made with this versatile beans. I normally stick to the tried…
Bihari Parwal Masala (Pointed Gourd Stir Fry)
Parwal (pointed gourd) was not one of my favourite vegetables when I first moved to Delhi in 1984. As usual, I bought it stoically once every 3 months – just to assuage my guilt that I am not eating seasonal and local. It was only when Hari came into my employ in 1997 that I…
Dondakaya Ulli Kura Karam (Ivy Gourd Stir Fry)
I have posted a couple of ivy gourd recipes before. This one is a little different, from the states of Andhra Pradesh/Telengana in the south of India. I seem to have an affinity for Andhra recipes. I do enjoy the bold taste of their dishes. And ivy gourd in a vegetable that is cooked at…
Vankaya Vepudu (Eggplant Stir Fry)
The humble eggplant is one of the most versatile vegetables that I know. There are literally hundreds of recipes in each of the different states of India. And there are several varieties of eggplants – long, small-round, large-round, green, white, striped… I reserve specific varieties for different dishes. For example, the Palakkad preparation of eggplant…
wholefoodplantbased 