I love yogurt based dishes in any form. Of course, I have been having the Palakkad mor kootan (curry in a yogurt base) since childhood. But it is only after moving to Delhi about 38 years ago that I discovered that almost all states in India have some form of a dish with a yogurt…
Author: pvnarayanamoorthy
Aloo Mattar (Potato And Peas Curry)
This is a classic dish that, I suspect, originated from the North Indian state of Punjab. It is now more or less a national dish. Each region in the country have their own minor variations. But the basic dish is the same. It is a favourite in every household and , in days of yore,…
Nonbu Sweet Adai (Cakes Using Rice And Dates)
Karadaiyan Nonbu is a festival celebrated mainly in Thamizhanadu. As offering to the Gods, sweet and savoury cakes are prepared. They are often paired with butter – but nowadays, one can substitute this with vegan butter. I love both the varieties of the adais and look forward to the rice cakes. This is true for…
Stuffed Capsicum Salad
I began exploring different kinds of salads only from April this year. When I turned vegan a decade ago, I was advised to have a salad with every meal. So, I developed a set of about 10 different kinds of salads – and rotated them regularly. To the point where I began to actively dislike…
Banaras Ka Tori Chana (Banaras Style Sponge Gourd And Black Chickpeas)
Banarasi cuisine is supposed to be very famous. Unfortunately, I am not very familiar with this cuisine since I have visited Banaras only once. Even on that trip, my food was very restricted since I was on a pilgrimage and did not have any opportunity to savour the local cuisine. Where I stay (Delhi/NCR), the…
Curry Beans
I find French beans a little boring, unless it is added in small quantities in dishes like upma or Chinese style cooking. A lone dish of French beans is really not my top favourite. So, I rarely make dishes such as beans thoran or usili. I dislike cluster beans completely. So, I was relieved when,…
Indian Chopped Salad
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…
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…
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