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…
Author: pvnarayanamoorthy
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…
Coconut Chutney (Dip)
My post today is the very easy, but wonderfully tasty, coconut chutney. This is a classic. There are several variations to this chutney. The recipe presented here is the most basic one. This is made regularly in South Indian homes to accompany dosa, idly, pongal or, indeed, most breakfast dishes. Variations can include adding roasted…
Moong Dal Pakora (Hulled Split Mung Bean Fritters, Paasi Parupu Bajji)
Though I am completely on a WFPB diet, I do have cheat days. Thankfully, rarely – about once in six months. And only one dish. A few years ago, I was visiting the local market and was fascinated to see an interesting deep-fried snack being sold by a street vendor. I decided to cheat and…
Kavuni Arisi Adai (Black Rice Pancake)
For several years, I have been extolling the virtues of black rice (kavuni arisi in Thamizh). Known to be one of the healthiest grains on the planet, this rice has a nutty flavour and mouthfeel. It is ideal to make sweet or savoury dishes. I often make a kheer (payasam, sweet dessert) with this rice….
Vegan Shepherd’s Pie
I have been inundated with requests for the recipe of the Shepherd’s Pie that I posted on Facebook yesterday. Through Facebook and WhatsApp. I only tried it out as an experiment as I was tired of the usual sambar, thoran, etc. So I thought that I’d try out something different, but keep the load light…
Wingko Babat (Indonesian Grated Coconut Pancake)
I had the good fortune of finding sticky (glutinous) rice at the local organic market a few weeks ago. Since then, I have been experimenting with several recipes using this absolutely wonderful ingredient. Having spent my early childhood in Singapore, I am familiar and fond of recipes using sticky rice. This recipe is very simple…
Mathan Puli Pachadi (Pumpkin Tamarind Curry)
This is a typical and very traditional Palakkad dish. It is normally made with one of two vegetables – pumpkin or okra. A very unique and tasty dish that pairs very well with mulakootal. Hari once made this dish at a vegan cooking class. It was a super-hit. The attendees all claimed that they had…
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