Chocolate Cake

I had posted of Facebook that I will be attempting a WFPB chocolate cake – and also posted a picture. This recipe was inspired by Jill Dalton’s Vegan Sugar & Gluten Free Chocolate Birthday Cake. My cake turned out well. There has been a lot of interest in the recipe for this cake – I…

Asparagus & Baby Carrots Salad

I have experimented with a few salads, though not enough. Most of them turn out very well, though I’ve had to discard a few because they did not suit my taste. Some salads have become favourites. This salad is one of them. Inspired by several recipes on the internet, it has been customised to suit…

Chakravellikizhangu Upperi (Sweet Potato, Shakarkhandi Dry Curry)

Sweet potatoes (shakarkhandi, chakravellikizhangu) are plentifully available during the winter season in the Northern parts of the country. This is a very versatile vegetable and can be prepared in several ways, each one unique in it’s own way. I have been fascinated by the use of sweet potatoes in baking cakes and intend to try…

Parangikai Ellu Curry (Pumpkin Curry With Sesame Seeds)

Pumpkin is available throughout the year in Delhi/NCR, though most of the time, it is the green pumpkin. The red variety is rarely available in the organic market, but plentifully available in non-organic wet markets. When I started to subscribe to an organic vegetable basket from a farmer friend, I was overloaded with pumpkins. It…

Kadugu Keerai (Mustard Greens With Coconut)

Mustard greens (kadugu keerai, sarson ka sag) is plentifully available in the North Indian winter months. The most popular dish using this green is sarson ka sag (a wet preparation) served with makki roti (Indian corn bread). I often make this green, though not the corn bread. However, there are several other preparations using mustard…

Gadheri Methi (Taro Root, Cheppankizhangu Curry)

This is my favourite dish from Uttarakhand. It is combination of fenugreek greens and taro root. The subtle spicing adds to the overall exquisiteness of the dish. I came across this dish quite by accident. I had once decided to do a series of recipes form each state of India. This is when I came…

Garhwal Ka Fannah (Horsegram Dal)

People are really passionate about their home state. Be it politics, people, tourist attractions, cuisine…I have known this about Tamizhnadu and Kerala – the two states that I have a close association with. I also know that Bengalis have great pride in anything related to their state. Recently, I have had occasion to discover this…

Karthigai Adai (Savoury Pepper Pancake)

The festival of Karthigai is celebrated in South India. This festival is celebrated for three days beginning the full moon day of the month of Karthigai (November-December). It is the equivalent of the Raksha Bandhan of North India. Sisters light lamps, much like Diwali,  and pray for the well-being of their brothers and their families….

Mixed Vegetable Salad In Mustard Dressing

I first had this salad at a vegan potluck some years ago. It tasted so wonderful that I immediately resolved to prepare it at home and taught Hari the recipe. Hari has evolved the recipe several notches so that the ingredients vary quite a bit from the original that I taught him. It also appear.s…

Paruppa Thogayal (Lentil Dip, Dal Chutney)

Thogayal (also called thuvayal) is a concept rather unique to South India. These are thick chutneys that are served as accompaniments to rice and ‘dal’ (meaning a wet curry to be mixed with rice). Thogayals are normally quite spicy – therefore, they are normally made to accompany bland dishes like mulakootal. There are several types…