Whole Wheat Burger Buns

My journey for burger buns started with Hari’s outstanding potato burger. He often makes this whenever he bakes a normal whole wheat loaf. It was then that I thought that it would be great to have the burger with a proper bun. My search for a WFPB burger bun on the internet yielded no great…

Lotus Root Curry

I first bought lotus root in the late 80’s. To try a dish from a cookbook. Needless to say, it was unmitigated disaster. Thereafter, I stopped buying lotus root completely, It is only very recently that Hari told me to buy some. I told him that it was conditional to him making me a great…

Hurigaalu (Roasted Snack)

Hurigaalu is a roasted snack from the state of Karnataka. It is widely available at retail outlets all over the state – but isn’t homemade the best? It is a crunchy and delicious snack, packed with proteins. Though it takes a significant amount of prep time, the effort is well worth it. And, since it…

Pacha Mathan Pachadi (Green Pumpkin Curry)

I get loads of green pumpkin right through the year. In fact, it is a little difficult to find the yellow variety easily in North India (though freely available in non-organic outlets). Many of the dishes that I love uses the yellow variety – namely sambar, olan. I normally use the green variety to make…

‘Vella’ Aval (Sweet Beaten Rice)

Janmashtami was on August 11th. this year. This is a major festival celebrating the birth of Lord Krishna, one of the major Indian Gods. It is believed that Sudama, a childhood friend of Krishna, lived in abject poverty. His wife urged him to seek financial help from Krishna, who was then king of Dwaraka. But…

Bhendi Do Pyaza (Okra And Onion)

It seems to me that India is going through a food revolution. People are experimenting with food and tastes. I belong to a food group from the very tiny region called Palakkad. Many of the recipes posted here are from various other parts of the country, not necessarily Palakkad. There are lots of international recipes…

Senaikizhangu Roast (Elephant Yam Curry)

Elephant yam is plentifully available throughout India. But I suspect that it is not a very popular vegetable in most parts of the country – at least to serve guests. Probably because it may cause itching (in raw form, not when cooked) for some people. I have lived in North India for almost 37 years…

Instant Kodo Millet Dosa

Dosas are staple food in most South Indian households. They are made at least once a week, either for breakfast or dinner. The traditional dosa requires fermentation – and therefore to be planned ahead. So, dosa batter (and idli batter) are always stored in the refrigerator to be used whenever one feels in the mood…

Tangy Tomato Chutney

Chutneys are an integral part of every Indian household. Every state in the country has its own chutney. While nobody has actually counted, there must be countless chutneys prepared across the length and breadth of India. In addition, each household has it’s own variation of each chutney. These ‘dips’ or accompaniments are very easy to…

Curd Rice

Yesterday was the festival of Aadi Perukku, a festival celebrating water. Devotees normally prepare a variety of rice dishes on this day. You will find many of these in this blog (look under “Rice”). While there are many rice recipes, I realised that I have not posted a curd rice recipe – perhaps because it…