My mother used to make this dish in the 60’s. I always complained bitterly – it was not my favourite dish. But, of late, I have been craving this dish. I had no idea how to make it. All that I remembered was the taste. Look at the irony of life. When my mum, a…
Lehsuni Kadhi (Chickpea, Buttermilk and Garlic Curry)
I really have no idea where Lehsuni Kadhi originated. All that I know is that it is delicious. Some years ago, I shared the recipes of kadhis from various states of India. But this kadhi was not one of them. But it was always in the back of my mind to post this recipe at…
Karuvepellai Sadam (Curry Leaves Rice)
South India has several different kinds of flavored rice. The most popular is lime rice. It is easy to put together. When unexpected guests drop in, this is the first thing that the host puts together. Served with a potato roast and papads. The other popular ones are tamarind, sesame, coconut, tomato, eggplant rice. Also…
Bengali Rice Payesh (Rice Dessert)
Kheer/Payesh/Payasam is so typically Indian. Other cultures may have these, but I am not sure. In my young days, payasam was prepared on special occasions like festivals, birthdays, special occasions, etc. The idea of a cake or any other sweet dish was unheard of. I remember all my birthdays till I was 16 (I left…
Idli Upuma
Idli is one of the commonest breakfasts in South India. I would not be wrong to say that it has grown into a national dish. These steamed dumplings of lentils and rice/millets are also fermented, making idlis a very healthy dish. Once the hard work of grinding is done, it becomes a cakewalk to make…
Katharikka Pachadi (Eggplant Curry)
I have mentioned on several occasions that I love eggplant. It is such a versatile vegetable that literally hundreds of dishes are possible. Eggplant has a taste of its own. But it readily absorbs the taste of all the masalas that are added to the dish. This is fascinating since it becomes easy to create…
Tofu And Pasta Soup
This recipe is adapted from “Ilovevegan” blog. I have tried to keep it as close to the original as possible and omitted ingredients that are either not readily available in India or are not WFPB compliant. Even though it is still summer in India, I got a little tired of salads everyday. I felt like…
Water Spinach Stir Fry
I think water spinach is called vallal in Thamizh, though I may be wrong. I have grown up eating this very tasty green that is plentifully available all over South East Asia. Normally called kang kong (or variations of this name) in the entire region. In years of yore, this green was only available in…
Mysore Rasam
Frankly, a good rasam is a work of art. It is aromatic, flavourful, light and a perfect balance of all the ingredients. While a good rasam is like a gentle stroke on the cheek, the ones I make is like a punch. In your face, no subtlety. People say that pastries need a light hand….
Sindhi Tur Ki Dal (Pigeon Peas Sindhi Style)
As I have said several times before, I am always on the lookout for interesting dal recipes. I have tried many, but some of them are really not up to the mark. I do know of Sindhi cuisine, but have only tried a few of their dishes. My Sindhi friends keep urging me to try…
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