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….

Katharikkai Rasavangi

Rasavangi is a traditional dish from Thamizhnadu, though it is also prepared in the Palakkad region of Kerala. It is normally made with eggplant (baingan), a vegetable that I really love for its versatility. In Iyer households, this dish holds a cult status. Paired with steamed rice, many consider it heaven on earth. Ingredients 250…

Chatti Masiyal (Taro Root, Arbi Curry)

Chatti Masiyal is a dish from Tamizhnadu, I suspect; though I am not 100% sure. It was not a dish that was prepared in my home when I was a kid. I was therefore unfamiliar with the taste of this curry. I had, however, heard the term in my early days and it seemed to…

Dhansak (Vegetable And Lentil Curry)

Dhansak is a typical Parsi preparation. It is served with browned rice (as opposed to brown rice) and a tomato/cucumber salad. Dhansak is normally made with mutton, but  does not always have to be so. I was first introduced to Parsi dishes (though did not taste them) by a friend in the early 80’s. But…

Pudalangai Thoran (Snake Gourd, Chichinda Stir Fry)

I have posted some thoran recipes earlier. This is a very simple preparation and tastes wonderful. It also pairs well with several ‘wet’ dishes that are mixed into the rice – like sambar, rasam, mulakootal, mulakooshyam, morkootan… My post today is a thoran using snake gourd. This is a summer vegetable and the season is…