Pindi Chole (Chickpea Curry)

This is a typical Punjabi recipe. I have eaten this several times at Punjabi restaurants – though never in anyone’s home. I wonder why? It is a fabulous tasting dish that pairs very well with Indian breads. Or even rice. The mélange of spices makes this dish what it is – a really exotic preparation….

Bagara Baingan (Hyderabadi Eggplant Curry)

I know several people who do not like eggplant. I often wonder why because it is a very tasty and versatile vegetable. Definitely one of my favourites. There are literally hundreds of recipes using this vegetable. One that I have always wanted to try was the iconic Hyderabadi Bagara Baingan. But every time we prepare…

Vegetable Tawa ‘Fry’

This dish is normally served at weddings and other celebratory functions in several parts of the country, especially North India. It is the most popular food counter at such functions. It is a live food counter where vegetables and the ‘masala’ are pre-prepared and kept on the tawa (girdle) separately. There are a variety of…

Karamani Kara Kuzhambu (Cow Peas Tangy Curry)

Kara kuzhambus are thick, tangy and often spicy gravy dishes, made in South India. Kuzhambu also has a broader meaning – signifying a gravy dish that can be mixed with rice. But kara kuzhambus are necessarily spicy and tangy. Most southern states have at least a couple of kara kuzhambus to their credit – like…

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…

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…

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…

Sesame Soba Noodles

I have been out of stock of noodles for some months now. I was therefore really delighted to visit the shop a couple of weeks ago and pick up my stock. I wanted to try something different with the soba noodles, but the challenge was that many ingredients arHoe not readily available. I therefore decided…

Mixed Dal

I am a great fan of Indian dals. They taste fabulous and go well with both rice and Indian breads. While the South Indian wet dishes like sambar can also be had with rice, the combination with breads isn’t that great. Though many people do pair these with breads too. But I prefer the North…