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…
Category: Main Dishes
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…
Watermelon Rind Curry
I never knew that watermelon rind could be used to prepare curries – though it seems pretty obvious that the rind should be edible. I first heard of this in a FB group on cooking that I belong to. I was fascinated and began researching the topic. There were several recipes, almost from all the…
Pudavalangai Usili (Snakegourd Crumble)
I had previously posted a cabbage usili recipe and mentioned that several vegetables can be used to make usili. Usilis are from Thamizhnadu. It basically means that a vegetable is mixed with a lentil crumble. These dishes are very tasty and nutritious. Today, my post is on snakegourd usili. Ingredients5 cups finely chopped snakegourd (chichinda,…
Capsicum & Potatoes
I must make a confession. I am a hoarder of cookbooks. I have books that I have bought, been presented to me – all over several decades. There are some very traditional recipes that are almost lost – my cousin has done me yeoman service by photocopying these recipes in books. So, I have several…
Stuffed Jalapenos
Jalapenos are quite popular in several states of the country, mainly as a fritter or pickle. But it is also used for chutneys and several other dishes. The relatively mild spice quotient makes it a ideal ingredient for these dishes. I often buy it either to pickle or make the fritters. Recently, my friend Shubha…
wholefoodplantbased 