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…
Category: Main Dishes
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…
Aviyal (Mixed Vegetable Curry In A Yogurt Base)
Aviyal is an iconic dish from Kerala. I am not sure if it will qualify as a kadhi (yogurt based dish) or a mixed vegetable. Perhaps a little of both. It can be made in two forms – watery (so that it can be mixed into rice) or thick (to be eaten as an accompaniment…
Pagarkkai Thengai Paruppu Curry (Bitter Gourd Coconut Lentil Curry)
I know that many people are not fans of bitter gourd (bitter melon). However, if prepared well, it does not taste bitter at all. In fact, it is a very tasty and versatile vegetable. It is a staple in my home during season. I love experimenting different dishes with this vegetable, though my all-time favourite…
Paatra (Taro Leaf Rolls)
One of the tastiest greens is taro leaf (arbi patta, chembu elai). It is normally available in North India (where I stay) during the monsoon months (July – September). I love this green and look forward to the season. As I have mentioned before, this leaf can cause allergic reactions unless extreme care is exercised….
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