Aloo Posto (Potatoes And Poppy Seeds)

Aloo posto is nothing but a preparation of potatoes in a paste of poppy seeds. It tastes delicious and is a very famous Bengali dish. It is often eaten along with rice and lentils. It is very easy to prepare. I like potatoes in any form. I’d heard of aloo posto but had never tried…

Moroccan Chickpea Soup (Modified)

I have been having a soup a day right through this winter. While I really enjoy my soups, I do hanker after something different every once in a while. It’s during one of those ‘dissatisfied’ moments that I began to browse for something really different. And turned my attention to Africa. I promptly landed on…

Water Chestnut Curry

Visiting local vegetable markets in Delhi/NCR (National Capital Region) can prove very exciting, at times. I have found some rare gems like Ponnangani Keerai (Sessile Joyweed), Wood Apple, Jackfruit seeds, Greater Yam…. While some of these may be readily available in various parts of the country, they are rarely seen in Delhi/NCR. I always pick…

Vendhaya Keerai Sambar (Fenugreek Leaves Sambar)

It’s been a long time since I posted – mainly because I have been busy. But I did not want the new year to steal a march on me. And my first post in the new year is a sambar. As all my readers probably know, sambar is a tamarind based gravy that is mixed…

Ellu Sevai (Sesame Rice Noodles)

Sevai is the South Indian term for rice noodles. These noodles are often served at breakfast or dinner. They are tasty and light on the stomach. There are several flavourings of these noodles – lemon, coconut. sesame, tamarind, eggplant, tomato… Or just plain. And the absolutely delicious idiappam (stringhoppers) that is served with an sodhi…

Long Eggplant Curry

I love eggplants in any form. It is the most versatile vegetable that I have come across. There are tens of varieties of eggplants; and hundreds of recipes. I have not even begun to scratch the surface of the different dishes using eggplants. But I love all the ones that I have tried. This recipe…

Omavalli Kuzhambu (Ajwain, Carom Leaves Curry)

Kuzhambus are normally tamarind based thick, spicy curries. But it is not always so. For example, mor kuzhambu is a yogurt based curry that is neither thick nor spicy. There are hundreds of tamarind based kuzhambus – each one with a distinctly different taste. Since these preparations are spicy, I do not prefer them in…

Kurukku Kaalan

I wonder why I haven’t posted the kurukku kalan recipe earlier. Possibly because I make this dish only once in a while. But definitely for Vishu (Malayalam New Year) and Onam (Malayali harvest festival).Kurukku means to reduce. Since this recipe was traditionally made with dairy yogurt, the yogurt was reduced by simmering. Hence the name….

Beetroot Kodo Millet String-hoppers

I love string hoppers. I have written about it before. Traditionally, string hoppers are made with white rice. When I started making it at home some years ago, I switched to brown rice – and it was still superb. Last week, I was in the mood for string hoppers – but was wondering how I…

Roasted Makhana (Foxnuts)

I had heard about foxnuts, but never paid serious attention. Until a participant brought over curried foxnut for a potluck at my home. It was the best tasting dish of all the dishes at the potluck. It is then that I resolved to try out this wonderful ingredient. So, I bought some foxnuts and tried…