Spicy French Beans

I find that there is not a lot that one can do with French beans, especially in Indian cooking. Unless I have not discovered many magical recipes using this vegetable. I normally end up making an usili or a thoran (check my blog for details). Or add it in pasta or Chinese food. So, discovering…

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….

Lauki Muthia

I have never been overly fond of lauki (doodhi, ghia, bottle gourd, sorakkai). It is a fairly bland vegetable and often acquires the taste of the spices that are added. Until Hari made me lauki kofta. I just loved it. We then experimented with a Gujarati muthia – another resounding success. In the traditional recipe,…

Methi Muthia

My first exposure to Gujarati food was in 1981 when I moved to Bombay for a job. I must confess that I did not enjoy the food at all – because there was more than a tinge of sweetness in all the dishes. And I do not have a sweet tooth. Since then, I avoided…