Gajar Ka Kofta (Carrot Fritters In Gravy)

Koftas are fritters, served immersed in a wet curry. They are absolutely delicious. Normally, koftas are deep-fried, but this oil-free recipe is as delicious as the fried ones. The most common kofta is made with lauki (bottle gourd). Once, several years ago, Hari said that he would make a kofta with carrots – and he…

Dal Fry

Dal fry is a typical North Indian lentil preparation with a distinctive and unique taste. I had always avoided making this dal as I was under the mistaken impression that the taste was primarily on account of the ghee (clarified butter) that is used in its preparation. I accidentally stumbled upon a recipe for this…

Aloo Mattar (Potato And Peas Curry)

This is a classic dish that, I suspect, originated from the North Indian state of Punjab. It is now more or less a national dish. Each region in the country have their own minor variations. But the basic dish is the same. It is a favourite in every household and , in days of yore,…

Amritsari Dal

I was not a great fan of the North Indian dals – mainly because I have been used to the taste of tamarind (or something sour) with my rice. Therefore, the South Indian preparations were more suited to my taste buds. Some years ago, I decided not to have rice for dinner, but opted for…

Makhana (Lotus Seed) Curry

Frankly, I was not aware of makhana till I came to Delhi about 37 years ago. It is not an ingredient that is used in South Indian cuisine. I am a member of a FB group called ‘Recipes of Palakkad – A Vegetarian World’. I have been a member for several years and have not…

Achari Tori (Sponge Gourd In Pickle Sauce)

Ridge gourd is a vegetable that I buy regularly. It’s cousin, sponge gourd, is not one of my favourites. But I am never sure if this vegetable is called ridge or sponge gourd as various sources use these terms interchangeably. I therefore rarely buy the smooth one (referred to as Tori/Turai in North India). After…

Tofu Tikka Masala

I have never been fond of the traditional Paneer (Indian Cottage Cheese) Tikka Masala. The reasons are not far to seek. In my earlier avatar of being a vegetarian, I was invariably served one or two paneer dishes whenever I was invited to partake of lunch or dinner in any friend’s home. I had such…

Gluten-free Gujiya (Dumpling)

Holi is a major festival that was celebrated mainly in India and Nepal. However, it is now celebrated across most parts of the world. It symbolizes good over evil and the arrival of spring. It normally falls on the full moon day of the month of Phalguna (roughly mid-March to mid-April of the Gregorian calendar)….

Barwan Lal Mirch Achar (Red Jalapeno Pickle)

After I turned WFPB, one of the things that I most missed was my pickles. Most Indian pickles use a generous amount of oil as a preservative. One of the few oil-free pickles is made from lemon. I therefore was eating only lemon pickles for some years – till I got really sick of them….

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…