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…

Mughlai Parantha

Winter is a time when I normally have parantha (Indian flat bread) for breakfast. One of my favourite ones is the methi parantha (fenugreek greens flat bread). But Hari makes several others too – radish, cauliflower, potato… I love all of them. Hari makes them really soft, without a drop of oil. He makes these…

Aloo Methi (Potatoes & Fenugreek Greens)

This is really one of the winter pleasures. I really love this dish – it pairs well with rice or Indian breads. And tastes divine. I look forward to the North Indian winters as many high quality vegetables are abundantly available. And fenugreek greens are a special pleasure. I make several dishes with this green…

Khubani Halwa (Patami Kesari, Apricot Dessert)

I had occasion to visit an organic fair organised by the Ministry of Women & Child Welfare, on November 3, 2018. A very well organised fair with over a 100 stalls. I was delighted find several products that I would not normally find in any local market. Some examples are a sweet version of bitter…

Dahi Kebab

I have experimented with several dishes for the tea-time snack. However, this is one of my favourties. I think this recipe originates from Rajasthan. It is not difficult to make and is always a pleasure to serve. I am surprised that this is not available in cocktail circuits where the kebabs are invariably non-vegetarian. The…

Dhania Chutney (Coriander, Kothamalli Chutney)

Many Indian snacks need a green chutney as an accompaniment, especially in West and North India. The preferred accompaniment is South India is coconut chutney. However, this coriander chutney is popular all over the country. Given that coriander is abundantly available in India, it is made quite often. A wonderful tasting chutney, it is also…

Masala Kalmi Saag (Masala Water Spinach)

Water spinach (kalmi saag in Hindi, vallal keerai in Tamil) belongs to the morning glory family. It grows abundantly in tropical and semi-tropical regions. I used to have a lot of this when I grew up in Singapore. It is called kangkong in Singapore and Malaysia. I was delighted to find this green in the…

Kathal Masala (Tender Jackfruit Curry)

There are several varieties of jackfruit in India. I know only two – idi chakka (tender jackfruit, kathal) and kada chakka (breadfruit). And there are several different patterns of consumption. For example, North Indians only have the tender jackfruit. In Kerala and Tamizhnadu (perhaps in some other states too), breadfurit, tender jackfruit and the ripe…

Raswala Arbi (Taro Root Curry)

Taro root is also known as colocasia (arbi, chembu). It is a really versatile vegetable and I use it in different recipes at least once a week. This recipe is Hari’s very own. I had asked him to prepare a flavoured rice. The usual accompaniment with flavoured rice is a potato, elephant yam or taro…

Vegan Shammi Kebab

Ever been to those cocktail parties where you are a vegetarian and all the snacks being served are non-vegetarian? Or, worse still, you are a vegan and the only vegetarian snack is paneer (cottage cheese)? I have! And left after registering my presence. Because I was so hungry that all I could think of was…