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…

Lotus Root Curry

I first bought lotus root in the late 80’s. To try a dish from a cookbook. Needless to say, it was unmitigated disaster. Thereafter, I stopped buying lotus root completely, It is only very recently that Hari told me to buy some. I told him that it was conditional to him making me a great…

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…

Chana Dal (Split Chickpea Curry)

North India has numerous and very tasty dals (lentil curries). This dal recipe is a very basic one that is prepared in homes across the country. It is easy to prepare and tastes excellent. Packed with proteins, this is a staple in homes whose main cereal is wheat made into Indian flat breads. But I…