Mustard greens (kadugu keerai, sarson ka sag) is plentifully available in the North Indian winter months. The most popular dish using this green is sarson ka sag (a wet preparation) served with makki roti (Indian corn bread). I often make this green, though not the corn bread. However, there are several other preparations using mustard…
Tag: #oil-free
Gadheri Methi (Taro Root, Cheppankizhangu Curry)
This is my favourite dish from Uttarakhand. It is combination of fenugreek greens and taro root. The subtle spicing adds to the overall exquisiteness of the dish. I came across this dish quite by accident. I had once decided to do a series of recipes form each state of India. This is when I came…
Garhwal Ka Fannah (Horsegram Dal)
People are really passionate about their home state. Be it politics, people, tourist attractions, cuisine…I have known this about Tamizhnadu and Kerala – the two states that I have a close association with. I also know that Bengalis have great pride in anything related to their state. Recently, I have had occasion to discover this…
Karthigai Adai (Savoury Pepper Pancake)
The festival of Karthigai is celebrated in South India. This festival is celebrated for three days beginning the full moon day of the month of Karthigai (November-December). It is the equivalent of the Raksha Bandhan of North India. Sisters light lamps, much like Diwali, and pray for the well-being of their brothers and their families….
Mixed Vegetable Salad In Mustard Dressing
I first had this salad at a vegan potluck some years ago. It tasted so wonderful that I immediately resolved to prepare it at home and taught Hari the recipe. Hari has evolved the recipe several notches so that the ingredients vary quite a bit from the original that I taught him. It also appear.s…
Paruppa Thogayal (Lentil Dip, Dal Chutney)
Thogayal (also called thuvayal) is a concept rather unique to South India. These are thick chutneys that are served as accompaniments to rice and ‘dal’ (meaning a wet curry to be mixed with rice). Thogayals are normally quite spicy – therefore, they are normally made to accompany bland dishes like mulakootal. There are several types…
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…
Vazhakkai Vadai (Raw Banana Medallions, Kacha Khela Vada)
In the part of the country where I live, raw banana is hardly used. Folks in this region consume only the ripe ones. And even with the ripe ones, there is only one variety available. All that is fast changing, at least among vegans where the demand for raw bananas is slowly increasing. Raw bananas…
Katharikkai Rasavangi
Rasavangi is a traditional dish from Thamizhnadu, though it is also prepared in the Palakkad region of Kerala. It is normally made with eggplant (baingan), a vegetable that I really love for its versatility. In Iyer households, this dish holds a cult status. Paired with steamed rice, many consider it heaven on earth. Ingredients 250…
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…
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