Pindi Chole (Chickpea Curry)

This is a typical Punjabi recipe. I have eaten this several times at Punjabi restaurants – though never in anyone’s home. I wonder why? It is a fabulous tasting dish that pairs very well with Indian breads. Or even rice. The mélange of spices makes this dish what it is – a really exotic preparation….

Bhendi Do Pyaza (Okra And Onion)

It seems to me that India is going through a food revolution. People are experimenting with food and tastes. I belong to a food group from the very tiny region called Palakkad. Many of the recipes posted here are from various other parts of the country, not necessarily Palakkad. There are lots of international recipes…

Punjabi Chana Masala (Garbanzo Beans Curry)

Food habits across India are evolving. When I interact with my South Indian friends and relatives, they invariably want North Indian food. During occasions like eating out or on days when they feel like a special treat. The youngsters prefer North Indian cuisine over the South Indian one. Amongst my North Indian friends, there is…

Gobi Danthal

I had posted a write-up of this almost forgotten dish on Facebook a few days ago. It evoked a lot of interest and many requests for the recipe. But I must say that this dish requires patience as it involves collecting the stems of cauliflower over 2-3 weeks. I managed to get 4 medium sized…

Punjabi Kadhi (Onion Fritters In A Yogurt Based Gravy)

I love the Punjabi kadhi. The gravy has a creamy texture. And the deep-fried fritters that are added to the gravy makes a delicacy when served with rice. I was very concerned when I adopted a WFPB diet some years ago – wondering how I was ever going to taste this kadhi again. I need…

Punjabi Bhendi Masala

One of my summer pleasures (there are several) is bhendi (okra, vendakai). Like the brinjal, this is indeed a versatile vegetable. It is abundantly available in the Indian subcontinent. But I am not sure that this super-tasty vegetable is available in many other parts of the world. Some years ago, I was having dinner with…

Baked Samosa

Several years ago, I had asked Hari (my companion cook and masterchef) to make me a baked samosa instead of the usual deep fried one. And to use whole wheat flour instead of the usual all purpose flour (maida). The result was outstanding. However, the experiment was not repeated for several years as baking was…