Flavourful, nutritious Rajma masala curry of pre-soaked, well cooked red kidney beans in a thick onion gravy, spices & turmeric. Best with hot Rice or with flatbread.
Recent Recipes and Posts
Simple traditional food can be so tasty, and often is comfort food for most of us. This delicious Arbi ki kadhi is one such dish. I made it in the Chhattisgarh style, though there is probably little variation in the method followed in most regions of India. The kadhi takes very little time to make and needs just the basic ingredients you usually have at home. There’s very little prep to be done -boiling and peeling the colocasia/arbi is the main ‘task’, apart from slicing onions. After that it is just whipping the ingredients together and putting the kadhi to cook. Curry leaves and cumin add flavour to the kadhi.
Exploring the cuisine of each State in India by turn, is such an enriching experience. This Baingan Badi Sabzi, a delicious eggplant and lentil fritters curry from the traditional Bhojpuri cuisine prevalent in the Indian states of Bihar and UttarPradesh, is interesting to make and has ingredient options that make it nutritious too. The main ingredient is the brinjal or eggplant/ aubergine. This is accompanied by small sun dried badis which seems to have many names – wadi, wadiyan, mangodi etc. The basic ingredient for making a badi is flour – though the flour and spices, herbs to be added differ across regions. I have made a simple Bihari Urad dhal ki badi, with black gram lentils. The recipe is given in the instructions below.
Venturing further into North Eastern Cuisine, I made Assamese Aloo Pitika, the delicious Aloo Chokha look alike. Simple, very easy and with the mustard oil giving its unmistakable fragrance and its unique character to the dish, I can’t understand why I have not been using mustard oil more often in my kitchen. Its not that I am not used to cooking with mustard oil. In fact we regularly made aloo chokha aka mashed potatoes, with mustard oil and the stuffed red chillies from my husbands village in Eastern UP, and it would taste awesome.
This traditional stew from Arunachal Pradesh cuisine, Oying Vegetable Stew is simple, easy to make and delicious. There are just a handful of ingredients and no oil or spices are used. What makes the dish tasty is the freshness of the boiled vegetables and the flavours of the chilli and ginger. It healthy too, as well as vegan and gluten free.
This post is a detailed guide on how to soak fruits for Christmas Fruit cake. (I had first published it last year and am republishing with updated inputs.) The choice of fruits and the proportions in the recipe below are similar for soaking in alcohol or in an non alcoholic liquid, and I have given the steps for both types (the timelines for a non-alcoholic liquid are given at the end of the write up to the post). The timelines do differ, as well as how to preserve the fruits for the cake till it is baked.
If you do not want to soak the fruits ahead of time, I have given a short-cut method in the recipe for baking a Christmas Fruit cake.
You are going to love this chutney! Everyone at home did! Tomato Peanut Orange Peel Chutney Andhra Style – you can imagine the flavours and texture from each of the ingredients! Large yellow and red tomatoes from Lakshmi’s vegetable plot, bright fragrant orange peel, peanuts, chillies and spices and turmeric coming together with an incredible taste. Make sure you use juicy tomatoes for the chutney so that you do not need to add water during the process and dilute the flavours. (more…)
It is customary to offer Navaratri Naivedyam to the Mother Goddess on each of the 9 days of Navaratri, and for the Pooja to be carried out twice a day, i.e. in the morning and evening. This post brings you Navaratri Naivedyam and Sundal Recipes that you can easily make. The rice based dishes or variety rice can do double duty as both naiveydam and as lunch or for tiffin boxes, after you have first lit the lamp and offered it to the Goddess. Sundal Naivedyam is usually prepared in the evenings and is the prasadam for visitors for the kolu. (more…)
The popular Indian festival of Navaratri (or Navarathri/Navratri) is about to begin and I am listing out some of the traditions and significances along with useful and interesting recipes, in a new series on my Blog, on “Navaratri: Fasting and Feasting And Everything In-between”. The first part of the series is on Navaratri Golu and How To Keep It. I hope it will be useful to those keeping golu for the first time, or having practiced Bomma Kolu (or Golu) for Navarathri for a few years are interested in knowing more about the significance and how to arrange the dolls as per traditional customs. (more…)
Continuing the series of recipes that I started earlier this year when cooking tasty and nutritious food for my daughter after child birth, this is an easy and tasty Dal or lentil stew. As I have said in the post on Cooking for the New Mom on this blog, Tur dal (Towaram paruppu in Tamil) or pigeon pea lentils are to be avoided during the post partum period as they can be difficult to digest as well as can be gassy for the baby. This nourishing Masoor Dal for the New Mom, on the other hand is one of the best foods you can give the nursing mother. Masoor dal is easy to digest and is said to stimulate/ improve lactation, and is rich in iron and protein. (more…)
This savoury wholewheat Herbed Patty Pan Squash Tomato Tart was made almost by chance. The secret ingredients from my partner Shobha Keshwani for the Facebook group Shhhhh Cooking Secretly Challenge for the August ‘baked dish’ theme were flour and pumpkin or squash and I had planned to bake pumpkin muffins with chocolate chips. (more…)