This Gujarati Kachumber Salad is a no-brainer, and goes with almost any type of meal. Or have it for lunch with a bowl of chilled soup on the side. You need basic vegetables – onion, tomato and cucumber as well as lemon juice. The other ingredients are optional and can be mixed and matched with whatever veggie is on hand. The salad doesn’t really need a recipe. I used one as I wanted it to be authentic Gujarati. There are similar versions of the salad found in various Indian cuisines, with variations on the way the vegetables are sliced/grated, and which combination is used. Quantities are flexible and can be adjusted to your taste.
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.
Making Pizza at home is a whiz, once you have got the making of the dough under control. You can experiment with all kinds of healthy, tasty toppings with fresh produce. I usually make pizza dough from the easy recipe for Magic Bread Dough in the River Cottage Veg Everyday Cook book, and had been coming again and again to the recipe for Kale and Onion Pizza. As Kale is not usually available where I live, I could only look longingly at the pictures and then sigh and turn the page! Finally though, I did get to make the Kale and Onion Pizza.
I do love Shakshuka, and have so far made it only with tomatoes and peppers. When I saw this intriguing recipe for a green Shakshuka on Pinch of Yum, I wanted to try it out. The Pinch of Yum recipe uses Almond and Coconut milk, but I needed to use up all the greens in my fridge, the kale, the Swiss chard, the fresh herbs. I’ve been trying out a series of recipes with kale, so instead of almond milk, decided to make this with kale and with the parsley, coriander pesto described in the original recipe. I did add some Russian Tarragon too, to the Green Shakshuka . I should make this the Pinch of Yum way too, soon, it looked delicious. (more…)
Ottolenghi’s Shakshuka! The name says it all. One of my favourite recipes from Yotam Ottolenghi’s Plenty. Vibrant with colour, flavour and texture and yet so easy to make. It does take a little time and patience though, to get the best of the flavours.
Colourful salad bursting with flavours and textures. Roasted tomatoes, Peppers and Figs with a cherry tomato sauce, mint, parsley and purple basil and a dressing of lemon juice and white wine vinegar. (more…)
A bountiful supply of gorgeous heirloom tomatoes : in all shades of yellow and green, were the inspiration for this really tasty Roasted Heirloom Tomato soup. I had not seen, leave alone used, these tomatoes earlier, and they are so so tomatoey ( if that’s a word), you really have to taste it to get the difference from the regular red hybrid varieties normally in use.
Avocado Berries Salad with a lot of oomph! It has sharp flavours as well as sweet, a touch of the exotic along with every day salad ingredients. I have heaps of salad greens and all kinds of fruits and vegetables in the fridge after last weekends shopping binge, and not enough time to use them up. So I’ve put in many different items into this salad to give a delicious bowlful of contrasting tastes and textures. (more…)
The ubiquitous Poha, a favourite of the Gods? Perhaps! One of the stories in the mythology of Lord Krishna, says that when his friend Sudhama was looking desperately for relief from the penury he was in, Sudhama’s wife Kalyani asked him to take help from Lord Krishna. When Sudhama went to visit Lord Krishna at Dwaraka, he carries with him as a gift to the Lord, some poha (Wikipedia says some versions claim that he carried poha fried in sattu powder, called sattu-peeth pohe). Sudhama did not have anything else to gift his friend but he remembered that Lord Krishna liked Poha, and hence took it as his gift. (more…)