I cannot fathom how a state with a never-ending coastline and almost endless supply of seafood can be staunchly vegetarian. Geography has nearly always dictated food habit in most of the country, but Gujarat remains happily deviant thanks to the strong influence of jainism, as well as vaishnavism. But in most other ways, the state […]
When you think of goan food, you are most likely to consider the vindaloo and sorpatel and fish curry. But the Hindu cuisine in goa is a treasure trove of enlightenment. Yes, coconut is ever-present even in these dishes. But as the goan Hindu can be fairly austere and traditional, there is the huge, lip-smacking […]
The Punjabi mab ki dal or black dal is what everyone drools over. Accepted that making good black dal requires painstaking care,but if well made,it is rich,creamy,buttery and well worth the effort.I have to argue,however,on behalf of the humble yellow dal tadka or dal fry. To my mind,just for pure flavour,nothing beats yellow dal tempered […]
To me, ladyfingers are controversial.There are the okra-lovers and there are the okra lovers and there are the okra heaters. for many people,ladyfingers are gooey and slimy. But i know too many fans of the ladyfinger,who swear by the slender,green vegatable. In parts of the eastern and southern mediterranean,where okra is hugely popular,they cook it […]
As a vegetarian, how often have you been short-changed when it comes to biryani or pulao? This is one recipe that will help you avenge the times your options were limited to vegetable pulao.CHANE KA PULAO is great option. You can make it either with chickpeas(kabuli chana)or black chana,its up to you.personally,I like it with […]
Instead of chucking leftover white rice,most homes use it in some sort of masala-fried version to be had at breakfast the next day. Similarly,when I was younger,unconsumed rotis were torn to bits and sauteed with onion, green chillies and spices to creat a quick,tasty morning snack call phodnichi poli. the sri lankans made an art […]
This is the closest you can get to a salad in indian cooking.It is often said that the Koshimbir is the sub continental cousin of the salsa.This particular one is made with lucious raw carrots. carrors are low calories,healthy,packed with vitamins and really sweet and juicy if fresh. A huge splash of tart,acidic lemon juice […]