VAL BEAN STIR FRY | AVAREKAI USALI

Avarekai Usali
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My trips to the grocery store are marked with me picking up anything that looks fresh, most of which I recognize from when my mom used to make them for me.  I have to be honest though. I really do not know the names of some veggies and greens and I don’t even bother to look at the placards! I just know they taste good and they are fresh and they are healthy. Out of habit, I picked up these beans, cooked them and decided to share the recipe. That’s when it hit me “I have no clue what it… Continue reading

CHAWLI MASALA | BEANS & RICE

Chawli Masala, Beans & Rice deliciously served
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Chawli Masala or Rongi ki subzi or even beans & rice, call it by any name but lick your fingers, you will! Chawli masala is a simple everyday Indian recipe that has been taken up to a restaurant-creamy level with a simple trick. No, not adding cream! That wouldn’t be a trick now, would it? The proverbial duck, that’s how I feel most of the days. Do you feel that too? Let me elaborate. A duck looks like it is sailing smooth on the surface of the water while it is paddling away with all it’s might underneath the surface. Honestly,… Continue reading

WHOLE WHEAT NAAN ON THE STOVETOP

whole wheat naan on the stovetop
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This Whole Wheat Naan recipe just made the Indian Naan bread healthier and easier! No yeast, no fermentation and no oven/tandoor required for this instant whole wheat naan which does not compromise on the taste and spongy texture of a traditional naan made in the tandoori. I have been MIA for almost a week. But shooting food, to be precise, 500 photographs in 3 short days (no, I did not eat that much food guys! It was for a restauranteur friend of mine) would do that to you too, right? I mean, by the nth photograph, I was already squeezing… Continue reading

CORN KOFTAS IN A SPINACH CURRY

Corn Kofta Curry
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These corn koftas that I made from fresh corn and then dunked into a creamy spinach curry is probably one of the best curries that I have created even though I had never heard of it before! Ummm… Let me go back, this is one of the best curries ever. Period. 😀 Did my introduction sound like I was trying hard to sell the corn kofta curry? Because, let me tell you, this curry, once in your mouth needs no selling mister! You just have to stop yourself from licking your fingers at the dinner table 😛   Sitting in… Continue reading

SAAG PANEER |PALAK PANEER

Saag Paneer
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Saag Paneer / Palak Paneer, Chicken Tikka, Mahatma Gandhi, elephants, Mumbai and Bollywood are probably the first few words any non-Indian learns about India albeit in no particular order. A little offensive you know, typecasting and all) but I am not the type who takes offense with these things; so it’s OK. After all, you need to start somewhere if you want learn about a new culture. If you stopped at these few words and create a stereotype opinion, then, it would be something you might get frowned upon for 😛 With spinach and paneer lying around at home, I… Continue reading

ORANGE CAULIFLOWER–A VEGETARIAN’S ORANGE CHICKEN

Orange Cauliflower
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This recipe for Orange Cauliflower is a vegetarian’s solution to the apparently amazing Orange chicken that is available at Panda Express. A sweet and sour (tending towards sweet) sauce flavored with freshly squeezed orange juice… new realms of joy! Blogging has been a roller-coaster ride for me. I know I know. Life itself is a roller-coster ride and the one who meets ups and downs with the same gusto emerges the winner. Blah blah blah! The meeting with same gusto thing is much easier said than done especially for someone like me who explodes with emotions at the drop of… Continue reading

KADAI PANEER, GRAVY-STYLE

Kadai Paneer gravy
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Kadai Paneer? Yes, I get it but what is gravy style, you ask. While most of my Indian friends would understand this term, it could be a bit misleading to my non-Indian friends. No, this kadai paneer recipe is not made from the juices of meat from cooking (it couldn’t be farther from reality :P), but the word gravy here means a thick stew-like consistency. So, gravy style karahi/kadai paneer gravy does not mean non vegetarian stocks and flavors but just that it is non-dry kadai paneer; gravy being just another “proudly” Indian-ized English word 😛 For a person who… Continue reading

EGG DROP CURRY | EGGS POACHED IN COCONUT MILK

Egg Drop Curry
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Egg Drop Curry can easily be classified under a quick weeknight dinner or a leisurely brunch. Mildly spiced with a creamy texture lent by the coconut milk, egg drop curry is definitely a crowd-pleaser.  As with most dishes I share I have a few variations that you could adapt which has been given in the my take section. I believe in doing this because, in my opinion, it is never mandatory to follow a recipe to the dot. That’s like restricting the flow of colors on a canvas. So, go with the flow of cooking, add and subtract quantities to… Continue reading

PEAS PULAO | AN EASY & FRAGRANT PILAF

Peas Pulao
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Peas Pulao is the recipe you should try if you have never tried making Indian food. If there has ever been a recipe that is ridiculously easy to make but has ravishing results, then this is definitely the one! Peas Pulao is one of the first few recipes that I ever tried my hands on. Pulao being synonymous with Sunday lunch at home, my family has experimented with a huge number of pulav recipes over the years. Peas Pulao was a go to when we spent the whole Sunday outdoors and came back home all exhausted, just wanting some food… Continue reading

VEGETARIAN SPAGHETTI CARBONARA WITH CHICKPEAS

Vegetarian Spaghetti Carbonara
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This Vegetarian Spaghetti Carbonara recipe yields a silky creamy pasta dish just like the regular spaghetti carbonara. The bacon is replaced with chunky, flattened, crispy chickpeas and the egg sauce with heavy cream. Try this for a refreshing take on a classic Pasta recipe. Italian and Chinese, I must say are the two most popular cuisines in India. Apart from Indian of course! 😛 Except for the fact that both these cuisines work with noodl-y things that can steal your hearts, the flavor profiles are miles apart. One is heavy on spices and while the other relies on subtle yet… Continue reading