I have always liked mixed lentils – be it the 10 bean or 15 bean soup mixes of dry lentils you get in any grocery store or any homegrown/made mix that’s born just to clear out the pantry. One of my cousins had a Tarla Dalal book with a recipe called ‘panchmel‘ daal, and lately…
Jeera Alu Shimla Mirch (Cumin flavored potatoes and peppers) – quick and easy all-time favourite
Lofty mountains, picturesque valleys, swirling mists, chilly breezes, and tummies grumbling for food – this is how I remember one nostalgic afternoon in Kodaikanal, one of the popular hill stations in Southern India. The resort had a restaurant perched on a hilltop with glass all around where you could see the valley view all around…
‘Cool’ Millet rolls with a curried tofu filling – checking out a new whole grain
Millet is also known as Ragi or as NachNi in Marathi. My introduction to this grain has been limited to nachNi papads which I may have eaten more than 10 years ago. The NachNi bhakri( thick pan bread or roti) is popular in Mahrashtra, but I have never had the opportunity to sample it before….
Achari Dum Alu (Potatoes steamed in a sauce of pickling spices)
‘Achar’ is the Hindi word for pickle, ‘Dum‘ means steam. Achari Dum Alu is just a simple vegetable dish of potatoes steam cooked in a spicy gravy using pickling spices. The pickling spices here are not your salt and vinegar kind, but Indian pickling spices. Dum Alu was a favorite growing up, since it traditionally uses…
Turmeric Pickle ( HaLdi cha LoNcha)
Hello readers and welcome to my first post. The first of several more to come, I hope. I gave some thought to what I wanted the first post to be. I wanted it to be ethnic and something that was not too common or well known. I also wanted something that was interesting enough to…
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