Long time, no bake! It was vacation time and were mostly not at home and the weather was not too beckoning to bake either. But now, back in Bangalore, the evening rains and drop in temperature is reason enough to get the oven cranked up. I also spent a better part of Friday morning cleaning up the r
Baked Crispy Chana Dal Chaat
This recipe is a part of the ongoing series – Tata I-Shakti T20 Tadka. These recipes are a fusion between the two Indian states / cities that are playing each other in the IPL2015 – T20 matches. This one is for the match between Mumbai Indians and Kolkata Knightriders and co-incidentally, I’m going
Recipe for Paruppusili stuffed Dal Parathas
Paruppu Usili is a traditional Tamil Brahmin dish where soaked, ground and fried lentils are added to a seasonal vegetable such as any beans variety, carrots or ivy gourd. It is often paired with our version of Kadhi called Moar Kozhambu The recipe in this blog post is the fifth in series for the Ta
Recipe for Misal Masala Dosa
This post is the 4th in series of the T20 Tadka. On 7 exciting match days, I shall be sharing a fusion recipe that clashes the food of the two states clashing with each other in the match. This recipe is for the clash between Royal Challengers Bangalore and Mumbai Indians today, combining the best o
Recipe for Baingan Bharta – Punjabi roasted eggplant curry
A Punjabi style roasted eggplant curry to be had with parathas or rotis
Recipe for Tahari – a rice dish from Uttar Pradesh
A traditional Awadhi recipe for this popular rice dish called Tahari or Teheri, straight from food expert Atiya Zaidi- Get the recipe here.
Recipe for Tilwale Aloo | Potato curry in sesame sauce
Potato is a star vegetable. No matter what situation you put it in, it will come out shining. Also, it is one vegetable that finds an important place in every single cuisine of the world. the previous statement is of course part knowledge and part assumption 😛 Early on in my blogging days, I wrote
Red Rice Poha – Choosing Wholegrains
Brown rice, red rice, quinoa, amaranth, barley, millet, foxtail millet – all these grains are getting a good share of limelight these days and rightfully so. The difference between polished and refined grains and the ones above is that they are processed less, thereby lesser chances of them being st
Recipe for Jaunpuri Badinjan Burani from Persia
An eggplant dish from Persia that migrated to Jaunpur and became a part of Avadhi cuisine –
#GetFitMarch – Yogurt, Half Full Meals and Bhel
It’s all about choosing the lesser evil
#GetFitMarch – Yogurt, Half Full Meals and Bhel
It’s all about choosing the lesser evil
Recipe for Tofu Chilli Stir Fry | Indo-Chinese Recipes
Tofu Chilli and Egg Fried Rice How to make tofu taste more edible is a question I am often asked in my cooking workshops. Tofu is like a blank canvas. Good tofu, that is. Good tofu is clean tasting, with no flavour of its own. Marinate it in a good dressing and it will behave like a most obedient
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