healthy vegetarian cooking
Alu paratha or potato stuffed Indian flatbread is possibly the most popular stuffed paratha. I have never met anyone who did not like a hot alu paratha straight off the tava, served with a cube of butter that melts in the heat of the paratha to make a small pool of fatty goodness to top the carb ind
This curry stars two of my favourite ingredients – eggs and potatoes- striking a perfect balance of protein and carbs in this super flavorsome curry. A must try!
I’m a bigger fan of coconut cookies, than I am of chocolate cookies. Blame it on the South Indian gene in me or the fact that coconut has such a full bodied flavour that stands head and shoulders above chocolate. Okay, chocolate lovers, this is not your cue to lynch me. I usually make these cookies
Fenugreek or methi is one of my favourite greens. In Bombay markets, we would find two varieties – one with the bigger leaves, somewhat milder and ones that were sold in tiny tight bunches, small leaves, more like shoots, and these were intensely flavoured. I don’t seem to find the latter in Bangalore, so I make do with the big leaf variety. Methi greens are bursting with freshness in winter and the aroma wafting through the kitchen is so delicious and warming on a winter day
These cream cheese swirl brownies, also called cheesecake brownies are stunning to look at and just brilliant tasting, sure to wow anyone who takes a bite!
How to make the perfect dosa – tips and tricks and the recipe included, along with videos.
Chocolate Burfi in 30 minutes – a go to sweet to prepare for Diwali or any other festival or an Indian potluck dinner!
This was the only pickle I liked as a kid, which I had fondly christened- ‘square maanga’ because it was cut in a square dice. In the hot summers of Bombay, curd rice would taste divine anyway. A tiny bit of this square maanga with the curd rice would always take it to another level of divine. Often
A recipe for a Yogurt and Berry Tart to commemorate Julia Child’s 100th birthday. A deliciously different tart with a yogurt filling and oatmeal crust.
Recipe for Okkarai – a traditional Diwali recipe from my family that uses chana dal and jaggery
The humble banana stem gets made into a curry with moong dal – delicious when paired with rice and Moar Kuzhambu.
This is a South Indian version of a Bell Pepper Pulao / Pilaf. A burst of aroma is the characteristic of this dish, from the freshly toasted and ground spices. Try this with plain yogurt or raita.
