A Punjabi style roasted eggplant curry to be had with parathas or rotis
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
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
An eggplant dish from Persia that migrated to Jaunpur and became a part of Avadhi cuisine –
It’s all about choosing the lesser evil
A simple recipe for a restaurant-like Lemon Coriander Soup, light and full of flavour! Get the recipe here.
Spinach Masala Vadai – Deep fried bite-sized vadai made using chana dal, spinach and a medley of herbs
In the quest to get you some authentic and yet somewhat lesser known recipes from Karnataka, this one is a flat beans curry. This recipe is from Malnad or Malenadu and a very simple stir fry curry using fresh beans. The main flavour here is that of garlic. Since avare / chikadi kai / flat beans / Indian broad beans (yes, they have tons of names) are in season and growing in plenty in my little kitchen garden, I am happy to put them to use in whatever way possible. I served this curry with steamed rice and cucumber sassive, and the whole meal came together in less than 30 minutes. You can make a more elaborate Karnataka themed meal with the recipes I have shared this month
New additions to our bedtime routine:
The most detailed review of the Philips Airfryer that has helped tons of people make up their mind about this one! Also find a few sample Airfryer Recipes here.
How to make the perfect dosa – tips and tricks and the recipe included, along with videos.
Bottle Gourd is a boring vegetable, no doubt. There is hardly a person who loves it. It’s one of those “damn! it’s dudhi for lunch today” kind of vegetables, very difficult to glam up or make delicious. It has no flavour of its own, so when fried into a kofta or made into a spicy koottu, it is somew