I have just returned to work from the heady aamras- poli (or phulka, to be politically correct) lunch. For the uninitiated, aam = mango, ras = juice, poli/phulka = Indian flatbread. Now why am I writing about mangoes, when the rest of the folks back home are celebrating monsoon (or the lack thereof) with bhajias, […]
In my last post, I suddenly realised that the moong bean cannot have a passing reference, like say toor dal. This was the inspiration behind today’s post, and I grew to appreciate the versatility of the humble moong (much like the humbler potato), after eating it in all forms, textures, dishes (this is the first […]
Perhaps no vegetarian meal is complete with the protein powerhouse that dal is. However, just like there are many ways to skin a cat, there are far far too many ways to make your dal. First, to broadly categorise it – there are three primary dals- moong, toor and masoor. Of course there are the urad […]
The temperature has suddenly dropped a few degrees and a chill has set in. The yoga class has whipped up a vigorous appetite. And I find myself reaching out for a bowl of steaming hot idly, dunked in delicious sambhar and topped with ghee…Ah, sheer bliss! Idly was a rather popular item in mom’s household. […]
Take a loan, and drink ghee! So goes the Sanskrit saying… What can we say about this golden elixir, except that it has entrenched itself firmly in not only Indian kitchens, but now is slowly making it’s way into many western ones as well. Long before the west woke up to the amazing benefits of […]
Dahi, has such a special place in our hearts, that one blog post, doesn’t really do justice to it. So here’s the sequel… You know, by now, dahi was consumed in copious amounts in my household. By my, I meant, whichever house I was currently occupying. And like butter, it wasn’t restricted to only family. I have […]
This is the second post of the series. You can read the first one here. I have made some for dinner tonight. And that’s how bhakris make their way to today’s post. Hot, puffed, straight from the flames, and onto your plate. Eaten with pithla (a besan curry) or varan or usal (lentils) or paale […]
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