This one took a while to make the cut, but for a while now, it is my go-to zatpat (quick to make) dish..that is hot, yummy and oh-so-satisfying.. It’s a rainy Saturday morning, and the Scientist is away at a conference. Following a friends’ WhatsApp message to not let the housework “virus” catch you unawares, […]
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 […]
Every accomplished cook has to go through that ritual by fire, namely making your own masalas. In fact you are not accomplished, if you resort to using store bought, ready-made powders and mixes, and pass off the results as your own. Of course, anyone who is starting out or is pressed for time has had […]
After a post about idly, a post about the dosa simply had to be written…(nahi to idly ko bura lagta!!) As far as food relationships go, idly and dosa are siblings – born from the same parents, urad dal meets (or mating with) rice (some furious fermenting between the sheets is required). While we always […]
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 […]
If there is anything that is the vegetarian version of chicken soup (not that I have ever tasted it), it is a bowl of soupy, mushy, nourishing khichadi. Picture a grey, rainy day, with cold winds blowing. You are loath to get out of the warm bed, but must, for the growling in your tummy […]
Isn’t that a puzzling title, to begin with? I mean whatever could these two foods have in common? Granted they are both sweet, but that’s where the similarities end. Right? Wrong. The more I ruminate (of course, figuratively!), the more I can attest that they are related. Like distant cousins. Well, sort of. How? You […]
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