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drumstick flowers in a delicious pickle | sehjan ke phool ka achar
The Drumstick tree in our garden has started flowering and we will see thin tender drumsticks protruding from the bunches in a couple of weeks. But early last month when it was still a bit cold the...
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khas khas ka halwa | recipe of poppy seeds halwa
Khas khas or Poppy seeds is also called as Posta dana in UP and Posto in Bengal. Khas khas ka halwa or Posta dana ka halwa used to be a much loved halwa in my growing up years. I had been planning for...
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Banaras ka Khana being showcased at Three Sixty One, the all day dining...
It has been a week since we served the last dinner at the 9 day Banaras ka Khana festival at Three Sixty One, The Oberoi Gurgaon. Yes Banaras ka Khana gets to showcase the cuisine and the heritage...
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fasting recipes | sama ke chawal ki tahiri | vrat wali tahiri
Sama ka chawal or Samak chawal is actually a millet called Barnyard millet that is mostly consumed during Navratri fasting. Barnyard millet cooks really fast when soaked and can be made into sama ka...
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travel and food stories: Citrus County, a whiff of not so rural Punjab and a...
Few months ago in the peak of winter we booked a bus ticket and almost fled to a village in the Doaba region of Punjab. It feels very liberating when you are out of the clutches of the city life and...
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rickwachh ki sarson wali subzi | colocasia leaf rolls in a mustard based curry
Rickwachh is a popular pakoda from UP and Bihar made if colocasia (arbi) leaves layered and rolled up together. The roll is steamed, cooled and sliced to make pinwheel shaped pakodas that everyone...
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aam ka kuchla 2 ways | seasonal recipes of UP using raw mangoes
Come summer and we start thinking mangoes in all it's hues and flavours. Raw mangoes hit the markets first and our kitchens go berserk with all the raw mango chutneys and chundas and khatta meetha aam...
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Phalse ka shorba : a fruity sweet and sour soup with chilli kick
Phlasa (Grewia asiatica) is a small berry that comes for a short season in summers and we feel lucky if a cart full of phalsa passes by. It is very uncommon to see cartloads of fruits in Delhi now but...
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sookhe alu | a slow cooked potato stir fry with everyday curry powder
Potato is the most underused vegetable in my kitchen even though the husband is very fond of potatoes. In winters the new potatoes make great alu paratha but we don't eat potatoes in summer at all....
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methiya athanu or keri methi nu athanu | the Gujrati fenugreek and raw mango...
I love methi (fenugreek) in almost every form and have grown many varieties of methi in my garden. While the methi greens make delicious methi parathas and alu methi ki subzi apart from many more...
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kachhe kele ki bhujia | green plaintain stir fry with chilli garlic
I cannot resist when I see a fresh looking bunch of kachha kela in the vegetable market and end up buying the whole bunch. The kachhe kele ki bhujia being the most frequent subzi that I make, it is...
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sooran ka achar or zamikand ka achar | pickled elephant yam
I keep saying we are not a pickle consuming family but we do appreciate a good pickle once in a while. And sometimes when someone mentions a pickle that was made back home with much ostentation, I...
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wild mushrooms | Katarua or Indian truffles | subzi and biryani recipes using...
Last month I was lucky to get hold of some wild mushrooms brought by my brother. He was driving from Lakhimpur and I had requested him to bring some of these foraged wild foods. I had tasted several...
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a sattvic meal experience at Kiradu temple complex
Some meals are so special you remember them for a long time to come.If you try and remember all your memorable meals, I am sure you would recall one or the other happy meal you enjoyed with great...
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mirchi ka kutta | मिर्ची का कुट्टा | pounded green chilli relish
Mirchi ka kutta is not a recipe I grew up eating but I had tasted it once in a while cooked by a friend's mother. Back then I was not so enamored by chilies, anything made with just chillies had to be...
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everyday curries : alu mungodi ki subzi | sattvic khana
Alu mungodi ki subzi is stuff made of nostalgia. Such simpler curries have become so rare these days thanks to the deluge of 'butter masalas' and 'navratan kormas' of the vegetarian world, and of...
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mungodi made from scratch | how to make mungodi at home and guar mungodi ki...
Mungodi is made of mung dal (skinned mung beans) after a paste of mung dal is dropped into small pellets and then sun dried to make little nuggets of lentil, it can be spiced or plain. Badi is the...
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chane wala aam ka achar | raw mangoes pickled with whole chickepeas
Kachhe aam ka achar or raw mango pickle is a necessity in Indian homes.If the stock of aam ka achar has finished, people start feeling seriously deprived.Last month when I was talking to my sister...
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how to make gulkand or rose petal jam and a recipe of gulkand phirni, a light...
I know you might not be drawn to the thought of rose petal jam or gulkand phirni, unless you have experienced otherwise.Rose is a tricky aroma when used in foods I always used to think. I never liked...
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How to make kanji vada | fool proof kanji vada recipe
Kanji vada is a lentil dumpling soaked in fermented kanji. Ah and kanji is something you must know if you haven't come across yet. It is the most delicious probiotic drink generally made with black...
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