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honey chilly sweet potato finger chips : baked finger chips
These could well qualify to be called as Shakarkandi ke gutke, which is a sticky chaat made using tamarind and black salt, some red chilly etc etc. These sweet potato finger chips are a diantier, drier...
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Lasun mirch wala keema | a mutton mince curry with chilly and garlic
Lasun mirch wala keema is not as intensely garlicky or intensely hot as the name suggests. So relax. This a creamy curry with pleasant notes of garlic and green chilly peppers where you get sweeter...
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hara chana, green gram or tender green garbanzo beans | a subzi, a salad and...
Harey chane or green garbanzo beans are a seasonal pleasure. Tender kernels of green gram, sweetish in taste and a fresh crunch in the texture. How much I dig for season's fresh produce and this one is...
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Dawat-e-Awadh ; some comforting flavours from the fine cuisine
When one talks about Dawat-e-Awadh, be assured it is mostly about non vegetarian food. Awadhi cuisine is either mughlai which is quintessentially non vegetarian or it is Bramhin cuisine which includes...
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harey chane ka halwa | an unusual dessert with tender green garbanzo beans
We have been on a hara chana high for sometime. It was the easy and yet exotic option for quick snacks and ghugnis all through this winter. Â I was developing a lot of non vegetarian recipes for someone...
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easy way to make makki ki roti and a new version of sarson ka saag
I keep getting requests to post recipes or videos of how to make makki ki roti or any millet roti perfectly. Taking step wise pictures or making a video was not possible for now but I thought of...
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achari mirch wala keema | minced meat curry with pickled (stuffed) red chillies
Pickled red chillies is a favourite with many UP wallahs and we like it with daal chawal, with parathas and with just anything we are eating. Recently a dear friend loved it with her curd rice and then...
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Soda Bottle Opener Wala, the Irani cafe in NCR and my tryst with Parsi food
We have such diverse culture of cuisines, some foods we eat have had a history deeply rooted in our own land and some others came travelling across the mountains or sailing across oceans. All our...
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bring the colours to your food this holi : kanji vada, dahi vada, thandai and...
Holi is the spring festival in the North India, the festival of colours as it was meant to be. Spring colours were brought into homes, flowers of Palash or Tesu (Butea monosperma), Marigold, Rose...
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hare chane ki gujhia, chukandar wali gujhia and more colours in my food this...
Hare chane ki gujhia is not a new recipe invented by me, I have tasted it in Banaras around holi festivities many a times. Hara chana (tender green garbanzo beans) is a seasonal delight around this...
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food from diverse Indian states, all in one place and recipe of Rajasthani...
Sometimes I can't decide which part of India I would like to settle down to. Apart from climatic conditions and greenery, local cuisine the other thing that makes the deal for me. Sometimes I feel like...
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Koli masala : a robust blend of spices and a few curries with it...
It was a completely new bouquet of aromas that hit my senses as soon as I opened a packet of Koli masala given to me by Anita. The creator of this Koli masala blend is Anjali Koli and she had sent...
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Kathal ki biryani | Jack fruit mock meat biryani
kathal ki biryani | Raw jackfruit biryaniRaw jack fruit is a meat substitute for vegetarians all over India. Kathal (jack fruit) was never a favourite vegetable when I was growing up. Just the kathal...
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monji haak from Kashmir and mutton monji haak to make it non vegetarian :...
Monji haak or monji haakh is a simple stew from Kashmir that makes beautiful use of the bulb and greens of knol khol (kohl rabi or ganth gobhi). The simplest of recipes can be the tastiest and this...
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broccoli paneer bhurji | a broccoli recipe with Indian curry spices
Somehow I never liked broccoli cooked like alu gobhi. Whenever I would cook broccoli like Indian curries using my everyday curry powder it would be a mundane kind of subzi not comparable to alu gobhi...
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achari paneer and mushrooms | paneer and mushrooms stir fried with baby...
Paneer and mushrooms are consumed quite frequently in my kitchen especially for the lunch box meals that Arvind takes every day. Something that stays tasty even when cold, retains flavours and is not...
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pyaz badiyon wali subzi | onion soup with 'sun dried lentil cakes' | a...
I was reminded of this pyaz badiyon wali subzi when I was flipping through the pages of Vikas Khanna's book called Hymns from the Soil. There is a similar onion soup in the book that uses ginger and...
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Gooler, the country fig: a medicinal fruit that can be cooked in many ways |...
My article about Gooler, the country fig or the Indian fig was published in Down to Earth magazine. I am posting the detailed version of the article, the magazine article was a downsized version of all...
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everyday subzi: kundru pyaz nariyal ki subzi | ivy gourd stir fry with...
Kundru is the Ivy gourd, Tendli or Tindora in different parts of India. It is one of those convenient vegetables that don't need peeling so the preparation time is really suitable for most urban cooks....
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everyday subzi: aloo lobiya aur amritsari vadiyon ki subzi | a curry with...
Yard long beans or field beans are also called as Chinese long beans. In India it is called as Lobiya, Barbati, Boda, Bodi etc in different languages. There are many more names in other languages you...
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