The best thing about Delhi winters is the crazy amount of vegetables that suddenly makes an entry in the regular markets. Sure, you can get peas and carrots and spinach when a scorching August afternoon can wilt even you. But vegetables just taste heavenly when they are in season. Spinach (Palak) is one such vegetable. … Continue reading »
Thoran dishes are a must on a traditional Kerala platter, be it a regular work day or Onam. I also find the different types of thoran not only yummy but also healthy. For this recipe, I have used the most common beans found in Kerala, Achingya Payar, or those long string beans. Ingredients Beans : … Continue reading »
When my husband thinks of having South Indian food, the tasty lemon rice is one of his top contenders. Its simple recipe has never let me down, as well. Ingredients Rice : 1 cup of plain rice, pre-soaked and cooked Onion : 1/2 cup, finely chopped Ginger : 1/4″, finely chopped Green chillies : 1-2, … Continue reading »
And once again, it is that time of the year when cherubs and hearts are marketed everywhere, right from chocolates to kitchen towels. Yup, the month of romance, love, and the color red. It is only fair that I share the recipe of Red Velvet cake here. Check out this gorgeous beauty that I made: … Continue reading »
Ingredients Chickpeas : 1/2 cup Garlic : 3-4 cloves, chopped Ginger : 1/4″, chopped Green chilli : 1-2, chopped Coriander leaves : 1/4 cup, chopped Flour : 1-2 tablespoon Cumin : 1 teaspoon Coriander seeds : 1 teaspoon, crushed (optional) salt and pepper How to Make Falafels Place the chickpeas in a large bowl and … Continue reading »
Let’s first work on the dip of our Middle Eastern platter, shall we? Ingredients Chickpeas/Kabuli chana/Safed chana : 1/2 cup Lemon juice : 5 tablespoons Garlic : 3-4 cloves Salt : to taste Olive oil : 2 tablespoons Chilly flakes Parsley Preparation Soak the chickpeas in water, overnight. Pressure cook the chickpeas along with the water, until … Continue reading »
One of the perks of growing up in Kuwait was the plethora of Arab food options we got to choose from. Our weekly visit to the church almost always ended with a quick dinner of Falafel or Mushakal (mixed veggie) sandwich from the tiny place across Souk-Al-Watya, run by a couple of very talented Egyptians. … Continue reading »
Varutha Thenga or roasted coconut gives a special flavour to your Kerala dishes. I often have roasted coconut prepared and stored in the kitchen for months (refrigeration is the key). I use it in sambar, dals, and other Malayali dishes. It reminds me of the curries my mother makes when I visit her. I recently found … Continue reading »
Avocado is a tropical fruit with creamy green goodness all packed inside a humble greenish-brown covering. It is known as “butter fruit” in some parts of India, and rightfully so. The rich texture often makes this fruit a vegetarian substitute for meat. What I like about avocados is how versatile the taste of this fruit is. … Continue reading »
The Bertucci’s nearby serves some excellent chicken piccata : they can never go wrong with it. I love the lemony flavour in this relatively simple chicken dish. One particularly cold day, I decided to give this dish a try. This is what my chicken piccata looked like: What You Will Need Boneless chicken breasts : 2, … Continue reading »
