A Ladakhi / Tibetan pasta soup. In the cold, nearly desert-like conditions of Ladakh, India, there are few vegetables available, and the meat is Yak or lamb meat. As in most Western countries, a warm filling soup, makes a simple meal, fulfilling and satiating, to combat the cold. Chutagi is ideal for winter and autumn....
PARSNIP HALWA DESERT In 1992, during one of my visits for a landscape project in Delhi, I was introduced to a winter specialty of Old Delhi- Safed Gajar ka halwa. We have always had Gajar ka halwa at home. A sweet made from the carmine-orange luscious, long, and juicy winter carrots that are grown in...
Potatoes in Lauki/ or Courgette sauce Hanging on climbers with large leaves and enchanting white flowers that open in the evenings, the Lauki/ bottle gourd gets pollinated during the night. The nearly meter-long green fruits could feed a large family. The newer varieties cultivated now have smaller tender fruits. This is an alkaline, juicy vegetable,...
In a time when we consciously think of nutritious and healthy options, this chutney is a taste bomb, nutrient-dense and full of fibre. It is a chutney that one will seldom come across in India, as it is more common in coastal south India. I have adapted it to be made outside India too. Originally,...
For seven years I was visiting Kashmir often during a project for research and setting up Dutch saffron bulb test sites and quarantine procedures. It was during these visits that I realized that this part of India, has some similarities to Europe in its biodiversity, due to the birch trees, daffodils, alpine flowers and pines....
Aubergine is such a versatile vegetable, and amongst vegans and vegetarians, it is a very popular vegetable that is meaty in texture, has a satiating mouthfeel and a savoury-sweet taste. Depending on the variety used and the recipe, it can have a vegetal bitterness or a sweet flesh. Aubergines absorb oil and spices, which gives...
I have written this recipe especially for students who can cook it in 10 minutes in their student lodgings! Or for a lazy cook. The least of preparation and ingredients for any Indian curry! At the same time creamy, zingy & lip-smacking delicious. Ready in barely 10 minutes. The recipe is written for 1 person,...
This is a delicious and simple recipe for vegetarians with added proteins in the form of the pakoras. Yoghurt based sauce is very lightly spiced which can be eaten with rotis, parathas or on warm basmati rice. It is one of the staples and comfort food in many Indian homes. Traditionally, it was a recycling...
The British left a legacy behind in India: Caramel custard (Crème Brulée), Trifle puddings, and jellies. I saw the same popular puddings as a legacy of the British in South Africa, too. I love its simplicity and its delicious creaminess. Besides, it stays in the fridge for a good 3-4 days, so I can make...