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,...
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....
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...
This is my mother’s okra recipe, from Karwar in the West coast & Mangalore. I have been cooking it often at my Supperclubs and people new to okra, just love it. It was a favourite in our family, as it has a sour tang and the creaminess of the coconut. The blend of fenugreek and...
Danyachi Aamti. My granny, Mai, used to fast on many of the sacred days, as well as once a week. My father often joked about it “she makes a feast on fasting days!” There used to be an array of small dishes cooked for herself. Of course, as kids we got a “Prashad” -sort of...
Dal is unmissable in any Indian household, especially in a vegetarian family. It is cooked every single day, for both lunch & dinner. The variety of dals and pulses available in India, has been an inspiration for many creative cooks and housewives. Each region and each family has its own style to cook a dal....
BADAM CHAMAN Paneer is used in many recipes of North India and is a versatile ingredient to create many quick spontaneous vegetarian dishes. Often cooked cut in cubes, paneer itself has texture but not much flavour. It is what you combine with it or make of it that evolves into a delicious dish. In this...
Mashache Khat A very simple, Malvani (Konkan region on the west coast of India) fisherman’s recipe, which is cooked on a little Primus stove, while at sea. This is a quick cooking, family favourite that delivers a delicious & vibrant curry. The original recipe is equal portions of Malvani masala, garlic, coriander, coconut & tamarind...