I made jowar cookies because I wanted to try whole grain cookies using some kind of millet flour. These sweet little discs could also go by lemon cookies. Now, traditional baked goods with lemon are always made using butter and all-purpose flour because together they create tender (cakes), crisp (cookies) and light, buttery textures. By making lemon-flavored jowar (sorghum) cookies using oil, my aim was to cut a few calories…
Guava pickle. Yes you read that right. All the regional cuisines of India have such an ancient tradition of pickling and preserving all kinds of vegetables (including vegetable peels), fruits, meats and seafood but rarely do you hear of a hot guava pickle. I knew of green guava chutneys, a sweet North Indian guava pickle (flavoured with fennel, fenugreek and mustard seeds like mango chchunda) and even a Rajasthani amrud…
I’m currently obsessed with apples. And so, a buttery apple crumble cake follows the post on apple pie. The weather is pleasantly nippy and sweet, crisp apples tumble into my basket (well, almost) every time I’m out grocery shopping. Obviously,I can’t wait to cook with them and fill my home with warm, cinnamon-tinged scents of apples. The apple crumble cake is a rich, butter cake filled with squishy chunks of…
I’m always looking for easy homemade sweets for festivals like Diwali. This coconut laddu fits the bill perfectly. Diwali cleaning, shopping and other prep leaves me little time to make complicated sweets, so this recipe works beautifully for me. Also, people are up to their throats in sweets and rich snacks; and so I believe in keeping what I serve, light both in terms of sugar and fat (ghee in…
It’s apple pie season. It’s an American classic and arguably the most popular kind of dessert pie. I’ll never say no to a slice of apple pie. The pleasure I get from a forkful of flaky, buttery crust topped with soft and sweet cinnamon-scented, apples with a hint of lemon never gets old or tired. The rains finally paving the way for a tiny hint of winter and loads of…
The murgh rezala is a celebration.Of the happy blend of Bengali and Muslim cooking, of the sophistication of the subcontinent’s food, and of India’s composite culture. A rezala refers essentially to the sauce in which the murgh or chicken is cooked. Food historians estimate that this dish evolved when the descendents of Tipu Sultan were forced to leave their royal abode in Srirangapatna, Karnataka and exiled to Kolkata, Bengal, by…
It’s both delightful and amazing how a humble dish such as this radish pachadi or radish chutney can so dramatically elevate a simple home-style meal of rice and dal. Telugu cuisine, both from Andhra Pradesh and Telangana is famed for its pachadis – the word is used for both chutneys (which are generally ground or pulped) and pickles (which usually have chunks of the fruit/vegetable). In this case, the radish…
Prawn pickle, whether it’s eaten with dal and rice, spread on hot toast, or enjoyed with crispy dosas and fluffy uttapams – everyone has their favourite way of relishing this tangy seafood treat. I’ve always had store-bought prawn pickle, but this time the abundance of prawns sold by my fish lady inspired me to make my own. Eating homemade pickle is like eating vegetables from one’s kitchen garden, it’s a…
This post should be titled, pudding in a pinch. My oven was on the blink for a few days and I had a craving for dessert and necessity (happily) drove me to throw together this pressure cooker pudding. It was so silky and airy in texture and yet so intense in flavour that I decided as an afterthought to write a post on it. My pressure cooker pudding takes all…
My red fish curry was born from my love of fish curries from the western coast of India. It’s not ‘authentic’ in the sense that it incorporates elements from Malvani, Goan and even Malabari cuisines. Although each of these regional cuisines is different in its basic flavours and in the way it combines seafood, spices and other aromatics to create unique dishes, more than a few ingredients are common to…