All posts filed under: Indian Vegetarian

Achari Aloo: Potatoes cooked in Pickling Spices

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Food Like A Loving Touch Or A Glimpse Of Divine Power Has The Ability To Comfort…   Let’s say we all have our Comfort foods.I for one crave a simple meal especially after a busy day at work,perhaps when I’m low and even especially after travelling and being away from home for awhile.It also has a lot to do with the kind of flavours one grew up on.I spent a large part of my childhood with my grandparents.My grandmother was a great cook and while meat and fish dishes were a regular  at the dinner table,she cooked a variety of vegetarian meals as well.And yes potatoes were always the family favourite.She would often make potatoes with onions and spices and this was very often made it to our lunch boxes..There are certain flavour’s that linger on and taste just like childhood.Well here is a recipe that reminds me of my grand mom’s cooking,and curiously enough, instantly transports me back  to her kitchen.Well of course food that is linked to childhood nostalgia often brings on a cooking …

My Amritsar Diaries: The Golden Temple,Street Eats & A Recipe

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A visit to the golden temple in Amritsar had been on our “Must Visit List” for quite many years now, amongst various other destinations in India. We took a short weekend trip and were absolutely in awe of this wonderful place that radiates divine peace and tranquility. The Golden Temple is also known as the Harimandir Sahib and is prime religious place of the Sikhs, but also welcomes people of all walks of life and religions. The first sight of the Golden Temple is breathtaking and one is drawn into a state of utter peace and tranquility. A great experience around the temple is partaking in the langar, which involves selfless volunteers that run the community kitchen and serve free meals to all the visitors to the temple. Sitting on the floor of the temple and enjoying a simple meal While visit to the temple is the main attraction in Amritsar, one could explore The Jallianwala Bagh memorial which is in close proximity to the temple. Overall, a visit to the Golden Temple in Amritsar …

Worth Switching to Fortune Rice Bran Oil: Subz Kheema with Paneer & Soya

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        An eternal debate for me has been making a conscious and healthy choice with regards to the Cooking Oil I use in my kitchen.For many of us seem baffled with the various alternatives available on the supermarket shelves and in stores. I for one have  been using Sunflower Oil for some time now and have been on the look out for a lighter and a healthier alternative. Having moved to Mumbai just about a year ago, I’d been following many debates on the best medium of Cooking Oil.All though  one may argue and have multiple views on this topic.I’m very conscious of the Oil used for regular cooking in my kitchen as using good Cooking Oil is of prime importance for my family’s well being.That said and coupled with some extensive research made me realise that it was perhaps time to explore using Rice Bran. And just as well,this 5 kg pack of Rice Bran Oil arrived from Fortune Foods last week.     Rice Bran Oil is extracted from the rice …

Sprouted & Curried Mung (Moogachi Usal)

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This is total comfort food for me. Especially after a hectic week in the kitchen with cooking workshops and recipe testing. The inner foodie in me craves simple and soul food.. Sprouted and curried Moong or better know as Moogachi Usal in Maharastra. This delicacy can be made with any beans such as Moong or red beans commonly known as matki in India. Generally the beans are soaked in water and allowed to sprout. The sprouted beans are stir fried along with onions, spices and curry leaves in oil. Little water is put to cook the sprouts or alternatively the sprouted beans could be parboiled in water in advance. I’m reminded of the magic beans in ” Jack in the Bean Stalk”.These beans once soaked over night seems to sprout quite like magic the next day.The best way to sprout them is drain off the water and wrap the Moong in a kitchen towel and keep them covered with a lid on in a warm dark place.The kitchen oven works great for me. They sprout in about a couple of days …