All posts tagged: Indian cuisine

Moong Dal Chilla- (Savory Yellow Lentil Pancakes)

      Indian breakfast’s tend be an elaborate affair that include a staggering variety of preparations. Quite honestly there really isn’t one standard fare, given the fact that there are several regional fares with each contributing to an array of hearty and scrumptious breakfast ideas. Each of these portray an incredible cultural diversity seen via food habits followed by different regions. For instance Northern Indian breakfast would have a variety of Parathas,Aloo puri, Poha,Chole bhature,Paneer toast etc where as Dosa’s, Idli, Wadas and Upma’s form an integral part of mainstay breakfast options in the southern parts of India. Having lived a large part of my childhood in Mumbai and raised by parents of Hindu- Catholic decent, our food habits seem to have nuances that have a bit of both sides incorporated into our lifestyles. Having now lived away from India for over two and a half decades, my palette often craves for flavours that I grew up with and my Canadian kitchen here in Toronto recreates several recipes that are deeply rooted in our …

Brinjal Pickle: Marking Achaar Din for Indian Food Observance Day

  Pickling has several  connotations in many parts of the world. Very simply put it means preserving food in brine or a vinegar immersion. We find pickled foods almost everywhere, right from cucumbers, gherkins, kimchi, carrots to even meats and seafood. Now pickles can be quite diverse and can say a lot of one’s culture. For instance in most european countries picking could mean preserving the vegetables in a simple brine solution and hence tend these to be more acidic in flavours. Where as here in the Indian sub continent the process of pickling lends a complexity of flavours quite tart and mingled with sweet and spicy notes. Pickling is an age old tradition in India, albeit a dying one due to easy availability of ready made pickles off the market shelves.I have very fond memories of my grandmother and my aunts looking forward to the summer months when Mangoes are plenty. The green mangoes especially along with a host of spices, sugar and oil makes up a delicious pickle which serves up as an …

50 Great Curries of India: Cook Book Review and A Recipe

Madras Style Lamb Curry: Recipe adapted from 50 Great Curries of India by Camellia Panjabi Camellia Panjabi, cook book author of 50 Great Curries of India needs little introduction and is most certainly without a doubt one of my favourite Indian cookbooks.Fondly also know as the “Queen of Indian Cuisine”,her book is a delightful revelation of some traditional and authentic Indian recipes from various regions of India. Now I had acquired her book probably a couple of decades ago,being a newly wed and on the look out for good Indian curry recipes,all to please the dear husband then. Winning his heart through his stomach was a huge priority then as much it is now,as we both are passionate about our food and specifically a good curry.Having lived internationally for many years,looking for specific  ingredients and getting the base for the curry right may have required a bit of scouting for ingredients.All though using substitutes have always worked well for most recipes.We have recently relocated to Mumbai and have no dearth of spices,fresh meats and vegetables and it’s …

Achari Aloo: Potatoes cooked in Pickling Spices

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 …

Goan Prawn Curry: A recipe from My Mum-in-laws kitchen

The kitchen is the heart of your home. Now if you love cooking just the way I do I’m sure you would agree with this. It is your space to recreate a magical recipe or experiment with another or perhaps follow one that has been handed down from one generation to another. A very warm welcome into my kitchen dear readers and here is a recipe for a Goan Prawn Curry.A recipe handed down by my mother-in-law and one that I treasure. It has over the years become my to go Curry and a family favorite too. I I learned to cook fish with my Mother in-law patiently explaining me the process while she cooked, while  I hurriedly jotted  down the notes. Now this was a couple of decades ago when I was a newly wed. I still have all those yellowed notebooks with hand written recipes. Most of them seem na o brainer now as I seem to have mastered the art of Goan Cooking, being married to my through breed Goan husband and a …