We belong to the think tank that does not believe in mixing anything sweet with savory. For example : I cannot come to understand Pineapple Rice, Kashmiri Pulao or Zafrani Pulao. With such a palate, I generally try to avoid adding sweet ingredients in my main dish. Having said that, Mango Salsa was quite intriguing to me. I could not for the life of me imagine how the sweet mangoes could co exist well with ingredients like bell peppers, onions and jalapeno(!!). Seemed v weird until I could take it no more and tried it myself. I was all prepared to make a horrible face and say “Blech!”.  But oh boy! Was I glad??????? You bet I was. Mangoes sure can exist in harmony and yet be charming enough. We loved it so much that I made it 5-6 more times until I was left with no mangoes.

The crunch of the bell peppers, mild tasting onions, minimal heat from the jalapeno went hand in hand with the sweet mangoes so well. I salute the genius(...)
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Post tags: bell peppers, cilantro, jalapeno, lemon, lime, mango, mint, onions

One of the main aims of this blog has always been to make a vegetarian or Vegan version of a non-vegetarian dish possible. Instead of going for the obvious “mock meats” as an substitute, I choose to use more natural and organic substitutes. Nothing against mock meats except that long list of artificial ingredients at the back of those boxes which scares me away! There is enough toxic in the body without even trying – why go and invite more trouble? Then to rectify we pop in more pills which pave way for more side effects. Its an infectious circle which I try hard to stay away from.

Mostly when the food apes the looks and feel of a non vegetarian dish and which uses similar spices might help to fool the taste buds. Of course, there will always be room for complaints, if(...)
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Post tags: baby corn, cilantro, cornstarch, garlic, ginger, onions, Paneer, potatoes, soy sauce

You know how it happens when you buy spices or special ingredients for a certain dish and then “Poof”! That is given a step motherly treatment or completely forgotten once the dish is all done and enjoyed to the heart’s content. At the end of the day, I get fed up of seeing all those unused items in my pantry looking at me forlornly. I then start using them randomly in my dish – esp. the spices. Its v evident that Indians have a thing with spices, hence adding any spice to any dish is an art Indians enjoy. I cannot, for the life of me, get specific about what spices has to go to what dishes! If there are, say 10 spices which are used for savory dishes in general then I might add any of them at different times.

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Post tags: cumin, fennel seeds, garlic, ginger, onions, Pav bhaji masala, peas, tomatoes, turmeric

The minimal cooking in my kitchen continues. Deadlines after deadlines is squeezing out all the energy in me that I am left with none to take photos. Yes, you heard me right! Not for cooking, but for taking photos. Cooking is therapeutic and I need that time to take my mind off other things – its a way of relaxing for me! But I seem to have lost the patience lost the time which made it possible for me to take photos. Quick cooking with minimal ingredients that I can find in my kitchen are ruling the roost. That’s how this Burger comes out today in the post. Soaking some beans is a normal practice for me. I always soak some type of bean or the other – thanks to the protein source it provides. I use them in stews, with rice, soups, salads etc.

So after enjoying some salad for dinner the previous night, I had some leftover beans in the fridge. I also had some leftover rice from dinner and hence thought of making these Grilled Black beans. I had seen a similar recipe at Food Network like ages ago and thought I will use ingredients I have in the fridge. I bought some burger buns (topped with seeds) on the way back from work and made these yummy burgers for the night. It took only about 15 minutes totally with leftover ingredients.You can use Charcoal grill, gas or a stove top grill for making these. You can refrigerate these patties in the fridge for 2-3 days (provided you use fresh ingredients instead of leftovers like me!) or freeze them longer for say 1-2 months. There are no fixed rules for these – just use ingredients you have on hand or like.

Similar Recipes : Baked Falafel Burgers, Vegan sloppy Joes, Baked Quinoa and bean croquettes(...)
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Post tags: black beans, onions

Simple and easy recipes are my forte. While I do like to make elaborate and tough-to-make-at-short-notice types of  food, I also like to make meals which are done with least effort and time. ‘Cos day to day, recipes like these are what I reach out for. The only care I take in every meal is inclusion of protein. At least in some quantities. More so rather than just  for nutrition sakes, I also have an hidden agenda of such foods helping us to get filled up faster! I am surprised at many westerners who assume and take it for granted that eating vegetarian food is the surest way of having that dratted slim look! Sorry to burst your bubble, it sure isnt!

Its the same old principle which we all hate but unfortunately is here to stay – calories intake – calories expended! Doesn’t matter if you eat a vegetarian stew but if you think lazing around all day doing no physical activity will keep you slimmer, then naaah! You are better off eating the hamburger and playing a game of soccer for 2-3 hours! So keeping all those in mind, here is a simple yet hearty meal which will not only keep one healthy but also ensure that little goes a long way. I enjoy it both with rice and chappathi (roti).(...)
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Post tags: asafoetida, Black eyed peas, chilli powder, cilantro, cumin, fennel seeds, garam masala, onions, tomatoes, turmeric

I have been off baking (in fact even cooking!!) for past few weeks. At least I did cook simple meals day to day but baking was something I have ignored for last 3-4 weeks! Its the max I have ever been without baking. It all started with a mini vacation and after eating out so much, we were like enough is enough! We craved for simple foods – like lemon rice, Tamarind rice, lentil/Legumesalads, Upma, dals etc..If you notice they all are simple to put together and do not consume much time/effort from me either.

It is at these times that I am thankful for all those thoughtful drafts I saved for myself thinking I wouldn’t use them that soon! Hah! The jokes on me for sure! I have used almost all my drafts and soon there is going to be a famine in my drafts section if I don’t start “cooking” something soon! Too much of work and work deadlines have just kept me away from tinkering too much in the kitchen. Anyways talking about which, I was really worried (in fact even my husband for that matter) that I was not baking! Of all the reactions that my husband could have found about me, he says -”Hey, you don’t seem to be baking? What happened? Are you not feeling well?!”.!!!!!! All this “concern” worried me too (...)
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Post tags: black olives, Fast rising yeast, garlic, olive oil, onions, rosemary, saffron

From the archives: I had posted this way back, but recently when a reader (Vidya Devan) requested this dish, I thought I will repost it once again

So many times, it happens that we cook something “classic” from some other unknown region thinking that we have that one authentic recipe. Most often than not its authentic alright – but only problem is that its not classic to that region at all – in fact people from that region weren’t even aware of such a famous dish from their country!!! Take Mango Lassi and Saag Paneer for example! For having grown up in India my entire life these were never in my menu nor have I ever seen in any restaurants. Of course, now that its famous worldwide, they might be freely available everywhere. The classic instead was and is – sweet and salt lassi and Sarson ka Saag / Palak Paneer! I think Saag Paneer is the Americanized version of Palak Paneer cos the Sag is always made of Spinach! So that’s Indian Palak Paneer for you Its also saddening to note that I am yet to get that classic taste in any Sarson Ka saag I have tasted in any of the restaurant. I taste only butter and cream. The original classic is not supposed to taste of butter and cream at all! It has this earthy taste where you get to enjoy the Mustard leaves and spinach in full form!

Why make a dish with Mustard leaves and Spinach, if all you want is douse its taste with butter and cream? The farmers in Punjab ate rich food – agreed. They did it cos they had to rely on their brute force strength to do all that back wrenching hard work. They needed sufficient fats which came by way (...)
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Post tags: chillies, cornmeal, ghee, ginger, maize flour, mustard greens, onions, spinach

Its been raining cats and dogs, literally! OK agreed that the cat jumped down from a roof to the ground to escape the pouring rain and the neighbor’s dog jumped up and down seeing the cat – its still rain, cat and dog in the same picture. If you can welcome Modern Art, you should be able to digest my abstraction of this scene too!! Anyways, coming back to the rain part. I LOVE RAIN. Period. I sort’a blossom with every pitter-patter of droplets of water falling down from the dark jacket adorned clouds above! So all this excitement had to wear me out now, right? Hence was in the mood for some crunchy fried snack. Now, now how do I cheat my ‘dratted’ sub conscious of mine promptly directing my eyes to the weighing machine? (thinking..)(thinking….) OK too much thinking only makes me more hungry! Just went into my kitchen and collected ingredients, whatever caught my fancy.

Panko Bread crumbs, Oil, Salt, Garam Masala, mmmm………., Oh yes, Potatoes, spring onions, little cilantro and mint. That felt good. I placed a pan for shallow frying (see, no deep frying! Good girl, me). Then my eyes fell on my bamboo steamer which I use for sprouting and I saw some fresh sprouted Ragi…mmm…

(thinking to myself – “OK you plan to enjoy frying, so while you are at it, why not add some healthy ingredients? You wont feel bad now, would you?”)

..Ragi it is. But now that we are starting on the healthy route

*burrowing deeper into pantry and finding..*

Aha..Black eyed Peas. mmm..lets cook black eyed peas (it does not need pre soaking and cooks fairly quickly), Pressure cooker comes up and the peas are cooked in 10 minutes flat. Mushy works fine in this case since I am going to mash them anyway. Steam Potatoes on the side…I am all excited now! – Another Sprouted Ragi recipe goes into my repertoire. of course you can deep fry, shallow fry or bake them. Whatever strikes your fancy. This is protein rich and delicious snack. If your kids dont like sprouted ‘anything’ leave alone ragi, this is one good way to hide it dress it up along with black eyed peas.

Without further ado, lets go to the recipe shall we? I basically eyeballed everything and hence I have given you approximate measurements. Use your discretion while making them.

You might also be interested in:

Ragi Related Posts: Sprouted Ragi Dosa, How to Make Ragi Flour,How to Sprout Ragi, Thalipeeth

Patties and Croquette recipes: Baked Quinoa and mixed bean Croquettes,  Baked Falafel Burgers, Falafel, Brown Rice Patties, Soy Burger, Zucchini Patties,  Tempeh Cutlets(...)
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Post tags: Black eyed peas, cilantro, finger millet, mint, onions, potatoes, ragi, soy flour

This is another rice recipe loved by all. Its not only easy to make and quick but it extremely appetizing not only to the palate but for presentation too. Sudden guests?  Whip this up in matter of minutes. Lazy Sunday? Don’t feel like cooking anything elaborate yet want to please the family – this needs no major prep. work. The Paneer as I always repeat on and oft in my blog is a staple and which I just add to enhance the dish.

Paneer is not really mandatory for this dish. You can skip it and make this dish as it is. I like to lightly shallow fry the paneer first since it helps to add color to the otherwise plain looking rice dish. Few roasted cashews help to make this simple dish special. Instead of just cilantro for garnish, I add few mint for that fresh taste and aroma.

You might also be interested in :
Indian Rice Recipes: South Indian Kadambam, Bisi Bela Bath, Hyderabadi Biryani, Ven Pongal
Paneer Recipes: Muttar Paneer Paratha, Barley Paneer Soup, Paneer Bhurji, Muttar Paneer
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Post tags: Basmati rice, bay leaf, cardamom, cashews, chillies, cilantro, cloves, cumin, garlic, mint, onions, Paneer, peas

I am always on the lookout for rice recipes – well can’t think of a meal without some rice. We may reduce the quantity but are yet to completely eliminate it from our diet what so ever!! Its sometimes hard to think that what we grew up with would be bad for us. Just because we don’t get enough exercise is not the fault of rice now is there? I hate working out but if I had to choose between cutting out rice and exercise, I would prefer even living inside the gym! Anyways, rice is such a handy item for lunches and in of those google searches I got to know of Middle Eastern Mujaddara. Its a lentil rice and it fit my need like a glove. Protein with rice – Perfect!.

It is also known moujadara, mejadra or mudardara. I checked out many versions of this recipe and have put together as per my needs and preferences. All of them predominantly make use of Brown/Green lentils. I always have green lentils for its firm texture. I like that it does not break down while cooking and retains its shape making the dish more hearty. Lots of caramelized onions as a topping completes this dish.

You might be interested in: Arroz Amarillo (Yellow rice), Chipotle style Cilantro Lime rice, African Jollof Rice, Mixed Rice Pilaf, Kashmiri Pulao, Zafrani Pulao
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Post tags: cinnamon, cumin, fennel seeds, green lentils, onions