Where cooking is passion, not a profession
It might seem out of place for an outsider, but for me as an Indian,eating with my hands, without the use of any fancy cutlery, is an everyday affair. Be it a dish like humble Dal-Chawal (lentil and rice) from north India, or any of the South Indian ...
READ MORERECIPES
Indrahar ( Steamed and fried lentils cake)
Wash all the dals and soak them together for overnight Drain the water, grind them with few tablespoons of water in a mixer grinder until the paste is smooth and creamy.Heat a kadhai or non-stick pan, add oil, jeera and whole red chillies.
Dal Bati (Wheat Cakes/balls and Lentils Combo)
Sift flour, baking powder and salt into a tray, add melted ghee and start mixing gradually. Add water and knead to obtain the dough. Divide into 20 equal portions, make balls, cover with moist cloth and rest it for 10 minutes.
FOOD STORIES
Embracing the Goodness of Greens
March 5, 2019
I am a vegetarian; travelling across India and other parts of the world and witnessing the spread of vegetarianism all-over has led me to appreciate and value the aspects of it.
Winter Savouries from the Mountains
March 5, 2019
Upon setting foot in Shoghi, a little Suburb in Shimla (Himachal Pradesh), a thick blanket of trees surrounded me. It was an early January morning and colourful houses nestled amongst the hills were still covered in deep mist