Weekend Gluttony – Pav Bhaji

Weekends always call for something a little different from the weekly cooking. A meal that you can pig out on and then sleep off during your afternoon nap. And having a ‘picky – eater’ in the family does not make things easier. Today I opened the fridge and found all bits and pieces of vegetables that were just perfect for making Pav- Bhaji. An effective way to clear out the fridge and make my husband eat his vegetables too! Though to be honest, the milky- white ” Pav ” does cancel out about 80% of the health benefits of the veggie – … Continue reading Weekend Gluttony – Pav Bhaji

Methi Kadvuu & Dal Tadka (Translates in English to a very continental sounding – Fenugreek Pasta & Yellow Lentil Soup )

“Its one of those days!”, I announced to Hubbs this morning. He looked up from his laptop, and concentrated on me for about 2 minutes as his mind went over the different interpretations of that sentence. Then he noticed the … Continue reading Methi Kadvuu & Dal Tadka (Translates in English to a very continental sounding – Fenugreek Pasta & Yellow Lentil Soup )

Patore/Patrode – Colocassia esculenta leaf rolls

Leaves of ‘kachalu’ or colocassia esculenta are one more favourite of the rainy season. This time I was about 10 days early, so you can see the leaves hadn’t reached complete maturity. Every neighbour has some leaves growing in their garden and they were kind enough to lend us some. Now I read most recipes that call them ‘arbi’ but those have a lot of stringy material and sting your tongue… oxalates I believe and so in Kangra we prefer our ‘Kachalu’ leaves. Onions and garlic on the way to the mixer. The pulses which have been soaked overnight. 1 and a 1/2 cup each … Continue reading Patore/Patrode – Colocassia esculenta leaf rolls

Lahsyade a.k.a. Lasuda (cordia dichotoma) – cooked the traditional Himachali way

Lahsyade is a traditional summer dish loved by us pahari people. In Himachal the people of Kangra district must be the only ones who love their sour and tangy vegetables. Lahsyade is one of them. It is a time consuming and tedious process but the applause is usually worth the trouble. It is a patent of my dear Nani’s and this time I shot pics of her doing her magic in the kitchen. Nani in cooking mode. I love her orange hair because that is how I always remember them. She works hard at this age, refuses to keep a … Continue reading Lahsyade a.k.a. Lasuda (cordia dichotoma) – cooked the traditional Himachali way

Navratna Korma – the way mum used to make it

This used to be one of my favourites growing up. Now, I am married to a guy who just refuses to eat any vegetables. So, I have to come up with new tasty dishes everyday. I made this and now hubby loves beans. Ingredients: 1 cup finely chopped beans 1/2 cup chopped potatoes 3 tomatoes 2 onions – My mum used to grate them. I try to do the same but more often I just give the onions a turn in the mixie. 50 gms paneer 1 tsp ginger-garlic paste 1/2 teaspoon turmeric 2 teaspoons coriander powder 1-1/2 teaspoons chilli … Continue reading Navratna Korma – the way mum used to make it

My Favourite Sunday Breakfast

I really love potatoes. Really love them. My waist is a testament to the fact. And following in the footsteps of the Pioneer Woman I decided to put up a step by step photo op of my dear sandwich recipe. The camera is still broken so I made do with my hubby’s Nokia. The pics are fuzzy at times so bear with me. Here goes.. Boiled potatoes. Get good potatoes always. Essential. Mash them up good. Add Salt and turmeric. Donot add too much, or you will get a very sour taste of the uncooked turmeric. Its just for color.(fuzzy photo no … Continue reading My Favourite Sunday Breakfast