Heart to Hearth Recipes

Curry leaves sambar healthy recipe

An unusual and delicious recipe from the kitchen of the popular cookbook author, Chandra Padmanabhan. In this traditional Karvepillai kuzhambu, the curry leaves is ground with the rest of the spices thus enhancing the flavor as well as retaining all […]

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Makki ka Dhokla

In Rajasthan, millets such as bajra, makki and jowar are used predominantly in preparing a delicious range of sogra (thick rotis), dhokla (dumplings) and ghaat (porridges). Enjoy this simple and tasty dhokla recipe using maize flour.   Ingredients Maize flour […]

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Kheere ki Kachori

Neetaji Raisurana is an influencer. Never again can I close my cupboard without checking whether the fold of all the saris are falling into a neat line. Nor can I chop veggies without ensuring that the pieces look identical. As […]

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Masala Vadai

Sundari Ganesan’s deep love for experimentation can be seen in this delicious recipe of instant vadai. It is such a family favourite that she always keeps a bottle of powdered roasted gram (daaliya in Hindi, udacha kadalai in Tamil) in […]

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Wheat Kheer

As soon as I entered their Coimbatore home, I was struck by the simple and sweet aura that surrounded this family. Everyone gathered in the room, happy enough sitting around and giving their inputs as I spoke with Alamelu Srinivasan […]

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Puli Kootu

I don’t know whether it is being creative or not, but I am always experimenting with new vegetables and ingredients. Despite living in so many different cities in India, I have stuck to some traditional rules such as cooking without […]

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Kele ki sabzi

“There is no hidden secret to the taste of food. When you love the people around you with a pure heart, you will cook with your heart and soul,” says Susheela Samdaria, a grandmother from Chennai.   A family favourite, […]

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Gooseberry Paste

Every year, when tomatoes are in season and cheap, Kameswariji makes this sundried tomato paste. It requires no cooking, yet stays good for a year without refrigeration. She adds a ladle of this paste to sambar, chaaru (rasam), or even […]

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Reddy Sisiters

Our mother’s pakodi kurma is an all-time family favourite to date as is her simple milky drumstick curry,” echo the Reddy sisters. Listening to them talk wistfully about their mother’s cooking, it was obvious that the taste of her food continues to […]

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Mango Peel Sabzi

A side-dish with peels of ripe mangoes, this mango peel sabzi is an unusual creation from the kitchen of Sunanda & Surendra Singh Pokharna, a Rajasthani couple from Ahmedabad. Sunandaji says that the kesar variety of mangoes is the most […]

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Vegetarian kabuli pulav recipe

A rich and famous rice dish from Jodhpur, Kabuli is a favourite at celebrations and weddings. It is highly possible that this dish is the vegetarian version of Qabili Pulav, the national dish of Kabul. Though the original recipe requires […]

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Musmusiya

A traditional Gujarati recipe with cooked rice and multigrain flour, musmusiya are steamed nuggets, a much-loved dish in the Mehta household. It is ideal for the dry days of Ashtami and Chaturdashi when no fresh vegetables or greens are consumed. […]

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Raw Mango Chutney

Come summer and she is off to the vegetable market, looking at the heaps of mangoes and choosing the best ones: for pickles, chutneys, jams and squashes. She started by making it all for herself. As friends and relatives tasted […]

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Arachhu Vita Sambar

There is easy grace and contentment when she cooks. A certain calm.   She placed the pan on the stove and added the oil. Without waiting for it to heat up, she added the mustard seeds. She immediately covered the […]

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Jimikand Matar ki Sabzi

A favourite at Champa & Brij Bhushan’s home, this sabzi is made with elephant yam (jimikand) and fresh peas (matar). Brij says one of his cravings is to eat this in India where it is freely available. It has been […]

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Kalakand

A favourite mithai in North India, kalakand was traditionally prepared by curdling milk and cooking it until it thickened. Nirmalaji adds an interesting and healthier twist by the addition of sandesh. As she says, “You can make it whenever you […]

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Bharwan besan ki mirch

Kamini Agarwal, a dynamic poetess and grandmother from Mumbai, says: “In Uttar Pradesh, a common meal is steamed rice with dal (arhar ki dal) along with any sabzi.” A favourite in her family is stuffed chillies with dal and rice. […]

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Pune ke Baingan

Enjoy this brinjal shaped delicacy from the kitchen of Tara Dakliya who says, When we cook, the food gets infused with the vibrations of the positive and loving thoughts we have.”   Known as ‘Pune ke baingan’, here is a […]

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Snake-gourd yoghurt curry

A signature recipe from Chandri Bhat’s cookbook titled Kitchen Nostalgia, this light and healthy dish from Karnataka is a fusion of raita and curry. Known as paduvalakai palida, it is snakegourd curry in coconut and yoghurt gravy.   Ingredients: 400 […]

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Potol

Known as potol in Bengali and parwal in Hindi, pointed gourd is delicious when it is tender. Cooked in a gravy of coconut and poppy seeds in this recipe, it is a family favourite at Rita Barua’s home, this is […]

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