An interesting slice of Jain recipes from different Indian cuisines. These recipes do not contain root vegetables such as potatoes, onions, carrots, ginger, garlic and so on. Also, brinjals (aubergines), cauliflowers and mushrooms are not used since they are not eaten by most Jains.
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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This post is about my lovely childhood friend Sunanda Jain and her signature dish – Rajasthani Khoba Rotis. Standing together in my kitchen this past Sunday, we counted the many blessings of our friendship. Sunanda skillfully prepared these Khoba Rotis […]
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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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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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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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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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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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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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Way back in 1974, the Jain community was astounded by the release of two audio clips of the Bhaktamar Stotra and Atma Siddhi Shastra. The music was soulful and the voices mesmerising. Steeped in devotion and spirituality, these LP records […]
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A wholesome gravy with tomatoes, the special ingredient in tomato pachchadi is the crushed mustard seeds that lend a unique flavour. Much loved in Geeta Nair’s home as in most Kerala homes, this is simple and easy to make. […]
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This is a delicious and sattvik kheer with soy milk from Pramodaji Chitrabhanu’s cookbook, Rainbow Food for the Vegan Palate. A believer in a plant-based diet as a compassionate way of life, she constantly innovates to create recipes that are […]
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“Betel leaf is so tasty, so I thought why not add it to pulav! Cooking is a creative process. I love thinking and innovating on my feet. You will love the flavours,” Nalini Deshpande describes her love for cooking and […]
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“Maan-manuhaar (meaning hospitality) is very important. We love it when all our near and dear ones come over for a meal. We have large family and friend circles. Festivals are an occasion to celebrate together,” says Lalitha Bhandari. Pachrangi […]
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Hailing from a family where men enjoy cooking, Mr. Chandrasekharran says, “I enjoy cooking with seasonal vegetables and fruits. If it was winter, I would have shared a recipe using sirukizhangu. Being summer, it can be a mango recipe. Here […]
A Tamil Brahmin currently residing in Pune, Mr. Chandrasekharran says, “In my native place, we had a huge mango tree growing in our courtyard and made many varieties of pickles. So I can give you whatever recipe you like – […]
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Suresh Ramanathan remembers his mother preparing this pachchadi perfectly and frequently as it is a delicious accompaniment to a meal. A wholesome recipe from Thanjavur cuisine, this pachchadi (raita) can be enjoyed with steaming rice, parantha or dosas. In Sureshji’s […]
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Popularly known as ChitVish, ardent cook and recipe writer Chithra Viswanathan reminisces about the age-old tradition of Pongal, and gives a modern touch to Sarkarai Pongal, a South Indian sweet delicacy. Harmony – Celebrate Age Magazine features this article in […]
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A simple one-step pulav from the kitchen of K. Natarajan, a silver from Chennai. This is a good example of the OPOS (One pot one shot) style of cooking. Natarajan says you can replace broad beans with any vegetable – […]
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There is something magical about featuring the first of any series – be it small or large! This is the first recipe to be featured in my new column ‘His Ladle Love’ at Harmony Magazine. So from now on, for […]
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Panchdhari A halwa made with flour, gramflour, semolina and khoya; this is a much-loved traditional dish in the Chowdhari family. Smt. Anandkawarji says that it is prepared along with pakodis every year on the death anniversaries of her father-in-law and […]
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