Jain recipes

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.

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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Sunanda Jain tribute recipes

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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Mango Peel Sabzi

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

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Bharwan besan ki mirch

In Uttar Pradesh, a common meal is steamed rice with dal (arhar ki dal) along with any sabzi. A favourite in Kamini Agarwal’s family is stuffed chillies with dal and rice. Known as Bharwan besan ki mirch, these stuffed chillies […]

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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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Tomato Pachchadi Geeta Nair

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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Tofu Pudding

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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Vidyachya Paanache Masale Bhaat

“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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Pachrangi Sabzi

“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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Raw Mango Rice ~ Maanga Saadam with Chandrasekharran

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 […]

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Maanga Paruppu

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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Dangar Pachchadi

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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Chitvish Pongal

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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Avarakkai saadam

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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Kodubale ~ fried snack from Karnataka

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, Besan ki Pakodi

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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Cooking with Leftovers - Rice Paratha

Leftover Rice transformed into Rice Paratha! This is the first suggestion that will be given by all my aunts, grandmothers, mother and mom-in-law whenever there is leftover rice! I guess it’s a very Rajasthani thing to do. Popularly known as […]

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Makai Khichdi - Gujarati Snack from Great Granny Saroj Ben

Makai Khichdi, also known as Makai Chivda, is a popular dish in many Gujarati homes. Rich with spicy and sweet flavours, which is very typical of Gujarati cuisine. This vegetarian snack tastes excellent when prepared with seasonal tender corn. Recipe […]

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Sindhi Kadhi

Kadhi is usually made with yogurt (curd), but I was surprised to learn that the main ingredient of Sindhi Kadhi is tomatoes. Bhagwanthiji, a great-granny from Chennai who shared this recipe, says that the correct way to eat this kadhi […]

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