Larb is a quick, easy and healthy appetizer with a zing to it. Typically, this dish is made in Thailand using pork (“moo”) and therefore called moo-larb. This one is our take on it that is either fine for pescatarians or with a slight modification, great for pure vegetarians. Ingredients: 1/2 Cup white rice 1/2 medium yellow onion, […]
Although this dish is called Punjabi style chole, the ingredients used were more towards the Multani style. One of my favorite dishes that no matter who says it (yes, I know many notable chefs have “shortcut versions of this dish), cannot be hurried. Make it only if you are willing to soak the channa overnight
An unusual pratha dish that I recall from my childhood. It’s healthy and very quick to prepare (not counting soaking the mung beans). Ingredients: – 1 small potato, boiled and roughly smashed – 2C mung bean sprouts, best to sprout them at least overnight in a moistened paper towel) – 2t cumin (jeera) seeds –
Mung bean parathas Read More »
One day we barely had any veggies in the refrigerator (imagine that?!). I could only find two stalks of leeks and some potatoes in the pantry. Since Jenny was sick, I decided to go for a hearty soup for her but instead of making it heavy with cream, I made it with skim almond milk
Potato leek soup with chanterelle mushrooms Read More »
I recall eating this at my Multani neighbors house in Delhi. These people had just emigrated from Multan in Pakistan. I still recall the wonderful variety of dishes they brought that could not be found anywhere else within the country. Now thanks to the magic of the internet I could find some of them and
Multani Gatte ki sabzi Read More »
These are onion stuffed kulche that go very well with Delhi-style chole. I used the (almond) yogurt and baking soda method to fluff them up instead of yeast. Ingredients: For the dough: 1 cup maida (all purpose flour) 2 cups atta (whole wheat flour) A pinch of baking soda 150 ml of almond yogurt
Some days, we are not exactly healthy. This was one of those days. We decided to have Belgian frites. 🙂 Making perfectly crispy Belgian frites is not hard. Just need to follow a few key steps. The three important things to remember are– potatoes need to be washed to remove excess starch, patted down till
A simple yet satisfying peda recipe. Ingredients 6 cardamom pods 8 saffron strands 12 pistachios + another 12 broken up for garnish 400g vegan ricotta cheese 2 tsp vegetable oil 1/3 C sugar (I used turbinado/brown sugar) 1/2 C half-and-half (you can use whole almond milk instead) 3/4 C almond milk powder Method Grind
