Raw mangoes are celebrated in Andhra cuisine. Mamidikaya nuvvulu pachadi or raw mango chutney Andhra style is a delicious example of that. A pachadi, in Telugu, refers to a chutney rather than a yoghurt-based dish, typical of the cuisine of Kerala. Sour, green mangoes grow profusely in Andhra Pradesh and are available for quite a few months unlike in North India, where they are seen only in summers. Besides raw mangoes,…
On hot days, a serving of oven-grilled mackerel makes for a light, nutritious meal. One that doesn’t demand long hours in the kitchen. What makes this dish for me, is the tangy and herbaceous chermoula, generally slathered over the fish. Teamed with a helping of garlic-fried spinach, this plate of oven-grilled mackerel leaves you feeling sated, not stuffed. How to make chermoula Chermoula is a North African marinade/condiment eaten mainly…
A lifelong lover of lemons, I baked a lemon sheet pan cake with sorghum or jowar (hindi). It was a happy surprise with its light, flaky crumb. And so here I am, sharing it with you. With the summer heat steadily rising, I crave tart, lemony flavours and skinny sweets. This lemon sheet pan cake fits the bill perfectly. Why you should bake with sorghum Sorghum or jowar as it…
I’m happy to be finally sharing this Indian yellow fish curry recipe on the blog after life threw my routine off the rails for a few weeks. Now, you would think this to be a yellow fish curry from East Asia, and I wouldn’t blame you. In truth, I don’t know of any specific Indian yellow fish curry recipe, this one is just what I choose to call this curry.…
This spinach and corn quiche had to be made to use up some of the big batch of fresh, tender spinach from my garden. The rest went into a raw spinach salad and spinach pararthas. Whole wheat and olive oil quiche crust A quiche crust is meant to be a light and flaky shortcrust pastry made with cold butter and AP flour. Now, I love a flaky, buttery crust but…
It’s unlikely that the term ‘kohlrabi recipes’ scores among your top searches on Google but I have one for you anyway. The variety and glut of beautiful seasonal vegetables has been inspiring me through the winter. We’re gorging on red and black carrots, peas, methi (fenugreek greens), radishes (both red and white), many leafy greens and of course, kohlrabi or ganth gobhi. This is one of the first kohlrabi recipes…
My easy chicken meatballs are exactly what they claim to be. They can be assembled and cooked in a jiffy; no special ingredients and techniques required. Everyone loves meatballs – as finger food with cocktails or wrapped in a tortilla with salsa, or bunged between slices of bread, or slathered with marinara nestled within reams of spaghetti; there are so many ways to eat them. It’s all about the mince…
A chocolate strawberry cake is always welcome on any table, especially if it’s a flourless cake. Strawberries in India, arrive at the end of the year; a happy coincidence when the mood and food are both celebratory. At a time when menus are loaded with rich offerings, a skinny yet scrumptious cake is a smart way to cut out a few calories. A flourless, butterless batter There’s no grain flour…
Pineapple is passe ́ when there’s an upside down orange cake on the table. A full orange – flesh, juice, pith and skin, goes into this grown-up, bittersweet cake. A generous drizzle of brandy and the golden crown of candied fruit slices on top make this upside down orange cake worthy of parties and celebrations. Choose your orange The Nagpur orange is India’s most popular orange. I use the term…
Orange chicken curry or narangi chicken is as fruit-scented and zesty as it sounds. Poultry and citrus have always been friends and so, in orange season it’s only natural to cook a dish celebrating this camaraderie. Oranges, tangerines, kinnow, clementines,blood oranges, I love them all. This orange chicken curry is an unpretentious, home-style dish with a smattering of spices and generous glugs of fresh orange juice. Keep it fresh My…