There are basically two kinds of people, those who hateaubergines and those who love them although I must admit that I encountered more haters in India than the UK. I am fond of aubergines but the only time I truly became fed up with them was when I spent a year in… read more
Chhilke Wali Mung Ki Daal – whole green mung bean daal
Daal made with whole green mung beans gives you a completely different taste experience compared to ordinary “yellow” daal made with split mung beans. Chhilke wali mung ki daal is an everyday daal eaten in Punjabi households. The skins of the beans add a deep flavour and give the daal a lovely texture. Just a few rotis and… read more
Tempered sprouted bean/lentils
My mum always had something sprouting in the corner of the kitchen: mung beans, moth beans, black eyed beans or whole brown lentils. Tempered sprouted beans was a regular thing in my dad’s and my tiffins. Very wholesome and tasty. Serves: 4 Sprouting time: 2-3 days… read more
Masoor Ki Daal (type 1)
Perhaps it is because two thirds of the country is under rain-fed farming conditions that Indian cuisine uses a wide range of pulses and beans. Many pulses are hardy and drought resistant and cultivated by small farmers across the country. Daal, the generic term for a dish made with pulses,… read more
Khandvi – Gujarati Chickpea and Yoghurt Rolls
Whenever I make Khandvi, I marvel at the innovativeness of those who must have developed this dish hundreds of years ago. Someone must have figured out that cooking chickpea flour with yoghurt and cooling it gives it an elastic quality that allows it to be shaped into delightful little rolls. This is a real… read more
PANEER AND PEPPERS
I love paneer. In any form. This is a really light dish that can be served as a snack with drinks, a starter or a side. I love the contrast of textures and flavours with the crunchiness of the peppers complementing the rich creaminess of the paneer. I use very… read more
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