Some days you just want a quick nutritious meal, without spending too much time in the kitchen. This is the kind of recipe you need in your cookbook for those times. What’s more it works for breakfast, lunch, dinner and even in between meals!
We were recently invited to a Onam Sadya where my friend had doled out close to 15entrée all by herself and fed 10 hungry mouths! My…was it a feast for the kings. My only contribution was the Sugar-free Seviya Payasam or Kheer as the rest of India likes to call it.
Where my weekend meals are all about fun, flair and proteins, my weekday meals are generally put together without much of an ado. Some weeks ago a friend commented on the fact that I didn’t have enough vegetarian stuff on my blog…the next Sunday was thus dedicated to this friend. Though recipes for everyday meals come without a blink of an eye, when you want to take it a notch higher, you need a recipe. Indian food is very precise. An extra teaspoon of a particular spice can change the end product, and taste.
This is one of my least favourite vegetables. And I often stuff it with spicy mashed potatoes and pan fry them when I have to eat it! As kids we had no choice we had to eat bitter gourd once a week to keep ourselves healthy! This veggie is said to be a blessing for those with diabetes, I come from a family that’s genetically pre-disposed to this ailment, so we had little choice than to eat the veggie with the funny skin.
For a change, i decided to cook up the chicken breasts Indian style, and am I pleased! The chicken breasts that were supposed to be stuffed with cheese and spinach and cooked in a tomato gravy were instead cooked with black pepper and capsicum! And I teamed it up with a spinach lentil. 🙂 the god of small green things was definitely going to fall in love with me.:)
Indian food is essentially all about combining a veggie dish, with a nutritious dal and a bread or rice. A yoghurt based raita is thrown in for good measure and some families even insist on a kachumber–if you look at it from a nutrition point of view, a good mix of carbs, proteins and fats!
God bless the person who created the first sausage and god bless the person who created these hot and spicy Goan sausages with innumerable porkys. Never in my wildest dreams did I think I would fall in love with this delicious meat that swims in fat, but here I am a humble prisoner to the command it has on my salivary glands.
Yet another street food speciality of India, the Ragda Pattice sells for anything between Rs 30 to Rs 300 a plate depending on where you indulge yourself. But I must tell you, the crispiest pattice are sold by the roadside where the potatoes are seasoned with chillies and crisped up in hot oil. may be even tossed in flour before it hits the smoking oil which renders it its goodness.
This dish commands extreme reactions–you either love it or hate it. There are no in-betweens. If you haven’t tried, I suggest you must, at least once, just to know what it tastes like. And then knock it off your bucket list.
Desserts define Indian tastes, there are as many different types of creations as there are may be cities in the country. Look at this really simple sweet dish for example–the puran poli. Every state has its own way of making it. Where people in Maharashtra use channa dal (gram), those in Gujarat use toovar dal (split pigeon pea), people in the Konkan belt (where Goa is situated) add coconut to it and those in Karnataka serve it with a tamarind chutney to enhance the flavours. Just one dish, but so many variations. What’s more almost every house cooks some of these traditional sweets during festive occasions, and this puran poli definitely belongs to that category of ‘must makes’. Traditionally its made during Holi, just after the bonfire is lit.