All posts filed under: Featured

Moroccan Couscous Salad with Roasted Veggies and Mango-Chilli Dressing

I love myself a good salad. Most leafy salads are great as an addition to a main course, but if I need to eat only that for lunch or dinner, it better be a filling one. It’s easy to bulk up salads with rice or pasta but my latest obsession has been the light and fluffy couscous. This North African staple of steamed semolina has now found a permanent spot in my pantry for those healthy but ravenous days. Advertisements

Banana, Walnut and Honey Loaf

I make many variations of Banana Bread at home. It’s easy and the ingredients are always available in my pantry. Add to it the fact that I still haven’t come across a Banana bread that has failed me. That’s a big seller in my repertoire of recipes. You deliver what you promise and I will love your forever. (Take a hint hubby… and random colleagues I work with :P)

Arugula, Cucumber and Pasta Salad

I hardly find Arugula in the market these days. All the good stuff is siphoned off by restaurants and we are literally left with little or none of this zingy, peppery, salad leaf. So every time I want to eat Arugula or Rocket, I need to go to a fancy restaurant and order their over-priced salads. I know a lot of friends with green thumbs who just scoff at the idea that I don’t grow my own arugula. According to them, it is insanely easy to grow – almost like a ‘salad leaves for dummies’ kinda thing. Unfortunately none of them realize that I have managed to kill even the most resilient cacti, given enough time!

Lazy Lunches and Calcutta Egg Rolls

I get up on Saturdays and have these grand plans of elaborate four course meals that I am going ruffle up complete with menu tags and napkin rings. Unfortunately there has not been a day in the past five years that this ‘plan’ has materialized. A lesser mortal would have been aghast at the failure and made amends as soon as the realization struck. But I’m made of stronger fiber and clearly shake it off and move on with another quick meal Saturday.

Porcini Mushroom Risotto

Let’s face it – porcini mushrooms are expensive. It’s not something that finds its way into my grocery list AT ALL. But there are odd days (when the salary account has been credited) that one is inclined to feel generous. So I picked up a teeny tiny bottle of it for half a thousand rupees. When coming up with an idea to use it judiciously – a Porcini Mushroom Risotto was a no brainer. The mushrooms would lend themselves nicely to being slowly rehydrated while cooking the risotto and the flavor and color would permeate the stock. And to be fair, just half a cup of Porcini mushrooms is more than enough to make that risotto praise worthy. Cooking risotto is like barbequing something – you have to hang around. The stock has to be poured in ladle by ladle while the rice absorbs the liquid and gets plump. And you need to use your intuition and your tasting spoon to know when it’s ready. Lucky for you, I use a fail-safe risotto recipe that …

Okonomiyaki or "As you like" – Japanese Pizza

Featured in Foodgawker.com on 20th Nov 2012 Featured in Tasteologie.notcot.org on 20th Nov 12 Featured in BitchinKitchen’s Twitter feed on 28th Nov 12 I must confess, I had never heard of this thing till my trip to Stuttgart this summer. I know Stuttgart and Japan are miles apart, but the story starts there. The co-resident’s friends, let’s call then D and E decided to make Okonomiyaki for dinner. Now E had travelled to Japan for her summer break and fell in love with this dish. The dish being a savory omlette/ frittata/ pizza made out of flour, eggs, cabbage, veggies and pork and topped off with mayo, sweet sauce, fish flakes and seaweed. It’s so popular in Japan that there are more than 30,000 specialized Okonomiyaki restaurants. The restaurant provides you with ready okomomiyaki batter and you add in whatever your heart desires and proceed to grill it on the grill pan in front of you. Then you decorate it with the condiments of your choice and proceed to polish off your Japanese pizza! Unfortunately …

PanchPhoran Dal (Five Spice Lentils) – Comfort food at it’s Best!

I know I’ve said many times that making regular dal and rice bores me. That dosen’t mean I don’t make it. No week is complete without Dal being made atleast twice. It’s what we grew up on and it’s what I crave when I come back from a long trip to unfamiliar places. Eating dal and rice with a veggie on the side and a smattering of pickle is nothing short of a homecoming! The fact that it’s such a commoner on the dinner table and gets made so often, I’ve actually never written down a recipe for dal. So this was my first attempt at documenting the precise quantities. I kept a little sheet of paper next to me and kept jotting down what I threw into the pan. Now I finally have a dal recipe that I can pass to the co-resident and ask him to attempt it when am too bored to move a muscle J We use mustard seeds and curry leaves to temper the dal. However, this one uses a …

Tzatziki – Cucumber Yoghurt Dip from Greece

It’s pronounced zad-zi-ki, in case you were wondering. I do have a penchant for strange sounding names, they intrigue me and force me to delve deeper into them. And this dip is something that you want to dive deep into. Especially on a hot summer day! It’s really refreshing and cooling and goes fabulously with vegetable crudités or grilled meat. After making it, I served it with some olives and toasted pita for a mezze like feel. And announced with a flourish that the Tzatziki was served! Mom took a look at it and declared that it was not really that exotic or strange, actually it reminded her of the ubiquitous Indian raita or pachadi! Nothing like ‘experience’ to throw water on someone’s excitement! (hmph!). I of course brushed the comment aside with a cool wave of the hand and grumbled that she was closed to experimenting with new cuisines (all the while knowing that I had lost the battle!). So in essence, yes it does look and feel like pachadi and maybe the Greeks …