Tag Archives: Indian cuisine

Arhar Dal – Pigeon peas

Madhur Jaffrey writes evocatively about Dals in Curry Bible, “you can take meat, fish and vegetables from an Indian, but you cannot take away his dal – the core of his meal.” Dal = pulses or legume, forms an integral … Continue reading

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Besan and Saunf wali kurkuri bhindi – Stir fried Okra with chickpea flour and fennel powder

All parts of fennel plant are edible. Unlike our Mediterranean counterparts, who use fennel stalks, leaves and roots in their cuisine, we Indians have largely stuck to the seeds. One cup of chopped raw fennel has 27 calories. Indian cuisine … Continue reading

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Methi Chicken – Chicken with Fenugreek

Before I move on with the details of this post, I want to thank my dearest friend Pearl Marina for this lip smacking recipe. ❤   Given the range of soil variety, climate and agriculture, Indian cuisine encompasses a wide … Continue reading

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