Oooh…Oondhiyu

My favorite cousin, Deepa, is married to a Gujarati. Growing up in the melting pot of Bombay, I was no stranger to the culture of this colorful state because of the many Gujarati neighbors and friends I had. But having a Gujarati in the family gave me a chance to get even more closely acquainted…

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Oven-baked Rosemary French Fries

I have a very simple but absolutely delicious recipe to share with you today- these gorgeously crispy and healthy Oven-baked Rosemary-Pepper French Fries. But first, this: two of my favorite bloggers have honored me with the Nice Matters Award- the delightful Arundati of Escapades and the talented Priya of 365 Days of Pure Vegetarian. Since…

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tomato dal

Tomato Dal

I am a sucker for quick yet nutritious recipes that need just a handful of ingredients and minimum prep. My Tomato Dal is a great example of the kinds of foods I tend to cook pretty often in my hurried kitchen. Tomato Dal is one of those ubiquitous Indian dishes and there are, perhaps, as…

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Deliciously Healthy Bottle Gourd (Dudhi) Subzi

Today’s recipe is for two wonderful friends – one gave me the recipe, and the other wants to cook it. Now I love most types of squash, but I had rarely ever cooked with the bottle gourd (dudhi or lauki), a delicious variety of squash that’s very popular in Indian cooking. Even when I found…

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Adai

Adai was one of the first foods I tasted in my Tamil mom-in-law’s kitchen. It became an instant favorite. Unlike its simpler but yummy counterpart, the plain old dosa, an Adai is a star, hiding complex flavors beneath its lovely, golden skin.It is also, in my opinion, a little more fun to cook because it…

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Dal Makhani

Vegan Dal Makhani with Raisin and Nut Pilaf

February is always a busy travel month for me, and that’s one reason I’ve failed to feed my blog these last few days. Now I travel a lot- both for work and pleasure- and I truly enjoy it. But since I went vegan, travel has posed some new challenges. Being on the road is not…

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Mushroom Barley Risotto

Mushroom Barley Risotto

Risotto is a labor of love. Cooking rice, in my kitchen, usually means bunging it into a pressure cooker or a saucepan with liquid and letting it steam away all by itself for a few minutes until it emerges all cooked and ready to eat.But a risotto, while not really difficult, can take an hour…

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Garlic Rasam

Garlic Rasam (Poondu Rasam)

Rasam and sambar are two of the most basic dishes cooked in every Tamilian kitchen. They are usually made at the same meal, in fact at almost every meal, and are a wonderful example of the resourceful creativity of the Indian housewife: when cooked, the thick lentils sit at the bottom of the pan while…

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Mutton Curry, meatless

My Dad’s ‘Not-Mutton’ Mushroom Curry

I grew up in a meat-eating household and one of our family’s long-standing traditions was a mutton curry that my dad prepared each Sunday.My dad, who was very handy around the kitchen unlike many men of his generation in India, would do most of the work, right from buying the meat in the morning to…

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Vegetable Moilee

Vegetable Moilee

Lush palms, backwaters that snake eternally, and beautiful people – Kerala has got to be one of the most exquisite places I’ve ever been to, and just writing about it now fills me with a deep longing to return. Growing up in Bombay, I had lots of Malayali friends. I ate like a glutton at…

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Puliyodharai

Puliyodharai

Puliyodharai, or Tamarind Rice, is one of my favorites.Tamil cuisine includes a plethora of “prepared rice” dishes, including lemon rice, tomato rice, coconut rice and brinjal rice. But tamarind rice is quite special. When I first ate it at my in-laws’ home, the irresistibly tangy tamarind, spicy chili and nuttily sweet peanuts burst into an…

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Dosa with Mixed-Vegetable Kuzhambu and Coconut-Coriander Chutney

Dosa with Sambar and Chutney

Being married to a Tamilian, I learned long ago to love Tamilian food. It was not a hard thing to do, by any means: Tamil Nadu cuisine is chock-full of such palate-pleasing delights as sambars, rasams, dosas and idlis. This South Indian state even gave the world the popular Mulligatawny Soup (milagu tanneer, or “pepper…

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Black Bean Hummus

Black Bean Hummus with Olives

I’ve blogged before about my hummus recipe, made with the traditional chickpeas. But today I wanted to introduce you to a different version of hummus that’s just as delicious and extremely healthy: Black Bean Hummus with Olives.If you have visited this blog before, you know that I focus on foods that are healthy as well…

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Tomato-Coconut Curry

Creamy Tomato Coconut Curry

One of the dishes that I cook over and over again is this decadent-tasting but healthy Tomato Coconut Cream Curry.It is an ideal recipe for someone who is new to cooking Indian food — or just new to cooking — because of its sheer simplicity. There’s no grinding, complicated spice mixes and marinating required. Once…

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