Leafy vegetables have always been a part of our diets ever since I was a kid. When we were growing up my mom always insisted on eating leafy vegetables. She grew up that way-eating home grown greens. Whatever vegetables were grown in their farm would be cooked in the house and served along with Bhakri. Leafy greens like Tandulka (no idea what its called in English or any other language), Kardi (Safflower Leaves),Maath(Amaranth-red and green), Shepu (Dill leaves),Ambat Chuka(green sorrel) etc..were more popular in those days than Spinach or Methi (so my grandmother used to tell me.) From their childhood…
mustard seed
Spice it up 2
Sequel’s are in fashion in Bollywood and I don’t want to be left behind especially since most of the recent sequel’s have been hits! This is a sequel to the Red Chili Chutney (Spice it up 1) -Red Chili Thecha (Spice it up 2) The Protagonist is the same- Fiery Hot Red Chili Pepper, the treatment is a bit different and the leading lady J has changed!From the mildly flavoured,sweet Onion now it’s the strong flavoured and pungent Garlic.And since it is Garlic, I have roasted it before making the Thecha! So here’s one more recipe Red Chili Thechato spice…
Spice It Up
Hot is the word you think of when you see a Red Cocktail Dress. Hot is the word you think of when you see Red chili pepper! Both Red hot and both irresistible. 🙂 Freshly cultivated Red peppers are available in plenty this season and like I said I cant resist the neatly stacked slender and juicy Red hot peppers in the Foodmart.
Stuffed Gilka (Silk Squash)
I am back after a short refreshing vacation to Bangalore and Mysore and with blessings from Tirupathi Balaji. One thing I always enjoy down south is the food there. I am addicted to all types of Idlis, Dosas and Sambar…so my mouth was kept busy all the time J. Back to work again but I have been revitalized and hence am over the holiday inertia. Lunch today was some spicy stuffed Gilka also known as Tori or Silk squash (a change from what I had during my vacation) and Masoor (split Red Lentil) dal (recipe coming up) with rotis. For…
Chivda
The flattened rice as well as the puffed rice has to be very crisp for making Chivda. Use the thin variety of poha. In a deep pan heat oil. Add the mustard seeds. Once they crackle add the cumene seeds and then the curry leaves. Add the peanuts and fry for a few minutes. Then add the daliya and again fry for some time.Add the sesame seeds. Add the green chilly paste, fry nicely, add turmeric and then add the poha and the murmura.Stir nicely so that the poha and the murmura is coated with the masala. Add salt and…