Often when cooking chhole, I make the masala from scratch, adding whole (saboot) spices, followed by sautéeing onions and tomatoes, which I grind up to form a slightly textural gravy. Needless to say, this isn’t the only way, though it tastes the freshest. There are a dozen different ways to make chhole. Today’s recipe does read more…
Thandu keerai poriyal – Amaranth greens with coconut
‘Keerai’ (Saag, Koora, Greens) is the Tamil term that is used for all kinds of edible green leafy vegetables. All kinds of greens are very popular at the HnH home, and made in one form or another every other day. Palak (spinach), thandu keerai (mulaikeerai / chowlai / red or green amaranth leaves) or methi read more…
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Olan – Ashgourd stew in coconut milk
OLAN is a ridiculously simple and extremely delicious curry from my hometown of Palakkad, and of Kerala and the Konkan regions. We use ashgourd (Safed bhopla | White pumpkin) a lot in Palakkad, by itself or mixed with other vegetables. Many of the recipes from my region are bland, with the flavour of vegetables dominating read more…
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Ribbon Pakodam – Gram Flour and Rice Flour Crispies
Known in various Indian languages as Ribbon Pakodam, Ola Pakoda, Aaku Pakodi or Nada Thenguzhal, these gram flour and rice flour crispies are easily prepared savouries that form part of snacks called ‘bakshanam’. Bakshanam literally means food, but has come to be used as a term that specifically refers to snacks, both sweet and savoury, read more…
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Badam barfi | Almond fudge or candy squares
Barfi OR Katli? Though often used interchangeably, there is a lot of difference between barfi and katli as regards methodology and taste. Barfi needs the sugar syrup to reach one thread consistency at least. Katli is more fudge-y as it can be made when soft-ball consistency or half-thread consistency is just achieved. Katli is made read more…
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Vegan pear frangipane tart
Frangipane (fran-juh-pan) is a sweet filling used in many desserts. It is made of almond meal, and predictables like eggs,sugar, butter and a small helping of flour. The flour, I think is just to help the almond meal firm a little. Once baked, the crust turns firm and golden and the rest of the filling read more…
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Vegan blueberry and orange cupcakes
It’s been a long time since I baked cakes – three years – to be precise. I won’t go into the reasons as it is like going into a rabbit hole, and I might not emerge at all to finish the post. Since last couple of weeks I accompany Mr.P on weekend jaunts — which read more…
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