While growing up, we ate lot of dried beans. Of late, beans have become side lined in my kitchen. I am trying my best to bring them back to table. One of my favorite legume was black eyed peas – we called them alsande. I loved dishes like alsande randayi, padwale randayi etc that my aayi …
Some of these kind of recipes are not “Aayis recipes” in strict sense. These kind of dishes are quick to prepare and very helpful for office goers when they return and obliged to cook. They are ready almost in no time. It is non-traditional in the sense, perhaps invented as per need but quite healthy …
Hope you all had a fun-filled Diwali. I have been reading about the great food many of my friends made. I was lucky enough to get a small Diwali Faral package from a friend, who got it from India. I finished it without giving a morsel to anybody :). Now after all that eating, do …
Wish you all a very happy and prosperous Deepavali/Diwali. Ever since we returned from India, I have been thinking about making something for Diwali. But somehow it never went from just a thought to action. One month of not stepping into kitchen, has it’s effect on me still. I asked V to hang the Diwali …
There was a time when I would just throw away beetroot leaves. I would use the tender stems, but discard the leaves. Then I saw a recipe of masoor with red chard. So I started making a similar dish with beetroot leaves. Now after many experiments with it, I think I have reached to this …
Though they are nutritious,it often becomes difficult to make the children to eat different vegetables. In one of the T.V. programs I saw an unique way of using carrot, palak and beetroot in making chapatis.The three vegetables carrot, spinach, beetroot, give orange, green and red colour. The children are attracted by the three different colours …
This recipe is inspired by beetroot sasam and beetroot raita. This is very mild in flavor, it has that sweetish tinge from beetroot. It can be made with little thick yogurt to be served as a sidedish/chutney or can be made with thinned down yogurt/buttermilk to be served with hot rice as tambli. Ingredients: 1 …
I started using almonds in my cooking few days ago. I had used it to make pesto because I did not have the nuts required for it. So I thought I could use it in Indian dishes too. The first time I tried it in place of coconut, it worked very well. Unlike peanuts, they …
If I ask V any time what he wants in his lunchbox, his immediate reply is Egg Biryani. For me, it is very difficult to stick to one recipe. So I try to make it a little different each time. That makes lunches more exciting. I made this couple of days ago and it was …
It was one of those days, when I had a lot of vegetables in refrigerator which needed to be used. I was exhausted after a busy day at work. So I decided to make a one pot dish packed with vegetables. The mild spices give an amazing aroma. Beetroot gives a touch of sweetness. It …
