by Admin | Dec 24, 2023 | Side Dishes
For more information about this dish, see the Note on Poriyals. SERVES 3–4 • 1 tablespoon olive or peanut oil • ¼ teaspoon whole brown mustard seeds • ¼ teaspoon urad dal • ¼ teaspoon chana dal (if you do not have this, double the urad dal) • 2 dried hot red...
by Admin | Dec 22, 2023 | Soups
North Indians nearly always start beet dishes with the raw vegetable and generally cut it quite small so the pieces can be picked up easily with morsels of local flatbreads or rice. Save the stems and leaves, if you have them, for another dish. Serve this sweet, sour,...
by Admin | Dec 16, 2023 | Salads & Dressings, Vegetables and Fruits
I love to eat this simple dish from North India with a dal, such as the Nepalese Black-eyed Peas with Potatoes and Bamboo Shoots, rice, and a yogurt relish. It may also be served with a Western meal. Beans in India are generally fully cooked and rarely crisp. They...
by Admin | Dec 15, 2023 | Salads & Dressings
Meera Prasad is a very successful doctor in Bangalore. She belongs to a community of Shivalli Brahmins whose main temple, dedicated to Lord Krishna, is in Udupi, in northern Karnataka. Hundreds of people are fed at the temple daily, and it is here that young men come...
by Admin | Dec 14, 2023 | Sauces, Side Dishes
Baghara baigan is one of Hyderabad’s most famous and luscious sweet-and-sour vegetarian dishes. It calls for small eggplants that are partially quartered lengthwise, stuffed, fried, and then put in a sauce filled with roasted and ground sesame seeds and nuts, along...
