by Admin | Jan 3, 2024 | Side Dishes
The style that I have used to cook this kale is the one used in some Bengali villages to prepare finely chopped stems of mixed green vegetables in a dish called “dahta.” If, indeed, you have an assortment of stems from your garden, chop them into small pieces and...
by Admin | Jan 2, 2024 | Lunch, Vegetables and Fruits
Many vegetarians in India, especially in the central desert region of Rajasthan, where there is a dearth of wood for fuel, stir-fry their vegetables quickly in a little yogurt. This gives them creaminess and tartness, as well as added protein. Here is one such...
by Admin | Jan 1, 2024 | Side Dishes
Ashrams in India cater to hundreds, if not thousands, of people at a time, so I was very interested in knowing just what they served and if they had any underlying principles to guide their chefs. Ashram foods, as I should have expected, differ from ashram to ashram....
by Admin | Dec 30, 2023 | Side Dishes
Rajul is a Jain from Palanpur in northern Gujarat, but she lives in Bombay. Under the British, Palanpur was a princely state with a Muslim nawab, but Jains prospered there, eventually becoming leaders of the diamond trade in Bombay and around the world. Jainism is...
by Admin | Dec 29, 2023 | Side Dishes
This is an easy dish that I make frequently. A karhai or wok is ideal for cooking it, but a large frying pan will work as well. Serve with an Indian flatbread or rice, a dal, a raita such as Yogurt Raita with Tomatoes, Shallots, and Cucumbers, and perhaps a green...
