by Admin | Dec 13, 2023 | Sauces, Side Dishes
Here is a wonderfully delicious southern poriyal. (For more on the subject, see the note.) This is a dry stir-fry, so it does not have a sauce. It is eaten with rather flowing dishes, such as a sambar (see South Indian Dal with Vegetables), rice, and yogurt relishes....
by Admin | Dec 12, 2023 | Side Dishes
When an Indian child fighting with another Indian child says, “I am going to make a bharta out of you,” he or she means that the intention is to make a mash out of the other child. This is my way of explaining that bhartas are mashed vegetables, seasoned in a variety...
by Admin | Dec 11, 2023 | Sauces, Side Dishes
Chokah is eaten all over Bihar. In the villages there, it could be the only dish of the day, eaten with simple whole-grain flatbreads, such as chapatis, or rice. (Similar dishes, known as “bharta,” exist all across North India.) It can also be served as part of a meal...
by Admin | Dec 10, 2023 | Salads & Dressings
An inspired and variable mixture of vegetables, nuts, legumes, noodles, chutneys, and, most importantly, puffed rice, jhal moori is Calcutta street food par excellence, a kind of nutritious Bengali salad. It can be picked up from a vendor and eaten as a snack while on...
by Admin | Dec 9, 2023 | Whole Grains, Rice, and Pasta
Many nations eat some sort of puffed rice. In the West, it is generally used for breakfast cereal, to be eaten with milk and sugar. In India, it is eaten in hundreds of different ways, some sweet but most others savory and spicy. The recipe here is for a crunchy,...
