by Admin | Jan 24, 2024 | Lunch, Soups
A simple, everyday dish from the north that goes well with both rice and flatbreads. SERVES 4 • 1 cup dried black-eyed peas, washed and soaked overnight • ¾ teaspoon salt, or to taste • 1 well-packed cup fresh cilantro tops, chopped • 2–4 fresh hot green chilies,...
by Admin | Jan 23, 2024 | Soups
There are probably as many recipes for this in Kerala as there are families. Locally called “eshtew”—a charming mispronunciation of the English word—it is generally eaten with appam (rice pancakes), idi appam (rice noodles), or plain rice. There are many ingredients...
by Admin | Jan 22, 2024 | Lunch
For more on bhartas (mashed vegetables), see this page. The seasonings here are very North Indian. Serve with any Indian bread or warmed whole-grain pita, perhaps a paneer dish, and a cauliflower dish. SERVES 5–6 • 6 medium turnips (about 1 lb. 10 oz. in all) • 4...
by Admin | Jan 21, 2024 | Lunch
I have combined northern and southern Indian seasonings to make this dish a great favorite in our household. Indians often add jaggery, a raw brown sugar, to pumpkin dishes, which, when combined with hot spices, makes the dish most addictive. I have used dark brown...
by Admin | Jan 20, 2024 | Side Dishes
In Andhra, the term “vepadu” refers to dishes that are either stir-fried or deep-fried until they are crisp (see this page for vepadus and more on Andhra meals). In the south, this delicious spicy spinach is generally served on the side, along with rice, thin dals,...