The veggies are chopped. The spices are ground. Lets fire up the stove!
The Many Variations of Vegan Spinach Curry There are many different regional cuisines in India and each one has their own version of a vegan spinach curry. You have Palakchi Paatal Bhaaji in Maharashtra, Gujarat’s Paalak Nu Shaak, Bengal’s Palong Shaak Bhaja, Kerala’s Cheera Thoran…. just to name a few. This recipe, Kerai Masiyal, is […]
Onion-Tomato Gravy? Check. Paneer? Check. Garam Masala? Check. So what makes this the different from Shahi Paneer or Paneer Makhani or Paneer Pasanda. Two essential things: First, the lack of any sweetening agent such as cashews or honey or almonds and second, the absence of heavy cream or butter. Instead, this dish relies on heightening […]
This recipe is inspired by the Maharashtrian Ambad Goad Varan. Ambad means sour. Goad means sweet. Varan means lentil soup. My version omits the sugar, ups the heat and replaces the tuvar dal with a mixture of green and white vatana (dried peas). What emerges is a hot and sour lentil soup with the textural […]
The word rasam comes from the Sanskrit word “rasa” which means juice. Thus, rasams are always clear, light broths or looked at another way, instant soups. Traditional rasams have always been revered by people from the South of India for its warm and comforting touch. Generally, they have one of three bases: tomatoes, lentils or […]