#polesapart series Jump to Recipe Leaves Make things Steamy by Aralyn Beaumont is part of the book, You and I Eat the Same: On the...

semolina roasted in ghee to an earthy brown, topped with thrice the amount of water and almost the same amount of sugar -I cannot think of a

An easy guide to make sambar powder and a generic sambar at home!

Layers of flaky dough filled with seasonal veggies, dal or paneer are sumptuous in every bite.

Whether made as a longstanding pickle using oil or as an instant version without oil, it comes together with minimal spices and salt.

An easy almost no-cook formula to make mash like chutneys from charred or smoked veggies like tomatillos, eggplants, gourds, squashes!

A luscious dal made with urad and chana dals, it's one of my favourite dals from the Punjabi cuisine!

Two traditional, simple and delicious preparations of banana blossoms that leaves you asking for more!

A homelike Punjabi style preparation of red kidney beans along with a few morsels of history and memories!

A classic Punjabi style, a Telugu inspired style and few other interesting filling styles to make stuffed bitter gourds!

3 types of Okra preparations from different parts of India - delicious and easy to make!

A fruity rasam made in a similar manner as a tomato rasam to tickle your senses!

Three ways of making easy stir fries with bitter gourd.

This fiddlehead pickle fermented in coats of mustard is a facet of Jammu's Dogra community's food proficiency sealed in many bottles.

You will never go wrong with fiddleheads no matter what you do! This stir fry with minimum pantry staples is my favourite!

With few spices at disposal and a solid Dutch oven or pressure cooker, it takes about 30 minutes to make this pulao.

How this moringa leaves rasam recipe landed in my mother's kitchen is somewhat up in the air. With a lot of residue it's a sure treat!

There's something extremely satisfying about parathas, and when they've methi leaves in them they're even more delicious.

Cape gooseberries are summer days bundled in wings and wrapped in a hue of yellow, and this easy chutney keeps them well for long.

At its core, a chorchori is a minimally spiced Bengali mix veg dish which is extremely flexible in terms of ingredients.