Patrapoda, Paturi and Bhapa: Odia and Bengali Ways of Cooking Food Wrapped In Leaves
#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...
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Away in the Kitchen
Jun 30, 20225 min read
Sooji Halwa: Roasted Semolina in a Sweet Concoction
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
Away in the Kitchen
Dec 21, 202110 min read
Sambar: Lentils Cooked with Vegetables and Typical Spices in a South-Indian Style
An easy guide to make sambar powder and a generic sambar at home!
Away in the Kitchen
Dec 12, 20217 min read
Stuffed Paratha: Indian Flatbreads Stuffed with Vegetables or Lentils
Layers of flaky dough filled with seasonal veggies, dal or paneer are sumptuous in every bite.
Away in the Kitchen
Dec 4, 20218 min read
Gajar-Gobhi-Shalgam ka Achaar: Carrot-Cauli-Turnip Pickle, & a formula for some North Indian Pickles
Whether made as a longstanding pickle using oil or as an instant version without oil, it comes together with minimal spices and salt.
Away in the Kitchen
Nov 23, 20213 min read
Tomatillo Garlic Chilli Mash, and a formula to make Charred Pounded Condiments
An easy almost no-cook formula to make mash like chutneys from charred or smoked veggies like tomatillos, eggplants, gourds, squashes!
Away in the Kitchen
Nov 12, 20216 min read
Mah Chole ki Langar Wali Dal: Urad and Chana Dal cooked in Punjabi Style
A luscious dal made with urad and chana dals, it's one of my favourite dals from the Punjabi cuisine!
Away in the Kitchen
Oct 30, 20218 min read
Banana Flowers cooked 2 ways: Mocha'r Ghonto and Kadali Bhanda Patua
Two traditional, simple and delicious preparations of banana blossoms that leaves you asking for more!
Away in the Kitchen
Sep 10, 20219 min read
Rajma Chawal: Red Kidney Beans served with Rice
A homelike Punjabi style preparation of red kidney beans along with a few morsels of history and memories!
Away in the Kitchen
Sep 9, 202110 min read
Bharwa Karele: Stuffed Bitter Gourds with 5 ways to make fillings
A classic Punjabi style, a Telugu inspired style and few other interesting filling styles to make stuffed bitter gourds!
Away in the Kitchen
Aug 16, 202113 min read
Okra cooked in 3 diverse ways — Bhendi Khatta, Bhindi Bhaji, Bendekayi Kayirasa or Huli
3 types of Okra preparations from different parts of India - delicious and easy to make!
Away in the Kitchen
Aug 10, 20216 min read
Rasbhari Rasam: Cape Gooseberries in a Tangy Soup
A fruity rasam made in a similar manner as a tomato rasam to tickle your senses!
Away in the Kitchen
Jun 26, 20218 min read
Bitter Gourd Stir Fry — 3 ways: Karele ki Sabzi, Kalara Chadchadi, Kalara Bhaja
Three ways of making easy stir fries with bitter gourd.
Away in the Kitchen
Jun 12, 202110 min read
Kasrod ka Achaar: Indian Style Fiddlehead Fern Pickle
This fiddlehead pickle fermented in coats of mustard is a facet of Jammu's Dogra community's food proficiency sealed in many bottles.
Away in the Kitchen
Jun 5, 20216 min read
Kasrod I Lingad ki Sabzi: Fiddleheads Stir Fry
You will never go wrong with fiddleheads no matter what you do! This stir fry with minimum pantry staples is my favourite!
Away in the Kitchen
May 24, 20217 min read
Matar Paneer Pulao: Rice cooked with Cottage Cheese and Peas
With few spices at disposal and a solid Dutch oven or pressure cooker, it takes about 30 minutes to make this pulao.
Away in the Kitchen
Apr 6, 20217 min read
Murungai Keerai Rasam: Moringa Leaves in a Spicy Sour Broth
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!
Away in the Kitchen
Apr 3, 20219 min read
Methi Paratha | Thepla: Roasted Fenugreek Flatbreads
There's something extremely satisfying about parathas, and when they've methi leaves in them they're even more delicious.
Away in the Kitchen
Mar 31, 20214 min read
Rasbhari | Cape Gooseberry Chutney
Cape gooseberries are summer days bundled in wings and wrapped in a hue of yellow, and this easy chutney keeps them well for long.
Away in the Kitchen
Mar 29, 202111 min read
Chorchori | Charchari: A Bengali Style of Cooking Mixed Vegetables
At its core, a chorchori is a minimally spiced Bengali mix veg dish which is extremely flexible in terms of ingredients.
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