Onepot meals are everyone’s favorite.They are filling and quick to make.So when I saw this recipes in Alka’s Sindi Rasoi,I tried it out without a second thought.She uses fresh Methi leaves.Since I don’t get them here,I used Kasuri methi. The original recipe is here. I used: Rice – 1 cup Kasuri Methi-2 tablespoons Mixed vegetables…
The first time I went out for diner as soon as I landed in the Orient was with hubby’s Indian colleague and his family who luckily happened to be my neighbor.We planned to dine at the restaurant that was just across the road. Another lucky thing was that the menu card had the English names…
Known by names like Sechium edule[botanical] chayote,benguluru vankaya,chow-chow,chuchu, sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, vegetable pear, starprecianté, citrayota or citrayote (Ecuador and Colombia) and pear squash[Source Wikipedia],this belongs to the Cucurbitaceae family,joining the melons, cucumbers and squash.When I bought this veggie at the farmers market,Ju said that I had purchased ‘Buddha’s hand’.Well,that’s the translation…
I have said this a thousand times before and here it comes yet again – I love Tofu.Yes,yes,I can hear you say it tastes bland but its that very fact that makes it all the more interesting to cook with.It soaks up on the other flavors in the dish and blends with the other ingredients.…
Last week at the farmer’s market up a bunch of Mint leaves as usual.Most of the times it turns into chutney but this time I used it to make flavored rice. I used : Rice- 1 cup,washed Mint leaves- 1/2 a bunch Tomato-3,chopped Onion-1,sliced Garlic-3 cloves,chopped Ginger-1″ piece grated Cinnamon-1″ piece Curry leaves- a few…
