Jars of Mung Bean Sprouts for Lunches, Navarathri Sundals and Snacks Mung beans are soaking in jars – the sprouts will grow within 24 hours and will be perfect for lunches this week. They are also perfect amounts for snacks, cooking and for making sundals for festival Naivedyam and Prasadam.
Charring tomatoes gives a flavour boost and adds a slight smokiness to the tomatoes without having them collapse. They can be made on the stovetop or in the oven. Simple to do, charred tomatoes are a great addition to salads, hot roasted vegetable salads, soups and on their own as a side dish. Why don’t…
The secret to pulling a meal together really quickly is to have prepared lots of bibs and bobs beforehand, so that there is always inspiration in the fridge. Toppings for soups, ingredients for salads, pastes and sauces, for stirfries, things to be mixed into batters and doughs, chopped herbs, frozen and dehydrated bits, stocks, juices,…
A classic of Winter.
Cool drinks from fruits, herbs and spices.
The joy of thick yoghurt. As thick as thick cream, superb as a topping, spread or base for a dip or a dessert, it is a necessary ingredient in the kitchen. Easy to make, it leaves whey which can be used in oats, breads, juices and soups. We have many recipes for yoghurt. You can…
Garlic oil adds interest to dishes
Pasta is cooked al dente for a reason
How to make the spice mix that defines street food in India
Versatile Deep Fried tofu can either be store-bought in packets, or made at home. Deep Fried Tofu is available from any Asian or Chinese Grocery, where it might be called Tofu Puffs, or Fried Tofu Squares. As the name suggests, it is a tofu that has been deep fried. It is quite firm in texture…
How to make great flavoursome vegetable stocks
How to perfect this common method of cooking rice.
An exceptional way to cook rice.
Dried capsicums are so sweet and intensely flavoured. You can snack on them, or add them to soups, sauces, risottos, vegetable stews, and curries.
Roasted Potatoes, quite a delight in this untypically cool January. Easy to make, and great if you get them right. Great with cumin, coriander and turmeric too! Try them.
Ghee is said to be the essence of a cow – first the cow produces milk, then cream is made from the milk. The best of the milk is extracted to make butter and then the best of the butter extracted to make ghee. How close to “essence of cow” is that!
A simple dish with a lot of punch.
If there is a secret to French Cooking, it is to be found in crème fraîche. It is also made in India where it is called Khatte Malai. Never be without it.
You really really must try this recipe. I was famous for it.
This is one of those food things that is an absolute surprise! The sort of recipe you look for when you have that “too many eggplants in the fridge” feeling. They you find it is so yummy that it becomes a staple in the household and you rush out to plant your own huge eggplant patch!
The Italians do marvellous things with dried beans. This recipe uses cannellini beans baked with lemon.