Posts Tagged ‘vegetables’

Veggie hot pot

It’s been a while folk! And I only have the craziness of our daily schedules to blame from this uncharacteristic absence from STB. I think after the hols I’ve just got too embroiled in the daily grind of getting stuff ready for the older one’s school and the younger one’s all-day needs that putting fingers […]

Stuffed chilli bajjis

Last evening I stepped into the kitchen to make Anu’s chilli sabzi. Once there, I chanced on some boiled potatoes and thought of trying out a stuffed chilli subzi instead. If you are a diva in the kitchen, you may not think this is a big deal, but for me it was, since I don’t […]

Great big green chillies in a curry

They’re most commonly found on rainy, chilly evenings in steaming street carts in India, doused in batter and so very deep fried, that it is hard to recognize them hobnobbing with other staple vegetables on a plate at lunch. I’m talking about the great big green chilli. Waving it once in front of my younger […]

Green, gooey n’ good-to-the-last-drop Moong Dal

As a bonafide Sambar guzzling Tam gal I’ve downed enough Sambar to swim in many times over and it remains my first lentil love. But as a sapling the grass looked greener closer to the Tropic of Cancer, it was the land of the delicious and elusive Moong Dal. Elusive because Mom was firmly disinclined […]

Couscous and a vegetable stew

There’s absolutely nothing better than spending a loooong afternoon with friends, food and of course, wine. A lot of chit chat, quite a few laughs, and basically..chilling. Here’s what went down in the ‘food’ part of our lovely afternoon yesterday… couscous and a veggie stew. The basic recipe for the stew comes from The Veggie […]

Roasted Cauliflower with Almonds

If like me you never tire of cauliflower as a side or even as a snack, if you think you’ll like it mildly spiced, crunchy and a bit browned from roasting, say with toasted almonds to top it off, then this one is for you. See recipe here

Drumstick Gojju

This dish is a slight variation to the drumstick `palya’ Anu published. Gojju, in kannada means a slightly spicy gravy (unlike sambar, which is less spicier than gojju and also lighter in terms of consistency. Also, no dhal is added to gojju while it is integral for sambar). It is usually an accompaniment to chapathi […]

Roasted Vegetable Kurma

A kurma can range from being mildly spicy and a little sweet to pretty fiery. This is my takes on a basic vegetable kurma that still is a staple at my parents’ table. What I like about this way of making it is the flavor that pre-roasting each vegetable adds to the kurma and the […]

Potatoes in coriander side dish

potatoes and coriander 2

Love the size and and ‘manageability’, if I can call it that, of baby potatoes! This one is from Haima.

Drumstick ‘palya’

The drumstick (or nuggekai, in Kannada) is quite the underdog of vegetables. It’s almost never served in restaurants and is used only in sambar in most south indian households. But it’s quite a versatile veggie. If you go by what my mom says, it can be cooked as a ‘koora’ (in telugu, ‘palya’ in Kannada, […]