> Vegetarian Sides Archive

  • “Mulling the notion of “cooked with love,” or “made with love.”  Can “Love” influence the result of cooking? If so, how? Is it measurable? ” that’s how the thread started on social network forum, opinions poured in, some reveals that they use love potion in their cooking, some begged to differ and others streamed the discussion to a different channel. This made me thinking that though we often used the term loosely to some extent but does it really influenced...9May 8, 2012

    Thai style stir fried tofu with basil

    “Mulling the notion of “cooked with love,” or “made with love.”  Can “Love” influence the result of cooking? If so, how? Is it measurable? ” that’s how the thread started on social network forum, opinions poured in, some reveals that they use love potion in their cooking, some begged to differ and others streamed the discussion to a different channel. This made me thinking that though we often used the term loosely to some extent but does it really influenced…

  • Aloo kofta curry is very special to me not because that it is my Ma’s one of the savoured recipe but because it is simple and minimalist too, nothing fancy and many a times it acts as saviour against some un announced guest or on weekday’s dinner after work when suddenly I realized we had nothing at home except potatoes, stupefied at being so inefficient , and after a long-distance call later at some ungodly hours to my Mom, aloo kofta arrived in its full attire....18April 3, 2012

    aloo kofta / potato kofta curry or dumplings in tangy tomato – yogurt sauce

    Aloo kofta curry is very special to me not because that it is my Ma’s one of the savoured recipe but because it is simple and minimalist too, nothing fancy and many a times it acts as saviour against some un announced guest or on weekday’s dinner after work when suddenly I realized we had nothing at home except potatoes, stupefied at being so inefficient , and after a long-distance call later at some ungodly hours to my Mom, aloo kofta arrived in its full attire….

  • Last weekend I went to do some food prop shopping, just wanted to add a piece or two in my growing white collection. Now, dont raise your eyebrow, I know what you are thinking, well..well..I am learning to take some good photo shots and currently being obsessed with food photography. Whether you are an amateur or a pro photographer, shopping for food props is something very difficult to resist, at least for me as I have an undying penchant for crockerys....17February 8, 2012

    Herbed falafel in rich almond sauce – an Indian twist

    Last weekend I went to do some food prop shopping, just wanted to add a piece or two in my growing white collection. Now, dont raise your eyebrow, I know what you are thinking, well..well..I am learning to take some good photo shots and currently being obsessed with food photography. Whether you are an amateur or a pro photographer, shopping for food props is something very difficult to resist, at least for me as I have an undying penchant for crockerys….

  • It was a long silent winter night with moon shone brightly in the dark sky flirting with zillions of stars, we were on a road trip winding our ways through the jungles of Madhya Pradesh, the central state of India, where the big wild cats occasionally meets and greets you, just like on a wild safari trip, dotted with some tribal villages along its rustic paths, a strong waft of charred eggplants rustles up its way towards us, leaving us...10January 23, 2012

    Baingan ka bharta goes Mediterranean

    It was a long silent winter night with moon shone brightly in the dark sky flirting with zillions of stars, we were on a road trip winding our ways through the jungles of Madhya Pradesh, the central state of India, where the big wild cats occasionally meets and greets you, just like on a wild safari trip, dotted with some tribal villages along its rustic paths, a strong waft of charred eggplants rustles up its way towards us, leaving us…

  • From instant noodles to thick and greasy chowmein India laps it all in the name of Chinese cuisine to maintain the status quo of “hindi chini bhai bhai” though we had several incursion in our homeland from across the borders like a daily dose of gobi manchurian peppered with Indian spices. In early 60′s or 70′s it was quiet fashionable to have Chinese cuisine almost a status symbol and many fancy restaurants took pride in their sizzlers and noodles greased...15November 16, 2011

    fried rice and veg manchurian for the desi chinese

    From instant noodles to thick and greasy chowmein India laps it all in the name of Chinese cuisine to maintain the status quo of “hindi chini bhai bhai” though we had several incursion in our homeland from across the borders like a daily dose of gobi manchurian peppered with Indian spices. In early 60′s or 70′s it was quiet fashionable to have Chinese cuisine almost a status symbol and many fancy restaurants took pride in their sizzlers and noodles greased…

  • In today’s futuristic world where we dreams of matrix’s, where every thing goes nano-tech, beyond our imaginations, sometimes beyond our comprehension too, I am urging you to have a sneak peek into the past, if history ever appeals to you some 500 years back into the shahi bawarchi khana or the royal Kitchen of Mughals,  somewhere in Delhi where shahi khansama or the royal chefs were struggling hard to please the tantrums of Badshahs overcoming their worst nightmares or for...13November 14, 2011

    Navratan korma from the court of mughals

    In today’s futuristic world where we dreams of matrix’s, where every thing goes nano-tech, beyond our imaginations, sometimes beyond our comprehension too, I am urging you to have a sneak peek into the past, if history ever appeals to you some 500 years back into the shahi bawarchi khana or the royal Kitchen of Mughals,  somewhere in Delhi where shahi khansama or the royal chefs were struggling hard to please the tantrums of Badshahs overcoming their worst nightmares or for…

  • If you love cauliflower, then this is for you. Though it may sound little different, but if you are a Bong / Bengali then you might have guessed it, that this recipe of cauliflower is an adaptation of another signature dish of Bengal ” chingri malaikari” or shrimps in coconut milk. Unlike sea foods where coconut seems to marries so well that it becomes most delectable combo in the cuisine world, cauliflower with coconut will take you by surprise and...8November 12, 2011

    phulkopir malaikari or cauliflower stewed in coconut milk

    If you love cauliflower, then this is for you. Though it may sound little different, but if you are a Bong / Bengali then you might have guessed it, that this recipe of cauliflower is an adaptation of another signature dish of Bengal ” chingri malaikari” or shrimps in coconut milk. Unlike sea foods where coconut seems to marries so well that it becomes most delectable combo in the cuisine world, cauliflower with coconut will take you by surprise and…

  • Pickling as we all know is a process of preserving or marinating the fruits or vegetables in a brine or vinegar based solution, but in India which can be easily called as land of pickles, here pickling is not water based but oil based which is infused with lots of aromatic spices and set to maturer for months in large porcelain jars which we called barni. As the culture and tradition in India varies from one region to another, so...9November 4, 2011

    achari baingan or baby eggplants in pickling spices

    Pickling as we all know is a process of preserving or marinating the fruits or vegetables in a brine or vinegar based solution, but in India which can be easily called as land of pickles, here pickling is not water based but oil based which is infused with lots of aromatic spices and set to maturer for months in large porcelain jars which we called barni. As the culture and tradition in India varies from one region to another, so…

  • When I said Indo-Chinese style, you must have guessed it right, a fusion of Indian and Chinese cuisine, whereby Chinese  dishes are adapted to suit Indian taste, but what about cabbage manchurian ? When it comes to manchurian, gobi, paneer, chicken and fish all lined up in the series of possibilities, delectable no doubt and way different from the real cuisine of Manchuria, a province in China. But who cares ? as long as the combo of soy and tomato sauce works their way...14August 9, 2011

    cabbage manchurian rolls – in Indo-Chinese style

    When I said Indo-Chinese style, you must have guessed it right, a fusion of Indian and Chinese cuisine, whereby Chinese  dishes are adapted to suit Indian taste, but what about cabbage manchurian ? When it comes to manchurian, gobi, paneer, chicken and fish all lined up in the series of possibilities, delectable no doubt and way different from the real cuisine of Manchuria, a province in China. But who cares ? as long as the combo of soy and tomato sauce works their way…

  • This is the one dish which never fails me, each and every time it spell success with its wonderful aroma that wafts throughout the kitchen and its creamy and rich taste keeps me mesmerized for a long time. I have learnt it from my mom who used to prepare this fabulous dish on festive occasion or for any family gatherings, and it’s definitely a secret or magic in her fingers that each time it taste exactly the same, simply beautiful and...16July 20, 2011

    Indian shahi paneer malai kofta in my signature style

    This is the one dish which never fails me, each and every time it spell success with its wonderful aroma that wafts throughout the kitchen and its creamy and rich taste keeps me mesmerized for a long time. I have learnt it from my mom who used to prepare this fabulous dish on festive occasion or for any family gatherings, and it’s definitely a secret or magic in her fingers that each time it taste exactly the same, simply beautiful and…

  • After consistently blogging for few months I was forced to take another blogging break for two weeks, which was both un foreseen and unavoidable at the same time. I never expected that my OS will be brought down by a virus after securing the network with so many anti-viruses and multiple layers of firewalls, but it seems to be a newly launched virus which so cunningly able to fool Norton and even Kaspersky and sneaks through the Symantec. It corrupt...11May 25, 2011

    begun basanti / eggplants in mustard sauce bengali style

    After consistently blogging for few months I was forced to take another blogging break for two weeks, which was both un foreseen and unavoidable at the same time. I never expected that my OS will be brought down by a virus after securing the network with so many anti-viruses and multiple layers of firewalls, but it seems to be a newly launched virus which so cunningly able to fool Norton and even Kaspersky and sneaks through the Symantec. It corrupt…

  • Who doesn’t love paneer makhni ? The omnipresent dish in homes and restaurants is a classic from traditional north Indian cuisine whereby soft and velvety cubes of paneer simmered in luxuriant rich and creamy tomato gravy, not too spicy but with a note of sweetness and hint of kasoori methi which lends an exotic touch to the dish, making it irresistible and highly delectable. It is a great party favourite too because of its ease of preparation, consumes less time,...9April 19, 2011

    paneer makhani / Indian paneer butter masala

    Who doesn’t love paneer makhni ? The omnipresent dish in homes and restaurants is a classic from traditional north Indian cuisine whereby soft and velvety cubes of paneer simmered in luxuriant rich and creamy tomato gravy, not too spicy but with a note of sweetness and hint of kasoori methi which lends an exotic touch to the dish, making it irresistible and highly delectable. It is a great party favourite too because of its ease of preparation, consumes less time,…

  • I was introduced to this lovely dish of chanar kalia by the Bengali restaurants , where it is always served as a vegetarian delicacy and must have on lavish buffet spread that these restaurants often boast off and believe me, I was seriously bowled over by its sheer taste and flavour. This is generally not the usual way to prepare chanar kalia at home, but I must say this is one of the dish you must try at home. Chana...1April 13, 2011

    bengali chanar kalia – curried cheese dumplings restaurant style

    I was introduced to this lovely dish of chanar kalia by the Bengali restaurants , where it is always served as a vegetarian delicacy and must have on lavish buffet spread that these restaurants often boast off and believe me, I was seriously bowled over by its sheer taste and flavour. This is generally not the usual way to prepare chanar kalia at home, but I must say this is one of the dish you must try at home. Chana…

  • Of late I am little inclined towards this shiny purple vegetable called eggplant which caught my fascination towards it and it has finally dawned upon me when I realize that this is the most oft-repeated veggie in my kitchen. This may streams from the fact that eggplants are perhaps the most versatile veggie in the market and one can cook it in endless possible ways. You can really go creative with it. Eggplants can be braised, fried, curried, roasted, mashed,...19March 24, 2011

    Braised eggplants in tamarind sauce – dakshini style

    Of late I am little inclined towards this shiny purple vegetable called eggplant which caught my fascination towards it and it has finally dawned upon me when I realize that this is the most oft-repeated veggie in my kitchen. This may streams from the fact that eggplants are perhaps the most versatile veggie in the market and one can cook it in endless possible ways. You can really go creative with it. Eggplants can be braised, fried, curried, roasted, mashed,…

  • Hyderabadi mirchi ka salan is a very well-known classic dish from the treasure of Hyderabad cuisines and is definitely not for the faint hearted . It needs lots of time, patience and passion for cooking. This single dish alone defines the criterion for a passionate cook. It was in the paradise circle where I have heard it first, Paradise circle – a place for shoppers and foodies alike, it houses restaurants that serve good Hyderabadi biryani (though not best) and Irani chai...17March 11, 2011

    Hyderabadi mirchi ka salan

    Hyderabadi mirchi ka salan is a very well-known classic dish from the treasure of Hyderabad cuisines and is definitely not for the faint hearted . It needs lots of time, patience and passion for cooking. This single dish alone defines the criterion for a passionate cook. It was in the paradise circle where I have heard it first, Paradise circle – a place for shoppers and foodies alike, it houses restaurants that serve good Hyderabadi biryani (though not best) and Irani chai…

  • Haryali methi chaman or Fenugreek flavoured Indian cottage cheese is a highly fragrant and flavourful dish from the beautiful valley of Kashmir. It is mainly the forte of Kashmiri pandits for whom the food is a part of their ethnic identity, and avoids mainly onion, garlic and tomatoes and off course any non-veg items. In Kashmir, it is usually pronounced as tsaman (paneer / Indian cottage cheese) which eventually become chaman for the rest of India. You might be wondering...18March 8, 2011

    Haryali methi chaman – Bombay Post style

    Haryali methi chaman or Fenugreek flavoured Indian cottage cheese is a highly fragrant and flavourful dish from the beautiful valley of Kashmir. It is mainly the forte of Kashmiri pandits for whom the food is a part of their ethnic identity, and avoids mainly onion, garlic and tomatoes and off course any non-veg items. In Kashmir, it is usually pronounced as tsaman (paneer / Indian cottage cheese) which eventually become chaman for the rest of India. You might be wondering…

  • Ginger flavoured cream of potato curry – a very simple Indian recipe, mildly flavoured and subtly sweet. This recipe features new baby potatoes, a fresh produce during the winter, simmering in freshly pressed coconut milk. Roasted root ginger gives a refreshing aroma to the dish and freshly squeezed lemon liven up this simple but tasty potato curry. Whenever I picked up these cute baby potatoes, I end up doing dum aloo (a very popular Indian potato curry recipe), twisting it...7February 22, 2011

    cream of potato curry

    Ginger flavoured cream of potato curry – a very simple Indian recipe, mildly flavoured and subtly sweet. This recipe features new baby potatoes, a fresh produce during the winter, simmering in freshly pressed coconut milk. Roasted root ginger gives a refreshing aroma to the dish and freshly squeezed lemon liven up this simple but tasty potato curry. Whenever I picked up these cute baby potatoes, I end up doing dum aloo (a very popular Indian potato curry recipe), twisting it…

  • Palak paneer or spinach with cottage cheese needs no introduction, a hot favourite among north Indian cuisine and is omnipresent throughout the country in its different avatars. Spinach and cheese are simply made for each other, so when ever I picked fresh bunch of spinach, I end up doing palak paneer though tweaking it every time. This recipe of palak paneer / spinach with cheese uses cilantro as one of the ingredient but is purely optional. Here is my version...1February 18, 2011

    palak paneer

    Palak paneer or spinach with cottage cheese needs no introduction, a hot favourite among north Indian cuisine and is omnipresent throughout the country in its different avatars. Spinach and cheese are simply made for each other, so when ever I picked fresh bunch of spinach, I end up doing palak paneer though tweaking it every time. This recipe of palak paneer / spinach with cheese uses cilantro as one of the ingredient but is purely optional. Here is my version…

  • Hyderabadi bagara baingan or Hyderabadi style tempered eggplants, a culinary delicacy from the city of Nizam’s and is perhaps the best eggplant dish I ever had. Bagara means tempering the oil with spices, a traditional Indian practice of cooking to enhance the aroma of a dish. This dish is an amalgamation of rich Nizami cuisine (which is largely influenced by Awadhi cuisine) with flavour of rustic Andhra cuisine blending into a hallmark dish of the region. Deep velvety purple baby eggplants are first stuffed...4February 17, 2011

    Hyderabadi bagara baingan

    Hyderabadi bagara baingan or Hyderabadi style tempered eggplants, a culinary delicacy from the city of Nizam’s and is perhaps the best eggplant dish I ever had. Bagara means tempering the oil with spices, a traditional Indian practice of cooking to enhance the aroma of a dish. This dish is an amalgamation of rich Nizami cuisine (which is largely influenced by Awadhi cuisine) with flavour of rustic Andhra cuisine blending into a hallmark dish of the region. Deep velvety purple baby eggplants are first stuffed…

  • Rajasthani cuisine is known for its unique flavor, the use of hing or asafoetida and amchur or mango powder is must in most of the cases, red chillies are used generously giving a strong and pungent flavour. The cuisine reflects the climate and topography of Rajasthan, scarcity of water and paucity of vegetables give births to some of the unique dishes which are not known elsewhere. If you have been to Rajasthan or have tasted Rajasthani thali (meal), then you...0February 2, 2011

    gatte ka saag

    Rajasthani cuisine is known for its unique flavor, the use of hing or asafoetida and amchur or mango powder is must in most of the cases, red chillies are used generously giving a strong and pungent flavour. The cuisine reflects the climate and topography of Rajasthan, scarcity of water and paucity of vegetables give births to some of the unique dishes which are not known elsewhere. If you have been to Rajasthan or have tasted Rajasthani thali (meal), then you…

  • Mughlai cuisines are known for its rich, luxuriant texture and creaminess. This cuisine is derived from the royal kitchens of Mughal Emperors, who are known for their splendid crafts and architecture and their shahi khansaama or the royal chef used to infuse different kinds of herbs, spices and dry fruits to appease the moods and whims of the Emperors. With time this cuisine absorbs the local flavours of India and become one of the most sought after cuisine in India,...5January 31, 2011

    paneer mughlai

    Mughlai cuisines are known for its rich, luxuriant texture and creaminess. This cuisine is derived from the royal kitchens of Mughal Emperors, who are known for their splendid crafts and architecture and their shahi khansaama or the royal chef used to infuse different kinds of herbs, spices and dry fruits to appease the moods and whims of the Emperors. With time this cuisine absorbs the local flavours of India and become one of the most sought after cuisine in India,…

  • …durga puja special recipe… labra – assorted vegetables cooked with panch phoron (five spices) Labra is not a mixed vegetable dish but it is a medley of assorted vegetables thrown together, cooked in their own juices, embraces each others flavour and in the process lose some of their individual streaks. Thus acquiring a unique taste and can not be recreated if you omit some or include others. Labra is one of the traditional Bengali dish and the assortment of vegetables...1October 15, 2010

    labra – a medley of assorted vegetables

    …durga puja special recipe… labra – assorted vegetables cooked with panch phoron (five spices) Labra is not a mixed vegetable dish but it is a medley of assorted vegetables thrown together, cooked in their own juices, embraces each others flavour and in the process lose some of their individual streaks. Thus acquiring a unique taste and can not be recreated if you omit some or include others. Labra is one of the traditional Bengali dish and the assortment of vegetables…

  • …durga puja special recipe… phulkopir dum or dum cooked cauliflower This dish was inspired from doi / yogurt and phulkopir milmish I had at Aheli on one of the occasion. It was wonderful to taste and I have tried to recreate the some of it. Phulkopir dum     Ingredients: Cauliflower (small): 1 Hung Curd (beaten): 1 cup Cumin seeds: 1 tsp Ginger paste: 2 tsp Red chilli paste: 1 tsp Cumin paste: 1 tsp Tomato puree: ½ cup Garam...2October 14, 2010

    phulkopir dum

    …durga puja special recipe… phulkopir dum or dum cooked cauliflower This dish was inspired from doi / yogurt and phulkopir milmish I had at Aheli on one of the occasion. It was wonderful to taste and I have tried to recreate the some of it. Phulkopir dum     Ingredients: Cauliflower (small): 1 Hung Curd (beaten): 1 cup Cumin seeds: 1 tsp Ginger paste: 2 tsp Red chilli paste: 1 tsp Cumin paste: 1 tsp Tomato puree: ½ cup Garam…

  • …poila baisakh special recipes… …Dhokar dalna or steamed lentil cakes in ginger gravy… Very difficult, time-consuming, too lengthy ways, blah ! blah ! blah ! This is how most of us describe the dhokar dalna and because of this many of us shy away from preparing it. But on a tastier note dhokar dalna redefines simplicity with its elegance, unmatched flavor and fabulous taste. Dhokar dalna is one of the classy vegetarian dishes from Bengali cuisine and is nothing but...1April 11, 2010

    dhokar dalna

    …poila baisakh special recipes… …Dhokar dalna or steamed lentil cakes in ginger gravy… Very difficult, time-consuming, too lengthy ways, blah ! blah ! blah ! This is how most of us describe the dhokar dalna and because of this many of us shy away from preparing it. But on a tastier note dhokar dalna redefines simplicity with its elegance, unmatched flavor and fabulous taste. Dhokar dalna is one of the classy vegetarian dishes from Bengali cuisine and is nothing but…

  • …poila baisakh special recipes… …potoler dolma / dorma or stuffed pointed gourd… This humble vegetable called potol in Bengali, parwal in Hindi and pointed gourd in English can be prepared in many interesting ways and potoler dolma is one such delicacy from the Bengali cuisine. Potoler dolma is nothing but stuffed potol in a light onion-ginger gravy and usually Bengalis stuffed it with keema (minced meat) or fish specially the rohu. Read here to know how the dish “potoler dolma” originated. We are bringing you...3April 10, 2010

    potoler dolma

    …poila baisakh special recipes… …potoler dolma / dorma or stuffed pointed gourd… This humble vegetable called potol in Bengali, parwal in Hindi and pointed gourd in English can be prepared in many interesting ways and potoler dolma is one such delicacy from the Bengali cuisine. Potoler dolma is nothing but stuffed potol in a light onion-ginger gravy and usually Bengalis stuffed it with keema (minced meat) or fish specially the rohu. Read here to know how the dish “potoler dolma” originated. We are bringing you…

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