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Saturday, July 6, 2019

The Khichdi

Khichdi, khichuri, khichra... A universally loved yet vastly versatile dish that is made so differently by each culture in India. This recipe is significantly more "North Indian" than the bhog-er khichuri recipe I've shared earlier.

To serve two, pressure cook half a cup of molng dal with half a cup of rice, salt, half a spoon of turmeric and some asafoetida (Hing), and 4 cups of water, for about 6 whistles or until everything is mushy. M

 in a small sauce pan or tadka kadhai, heat a generous spoon of ghee, to which add some cumin seeds, mustard seeds, fennel seeds, ajwain and kalonji. Then add two broken green chillies, a little ginger, a half spoon of red chilli powder, half a cup of peas and less than half of a tomato (chopped).

Once the mush is ready pour the tadka over the Khichdi and garnish with coriander leaves or a little dried pudina (mint). Serve piping hot!

Sunday, March 17, 2019

The Benedict

Host a brunch for your buddies and serve up a café-style eggs benedict for extra points! This recipe serves 3.

The star of this dish is hollandaise sauce, which is best made fresh and ready to serve. Simmer some water in a pan; place a metal colander as a lid on top and place a heatproof bowl in the colander (so it's not touching the water). Whisk 3 egg yolks continuously in this bowl while it is being heated by the water, and slowly add 6 tablespoons of softened butter spoon-by-spoon while whisking. Once the mix thickens, add the tiniest splash of lemon, and a little salt and pepper. Set aside.

Poach 6 eggs for 3-4 minutes for a perfect runny center and prepare either bacon or ham strips enough for three plates, while you lightly toast three slices of sourdough. Place the bacon or ham on the sourdough slice and top it off with two poached eggs per place. Drizzle the hollandaise sauce over the top and garnish with parsley. Serve with mimosas!

Monday, February 4, 2019

The Goat Stew

Since I'm on a soupy spree, here's a last quick mutton stew if you just don't feel like a salad. This recipe serves 4.

Marinate 1kg goat (bone-in) in salt and a spoon of turmeric. Meanwhile chop an onion, four large cloves of garlic, a cm of ginger and 2 green chillies. Heat a spoon and a half of mustard oil in an open pressure cooker and add a bay leaf, a cinnamon stick, two cloves and a green cardamom. Add the chillies, ginger, onion and garlic to the oil and cook. Once cooked, add the mutton to the cooker and stir. Add a half spoon of cumin, a half spoon of curry powder, a pinch of sugar and salt to taste and mix. Then add 4 cups of water and one potato cut into 4 pieces, and close the cooker. Cook the stew for 6-7 whistles and turn off the heat. Once the pressure cooker loses all steam, open to check if the meat is cooked and if the salt is right. Serve by itself with a dash of lime and a sprinkle of dried mint!