Category Archives: Family recipes

From the garden – Radish seed pods and potatoes (सेंगड़ी आलू की सब्जी)

I have been experimenting with growing some vegetables in my garden this summer. In the beginning of the summer, I had planted some radish seeds and also planted potatoes in two pots in the front yard. I was able to pick most of the radish but had left couple of plants to flower. Yesterday, i was out in the garden and noticed the flowering plants had produced radish seed pods also called mongre or sengri in north India (read here for description). I was able to harvest…

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Gobhi Paratha (गोभी पराठा)

Stuffed Paratha (or Indian griddle bread – read here for more details) is something I keep in my arsenal (like my mother did and so many other mothers all over India do) for all sorts of occasions. It can be had for breakfast, or as a snack, be part of a meal or be the meal itself on a busy night. Last week, on one of those busy evenings, as I was driving home I knew i wanted to eat at home but had no idea what…

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Zucchini spiced with fenugreek seeds, garlic and chilies

There you have it;  the ingredients list for this simply amazing zucchini preparation is part of the title of this post. You do have to add oil and salt but that is it. I have been making this recipe for a decade and I am still surprised by how addition of 3 other simple ingredients can turn zucchini to taste so sublime. The natural sweetness of zucchini is drawn out due to slow roasting and is perfectly balanced by the bitter fenugreek seeds and hot dried red chilies in this recipe.…

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Poha

 If there is a one meal that I miss the most being away from India, it is the breakfast. There are many savory breakfast dishes cooked in Indian households and to me, weekend mornings seem like a perfect time try that at our house here in Seattle. Poha (पोहा), also known as flattened rice is a  lighter version of rice (read here for more details).  It makes for a quick and tasty breakfast or light snack  when tampered with mustard seeds, nuts, curry leaves and cooked with vegetables,…

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Kala chana

Kala chana (कला चना) is my “go to” potluck/picnic dish. It is easy to prepare, travels well and when served with tamarind sweet-sour chutney and/or fresh coconut chutney, it stands out in flavors. While this salad can be made with other beans like chickpea or black eyed peas, I prefer to make with kala chana (literal translation means black chickpea). Kala chana is a smaller chickpea like bean native to India. It has a nuttier taste and retains its shape due to tougher outer coat.. Read here to…

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Dhokla recipe

If you read my previous post here, you know the basic steps to make dhokla – mix chickpea flour with yogurt, let it sit and ferment, add minced ginger, chillies, cilantro, and then steam the batter. You also know that adding Eno means you dont have to wait for the fermentation process. Since eno is used to add air bubbles to the batter, you no longer need to rely on sour yogurt to ferment the batter. Prior to eno days, we always added yogurt to…

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How I cooked Nimona (Part 2)

If you have read my last post here, you have the background of how Nimona needs fresh peas. Now I want to fast forward 10 years. To this date, I have not made Nimona myself. I have had the urge to make Nimona with what is easily available (frozen peas) several times, but I have let it pass. But then I have been craving Nimona for some time and yesterday I decided to make it using frozen peas. After I put all the spices and…

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Nimona – She never cooked Nimona for me (Part 1)

When mummy spent couple of months with us 10 years ago, it was a big opportunity for me to watch and learn from her. I would ask her to cook my favorite things as kids, things that I did not eat as kid but had grown to like, and even things that you hardly ever make at home in India (like jalebi, boondi, dal ka samosa) since they are easily available in the market. She prepared everything I sked for. But every time I asked…

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Namkeen Sevanyee

It has been sometime since I posted anything. But the good news (for me) is that I have cooked and collected material for lot of recipes. Let me start with one that has become a staple for weekend breakfast at our house. Namkeen sevanyee simply means savory vermicelli. When I was growing up, only way we ate vermicelli was in kheer (pudding). Mummy must have acquired the savory recipe from somewhere – don’t exactly remember when and where. It was always a big hit served…

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“Mixture”

“Mixture” was the name given to the stew like mixed vegetables mummy prepared when root vegetables are in season. I must confess that I did not like this as a kid but grew up to appreciate the simpicity of the dish and the natural flavours of the vegetables it highlighted. The combinations of the vegetables work very well together, providing different textures, flavors and color to the dish. This was also one or Papa’s favorite thing. The success of this recipe is dependent on finding…

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