Tahari

Tahari, a vegetables and rice dish, was a sunday lunch staple and was also prepared any time a sumptuous meal had to be prepared in a hurry. Mummy made this also on the day of Basant with yellow color of tahiri matching the yellow colors of Basant. Mummy made tahiri using gobhi (culiflower), matar (peas) and gajar (carrot) making this dish very colorful. Mummy was a stickler for finely grating the onions instead of chopping it. I think this made the onion masala really stick…

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Shimla Mirch Aaloo

Mummy made bharwan shimla mirch (stuffed green bell peppers) with the stuffing made out of potatoes flavored with methi and saunf (fenugreek and fennel seeds). Since the recipes for making stuffed peppers is more elaborate, she had a simpler version that provided all the flavors with half the fuss. In this version, she cut the green peppers and potatoes and prepared it with the same masala as the one used for stuffing. When I made this last week, we ate it with parathas (pan fried…

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Appams

The reaction from people of all ages who taste the appams for the first time is always the same – they find it delicious and they always assume that making it must be really complicated. I cant describe how surprised and pleased I was when Mummy introduced Appams to me several years ago in 2001 or 2002. I had eaten something similar in Bangalore but had no idea of how to make it. I was even more pleased to find out that Mummy had got…

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Simply Palak

Mummy thought about feeding us good food that was packed with good nutrition. One time when I was little anemic, she advised me to add more palak (spinach) in my diet. ‘Adding other ingredients like paneer or potatoes (as in usual spinach dishes like palak paneer and spinach with potatoes) will prevent you from eating lot of spinach’ she insisted. She gave me this spinach recipe with just 3 ingredients (not counting salt and oil) that allowed me to add more spinach to my diet…

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More ways to eat Pattodas – Pattoda Pakora

I had made a big batch steamed pattodas roles(recipe previous post ) and I still had some left. Mummy had told me that you can even fry the steamed pattoda pieces like pakoras. I had never tried that before and I decided to give it a try. So sunday morning, I prepared some chickpea batter (using chickpea flour, salt, red chilli powder, amchoor powder, all combined with water to make a paste with heavy cream consistency. Spices can be added per taste) for pakoras and…

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Birthday Cake

Mummy’s cake is one of those dishes that most of us will remember for a long time. She owned a oven for as long as I can remember. The older oven, once it stopped working, was painted and mounted on the wall and was used as an airtight little cupboard to store special snack/food items. She baked cake for the birthdays for anybody that mattered to her. If it was my birthday, no matter where I was, I knew she must have baked a cake…

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Pattodas using Taro leaves

I never had any formal training in cooking my mother’s dishes. Not that it is common in India for mothers to formally teach their daugthers how to cook. We just learn by watching, by being a helper in the kitchen or just by hanging out. My most formal training happened when she visited us and I requested her to make this or that. This is one of those dishes that I learnt in that visit. Mummy and I had gone for vegetable shopping and she…

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