Vegetarian

Boroma's Lau Ghonto

Description: 
Boroma's vegetarian dishes, flavoured with mild spices, were cooked in a separate vegetarian kitchen.

Surati Khus-Khus (poppy seed) ki Sabzi सूरती खस-खस की सब्ज़ी

Description: 
Surati cuisine is spicier (using green chilies), oilier, and more elaborate than other Gujarati cuisine. This recipe uses Khus-Khus seeds - the same poppy seeds that are used on muffins and bagels in the US!

Vaangi Bhaat (Spicy Eggplant & Rice) वांगी भात

Description: 
This is a typical Maharashtrian specialty but enjoyed throughout Southern India as well. This recipe is from my maternal grandmother, late Shrimati Annapurna Divekar (1920-1994)

Māmidikāya Pachchadi (Raw Mango Chutney)

Description: 
A tangy, spicy chutney that Pedatha (short for Peddha Atthayya, eldest aunt) loved to make.

Nuvvulu Podi (Sesame Seed Powder)

Description: 
A homemade powder to serve with idlis, dosais or mix into steamed rice with a dollop of ghee or sesame oil.

Vathal Kulambu

Description: 
I learnt this authentic Tamilian recipe by watching my Nanamma in her kitchen. Nobody could make it as tasty as her.

Dosa Avakai

Description: 
Nanamma (father's mother) never got tired of cooking for large numbers of people. She was an expert in Telugu and Tamil cooking.

WW II Rice-Wheat Nonfermented Dosa

Description: 
Scarcity of rice during Second World War forced the author's mother to use wheat instead of rice in dosas. Recipe does not require overnight fermentation.

Spicy Kolakattai

Description: 
Trademark dish of patti (grandmother), who hated wasting food and always used innovative ways to turn what was available in the home into delicacies.

Spicy Modak

Description: 
Mother-in-law oversees two weeks of cooking to feed 100 people on Mahalaxmi Puja day. This is one of the dishes.

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