Monthly Archive: November 2014

Sangri ki Sabji 0

Sangri ki Sabji

It’s always interesting to find out ingredients that are different from the ones in your own region. The other day I picked a bundle of beans from the vendor known as sangri or sangar....

Mutton Curry With Turnips 0

Mutton Curry With Turnips

With the turnips that I bought at the Farmers’ Market, I decided to cook the same with mutton. Potatoes are usually added to our mutton curries but once in a while they can be...

The Great Food Show @ The Grand, Delhi 0

The Great Food Show @ The Grand, Delhi

Regular visitors to this page know about all the inspiration that I get from BBC Good Food/India magazine. I’m in Delhi now spending time with my sons. As luck would have it, The Great...

Broth Of Duck, Ginger & Amaranth 0

Broth Of Duck, Ginger & Amaranth

With the onset of winter certain meats are much more appreciated and duck is one of them.The other day we had duck curry that was made with ash gourd. It’s a popular combination in...

Lai, Carrot& Bean Soup 0

Lai, Carrot& Bean Soup

It’s lai /Brassica juncea again in this post. And spring onions. Both showing up in abundance at this time of the year. Calls for a celebration! Although lai is grown during the summer, its...

Steamed Pork Belly With Lai 0

Steamed Pork Belly With Lai

Those who stop by my blog know that most of my inspiration for trying out new dishes is by watching the food shows. This one came from Luke Nguyen’s One Thousand Layer Pork. Ever...

Cooking With French Bean Seeds 0

Cooking With French Bean Seeds

French beans are widely grown in our region. When the weather turns cooler the markets get flooded with the seeds. They come in such gorgeous shades of purple and magenta that the red kidney...

Cake With Dried Apricots 0

Cake With Dried Apricots

It’s November and there’s so much to look forward to. I’m spending more time with my potted plants and getting the soil ready for planting. Although I don’t have much space to plant, a...

Hand Pies With Ambrosial Fillings! 0

Hand Pies With Ambrosial Fillings!

Freshly-baked pies resemble the colour of jamun leaves at this time of the year. Call them hand pies or turnovers, this is another wonderful way of using up leftover pastry dough and almond cream...

Amandine/Almond Tart 0

Amandine/Almond Tart

I am still hooked on to Richard Bertinet’s book titled Pastry. And with all the nuts that came in the Diwali hampers I am on a baking spree. With glee! After all nuts are...