Lemon Millet or Rice


You need:

  • Cooked millet or rice.
  • 2-3 carrots diced
  • Some chopped shallots
  • 2 chopped green chilies
  • Some peanuts
  • A little chopped ginger.
  • 1/2 teaspoon of turmeric.
  • The juice of 2 lemons.

Fry peanuts in oil using medium heat for 2-3 mins or till they are almost cooked. If you like them crispy, cook longer. Then add the shallots and green chilies. When the raw edge from the onions is gone add the carrots and turmeric. Cook on high heat till carrots are softened. Squeeze the lemons and mix it well. Season with salt. Add the millet or rice.

Garnish with sev and coriander. Serve with lemon pickle.


Constructing a Quick and Simple Salad


Bring together these elements and make it a part of your lunch.

You Need:

  • Base: Shredded cabbage. Cheap and easy to use.
  • Sweetness: Pomegranate seeds. Loaded with goodness.
  • Color and Crunch: Diced Carrots.
  • Spice: Diced red onion.
  • Glue: Any mayonnaise or spread. Used here is 2 tablespoons of Spicy Harissa.
  • Freshness: Basil leaves.
  • Omega 3: Add in some toasted seeds.

That is all we need. Add the ingredients in any quantity you want.

Sweet Potato and Greens

You need:

  • Two medium sweet potatoes thinly sliced.
  • Two medium onions chopped.
  • A green chilly, chopped.
  • Any greens, used here is Amaranth leaves.
  • Coconut oil.
  • Turmeric
  • Red Chilly Powder
  • Coriander Powder

In hot oil, saute the onions and green chili till the raw smell is gone. Add the sweet potatoes and spices. Mix well. Cook covered on low for 8 mins.

Add the greens, season with very little salt. Cook covered for about ten mins.

Open and mix well. The potatoes may break up. That’s fine.

Enjoy a very healthy side dish with rice or roti.

Kantola Masala


Kantola is also known as kekrol, kakrol, bhat karela, korola or kartoli.

You need:

  • 500 gms of┬áKantola.
  • 1 Large onion finely chopped.
  • 3 large tomatoes, roughly chopped.
  • A bunch of coriander leaves, finely chopped.
  • Coriander Powder about 2 teaspoons.
  • Red Chilly Powder, 1 teaspoon.
  • Turmeric and salt.

Slice the kantola in half and remove the seeds. Its easier to use a small thin spoon to remove them. Rub salt and turmeric on the kantola and keep in a colander for at least 20-30 mins. Wash off the salt and shake them dry.

Heat mustard oil. Fry some cumin and onion in the oil. When translucent add the kantola pieces. Mix well. Cook on high till whatever water was trapped in the skin of the kantola has dried. Add all the remaining ingredients and cook covered on low heat.

In about ten minutes it should be ready. Check by eating a piece. If its tender. Its done.

Adjust salt only in the end. Because the kantola was salted, there is a chance it might have carried over into the dish.


Masala Brinjals (Vegan)


You need;

  • Half a kilo of Brinjals, cut into small pieces. Salted and kept aside.
  • One large onion, thinly sliced.
  • Two medium tomatoes, roughly chopped.
  • 1 teaspoon of ginger garlic paste.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric.
  • 1 teaspoon of garam masala.
  • 1 tablespoon of besan flour.

Do not wash the brinjals. If you do, then pat them dry. Cut them into small pieces and sprinkle salt with a pinch of turmeric. Rub it well and keep them in a colander. A plate under the colander will prevent making a mess in the kitchen. The salt will leach out the bitterness in brinjals.

Heat oil. Once its hot add the onions so they start getting fried right away. After 3-4 mins of frying on high heat, add the ginger garlic paste, coriander powder, turmeric, red chilly powder. Mix well. Then sprinkle the besan flour. Mix well and you will notice that the dry masala is slowly getting stuck to the base of your pan.

Now wash the salted brinjals and add them to the pan. Let them cook for about 5 mins while occasionally mixing them. By now its quite possible that the masala is slowly getting stuck to the pan. Its ok. Reduce the heat. Add the tomatoes and cook covered for about 7-8 mins.

When you open the pan, there will a little moisture release by the brinjals and tomatoes. Use that to fully deglaze the pan. If cooking in a non-stick pan, use a wooden spatula.

Sprinkle some garam masala powder and serve with rotis.


Oil Free Cabbage – Vegan

You need:

  • A fistful or more of peanuts.
  • A square inch of coconut.
  • Two cloves garlic.
  • Three green chillies.
  • A medium head if cabbage, finely diced.

First heat a thick bottomed pan and dry roast the peanuts and coconut. The peanuts get cooked and the coconut releases it’s oils. Let them cool and roughly grind along with chillies and garlic. Very little grinding. The idea is to mix them well without powdering the peanuts.

In the heated pan add the cabbage and arrange into a doughnut shape. This will the cabbage to cook without getting a boiled flavor. Stir occasionally. When it has softened add the mixed peanuts.

Serve hot or cold.

Aubergine Fenugreek Sandwiches (Vegan)

Aubergine Sandwich

You Need:

  • One large aubergine / egg plant.
  • Fenugreek leaves and tender stems chopped up.
  • 1 teaspoon Cumin.
  • Dry Red Chilly Flakes, as per taste.
  • 1 teaspoon garlic paste.
  • 1 tablespoon of mustard oil.
  • Turmeric powder
  • Olive oil

Slice the aubergine into 1 cm thick rings. Salt and let them stand for at least 15-20 minutes. Wash off the excess salt and pat them dry. Place these rings into a hot pan without stacking. Carefully drizzle olive oil on the rings. Aubergine is like a sponge. It will soak in all the oil. Cook on high heat till the base of the rings is slightly charred. Turn them over and cook on low heat for about 10 mins. Remove when the aubergine has softened up but still holds the shape.

In the same pan, heat mustard oil. Saute cumin, chilly flakes and garlic paste. Add the fenugreek. Cook this on high heat. Keep stirring till there is no moisture being released from the leaves.

Warning: There is no effort made to mask the natural bitter taste of the fenugreek. My family likes it. Not everyone does.