Dum ka murgh is the legendary Hyderabadi chicken curry, slow cooked in a richly spiced creamy sauce. I cooked it today for Gatari Amavasya (गटारी अमावस्या), the new moon night when Maharashtrians indulge in meaty feasts and binge on booze before the onset of the holy month of ‘Shravan’ when they’re required to abstain from […]
I have almost zero recollection of the time as a kid when I enjoyed red amaranth stir fry in India. Lal math, as it’s called in my native language, Marathi, never enticed me as a kid. But last summer when I decided to grow red amaranth from seed purely as an experiment, I was astonished […]
Bottle gourd, also known as dudhi in India, is a very versatile vegetable. Although it’s classed as exotic produce in the UK, it has become a common find in Indian grocery stores across the UK. A long pale green bottle gourd with delicate white flesh inside dotted with soft edible seeds is rather delicious (and […]
Chutneys and pickles are, in my opinion, a much-neglected aspect of Indian cooking. That is especially true in so-called Indian restaurants in the UK where you might find a bland mango chutney served with ‘poppadoms’ as a kind of appetiser, or perhaps a bowl of runny mint chutney. The truth is that Indian condiments have […]
Puran poli and katachi amti go hand in hand and quite rightly so, given the process of making the former. You could say that this amti is a by-product of the puran poli making process scoring well on its zero-waste credentials. But more than that, it’s the dish that completes the puran poli. What is […]
Whether it’s the Hindu festival of colours (called Holi), or a farming festival of oxen (called Bail Pola), a Maharashtrian puran poli is not to be missed. It’s traditional to make this Marathi delicacy for festivals like Holi, Diwali, Bail Pola, Ganesh Chaturthi and Gudi Padwa. I feel obliged to roll some of these sweet […]
The world is blessed with so many different ways to cook rice. Where would we be without this humble grain? So many souls are sustained by it. But for such a mundane ingredient it’s amazing how it forms the basis for something unique to the region that I grew up in, the wonderful masale bhat. […]
It’s that time of year again when I binge on delicious and fairly healthy vegan fasting treats under the guise of celebrating ‘Mahashivratri’, a Hindu festival honouring Lord Shiva. I say ‘under the guise’ because this festival is anything but fasting for me and many Indians like me. It is believed that Shiva performed his […]
There’s always a place for salad in a Maharashtrian thali. A typical accompaniment in a wedding thali served alongside a myriad of chutneys and pickles, is this ‘khamang’ kakdi koshimbir or cucumber salad. It’s like a cucumber raita, only better. A well-balanced thali will usually include this cool cucumber koshimbir to offset the spicier dishes. […]
We take so many things for granted in our kitchen; if we want to make a quick ‘chole’ we can easily grab a tin of chickpeas from the store cupboard, pop it open, pour it into a pan with some fried onion, garlic, spices etc. turn up the heat and a few minutes later it’s […]
I am no ‘kachori’ connoisseur but I know how I like them. Perhaps a bit too well, because I couldn’t resist the urge to make these when I spotted some elusive green chickpeas at my local Asian store. Now, it’s not traditional to make kachoris with green chickpea stuffing but what the heck, I let […]
Turichya ghugrya / तुरीच्या घुगऱ्या aka whole pigeon peas or whole toor beans with pearl millet flatbread / बाज़रीची भाकरी is a winter staple where I grew up in India and a meal I fondly remember having at my grandparents’, all of whom were farmers. They knew their food way better than I do today. […]
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Hi, I’m Rieethaa, a food photographer and recipe developer but most of all I just love cooking simple flavourful food that wakes up the sleepiest tastebuds, and I want to share some with you here. So come in and help me chop some onions, will you?
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