Cooking is a versatile art. If nurtured from childhood, every child can be an excellent chef. Our Toka Chef recipe every month targets this nurturing life skill. The recipe pick this month is all about how to prep vegetables, plan your meal and creatively serve one dish in multiple ways. You can check out April’s Toka Box book pick and craft…
Theplas are the Gujarati equivalent of parathas and they are evergreen! They stay fresh for long, they can be eaten as is and they taste good with any subji! And the most important part – theplas can be made with any vegetable! Traditionally, theplas in Gujarat are made from fenugreek leaves (methi) or bottle gourd (lauki/dudhi).…
Thukpa is one among the popular noodle soups in India. Thukpa is actually a Tibetan Noodle Soup and according to Wiki, “It originated in the eastern part of Tibet. The dish became popular in Nepal, Bhutan, and the states of Sikkim, Assam, and Arunachal Pradesh in Northeast India. It is also popular in the Ladakh region…
Our series on American Vegetables in Indian Food continues… Endives were something I had frankly never seen till it came in my farm box. When I googled for what to make with it, all the recipes were for eating them raw. Endive boats filled with something or the other. Now for a regular weeknight dinner,…
This is the first in a series of recipes we want to do for incorporating American vegetables in our regular traditional Indian food. We know a lot of moms out there do it already. So do send in your findings at : indianmomsconnect@gmail.com Collard Greens are a great green, they taste a bit reminiscent of Agathi…
This beetroot rice, is my kiddo’s favorite rice recipe. He calls this pink mum-mum. It is also a one pot dish and one of the easiest dishes to prepare and pack for lunch, perfect for weekday mornings. Ingredients: 1 medium size beetroot – peel the skin and grate it. 1/2 of medium sized onion –…
Back in India, my mom doesn’t cook mushrooms at home (Just like garlic). But dad and I usually try mushroom recipes in the restaurant. Mushroom gravy, mushroom dosa etc etc. After coming to US , I started cooking mushrooms. I didn’t even realize there were many varieties in mushrooms. (Don’t laugh). I usually make mushroom gravy,…
Chowmein– It’s a very Kolkata thing. I heard it for the first time, when I was a teenager, going to Kolkata (then Calcutta) for my annual visit to my nani’s house. Calcutta is a street foodie’s delight. Everything you get on the street is so yummy, that if I went there, I would pile some 20 kgs…
Here is a recipe to Fried Idlys. Usually with leftover idlys we apply idly milahai podi with oil and leave it overnight and have it the next day. Idly soaked in milahai podi and oil.. delicious! In my UG hostel they used to make idly upma. Idly upma tastes depending on the sourness of the…
This was one of the recent food conversation at our household. Vaandu: Amma, what’s for dinner? Me: Semiya upma. Vaandu: Ok, can you make it like how aAppa makes. (thinks a bit and tells) Err Amma wait I will ask Aappa itself to make it. Me: ????!!! In a way I am happy, I don’t need…
Aloo/Potato Bhaji/curry goes very well poori and also with roti. I try to make poori on fridays with this aloo bhaji and carry it over the next day and prepare masala dosa with the bhaji as the masala. Usually they don’t add carrots for this bhaji, but I am adding carrots and peas. I try…
Potato, one of the universal veggie, very versatile, can be prepared in zillion ways. This is one of the Tamil Nadu style potato curry with onion. This goes very well with rasam rice and yogurt rice as well as phulkas and rotis. Got the roti roll idea from Ani and I am serving the second…
I can have idly as long as I have sambhar. But preparing sambhar just for idly is not possible during weekdays. So I prepare this sambhar and we have it with rice one day and next day with idly.This is one of the easiest kuzhambu/sambhar and perfect for making during busy mornings/evenings. You may wonder…
Idly is one life saver dish. Being from Tamil Nadu, I have had idlys for breakfast, lunch and dinner. One thing I need to say, Idly can become a boring dish without a proper side dish or with same chutney. I prefer idly with sambhar but you can make idly interesting by different chutneys. I…
The first Prep once, serve twice dish is going to Dal Palak. As we all know dal a very comforting food and very easy to prepare too. I usually make nice quantity of dal, have it roti or rice and pack the same for lunch and next day night, I use the leftover dal and…
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