Our new site.

January 24, 2012 | Comments Off

First, we’d like to apologize to all those who tried to “friend” us on our dormant Jugalbandi Facebook page.

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New Beginnings in the New Year.

January 1, 2012 | Comments Off

2011 was a very exciting year for us. It heralded major changes – in lifestyle, careers and outlook. Both physically and mentally, we find ourselves in a much better place than we were at the end of 2010.

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Pongal topped with Cranberry Pickle, surrounded by sun-dried limes (Limoo Omani)

First, the right method to soak whole grains, lentils and beans.

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Stuffed Jalapeños with Besan (Chickpea Flour)

October 3, 2011 | Comments Off

… with Pongal (Savoury Rice and Lentil Pudding) and a Peach.

These are based on a traditional Maharashtrian recipe for Stuffed Chillies (Bharleli Mirchi) from A Mad Tea Party. Peppers are stuffed with a spiced chickpea flour (besan) mixture and cooked to spicy, tender perfection.

I made this recipe thrice recently ‘cos it’s quick and easy, especially when you’re dealing with big batches of peppers. The fact that it’s incredibly tasty is a bonus. It’s true, I no longer can look at a plate of food without delving into its biochemistry and being a persnitecky pain in the ass, but then I’ve become largely impervious to how food tastes. I’m more concerned about how I feel once I ingest it.

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Raiwala Marcha (Mustard-Spiked Chillies)

September 19, 2011 | Comments Off

… with Hawaiian Black Lava Salt.

If you are from Mumbai or anywhere in western India, you’ll probably have a sweet cherubic Gujarati neighbour who’ll stuff you with theplas, daal dhokli, shrikhand, aamras. When your guard is down, she’ll proffer these green grenades “to spice things up a bit”.

Gujaratis (from Gujarat in Western India) use it as a condiment with rice, snacks, anything they fancy to add a zing to their meals. In Gujarati, rai = mustard, marcha = chilli.

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Stuffed Anaheims in a Smoky Chilli-Almond Sauce

September 18, 2011 | Comments Off

This is one of those dishes that turned out really delicious, but we wouldn’t deliberately set out to make again. It’s got too many ingredients – something we made to clean out stuff in the fridge. It’s one of those fussy concoctions that doesn’t really gel with the minimalist approach we have adopted to food.

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Hot Dayum !!

September 11, 2011 | Comments Off

Back left: Anaheims and New Mexico peppers
Back right: Green Cayennes
Front Left: Super Chili and Thai hot peppers
Front right: Jalapenos

J, the Garden Gnome, has been dumping baskets of produce all around the house. He expects it all to magically get chopped, cooked, processed and transported to the recesses of the fridge/freezer/belly through the good graces of the Kitchen Fairy.

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