My grandmother made this stir fry on a wood fire in a chulha for a winter lunch. The colours fascinated me as a child and I learnt the recipe just by watching her make this methi gajar panchratan Punjabi sabji.
Garlic salt is one of my favourites allies in a quick meal. It saves all the last minute hard work involved in peeling and mincing a bit of garlic for that soup, rice or sautéed vegetable dish.
Mint is a great help in the Indian kitchen for calming the mind and soothing the digestive system.
This 5 minute Amlaki rice recipe uses cooked white or brown rice with stir-fried Amla, curry leaves and spices, for a quick, Ayurvedic, Indian meal.
Sharing a time-tested Indian Ayurvedic recipe using Quinoa leaves. Reminded of a story about Quinoa leaves and Narsi Mehta ji from Joonagarh Gujarat, about 500 years ago.
I enjoyed using the traditional Hing Mango pickle from Eastern Uttar Pradesh in a vegan stir fry :)
Karonda jelly is good to add to any dessert or eaten with bread, roti, poori, pancakes and cream.
A Lucknowite’s vegetarian menu for Roza Aftaari