White Picket Fence

There's something magical about a lazy Sunday morning in the rainy season. The gentle patter of raindrops on the windowpane, the cool, fresh breeze wafting through the open windows, the earthy aroma of the damp soil and the sizzle of the hot griddle, all create a serene and comforting ambiance. It is the perfect setting to indulge in the joy of making aloo parathas for breakfast. Aloo parathas are a staple in many Indian households. The process of making them is as soothing as the end result is satisfying. It begins with gathering the ingredients: fresh potatoes, green chilies, coriander leaves, and spices that bring a burst of flavor to the filling. As you knead the dough, the rhythmic motion of your hands helps you unwind, and you can almost feel the stresses of the week melting away. Flipping the parathas and brushing them with ghee, you can feel a sense of anticipation building. The ghee adds a rich, buttery aroma that complements the spices perfectly, creating a symphony of sm...

Growing up, baigan (eggplant) was usually relegated to the roles of fried slices or mixed into sabzi, dishes that, as a child, I turned my nose up. Little did I know that my taste buds would mature, and I would eventually fall in love with this versatile vegetable.  This baigan bharta recipe isn't something that hails from my childhood home or the kitchens of my grandmother or mother. Yet, it holds a special place in my heart, proving that even the most unexpected ingredients can become comfort food.  Not only is it delicious, but it's also packed with nutrients, making it a perfect blend of indulgence and health.  Ingredients: 2 large purple eggplants ( baigan ) 1 and 1/2 medium tomatoes ( tamatar ) 3 green chillies ( hari mirch ) 8-10 garlic cloves ( lehsun ) 1 medium onion ( pyaaz ) 1/2 inch ginger ( adrak ) 3 tbsp mustard oil ( sarson   tel ) 1 tsp kashmiri red chilli powder ( kashmiri lal mirch) 1 tsp garam masala salt to taste For garnish: 1/2 lemon ( nimb...

There is much debate in modern discourse about the healthiness of grains, and while I don't claim to have the medical expertise to advise either way, I find it very hard to completely cut out grains from my diet. In the kitchens of Indian households, wheat flour holds a place of honour. It's the key ingredient in our daily bread, the humble roti, which graces our dining tables every day. Whether you're in the heart of a city or a quaint village, the aroma of freshly cooked rotis wafts through homes, symbolising warmth, tradition, and sustenance. It's the perfect companion to spicy curries, tangy pickles, and hearty dals .  I can be quite emphatic when expressing my gratitude for living in a country like India, but one of the greatest joys is how traditional lifestyles are carefully preserved, even in the most urbanised cities. For example, in New Delhi, local mills that procure fresh grains and grind them into flour right before your eyes, are widespread. Nowadays, sto...

Let me introduce you to thekua, a North-Indian treat that’s like the doughnut’s quirky, rustic cousin. Where doughnuts are perfectly round, fluffy, and usually smothered in icing, thekua is charmingly imperfect, slightly crumbly, and rich with the flavours of jaggery and ghee .  Though thekua wasn't a staple in my Kumaoni household, as it's a delicacy from states like UP and Bihar, I first encountered it thanks to a friend. In Uttar Pradesh, young people often leave their villages or hometowns to move to bigger cities in pursuit of jobs or higher education. After every visit back home, they return laden with homemade goodies like namkeen, chivda, laddu, and thekua. This heartwarming tradition brings a taste of home to those far from it. My friend returned from a visit home with a box of thekua that her mother had lovingly prepared. In those days, I could barely make myself a cup of chai and constantly craved home-cooked food. The thekua were a hit among our friends, but I was p...

There's something magical about the monsoon season: the rhythmic drumming of rain on the roof, the scent of wet earth, and the comforting warmth of home-cooked meals. This recipe, passed down from my grandmother, is a cherished heirloom that never fails to evoke nostalgia. With its rich flavours and the little tricks she taught me, it’s like having a warm, loving hug on a rainy day. The only challenge with this recipe is that it requires a fair amount of equipment to get it just right. If you have a steamer, great! If not, you can do what I did: use a steel lunchbox with a tight-fitting lid, placed on a steel stand inside a large pot. This setup works just like a steamer. Just make sure that your lunchbox is made entirely of steel and doesn't have any rubber or plastic fixtures inside. Ingredients: For marinade: 1 tbsp black mustard seeds ( kala sarson) 1 tbsp yellow mustard seeds ( peeli sarson) 2 tbsp Greek Yoghurt or sour curd ( dahi) 2 tsp poppy seeds ( khuskhus) 1/2 tsp...