I have been discovering kale this year and learning to cook with it. Fresh Kale, I found out, is yummy and full of vitamins and antioxidants. There are a great many varieties of kale.  My local grocer carries an organic variety with purple leaves they call russian kale that is quite delicious. Saute it with … Continue reading

Make your own favorite patchadi or try this. Add one ripe tomato, one fresh chili pepper, six curry leaves, a few slices of peeled cucumber, and juice of one lime, salt and pepper to taste and two cups of thick plain yoghurt. Add two tsps of fresh grated coconut if available.  A pinch of hing … Continue reading

Sauté 1″ pieces of okra in some light oil till they start to brown and set aside. In the same pan sauté onions green chillies and red pepper cut to 1″ pieces. Add 1/2 tsp turmeric, 1 tsp Rasam powder or vangibath powder and some dry roasted peanuts. When onions clear, add the okra back … Continue reading

I am not a daanger patchadi fan. But here is a simple recipe. I am sure some others will also share one by and by. Dry roast a cup of urad dal for a few minutes and set aside to cool. Blend two cups of fresh yoghurt with one ripe tomato, an inch long piece … Continue reading