Temple times

As children, we used to get this every Saturday at the local gurudwara (Sikh temple) when devotees brought savoury (and sometimes spicy) black chickpeas as an offering. Throughout the evening, the offerings were collected in a large cauldron and every visitor received a handful. The ‘concoction’ was so tasty, it made us go back again […]…

This makes me Singh

“Aloo Paratha” – spicy mashed potato-stuffed Indian flatbread – is an all-time favourite with Indians anywhere in the world – and it’s now even caught up with others, if the numbers of such offerings globally is any indication! We make these occasionally at home – and today was one such time. No, I am not […]…

Past-a Petalia

In celebration of yet another lazy weekend, I made this vegetable pasta for dinner. And since it was after a while that I actually worked at the wok and the microwave, it invited “what’s with you” and “what’s the occasion” comments from my daughter, who had taken it upon herself to churn out exotic presentations…

CHICKEN WITH MUSHROOMS AND GREEN AJIKA

Originally posted on Georgian Recipes:
In this family recipe we show how to make chicken with mushrooms and green ajika. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat, fish and vegetable dishes mainly in Samegrelo and Abkhazia. Ingredients: 400 grams of chicken breasts, 300 grams of mushrooms, 3 medium sized onions, 8 cloves of…

‘Don’t Angry Me’

Was so put-off by the despicable fare churned out in the name of Kerala food last night, I took things into my own hands today – literally. I wanted something spicy, tangy and zesty! And what better than chicken. Take oil in a flat pan, stir in generous amounts of ginger and garlic as well…