Bottle gourd fritters curry

A Punjabi favourite, this is a dish we do not frequently made since it involves a lengthy process. However, thanks to the Eid Holiday, the bottle gourd fritters curry finally saw light of day. Take a medium-sized bottle gourd and finely grate it in the shredder. Then squeeze the water out of the shredded gourd and…

The slow stew

The easiest -and the tastiest – thing to make. The mutton stew! A kilo of fresh mutton, an assortment of veggies, chopped – medium sized pieces – onion, tomato, a few green chilli and it’s done. Well, not quite! Ideally, first fry the mutton in a pan with a couple of tablespoons oil. Throw into…

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…

Dhaba times are back

We’ve finally found in Bahrain what we’d been missing for so many years – a Punjabi Dhaba – or a traditional roadside eating place – so popular all over India, particularly in Punjab and along the highways. Food at these rather rustic places is the basic – just a couple of vegetables, may a meat…

Slow – and tasty!

Tried my hand at making the traditional Punjabi Chicken Curry – in a slow cooker, and with a tangy twist! The deal is simple. For a full (1000 gms) chicken, take two large onions, two large tomatoes, four large green chilli, three cloves of garlic and a table tennis ball size of ginger. Coarse chop…

Revival

I am now in the process of reviving this blog that I began three years ago but stopped somewhere this time in 2015. However, in addition to putting in an occasional recipe, I will also have pictures of food, mostly cooked at home, along with some reviews of restaurants we eat at.

Slow-cooked lamb chops

These are the classic slow-cooked lamb chops. The local butcher had given me exactly what I wanted so I took the opportunity to make what I had been craving for the past few weeks. This is what I did. Preparation: Squeeze a large lemon in a large pan. Add salt to taste, a generous dollop of freshly-chopped…

Methi and Milk Chicken

It’s been quite a while that I have cooked anything to make these pages but this evening I thought this deserved to find some space. This methi (fenugreek) and milk concoction, with a few chicken pieces thrown in, is the perfect dish to take away that boredom and an unwillingness to get into the kitchen….

Rang Baranga Saluna

This is my “light” version of the traditional Indian curry. Ordinarily, it is very hot and full of spice. But here I gave it that Mediterranean twist, adding zucchini, eggplant, cherry tomatoes, different colours of capsicum. The local flavour came from finely-chopped potatoes and cauliflower. All the veggies were mixed and sautéed in a pan with just…

Kaddu Kay Kararey Koftey

This is a rather ‘complicated’ dish, in as much that a lot of ‘activity’ is needed before it is ready for the table. However, kaddu key kofetey (grated bottle gourd fried balls) is one preparation I have always wanted to savour so I gave it a shot. Take a medium-sized bottle gourd and grate it. Add a…

Gobhi Gazab Ki

Last week I finally found what I was looking for – garden fresh cauliflower. And, finally, again, I managed to get garden fresh potatoes. Both are rather scarce commodities in Bahrain since most of what we eat here is imported. Bahrain grows very less of its ow so it’s a blessing when we come across…

Poha Pom Pom

Today we had poha (flattened rice) for breakfast after a while. The idea was to make something different, and make something other than pasta, bread or egg. Poha is a common weekend dish in most households across India and is generally prepared when the family is around so quantities are usually large. Today, however, it…