Vegetarian Zest

I have to admit that when I’m cooking something new, I aim to post the recipe here. But luck doesn’t always favor. Either the picture is not satisfactory or we are too impatient to wait for the photo session to get over or the dish itself disappoints me. I have to admire the food bloggers, who are so regular in posting new recipes with beautiful looking pictures.
Anyway, I’m glad to post a new recipe here after getting convinced that this biryani is the best that I have ever made.  The biryani features many of the same ingredients that I have used all these years but the end result is entirely different. I thought it would be fun to show that with the simple addition of charcoal, you can take the recipe to an entirely new direction.



This recipe is my aunt’s, who learnt it ages ago while doing her home science course. She then passed the recipe to all her sisters and that’s how I got to learn how to cook vegetable biryani.
The only change/ addition that I made was the use of charcoal smo…

The spinach dal I've cooked most this year - simple, but not boring.
 There is so much going on with it despite a humble list of ingredients. It’s a one pot recipe and is cooked within few minutes.  Chopped spinach, lentils, and ginger- garlic cooked together. Onions, ginger and garlic fragrants the pot. The tang of the tomatoes and tamarind plays off the earthiness of the lentils. A dash of seasoning (tadka) on top… Delicious!



Being a vegetarian I always keep in my mind that we need to consume enough of proteins and complex carbs and having spinach dal serves the purpose. It not only gives good stuff to our body but also I have this wonderful husband that cannot get enough of spinach.  
The addition of seasoning (tadka) in the end is really important here. Don't skimp. And if you like more heat, add more red dried chiili.



Be sure to pick through your lentils carefully. I somehow always find dirt hiding in their midst. Soak them in still water for at least half an hour before your…