This warm and fragrant pot of legume was our weeknight meal; quite flavorful, and also easy to make.
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While the wind howled and screeched outside one day, whistling into our home through the fireplace and window panes, we stayed home munching on these crispy, golden Vadas.
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The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away.
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Holiday season is upon us, and that means indulgence is beckoning. Time to succumb. One word for it – Dessert! Creamy, and loaded with tiny bites of dates, cranberries and almonds, this fudge is my ticket to the train.
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This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.
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