I only started using rice flour recently after poring through Sarla Razdan’s book on Kashmiri cuisine. First with fried squash blossoms and recently, pancakes! I wasn’t aware that we had pancakes in the sub-continent till her book. The rice flour pancakes in Razdan’s cookbook are very simple: made with a simple batter of rice flour…
While I was in Pakistan, my mother asked me to include a tahri recipe on the blog. Tahri is a yellow rice dish that has many variations in Pakistan and north India. A quick Google search tells me that the dish is considered part of Awadhi cuisine, which is native to Lucknow, a major culinary…
An easy recipe for a vegetable that I have grown to love.
I made chicken hara masala for the first time about five years ago, using Come Con Ella’s wonderful recipe. Even though hara masala is a popular base for cooking in South Asia, it was rarely used in my household, which is a shame. It’s a vibrant, flavorful base that provides a welcome respite from the…
An easy Kashmiri recipe for fried squash blossoms from Razdan’s book, “Kashmiri Cuisine: Through the Ages”.