A quick Asian-style stir-fried lettuce recipe that transforms leftover greens into a simple side dish perfect with rice, noodles or toast.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

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Stir Fried Lettuce & Greens

A quick Asian-style stir-fried lettuce recipe that transforms leftover greens into asimple side dish perfect with rice, noodles or toast.

Ingredients

• 1 large bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• 12-15 Garlic cloves
• ½ inch Ginger
• Salt to taste
• Sugar as required
• Black pepper powder

Instructions

• Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
• Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
• Smash the ginger and garlic cloves.
• In a wok or non-stick pan, heat sesame oil.
• Add the smashed ginger and let it sit in the oil for a few seconds to infuse the oil with flavour.
• Add the garlic cloves and give it a quick stir.
• Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
• Switch to high flame.
• Pour in the sauce mixture and give the lettuce (and greens) a good mix.
• Remove from the heat when the lettuce is tender but still retains a slight crunch.
• Sprinkle with some white sesame seeds.
• Serve immediately.

A comforting one-pot chicken and lettuce soup made with leftovers, fresh greens and simple ingredients. Perfect for busy weeknight dinners.

Part two of the Lettuce Series, as I’ve dubbed it, involved throwing a bunch of ingredients into a large pot and ending up with a soup that made life feel a whole lot better. Chicken Lettuce Soup wasn’t a planned recipe, but it’s the kind that, once you’ve tasted it, you realise needs to be shared with the world. Or at least the little corner of the world this blog reaches.

The best thing about this soup? The mothership liked it. And trust me when I say that her approving of something containing both chicken (she’s steadily developing a dislike for meat) and lettuce (see part one of the Lettuce Series) felt like a major life achievement.

Note: I used leftover smoked chicken, but any cooked chicken works just as well

For those joining this rodeo late, check out the Lettuce Sourdough-wich recipe to understand the concept of reverse parenting. And if soups are your thing, the Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup might offer a little inspiration.

A hearty grilled lettuce sourdough sandwich packed with lettuce, cheese and tomato, born from an attempt to get reluctant parents to eat more greens.

Remember those childhood days when parents came up with innovative ways to make you eat those dreaded greens? There’s been a role reversal at home, where I now have to find ways to get the parents to eat “foreign” vegetables — namely lettuce, broccoli, zucchini, and other vegetables they didn’t grow up with.

I get the reluctance, I really do. But as I keep reminding them, “You’ve got to eat your greens.” #Payback

With lettuce, I started with the tried-and-tested salad route, which worked brilliantly for my father. He loves salad. My mother? Not so much. She was, and continues to be, reluctant.

Determined to get her to eat it, I began tweaking a few recipes and, voila! She ate the lettuce-loaded food, and I ended up with what I’m now calling the Lettuce Series, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs, and since all three of us love pan-grilled sandwiches, I snuck a few leaves into our breakfast sandwich one day, and, to my delight, oh delight! It’s hearty, tasty and that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here, but there’s something pure and nostalgic about the combination of bread + cheese + tomato that I adore. Just one thing to remember: these sourdough-wiches (sandwich… sourdough-wich… you get the drift) are pretty filling. In fact, I ended up skipping lunch altogether and settled for supper and a late-night snack instead.

Things to remember

• You can use vegetables of choice, but as I’ve mentioned, tomato and cheese are pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Inspired by a homestay kitchen in Khonoma, this garlic and Naga red chilli pickle is a fiery, flavour-packed accompaniment made with simple ingredients.

As an introvert, I tend to avoid stepping into spaces traditionally considered the family’s domain — the kitchen, the dining room, the family room and the like. But all that respect for personal space disappeared in the face of Khonoma’s bone-numbing cold, which had my teeth chattering in unheard-of tunes. A and I shuffled into the kitchen in search of something warm to keep us alive until dinner… and the first taste of this garlic chilli pickle made me sit up, quite literally.

The homestay owner offered it rather tentatively, probably wary of introducing us to the fierce local red chilli that Nagaland is famous for. But its sharp, fiery flavour opened up my sinuses and sent warmth rushing through every frozen corner of my body.

I’m a garlic girl through and through, so of course I loved it.

Understanding the recipe was a bit of a struggle, as the homestay owner grappled with the words and terms to explain the process until we resorted to hand gestures. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.
And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

A simple homemade apple chutney flavoured with butter, star anise and paprika, inspired by a failed relish that turned into a delicious kitchen success.

Not every kitchen experiment is a success. But that doesn’t necessarily mean the result is inedible. In fact, some happy accidents turn into delightful surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I set out to make an apple relish. Unfortunately, I’d picked the wrong kind of apples — or rather, found them languishing in the fruit tray. Instead of being crisp and crunchy, they were soft and brittle, crumbling as I peeled them. But hey, no one ever called me a quitter!

So I forged ahead, peeling apples to the tune of Kishore Kumar’s Mere Saamnewali Khidki Mein. (Music is an essential kitchen ingredient. Good mood equals good food.)

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which, my dear friends, got a huge thumbs up from the parents. I’ve made it twice since, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being slathered on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

A comforting Bengali-style roasted yellow moong dal cooked with vegetables and whole spices. A wholesome everyday meal best served with steamed rice.

There is a quiet joy in dishes that ask for very little and yet deliver so much comfort. The reasons could be many: they’re fuss-free to cook, they soothe both the palate and the soul, or, in the case of Yellow Moong Dal with Vegetables—a personal favourite—they’re tied to childhood memories and special occasions.

This Bengali favourite relies on minimal spices and aromatics, allowing the roasted yellow moong dal to remain the star of the dish. A handful of vegetables adds sweetness, texture and a nutritional boost, turning it into a wholesome meal that’s equally at home alongside steaming rice and a simple bhaaja. For the uninitiated, a bhaaja is the Bengali word for a fried dish. With this dal, it could be a lightly fried begun (brinjal) bhaaja, aaloo (potato) bhaaja or even kumdo (pumpkin) bhaaja.

Better still, it comes together fairly quickly, especially in a pressure cooker, which is how we almost always make it at home.

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Garlic & Naga Red Chilli Pickle

A spicy, robust pickle made with garlic and potent red chilli from Nagaland

• 1/2 cup Nagaland Garlic
• 6 tablespoon Vinegar
• 1 inch Ginger
• 1 Tomato (small)
• 1/2 teaspoon Mustard seeds
• 2 tablespoon Mustard oil
• 1/2 teaspoon Nagaland Red Chilli Powder
• Salt a pinch

Day 1

1. Peel, wash and roughly chop the garlic cloves.
2. Soak the chopped garlic in vinegar, ensuring all of the garlic is submerged in the vinegar, cover and let it rest overnight.

Day 2

1. Blanch and peel the tomato. Chop it in a mush.
2. Grate the ginger into the vinegar-soaked garlic.
3. In a pan, heat mustard oil.
4. Add the mustard seeds and let them splutter.
5. Pour in the garlic ginger vinegar solution to the oil and cover immediately to stop the splutter and trap the fragrance (as my mother says).
6. Once the situation inside the pan is a little calm, uncover, add the tomato mush and give it a good stir.
7. Add the Nagaland Red Chilli Powder and a pinch of salt.
8. Give it a good stir and simmer for 10 minutes.
9. Let it cool completely before storing it in a glass jar.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Apple Chutney

A mushy apple chutney flavoured with butter and star anise

• 1¾ cups Peeled & chopped apples
• 1.5 tablespoon Butter
• ½ tablespoon Brown sugar
• 1 Star anise
• ¼ teaspoon Paprika

1. Wash, peel and roughly chop the apples. Do note, the measurement noted in the recipe is of apples AFTER the peel-chop process.
2. Place a non-stick saucepan on low heat.

3. Add the butter and sugar in the pan and stir until the sugar has melted.

4. Add the chopped apples and give it a good stir.
5. Drop in the star anise, cover and cook till the apples have nearly melted and the mixture is leaving the sides of the pans.
6. Add a pinch of paprika and do a quick taste test.
7. Adjust the amount of sugar and paprika if required.
8. Remove from the heat and let it cool.
9. Store in a glass container with a tight lid; if you have the willpower, let it rest for a day before you dig in.

Chutneys, Side Dish

apple, chutney, relish

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Yellow Moong Dal with Veggies

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

• ¾ cup Yellow moong dal
• ½ cup Green peas
• ½ cup Potato ((cubed/diced))
• ½ cup Carrot ((cubed/diced))
• 1 Green chilli
• 1 tablespoon Ghee
• ½ inch Ginger ((crushed))
• ½ teaspoon Cumin seeds
• 2-3 Cloves
• 2-3 Cardamom pods
• ½ stick Cinnamon
• 1 Bay leaf
• Salt ((to taste))
• ¼ teaspoon Sugar
• ½ teaspoon Turmeric powder
• Red chilli powder ((to taste))
• 4 cups Water

1. Peel and cube/dice the carrots and potato and set aside.
2. Slit the green chilli lengthwise, crush the ginger and keep ready.
3. In a kadhai/pan, dry roast the yellow moong dal until fragrant. Stir constantly to avoid the dal from burning. This will take approximately 5 minutes.
4. Pour the roasted yellow moong dal into a bowl and set aside to cool.
5. In a pressure cooker, heat ghee.
6. Add cumin seeds, cloves, cardamom pods, cinnamon and bay leaf. Stir fry till fragrant.
7. Add the crushed ginger, green chilli, potato and carrot.
8. Stir fry for 2-3 minutes, until the potatoes are slightly brown at the edges.
9. Add the yellow moong dal and green peas into the cooker. If you are a cleanliness maniac like me, wash the roasted yellow moong dal before you dump it into the cooker.
10. Add salt, turmeric powder, red chilli powder if using it and salt.
11. Pour in 3 cups of water and stir well.
12. Close the pressure cooker and let the dal cook for up to three whistles.
13. Gradually release the cooker’s steam.
14. Open and stir the dal gently to avoid breaking the cooked vegetables.
15. Check the seasoning and the consistency – a thicker dal pairs well with breads like roti, paratha, luchi or naan. A slightly soupy dal is best for rice.
16. To adjust the consistency, add warm water and gently stir the dal.

Main

Bengali (Indian)

dal, vegetables, yellow moong dal, yellow mung dal

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.

• 200 grams Pumpkin
• 100 grams Potato
• 1 medium Onion
• 1 Green chilli
• 1 tablespoon Mustard oil
• ¼ teaspoon Nigella seeds
• Salt (to taste)
• ¼ teaspoon Turmeric Powder

1. Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
2. In a kadhai/deep pan, heat mustard oil.
3. Once the oil is hot, add nigella seeds and green chilli.
4. Let the nigella seeds splutter.
5. Add the onion and potato; cover and cook on low flame for 2-3 minutes.
6. Add the pumpkin, turmeric powder and salt to taste.
7. Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
8. Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
9. Serve hot with roti/paratha or as a side dish with rice and dal.

Side

Bengali (Indian)

bengali cuisine, kalo jeere, kalonji, mashed potato, mustard oil, nigella seeds, pumpkin, spring onion

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Garlic & Naga Red Chilli Pickle

A spicy, robust pickle made with garlic and potent red chilli from Nagaland

• 1/2 cup Nagaland Garlic
• 6 tablespoon Vinegar
• 1 inch Ginger
• 1 Tomato (small)
• 1/2 teaspoon Mustard seeds
• 2 tablespoon Mustard oil
• 1/2 teaspoon Nagaland Red Chilli Powder
• Salt a pinch

Day 1

1. Peel, wash and roughly chop the garlic cloves.
2. Soak the chopped garlic in vinegar, ensuring all of the garlic is submerged in the vinegar, cover and let it rest overnight.

Day 2

1. Blanch and peel the tomato. Chop it in a mush.
2. Grate the ginger into the vinegar-soaked garlic.
3. In a pan, heat mustard oil.
4. Add the mustard seeds and let them splutter.
5. Pour in the garlic ginger vinegar solution to the oil and cover immediately to stop the splutter and trap the fragrance (as my mother says).
6. Once the situation inside the pan is a little calm, uncover, add the tomato mush and give it a good stir.
7. Add the Nagaland Red Chilli Powder and a pinch of salt.
8. Give it a good stir and simmer for 10 minutes.
9. Let it cool completely before storing it in a glass jar.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Apple Chutney

A mushy apple chutney flavoured with butter and star anise

• 1¾ cups Peeled & chopped apples
• 1.5 tablespoon Butter
• ½ tablespoon Brown sugar
• 1 Star anise
• ¼ teaspoon Paprika

1. Wash, peel and roughly chop the apples. Do note, the measurement noted in the recipe is of apples AFTER the peel-chop process.
2. Place a non-stick saucepan on low heat.

3. Add the butter and sugar in the pan and stir until the sugar has melted.

4. Add the chopped apples and give it a good stir.
5. Drop in the star anise, cover and cook till the apples have nearly melted and the mixture is leaving the sides of the pans.
6. Add a pinch of paprika and do a quick taste test.
7. Adjust the amount of sugar and paprika if required.
8. Remove from the heat and let it cool.
9. Store in a glass container with a tight lid; if you have the willpower, let it rest for a day before you dig in.

Chutneys, Side Dish

apple, chutney, relish

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Yellow Moong Dal with Veggies

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

• ¾ cup Yellow moong dal
• ½ cup Green peas
• ½ cup Potato ((cubed/diced))
• ½ cup Carrot ((cubed/diced))
• 1 Green chilli
• 1 tablespoon Ghee
• ½ inch Ginger ((crushed))
• ½ teaspoon Cumin seeds
• 2-3 Cloves
• 2-3 Cardamom pods
• ½ stick Cinnamon
• 1 Bay leaf
• Salt ((to taste))
• ¼ teaspoon Sugar
• ½ teaspoon Turmeric powder
• Red chilli powder ((to taste))
• 4 cups Water

1. Peel and cube/dice the carrots and potato and set aside.
2. Slit the green chilli lengthwise, crush the ginger and keep ready.
3. In a kadhai/pan, dry roast the yellow moong dal until fragrant. Stir constantly to avoid the dal from burning. This will take approximately 5 minutes.
4. Pour the roasted yellow moong dal into a bowl and set aside to cool.
5. In a pressure cooker, heat ghee.
6. Add cumin seeds, cloves, cardamom pods, cinnamon and bay leaf. Stir fry till fragrant.
7. Add the crushed ginger, green chilli, potato and carrot.
8. Stir fry for 2-3 minutes, until the potatoes are slightly brown at the edges.
9. Add the yellow moong dal and green peas into the cooker. If you are a cleanliness maniac like me, wash the roasted yellow moong dal before you dump it into the cooker.
10. Add salt, turmeric powder, red chilli powder if using it and salt.
11. Pour in 3 cups of water and stir well.
12. Close the pressure cooker and let the dal cook for up to three whistles.
13. Gradually release the cooker’s steam.
14. Open and stir the dal gently to avoid breaking the cooked vegetables.
15. Check the seasoning and the consistency – a thicker dal pairs well with breads like roti, paratha, luchi or naan. A slightly soupy dal is best for rice.
16. To adjust the consistency, add warm water and gently stir the dal.

Main

Bengali (Indian)

dal, vegetables, yellow moong dal, yellow mung dal