Dahi’s Trilogy, Chapter 2: Chaas Chaas Chaas!
Dahi’s Trilogy, Chapter 1: Dahi
By Luisa Gardin
Yogurt.
How have I used it 'till today?
Yogurt and corn flakes or muesli.
Yogurt and honey.
Yogurt and fresh fruit.
Yog ...
Palak Parantha with Papu in the kitchen
First day in India, breakfast time. I remember clearly the moment in which I opened the menu and tried to understand what I could eat for breakfast.
The main questions were three:
- What is this?
- Is it sweet or salty ...
Bari Traditions–Bean Noodles
The making of the rajasthani bari is equivalent to mastering the art of slow living. At Shri Jasnath Asan (ashram) I have been fortunate during my stay to take part of the annual bari making. The bari is a delicious snack or sabji (vegetable dish). It looks like small spaghetti, but it’s made of beans and spices.
Sometimes we don’t need words to speak, ...
Aloo Ghobi, for beginners
By Hillary Maguire
I'm writing this post five months after my month in India and I can still remember the hot hot hot sun scorching my hair, the browns and reds everywhere, the smell of dirt and cow poops and frying cumin. I can remember laying on my mattress (which was hott ...Sprouts, for The Broken Appendix
By Shreejan Sita
The appendix has been considered a vestigial organ in modern man. It had its uses for earlier man, before the evolution of homo sapiens. Then two years ago researchers discovered that it is actually a haven where good bacteria ca ...
Food from the bush
By Dr. Estelle Fourat
Living at the Shri Jasnath Ashram as a karma yogi, I’ve been appointed to write the foreword of a first cookbook and to feed the food blog of the ashram. The subject of the article came to me naturally one day when a ...
Ghee, The Yummy is in The Science
By Nicola Callan
A meal in India would not be complete without Ghee: the more the better. "What is Ghee" you may be wondering? Ghee is a saturated fat which is made from cow's milk. It is regarded as very important in India both due ...
Aloe Magic In My Belly!
By Shreejan Sita
Aloe vera has been used in Rajasthan for thousands of years to sooth digestive “inconsistenciesâ€, regul ...
Bajra Sogra and Millet
By Nicola Callan
Millet is a seed from the grass family whose origins trace back to Western Africa. Its culinary use spread to Egypt and Greece and is found as a crop source in India and China from 2300BC.
Bei ...
