Comments on: Simply spicy

By: Mallika

Mallika — Fri, 29 Jun 2012 12:56:09 +0000

Hi Kartik, it’s a little trick Bengalis (and even some Gujaratis) use to add colour to food without resorting to Enumbers. I hope the aloo came out well. x

By: Kartik

Kartik — Tue, 19 Jun 2012 10:38:59 +0000

Mallika, i have read three/four of your recipes and notice that you caramelise sugar a lot.
Is that your unique style or some typical regional based cooking.

I am definitely going to make this aloo ka rassa.
It has to be sprinkled with ratlami sev and finely chopped onion and a spoonful of desi ghee.

By: Eeshani

Eeshani — Fri, 13 Jun 2008 17:36:20 +0000

Oh my, these are absolutely delicious. I’m no fan of Gujarati food as such, but these potatoes won me over. Besides, they are ridiculously easy to cook. Thank you, thank you, thank you!

By: Vimal

Vimal — Wed, 13 Feb 2008 22:14:51 +0000

Hi Mallika

The photo of the Gujarati Aloo looks delicious and The recipe is made up of all the spices of the east.

What an inspiration that was from a hidden haven you visited in Oshwal Centre where there is a Jain Temple as well.

I hope on a good day you will visit the temple and will experience a taste of peace and tranquility but there is no recipe for this . You have to experiance this by yourself , do walk round the landscaped gardens and rest on the bench and feel for yourself what a taste !!!!!!

By: Vegeyum @ A Life (Time) of Cookin

Vegeyum @ A Life (Time) of Cookin — Fri, 23 Nov 2007 22:32:52 +0000

Yum. It looks delicious. Cultural aspects really interesting too.

By: Think Spice… think Ginger: Guajarati aloo « Maninas: Food Matters

Think Spice… think Ginger: Guajarati aloo « Maninas: Food Matters — Fri, 23 Nov 2007 18:25:06 +0000

[...] this lovely Gujarati aloo a few days ago - and loved it! Ever since I saw it over at Mallika’s, I wanted to make it! It smelled fantastic! It is incredibly light, and I felt wonderfully [...]

By: Maninas

Maninas — Thu, 08 Nov 2007 13:27:22 +0000

Made this a few days ago – loved it! it smelled fantastic!
this was the first time i cooked with hing, and it was a bit bitter. i either put too much, or i really shouldn’t have added some exta afterwards… i’ve read hing needs to be cooked in oil/ghee.

would you mind if i blogged about this, including your recipe, too? of course, it will be duly acknowledged, with links to your post and all!

By: Maninas

Maninas — Fri, 24 Aug 2007 20:48:09 +0000

mmmmmm I’ve been craving like mad for some potato curry! yes, I am Croatian, moreover Dalmatian, and I haven’t eaten anything spicy until I was 16, but Indian food has got under my skin and into my heart! I simply adore it: the heat, the complexity of flavour, the variety! So much that when I spend a month in Croatia, like now, I crave it! All I want now is a simple and flavoursome potato curry. Like this one. Needless to say this is going straight to my bookmarks!

By: yash

yash — Sun, 12 Aug 2007 02:59:12 +0000

hey, nice story and a good recipe. I enjoyed reading through both. And yeah, I’ve started eating beef since I came to canada and I do get funny comments from people around me who know I’m not supposed to eat beef as I’m a hindu.

By: Krishna

Krishna — Fri, 10 Aug 2007 02:09:12 +0000

Mallika – aloo turned out great – lovely recipe – hubby loved it and even Esha wanted to try Aloo for the 1st time since she thought the smell was “very disticious” (ofcoursre she meant “delicious”!

Enjoy ur trip to Cannes – and write to me all about it….