Smashed Thyme Potatoes With Garlic and Lemon Sauce

My small counter space is overcrowded with pots and pans, produce and spices while I make a saucy chicken for dinner. My pyjama top is leached in turmeric, along with stains of ghee.  There are hints of cayenne or perhaps it is spats of tomato juices, and then there is garam masala, sprinkled like scant pepper from a miller. If you looked close enough, you'll also find last week's beetroot and chocolate cake masked by the fragrance of detergents but the red hue filtering through the wash. A few more wears and it might require trashing for most people, I though will hold onto it a little longer.

One could argue, there is apron for a reason, but my occasional bouts of intense cooking are fuelled by carrying those stains, spices and aromas like a badge of reminder of the end result and often times inspire food with 'connected flavours'. Let me explain; they say sniffing coffee clears your nostrils to distinguish between flavours, in which I think spices and the aromas seem to connect flavours. Laces of floral and citrusy mace and headiness of nutmeg, always drive my senses to apple and orange pudding Ammi makes, which in essence has no jaiphal (nutmeg) or javitri (mace). Nor, Ammi would ever approve of such an addition I reckon. 

Chana Bateta - Chickpeas and Potato in Tamarind Sauce

If you ever happen to be in India, outside a Bohra pilgrimage place, you will likely spot a stall with chickpeas and potatoes simmering on the stove, stationed closely would be suspicious looking neon red liquid, a deep brown tamarind sauce and chopped red onions. On placing an order, the vendor wearing his rugged topi (a white and golden threaded Bohra cap) takes an earthenware bowl from the tall stack and ladles in heaps of chickpeas and potatoes. He will ask you if you liked it spicy, and even though the thoughts of the burning sensation crosses the mind, it is inevitable to answer - yes.

My favourite has to be the vendor in my own town or the one found in Mumbai. They both have different approach to it. The former adds red chilly liquid and tamarind followed by fresh sprinkling of chopped coriander. The one is Mumbai adorns his with fresh chopped onions, diced tomatoes and sprinkle of red chilly powder along with tamarind sauce.

Rai waale Aloo - Curry Leaves, Mustard Seeds Tempered Potatoes

Despite of what it may look like from my Instagram feed, I have been skipping lunch way often lately. Been pampered with always having someone to share meals with lunching on my own is something I still haven't got used to.  I reason being carried away with work and being busy, but at the core of it,  

I just can't bring myself to cook for one. To break something that's almost becoming a habit, I challenged myself to cook and blog about meal for one.  And hoped there are people out there who are like me.

Baked Potato Wedges With Chat Masala - Guest Post for Xiaolu of 6 bittersweets

You might already know that Indians eat their food with hands instead of fancy cutlery. Eating food with hands might be looked down upon in some cultures, but to me, there is nothing more satisfying than rolling up homemade Indian chapati and dipping it into spicy curry with bare hands. Or eating soft, white basmati rice covered in gravy and licking off every last bit of grain. 

Aloo Matar Paratha - A Guest Post by Prerna of Indian Simmer

Prerna from Indian Simmer is among the first few friends I made on blogosphere, a friend I have learned from, being inspired by and share a common passion of making Indian food accessible to a wider audience. Apart from being a dear friend, great blogger, she is also fabulous photographer which I'm sure you can see from this post. I'm so glad she is on Journey Kitchen sharing one of my  favorite breakfast recipe - paratha with us!

Dum Aloo - Baby Potatoes Steamed in Spices and Yogurt

Two things that are always on demand for lunch at my office is biryani and dum aloo. Its less to do with my culinary skills than it is about the universal love for potatoes.

Teekha Aloo - Hot Potatoes