Farfelle Aglio Olio with celery leaves and crumbled paneer

While I do like my pasta to be nearly smothered in a healthy portion of tomato sauce (not floury, creamy, white sauce), this kind of pasta is light and beautiful, goes perfectly when you are serving a vegetable soup as a part of the meal.

In my case, I made a light Minestrone (no pasta in the soup) with plenty of celery. Since the soup was already tomato based, this aglio olio pasta was the perfect accompaniment. The addition of celery was inspired by the fresh beautiful greens that came along with the celery stalks. They are so incredibly fragrant, that it is a shame to chop them off and discard them. I will even go to the extent of saying that pick your celery with the tops on. It shows that celery is fresh, it keeps well for longer and you can put the leaves to good use, like my recipe below.

Celery greens are very rich in nutrients too!

If you are just getting started with Italian cooking, this is the perfect recipe to get started. Few ingredients, simple steps and it gets done in no time. And, does it look pretty or what!

Ingredients
2 cups of celery leaves, picked, washed thoroughly
Paneer from 1/2 litre cow's milk or half cup cubes
A cup of dried short pasta (I used Farfalle)
2 tbsp olive oil
6-8 cloves of garlic, crushed and minced
3 dried red chillies, crumbled or finely chopped (1-2 tsp of chilli flakes)
1 tsp each dried basil and parsley
Parmesan cheese (optional)

Directions
In a large pot, boil water with salt and 1 tsp oil for the pasta and cook as per instructions on pack.
Finely shred the celery leaves.
Meanwhile, pour 2 tbsp of olive oil in a large wok, once moderately hot, add minced garlic and chilli flakes.
Saute for a few seconds, then add the shredded celery greens. Once the greens wilt (1-2 minutes), add the crumbled or cubed paneer. Sprinkle salt and pepper, along with any dried herbs of your choice.
Toss gently for 1-2 minutes.
Once the pasta is done, drain and add to the wok.
Toss well to coat. Check for salt and adjust.
Serve hot with a topping of freshly grated parmesan cheese.


Making Paneer
In a vessel, bring the milk to a boil. When it comes to a boil, add a tbsp of white vinegar stirring continuously till the milk separates into solids and clear whey. If the whey is too milky, add some more vinegar and stir. Filter out using a sieve or a muslin cloth and press to remove excess liquid. Cover in layers of clean kitchen towel and keep a heavy weight on the top, such as a marble slab. Cut into cubes to use immediately or refrigerate in an airtight box with some whey.

Variations
Minus the celery leaves and paneer, this becomes a simple aglio olio pasta dish, which is one of the easiest pasta dishes to make. No chopping, saucing required.
Adding some toasted pine nuts or walnuts towards the end, adds an extra texture and taste to the dish.
In place of celery leaves, feel free to use any of your local greens, or herbs like fennel greens, basil, or even vegetable greens like carrot tops or cauliflower leaves.

Shopping guide
Farfalle pasta made from durum wheat - from Waitrose Aisle of Hypercity, Cyberabad
Celery with greens - Spar, Begumpet
Parmesan Cheese by weight available at Spar, Begumpet
Dried herbs - Fabindia, Keya's herbs available at most supermarkets

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Thakkali Chutney (Tomato chutney)

During my early blogging days, I posted pics of tomato chutney made with both red and green tomatoes and wrote that I'll post the recipe soon. That 'soon' never came until Sowmya posted a comment on that old post, a couple of days ago asking for the recipe.
Since it also fits with my theme of the month, easy cooking with few ingredients - here it is. The photo is a capture from the iPhone of the breakfast we had earlier this week.

Choose firm but fully ripe red tomatoes for this. I have chosen the Bangalore variety as it is fleshier with less water content and seeds compared to the local variety, which means this chutney takes lesser time to get dried up and ready. It may be less sour than the local variety, which you can remedy by using some tamarind extract or ready tamarind paste.

Authentic Tamil Brahmin style will not have garlic. This is my addition and it tastes equally good minus the garlic.

Ingredients
5 large ripe red tomatoes, cubed roughly
1-2 tbsp gingelly oil

For tempering:
1/2 tsp black mustard seeds
3-4 dried red chillies, broken into bits
fat pinch asafoetida
1 tsp Chana dal
1 tsp udad dal
1/4 tsp fenugreek seeds
1-2 sprigs curry leaves
4-5 cloves of garlic, crushed and minced (optional)

1 tsp salt or to taste
1/2 - 1 tsp red chilli powder
1/4 tsp turmeric powder

Directions

1. In a heavy bottomed kadai, heat the oil. Splutter the mustard seeds.
2. Add chana dal, udad dal and stir until golden.
3. Next, add the asafoetida, fenugreek seeds, curry leaves, red chillies and garlic and stir for a minute or so on medium heat. 
4. Add the chopped tomatoes and the salt. On medium to high flame keep stirring until tomatoes break down, get cooked and become pulpy. This should take roughly 8-10 minutes for this quantity. Towards the end, add the turmeric and red chilli powder. Check for salt and adjust.

Serve with idlis, dosas or mix into steamed and cooled rice to make tomato baath. You can also use this as a sandwich spread.This will stay for 3-4 days in airtight bottle in the fridge, but we use it all up at one go.
Traditional Tamil chutneys, pickles are mostly made with gingelly oil. It gives its own taste to the preparation. You could however use any oil of your choice, including mustard oil for a sharp pungent taste to the chutney. Garlic is completely optional. You will get a whole different taste dimension just by using or omitting this one ingredient.

Variations
Add a handful of chopped mint leaves or a tsp of dried mint to this during the cooking process.
If you find that the tomatoes are not sour enough, add 1/2 tsp of tamarind paste to the tomatoes while they are cooking for that tangy mouthwatering effect.
Try this with green tomatoes, when they are in season.

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Dry capsicum subzi / Bell pepper curry

Whoa, it is a month into 2011 and I have already fallen back on my resolution to make 2011 the year with maximum posts on the blog.

However, I must share with you the menu for the year end dinner I hosted for friends, a completely vegetarian Lebanese Menu. Details and links to the recipes here.

Most of Jan was spent outside of home, partly visiting family and then a small vacation to Hong Kong. Being vegetarians, finding good vegetarian food in HK turns into a mini-adventure by itself. I must write about some of the good stuff we tried there, in a different post.

I have a blog-plan in place for this month. It's going to be the month of simple recipes, beginner-friendly even, all of February. The first in this series is a dry capsicum curry, which can be had with rotis or even to spice up a basic dal-rice menu.

I use green capsicums for this as it does not have the sweetness of the red or yellow variety. If you like that taste, then go ahead and substitute this with that, or even use a medley of colours to make the dish look pretty.

Dry capsicum subzi / Bell pepper curry
Serves 2-3
Time taken - Under 20 minutes

Ingredients
4 medium sized green capsicums or 2 large ones
2 tsp oil
1/4 tsp each - fennel seeds, Nigella seeds (kalonji), fenugreek seeds (methi), mustard seeds (rai)

In a small bowl, mix together-
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp amchoor powder (dried mango powder)
2 tsp coriander powder
1 tsp cumin powder
1 tsp salt or as per taste

Directions
Wash and cut the capsicums to a medium dice, removing the membranes and seeds.
Heat the oil in a non-stick wok and splutter the fennel, nigella, fenugreek and mustard seeds.
Add the diced capsicum to this, toss on high flame for a few seconds, reduce the flame to medium and cook for 6-8 minutes, till nearly softened.
To this add the mixed spice powders and toss well to coat evenly. On a low flame, let this cook for another 5 minutes until the raw smell of the spice powders is gone.
Using a non-stick pan makes it very easy to prepare this, as on a regular wok, the spice powders will stick and burn as we are not using too much oil.
Remove from wok and serve hot with rotis or rice.

Variations
You could also add a handful of frozen sweet corn, peas or boiled and diced potatoes to this dish.

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Saying Thanks to the Santas on Saffron Trail

I have to write this note of thanks for the generosity of certain people, who have played Santa to me, in the last two months.

It started with Kulsum of Journey's Kitchen. One evening, i tweeted about a hummus-Baba gannoush-pita bread Lebanese dinner preparation at home, and she asked me where I get my Tahini. I admitted to her that i've always made my own and have never tasted the real stuff. She immediately told me that her sister was leaving for India in a couple of days and she'd love to send me some. Given my love for this cuisine, it didn't take much coaxing on her part to send her my address. In less than three days, I received a whole big bottle of Tahina (sesame juice, as they call it), Za'taar, Sumac and Dried Mint.

Another friend I found on Twitter -  Kishi Arora, the Foodaholics lady who bakes some of the best cakes in Delhi sent me a foodie package with parchment paper, cacao nibs, tea, nutmegs, Chinese 5 spice and 7 spice powder PLUS her delicious fudge. While the fudge was polished off in no time, and the parchment paper was put to good use while making Xmas fruitcakes, I'm still wondering what good stuff I can make using the cacao nibs.

A blog reader, Mani Mama as I call him, was the first to write to me a week before he was leaving US to come to India and ask if I would like some stuff from there. After writing back and forth half a dozen times, I finally sent him a list and when I collected my package from the person he had sent it to Hyderabad with, I couldn't stop smiling. You can see for yourself.

Another Twitter contact, Jigar Parmar showered some festive cheer on me by sending me two lovely books, one on Food in Italy and the other a coffee-table book on Mumbai.

I had tasted this peanut gajak for the first time at Preethi's house a couple of weeks ago and boy, it was addictive to say the least. When I tweeted about how I loved it and how I feel like having some more, my friend there said she will send me some. And just yesterday, three boxes of the sesame-jaggery goodness reached my doorstep. Yet to take a pic of that, as each time I go near the box, i end up eating some more of it, and forget to take a picture.

Thank you, my dear Santas. May be I have really been a good girl this year. You have really cheered me up with these lovely foodie-gifts.

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The Shopping Guide to Cooking & Baking in Hyderabad

Updated: 3rd Jan 2010

This is a useful list for foodies who are new to Hyderabad, like I was a year ago. Whether you are relocating from abroad or from another city in India, you may want to know where certain ingredients, equipment will be available, so you feel at home immediately. Most of the stores I have listed are the ones close to where I live and hence visited frequently. If you have been living here for longer than I have, and have your own little secret places where you find lesser known ingredients or stuff that is not easily found elsewhere, please be kind enough to leave a comment, so it will benefit the others.

I will keep updating this list as and when I find something new to share, so please bookmark this if you are a foodie in Hyderabad.

Vegetables and Fruits 
Fennel, mushrooms, dried mushrooms, fresh herbs, red and yellow bell peppers, broccoli, zucchini etc.
SPAR- Begumpet
Hypercity - Inorbit Mall
Ratnadeep - Srinagar Colony / Madhapur (Somewhat expensive compared to others but good quality)
Tarkari for fresh exotic vegetable and fresh herbs

3/01/2011
Athira reports that as of now QMart on Road 2, Banjara Hills is selling frozen blueberries and  raspberries.

Organic Groceries, spices, food products
24 Letter Mantra -  Reliance Manor, R.No. 12, Banjara Hills
Phone: 040 23300404

Fabindia Outlets


Seeds for Chillies and some other seasonal vegetables available at Spar, Begumpet


Homemade noodles and soy sauce
They make these fresh in their house and sell noodles by the kilo - minimum 1/2 kg
They supply to many local Chinese restaurants, the taste of freshly made noodles is something else. If you are in the vicinity, you must pick up a batch.
Moifa Chinese Ladies Parlour

8-2-326/a Road No. 3, Banjara Hills, Hyderabad

Phone: 040-23540583

Local Green Leafy Vegetables
They are freshest at your neighbourhood cart vendor


Fresh Herbs
Basil, Thyme and Rosemary, good quality almost always available at Spar, Begumpet
Those of you looking to grow Thai Basil / Basil at home, you can find saplings at Namdhari Fresh, Bangalore and they are quite light to lug along in your hand baggage.
Fresh Lemongrass - Spar or Ruci Idoni. If you happen to find some with root-hairs, pick those up and keep in a glass jar filled with water for a week or so, until the roots start growing, after which if you stick them in good soil, they will keep growing without much trouble. Perfect to cut small bits for your tea or Thai curries
Organic dried lemongrass (big pack) is available for Rs.50 at Namdhari Fresh, Bangalore and these stay for a long time. Next time you are in Bglr, get a pack and it will keep you company for a few months.
Dried Herbs - Fabindia outlets / Keya brand of spices available in most supermarkets

Almost every imported food item/ ingredient
Q Mart - Road no.2, Banjara Hills, near Thai Express - but be prepared to shell out the big bucks
Ruci & Idoni, Road no.10, Opposite Rainbow Children's Hospital, Banjara Hills

Special spices like Sweet Paprika, Fleur de sel and such - Waitrose shelf of Hypercity (Inorbit Mall, Cyberabad)

Tea-Towels 
The softest and best looking ones with fruits / vegetables on them (Made in Italy, I think) are sometimes available at the Little League / Ole store on Road no.3, Banjara Hills for Rs.100 a piece. Perfect gift for a foodie-friend.

Baking Equipment, Cooking Chocolate, Chocolate Chips, Moulds, Pans, Parchment Paper, Muffin liners, Fancy paper, Paper bags etc.
Adilaxmi Enterprises, Road 12, Banjara Hills, Next to Familia Hospital, Phone- 040 66633608
Sri Venkateswara Agencies, Near Jagannath Swami Temple, General Bazaar, Secundrabad, Phone- 040 66483608/ 66573608
Both these stores are sister concerns and between them, cover almost everything you would need for baking, chocolate making and cake decoration in Hyderabad

Good looking food storage jars in glass and good quality plastic / Steel and also stainless steel pans for cooking
Home Store (Lifestyle group store)
Reliance Living (Road 12 Banjara Hills / Begumpet)
Marks and Spencer (M&S), Inorbit Mall, Cyberabad



If you are relocating to Hyderabad from abroad, you may want to get back select few things which may not be freely available here, or cost a bomb.
If you have kind readers / relatives or friends coming from US/UK/other 'foreign' countries, who want to get you some foodie stuff, here are some of the useful things you can ask for:

• Pure Almond extract / Pure Vanilla Extract
• Seeds of herbs like basil, spearmint, oregano etc. that you can grow at home
• Wilton's baking tins (mention your oven size clearly when you ask for this)
• Small sized cast iron pans, perfect for baking that cornbread or little cake apart from making eggs, roasting spices etc.
• Dried berries such as cranberries, blueberries, cherries
• Tins of Chipotle Chillies in Adobo Sauce (if you love Mexican food)
• Sliced raw almonds
• Cute muffin tin liners (though you get them at the above mentioned stores)
• Pecans, Macademia and Brazil Nuts
• Good quality instant yeast
• Gelatin leaves
• Spice mixes such as Ras el Hanout or Creole Seasoning
• Cacao Nibs
• Microplane (for grating zest from lemons, oranges) and Silpat recommended by Simran
• Tahini, Zataar, Sumac from the Middle Eastern Countries
• Nifty shredding peelers, dried mushrooms, Hot Basil sauce, other cooking sauces, Rice paper sheets for the Vietnamese rolls, Glass noodles etc. from SE Asian Countries

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Fruit Cake for Christmas - Two versions (With eggs and Eggless)

What's Christmas without Fruit Cake? As a child, my mom would buy the most delicious Plum Cakes from a cake-seller who would come to their bank each year. These fruit cakes are no replacement for those childhood memories of rich-dark cake, but do come close nevertheless.

I have been making Fruit Cake for Christmas since the last five years, but not putting down the recipes in one place always made me hunt high and low for the perfect recipe for me, weeks before Christmas. The perfect recipe for me would be low on butter or oil and also an eggless recipe that tastes as good as the eggy one, if not better.

The eggless version, I got inspiration from Anushruti's Divine Taste. The idea of using smoothly mashed potatoes in place of eggs was a first for me. And since it worked beautifully for her, I had no doubt that it would for me too. I am glad to report that my eggless version is yummier and softer that the one with eggs.

The recipe with eggs is adapted from Raaga's blog. I used the same recipe last year too, with much success.

Both recipes have a common starting point which is soaking the fruit a few days ago and then making the caramel a few hours before starting the final cake making.
Although, fruitcake covered with white frosting is popular, i have never been a fan of any kind of icing or frosting, whose only purpose is to send us on a sugar overload. So here are the two recipes that I have used this year with much success.


Prepare in advance
3 cups of mixed dried fruits, citrus peels (raisins, apricot, fig, currants, tutti fruitti, glaced cherries soaked in 1 cup rum with 1 tsp cinnamon powder - for one week-1 month

[Chop the apricot, cherries and fig into small pieces before soaking] I use half this fruit (two cups) per recipe - so 4 cakes for this quantity of fruit.
One batch caramel - reqd per recipe that makes two 8” cakes.

Making caramel

Place ½ cup sugar in heavy bottomed pan. Keep ¾ cup water to boil on the side. On a low heat, let this melt. When it is melting, stir it until it is dark brown in colour. Once sugar has reached this stage, carefully add the boiling water little by little stirring well, until you get a smooth caramel syrup. You can make this ahead as it needs to be completely cool before using in recipe.

Recipe for Christmas Fruit Cake using Eggs
3 cups flour
2 tsp baking powder
½ tsp baking soda
1-2 tsp instant coffee powder

1 cup oil
1 cup fine sugar
1 tsp cinnamon powder
1 tsp ginger powder
2 tsp vanilla essence or 1 tsp mixed fruit essence
3 eggs
¼ cup mixed nuts and seeds (chopped)
3 tbsp Cointreau or Limoncello (optional)
2 cups of soaked fruit

Directions
Grease two 8” round tins and line with parchment paper. You can also bake in multiple foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.
Preheat oven at 175 C.
In a large bowl, beat together oil, sugar, cinnamon and ginger powder, vanilla essence and 3 eggs.
Add the cooled caramel. Whisk well.
In a large dish, sieve the flour, soda, baking powder and instant coffee powder.
To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.
Once nearly done, add 2 cups or half the soaked fruit, nuts and the liquor. Mix well and pour equally into the two greased tins.
Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.
Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.
Poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional)



Christmas Fruitcake - Eggless version / Low fat version

Ingredients
3 cups flour
2 tsp baking powder
½ tsp baking soda
1-2 tsp instant coffee powder

1 cup finely mashed potatoes (pressure cook 3 medium potatoes. Remove skin when cool and mash with fork, removing any lumps) Bring to room temperature.
1 cup yogurt plus keep ½ cup yogurt if batter too thick
½ cup oil
1 cup fine sugar
Caramel made using ½ cup sugar and ¾ cup water
1 tsp cinnamon powder
1 tsp ginger powder
2 tsp vanilla extract or 1 tsp mixed fruit essence
3 tbsp Cointreau or Limoncello (optional)

Directions

1. Grease two 8” round tins and line with parchment paper. You can also use multiple foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.
2. Preheat oven at 175 C.
3. In a large bowl, whisk well the oil, yogurt, mashed potato, sugar, caramel, spices and vanilla.
4. In a large dish, sieve the flour, soda, baking powder and instant coffee powder.
5. To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.
6. Once nearly done, add 2 cups or half the soaked fruit, nuts and the liquor. Mix well and pour equally into the two greased tins.
7. Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.
8. Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.
9. Poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover well with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional)

Tip

For both versions, let the cake sit overnight before slicing or it may be very crumbly.

So Merry Christmas to all of you. Eat all the good stuff in moderation and save yourself from guilt pangs. Revel in the festive spirit and close 2010 on a high.

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In search of a good vegetarian Stroganoff - Mushroom Stroganoff

I have been glued and addicted to watching Masterchef Australia on Star World. It is the classiest reality show to be aired on Indian television, in my humble opinion, of course. Trolls, please excuse. What's a vegetarian's interest in watching this predominantly meat based show, you may wonder. It is the passion for food, the techniques, the presentation, the tips given by the stalwarts in the field, that make this show very endearing to the foodie in me.

When a couple of weeks ago, they made the Beef Stroganoff in an elimination challenge, I liked the way the dish had layers of flavour to it. I just had to find the right substitute to the beef and serve it with some plain steamed rice or spaghetti.

Also, I had to look around for authentic paprika, which is essential to this Eastern Europen dish. Some of the Indian spice brands sell spice bottled as paprika, but it is essentially just chilli powder. Finally, I found this real paprika, in the Waitrose aisle of Hypercity. Pricey, but authentic and the husband egged me on to put it our trolley and take it home.

Here are some of the recipes that I found good to try out -

Mushroom Stroganoff with mustard and chive mash from The Vegetarian Society

Rose Eilot’s Mushroom Stroganoff from The Guardian

Vegetarian mushroom stroganoff from Mushrooms.Canada website - which is the one I adapted.

 

I had some fresh button mushrooms, dried oyster mushrooms and another variety of large sized dried mushrooms that our friend had gotten us from Bangkok. Combining the three, I had a good mix of flavours and textures to proceed with a recipe.

 

 

My Version of Mushroom Stroganoff

Adapted from Mushrooms.canada

Serves 3-4 people

Ingredients

1/2 cup of dried oyster mushrooms or any other dried mushrooms

1 tbsp olive oil

2 cloves finely minced garlic

1 large onion, finely chopped

1/2 tsp of fresh thyme leaves or 1 tsp of dried thyme

1/2 tsp of fresh marjoram or 1 tsp dried marjoram (optional)

10-12 sliced button mushrooms (upto 200 grams)

1/3 cup tomato puree

1 vegetarian stock cube (I used Maggi seasoning cubes)

30-45 ml of brandy or sherry or red wine

1 tsp English mustard

1 tsp paprika (substitute with Kashmiri Chilli powder if you cant find paprika)

1/2 cup sour cream 

1 tbsp cornstarch

1 tsp salt or to taste

To serve

3-4 cups of steamed rice or Spaghetti cooked according to instructions and tossed in olive oil with some dried or fresh herbs

Preparation

First, wash the dried mushrooms under running water and then soak in 1-2 cups of hot water, cover the vessel and keep aside for 10 minutes. You can either snip the soaked mushrooms under the water or drain them and chop into even sized pieces. Do NOT throw away the water in which they were soaked as it is full of flavour and we will be using it later to build the sauce of the stroganoff. 

Directions

1. In a heavy bottomed pan, heat the olive oil. Add the onions, garlic, fresh thyme and marjoram. Saute on medium heat, till they are soft.
2. Add the chopped fresh and rehydrated mushrooms, stir well to mix with the aromatics. Let this cook on medium flame till nearly done, say 5-7 minutes. 
3. Add the tomato puree and cook it off for 2-3 minutes on high flame.
4. Add the stock cube, the water in which the mushrooms were soaked. Cover and let this simmer till the mushrooms are soft, for about 5 minutes.
5. Next, add the brandy, mustard, paprika. Make a slurry of cornstarch in a little cold water and add it to the simmering stroganoff along with the sour cream. Add some water if you think the sauce is drying out. Add salt and let this simmer for 5 minutes until all the flavours infuse into the mushrooms. 
6. The final dish should be a stew of very flavourful mushrooms in a good quantity of thickish sauce that you can eat the rice / spaghetti with.

I was tasting stroganoff for the first time and I quite loved it. I had prepared this in the afternoon and by dinner time, the flavours had intensified. It went perfectly well with the mild spaghetti. The husband relished it thoroughly too. Will I be making this again? You bet, I will.

Making sour cream at home

Collect the cream from the top of boiled and cooled milk for 3-4 days and storing it in freezer. Once you have half a cup of cream, remove this in a cup and add a tsp of yogurt to it and mix well. The cream will sour in 5-6 hours, depending on the weather. Keep it for longer if the weather is quite chilly. Refrigerate the sour cream in an airtight container for a day or so, until use or in freezer if you are not going to use it soon.

Shopping for ingredients in Hyderabad

• Dried oyster mushrooms - available at Spar, Begumpet - for around Rs.20 a pack. Look in the Noodles / Chinese ingredients aisle
• Real paprika - Waitrose shelf in Hypercity, Inorbit Mall or you can buy the Keya's Kashmiri Paprika
• Fresh Thyme, Marjoram - Spar, Begumpet ; Dried herbs in any Fabindia or Keya's brand in most supermarkets

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