tag:blogger.com,1999:blog-29704462676637634382012-01-31T20:35:22.043-05:00Exploring the Culinary Geography of Indian recipes... Memories and Recipes through mango showers, monsoon greens, bittersweet preserves and brittle bamboo fencing from my nook in South Malabar.Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.comBlogger2151100tag:blogger.com,1999:blog-2970446267663763438.post-47422893259623163022012-01-23T15:27:00.000-05:002012-01-23T15:37:50.421-05:00

Welcome to the new year... soup bowls of red carnations and white daisies. A little late for different calenders, but  Welcome to the New Year. Here's to  a small slice of warmth during shades of grey, cold drizzle and numb toes! And the promise of new beginnings and sunny days.

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com14tag:blogger.com,1999:blog-2970446267663763438.post-76135401700834868742011-12-25T22:38:00.001-05:002011-12-25T22:38:44.373-05:00

Wish you all much joy and good tidings in the Holiday Season Rain during the holiday week It was quiet due to a loss in the family. We went over  to meet friends with goodies meant for a get-together at our home,  not-so-perfect bakes and all.  The Bundt Pound Cake which  loved the pan! Meyer Lemon, Cardamom, Chocolate and Rum Flavours Laughter shared in that space that always

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com28tag:blogger.com,1999:blog-2970446267663763438.post-87147123343527164382011-12-14T15:04:00.001-05:002011-12-15T09:12:27.415-05:00

Hachiya Persimmons  and Meyer Lemons, A festive colour for your holiday table. This goes to Susan's Black and White Wednesdays .

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com10tag:blogger.com,1999:blog-2970446267663763438.post-88851164855477286832011-12-07T15:00:00.001-05:002011-12-07T18:21:09.950-05:00

Steamed and Served This goes to Susan's Black and White Wednesdays. Undappam from a 're-worked' batter. Daydreaming: Rice and Split Black Gram batter  for Idlis left on the stove top with low flame, which slowly got 'cooked' and partially steamed. Top part poured out and  found to be mercifully working. Lower portion scraped off, re-ground and mixed with fresh batter, a tempering

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com24tag:blogger.com,1999:blog-2970446267663763438.post-83903206335364105842011-12-05T16:33:00.001-05:002011-12-06T18:06:26.786-05:00

Searching for that elusive taste in recipes and dishes is always a challenge. Chole or Kabuli Chana recipes are  one of those recipes, where we try to replicate 'that' particular flavour: a favourite chaatwala, or a restaurant famous for its 'chole', or that Dhaba on your trip, or then the special recipe from family or friends. Widely used in the street foods of India, variations abound

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com22tag:blogger.com,1999:blog-2970446267663763438.post-64873970738411336192011-11-30T19:44:00.000-05:002011-11-30T14:05:47.526-05:00

Split Skinless Mung Beans Mung Beans and Root Vegetables Dal with a tempering of Cummin Seeds and Asafoetida powder. This dish is East Indian, specifically from the state of Orissa and the recipe, courtesy our  friend and neighbour, Ms. P. This stew uses  skinless, split moong beans/mung beans, 'white' winter vegetables like radishes, turnips, potatoes and colocassia/chembu/arbi/arvi.  

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com24tag:blogger.com,1999:blog-2970446267663763438.post-53907615836781645622011-11-26T18:37:00.000-05:002011-11-29T09:32:13.063-05:00

This was taken with a DSLR and a new lens, courtesy the ManofFewWords!:-)And the rest with my old Point and Shoot Nikon.Hung Curd/ Yogurt Dip with sweet peppers, red chilli flakes and roasted cummin.Dessert: Meyer Lemon Cheesecake with a Walnut crust  Berries in a light Meyer Lemon-honey-sugar syrup. Brunch: A simple pizza with a sprinkling of  Parmesan, yellow tomatoes, red onion slivers,  salt

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com10tag:blogger.com,1999:blog-2970446267663763438.post-22348210314653685702011-11-22T08:09:00.023-05:002011-11-28T19:25:12.349-05:00

Adraki Aloo Tamatar/ Gingery Potatoes  and Tomatoes Cut Salad: Crisp Turnips, Radish, Onions, Carrots, Green Chilli Pepper, Lemon This lunch menu of  light rotis/chappathis with a Adraki Aloo-tamatar/Gingery potato and tomato curry  and a simple 'cut salad'  of winter vegetables would be 'at least made once' for many of us. Of North Indian provenance...this can be re-invented in endless ways,

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com20tag:blogger.com,1999:blog-2970446267663763438.post-43867642373410486172011-11-14T07:51:00.001-05:002011-11-14T07:53:08.585-05:00

Easy Guacamole1 ripe avocado= 1 Cup of chopped chunks2 tsps of lime juice1/4 tsp roasted cummin seeds, lightly crushed1/4 tsp of red chilli flakes2 tsps of finely chopped red onionsSea SaltMethodMix everything well, mashing the avocado to your consistencyHere it is slightly chunky and not pureed.Pantry did not have fresh coriander/cilantro.Mix 2 tbsps of finely chopped coriander to the above.

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com23tag:blogger.com,1999:blog-2970446267663763438.post-41902951180768338662011-11-08T17:44:00.003-05:002011-11-08T17:53:32.709-05:00

An enduring favourite one would like to have on a day-to-day basis,  would be the vegetarian food from eastern India, Bihar and Uttar Pradesh. The privilege of having friends from Varanasi and Bihar provides one the shameless opportunity to indulge in this. At other times, one drools over recipes like this, Tamatar Ki Meeti Chutney! Sangeeta has made it easy for you to make it at home!:-) This

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com15tag:blogger.com,1999:blog-2970446267663763438.post-26654277180078642412011-10-26T19:06:00.000-04:002011-10-26T19:06:18.237-04:00

Happy Diwali !Wish you all joy, light and love. Rava Ladu/ Rava Laddooo. A roasted semolina, clarified butter/ghee and cardamom confection, lightly dusted with dessicated coconut flakes.Was not a childhood favourite but  has gained favour now. 

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com24tag:blogger.com,1999:blog-2970446267663763438.post-46137373426703932612011-10-23T19:48:00.000-04:002011-10-23T19:48:48.011-04:00

Winesap ApplesOur annual apple-picking trip to Carter Mountain Orchard was late this year. We missed the Peaches this year, but did get to enjoy some divine Apple Cider and Apple Cider doughnuts. We picked Pink Lady Apples and Winesap  Apples, though Stayman,  and Fuji were also available. The Pink Lady or orchard was almost picked over; more fruit on the ground than on the trees. Out of reach

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-41882160335531914572011-10-06T23:09:00.000-04:002011-10-06T23:09:59.044-04:00

Vijaya Dashmi Greetings to you!Vidya-arambam,  new beginnings...Fresh flowers, Tulsi and karpooram leaves at my grandparents', Kerala, India.

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com19tag:blogger.com,1999:blog-2970446267663763438.post-15660132162165714732011-10-02T21:48:00.001-04:002011-10-02T21:48:49.339-04:00

Thankyou!Priya of Mharo Rajasthan's Recipes and to all the fellow bloggers who shared their recipes for the Veggie / Fruit A Month September-Cauliflower hosted here. I have included all the recipes sent in. Please do inform me if I have missed out any one of you. It will be promptly updated and included! Happy browsing  and cooking! Lets start with the wonderful mix of  chickpeas and cauliflower

Shrihttp://www.blogger.com/profile/03874159214419748677noreply@blogger.com15tag:blogger.com,1999:blog-2970446267663763438.post-65591759084952538312011-09-28T22:33:00.001-04:002011-10-02T21:38:32.609-04:00

A friendly reminder for sending in your entries by Friday September 30, 2011 Veggie/ Fruit A Month September-Cauliflower hosted here.This is an offshoot of a previous recipe, Gobi Mussallam easier with a direct baking method. For textural difference, softer florets, use this recipe, Spicy Baked Cauliflower Florets. This goes to the Veggie/Fruit A Month, September -Cauliflower, started by Priya

?noreply@blogger.com28tag:blogger.com,1999:blog-2970446267663763438.post-72172601595448963842011-09-21T16:05:00.002-04:002011-09-21T16:06:15.767-04:00

A friendly reminder to fellow bloggers to send in their entries for VFAM-Cauliflower event hosted here until September 30. This is a very simple Cauliflower recipe. Served as an appetizer with Mint and Coriander Chutney or as a side-dish with rotis. It uses only 4 ingredients: Salt, Red Chilli Powder, Turmeric Powder and Vegetable Oil. It also gives you the satisfying taste of the true original,

?noreply@blogger.com31tag:blogger.com,1999:blog-2970446267663763438.post-28699631374882933792011-09-11T22:26:00.002-04:002011-10-08T08:09:31.746-04:00

Last week was Onam. It was small, quiet, reflective with a hangover from our recent visit to India. Visions of home and 'plenty' by way of benana leaves [:-)!], traditional flowers, the mud Mahadevar/ Maathoru, the traditional rice paste motifs on the nadumittam /central courtyard of grandparents home and the food made at home always permeate this occasion here. Memories of our childhood were of

?noreply@blogger.com36tag:blogger.com,1999:blog-2970446267663763438.post-27844612695293307792011-09-01T13:08:00.001-04:002011-09-01T13:15:48.799-04:00

Am happy to announce that the Veggie/ Fruit a Month Event, started by Priya of Mharo Rajasthan's Recipes, is being hosted here. The star vegetable of the month is Cauliflower. Travel during the monsoons in the sub-continent prompted this choice:  this vegetable lends  itself to a delicious comfort food during this season, through a variety of dishes. Cauliflower was introduced in Northern India

?noreply@blogger.com26tag:blogger.com,1999:blog-2970446267663763438.post-38523503835023402752011-08-17T11:04:00.001-04:002011-08-17T11:05:43.247-04:00

This is part of the popular street food, Chaat /Bhelpuri  in India and variations abound.This is Ma's version with puffed rice, spice powders, chickpea-sev,  chopped vegetables and herbs.An after-school snack for my niece. Here is a collection of snapshots, taken over the course of our vacation / past 3 months in India.One street snack that is missing here, one that I very much wanted to try and

?noreply@blogger.com12tag:blogger.com,1999:blog-2970446267663763438.post-76654320543364992732011-08-15T11:59:00.000-04:002011-08-15T11:59:02.871-04:00

Home and Tiranga Puttu with a sprinkle of fresh, chopped coriander and grated carrots.The original recipe of Naadan Puttu Back home after a month of continuous travel from the south-western monsoon in the deep South and then  through the monsoon in the northern part of the sub-continent...Then through the Bay of Bengal track and into the south-central monsoon. Looking forward to catching up on

?noreply@blogger.com13tag:blogger.com,1999:blog-2970446267663763438.post-79285132225403043332011-07-26T03:12:00.001-04:002011-07-26T09:24:23.079-04:00

Evening Aarati for the River Bagmati at Pashupatinath Temple, KathmanduFood for the Soul. And for the body too! The routine goes thus... A Cup of tea, followed by Dal, Rice and Tarkari= Lentils, Rice and Vegetables with a pickle or a simple salad Tea with milk and a Millet Roti around 3-4 Dinner: rotis with dal, curd, vegetables, pickle and salad. Waking to the sounds of the radio or TV news, a

?noreply@blogger.com7tag:blogger.com,1999:blog-2970446267663763438.post-48725561478463541812011-07-22T09:49:00.000-04:002011-07-22T09:49:24.990-04:00

...For the Soul And for the Gods... Prayer Flags against the monsoon clouds at Bouda The monsoon vacation in the sub-continent has proved to be very hectic and this post is in lieu of my blog posts on food. My favourite posts on the monsoon in Kerala is still pending.Updating, accessing favourite blogs will have to wait until one is back to the mundane routine.Until then, I leave you with

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-47751908365738283672011-06-28T09:52:00.000-04:002011-06-28T09:52:34.023-04:00

Sweet juicy mangoes, picked up  and put on the dividing wall between neighboursSome of them falling on the stone-paved part of the yard, gathering the imprint of rough granite. Mangoes from our trees, abundant this year and still available! The trees grew from mango-stones/seeds , available during the season, exactly thirteen years ago. They went into all corners and sides of  a plot that

?noreply@blogger.com15tag:blogger.com,1999:blog-2970446267663763438.post-78199599651932742652011-06-26T10:17:00.000-04:002011-06-26T10:17:16.264-04:00

Breakfast at home...Our first week at home, with a menu of Ma's rice-based dishes: Soft Idlis, and Puttu.Kuzhal Puttu with a Potato Masala Curry Dosa, with Idli-podi-ghee mix [roasted lentil and Chilli powder mix with clarified butter] and Coconut Chutney A couple of weeks ago, when we arrived: Two days of Idli's with a variety of condiments: green chilli and coconut chutney, tomato-onion

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-8512401092762177922011-06-16T12:29:00.000-04:002011-06-16T12:29:34.252-04:00

Jamun -Syzygium CuminiBanjara Jamun Seller Jamun Sellers abound in the city streets  and market places. Most of the women vendors set up their fare in baskets, charging Rs. 20/- for a 'pav'=250 gms. Others display them in elaborate, coloured foil covered baskets, lined in push-carts.Washed, sprinkled with a little salt and shaken gently, these are divine. Mangoes at the local weekly

?noreply@blogger.com10tag:blogger.com,1999:blog-2970446267663763438.post-40980876952246682092011-05-29T13:35:00.000-04:002011-05-29T13:35:24.675-04:00

Weekly Special: Orange Dreamsicle: flavours of orange-divine!  Coconut: flavours of almond and coconut with cream cheese icing It has been very hectic on the work front and I have missed blogging, even following the wonderful posts from fellow bloggers. However summer brings the excitement of travel and a promise of adventure and taste! And, more regular updates on the blog. May 28, 29: Happy

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-84738054113201430462011-03-25T16:23:00.003-04:002011-03-25T17:27:53.516-04:00

This is another version of Sundal with tart, granny smith apples   in lieu of green mangoes. Again,  a slight deviation from the traditional version as in the previous recipe, Black Chickpeas Salad. The heat comes from hot green chillies, a sprinkle of black pepper powder and a touch of grated ginger. The crunch comes from the coconut slivers and the tart-sweet touch from the granny smith apple

?noreply@blogger.com43tag:blogger.com,1999:blog-2970446267663763438.post-82810188802359716732011-03-20T15:31:00.000-04:002011-03-20T15:31:38.169-04:00

This is a simple vegetable soup with thin Japanese Somen noodles.  Simply toasted, leftover ciabatta became croutons. Boiled egg slices from breakfast added to this lunch bowl. Dried red chilli flakes and fresh coriander sprigs garnished this dish. This goes to Deb's Souper Sundays.Ingredients1 Cup of finely chopped carrots 1 Cup of green peas [ thaw the frozen peas ] 1 1/2 cups of corn 1/2 cup

?noreply@blogger.com11tag:blogger.com,1999:blog-2970446267663763438.post-40518645398249772392011-03-19T17:01:00.002-04:002011-03-20T12:45:31.192-04:00

      This is my take on the traditional Sundal. The recipe is of Tamil origin, so also the name. It is usually served for ceremonial occasions, especially as a religious and festive offering. It  is also, one of the street snacks sold in the South. In Kerala we make 'Upperi', one of the common names given to a stir-fried and dry side-dish made with vegetables, legumes, lentils, fish and meat.

?noreply@blogger.com15tag:blogger.com,1999:blog-2970446267663763438.post-2018414093574033242011-03-13T15:35:00.000-04:002011-03-13T15:35:36.268-04:00

This recipe is a take on the puffed rice, Malar and Aduzuki beans dish served on certain ceremonial occasions in Kerala. Puffed rice is also served to the gods as neivedyam. Yes, you can buy smooth grains of puffed ricefrom the Indian Store but folks  from Kerala, know the difference from Mootta Pori and Malar! Malar is usually made from  par-boiled rose-matta, paddy seeds with the husk still on

?noreply@blogger.com13tag:blogger.com,1999:blog-2970446267663763438.post-82954865621010608592011-03-11T20:00:00.002-05:002011-03-11T20:01:52.463-05:00

We celebrate life and death together in our calenders. We celebrate two birthdays: one English  and the other Malayalam. Cakes on the English  and a traditional feast on the other. Sometimes both days fall on the same day: new arrivals, a 28th day ceremony, perhaps a wedding or a naming ceremony. Youthful enthusiasm pushing back the funerals and anniversaries of people who left us: the observance

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-34427017035048652102011-03-05T20:38:00.001-05:002011-11-29T09:33:57.067-05:00

A simple birthday lunch for M, in India: Bell-Pepper Avial, Cherupayar Curry-Moong Dal Curry, Rose-matta Rice, Mulagu-manga/pickle and Pappadums.This  is a very simple Moong Dal Curry. It has several variations: one can do away with onions and garlic but the basic ingredient is the paste of ground coconut with cummin. Several whole spices like cloves, cardamom, cinnamon and cinnamon-leaf also

?noreply@blogger.com14tag:blogger.com,1999:blog-2970446267663763438.post-18441224015763682892011-03-01T13:51:00.001-05:002012-01-06T11:51:08.554-05:00

Simple Vegetarian Meal: Nimona, Rotis, Dahi and simple onion-salad dressed with lime juice, salt and finely chopped green chillies. Nimona is one of those quintessential dishes from Varanasi/ Benaras. It is also made in Eastern Uttar Pradesh. It varies slightly from region to region and every family  has  its own preference. There are different verisons of the same dish made according to

?noreply@blogger.com20tag:blogger.com,1999:blog-2970446267663763438.post-45502441044532795702011-02-27T14:56:00.002-05:002011-02-27T15:04:59.271-05:00

Sunday Lunch: Orzo with Vegetables and Orzo with Simple Chicken in garlic, onions, black pepperBrunch on Sundays is usually an Indian vegetarian -breakfast dish, but today we went with Orzo, two ways. A vegetairan version with plenty of vegetables and another one with a simple Chicken cooked with garlic, onions,black pepper and a touch of red wine and basil. This goes to Deb'sSouper Sunday's.Orzo

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-27407443554321802122011-02-20T15:09:00.002-05:002011-02-20T15:25:58.629-05:00

Rice with Sauted and Tempered VegetablesWho is to stop you from calling it a Rice Salad?:-) Vegetable Upperi: Carrots, BeetrootFinally decided to separate the two posts.  These vegetables could also accompany a simple Dal, or it could be a very satisfying Rice Salad! These simple stir-fry's, if you please, is a quick and commonly used dry-vegetable dish in Kerala. It can be made in several ways,

?noreply@blogger.com20tag:blogger.com,1999:blog-2970446267663763438.post-85627355593962519932011-02-16T21:38:00.003-05:002011-02-20T15:14:07.133-05:00

Traditional Lunch Tiffin with Rice, Dal and VegetablesThe Gujarati Dal was this month's ICC challenge Indian Cooking Challenge. This recipe did not work for us due to the 'sweet' flavour from the dates and the jaggery. We are on the wimpy end of the heat spectrum that many of us  from the sub-continent are used to and we do relish the traditional Gujarati dishes from friends. Our regular dishes

?noreply@blogger.com10tag:blogger.com,1999:blog-2970446267663763438.post-47117366658134551622011-02-12T18:22:00.000-05:002011-02-12T18:22:50.698-05:00

Broken Rose-Matta Rice Nei-payasam to welcome the little one... with broken Rose-matta rice, coconut milk, jaggery, cardamom and ghee.Broken red matta rice brings back favourite memories: of  hot Kanji seasoned with rock salt and Ghee, and accompanied with tender mango pickle in brine, fresh coconut chutney, perhaps fried pappadums or kondattams, the  early cooked dry vegetable or legume dish.

?noreply@blogger.com17tag:blogger.com,1999:blog-2970446267663763438.post-46707409364034687902011-02-05T23:01:00.002-05:002011-02-05T23:08:57.572-05:00

Jeera Rice/ Cummin Rice This warming, simple rice dish is perfect for winter and monsoon's.There is wide variety of  Jeera Rice/ Cummin Rice recipes available, alongwith several techniques and additional ingredients. I have used the method of frying the uncooked rice in clarified butter/ ghee and then cooking the rice. The only additional spice added here is Shah Jeera or Black Cummin. The spice

?noreply@blogger.com18tag:blogger.com,1999:blog-2970446267663763438.post-34345393962707087052011-02-04T10:06:00.000-05:002011-02-04T10:06:33.095-05:00

This was supposed to be my first Indian Cooking Challenge-Khandvi recipe for January 2011. Recipe courtsey Lata Raja of Flavours and Tastes.  Just waited for the formalities to come through!:-) This was a favourite, after a shopping expedition at General Bazaar, Secunderabad. One of those area's dominated by the business communities usually from Rajasthan and Gujarat.  A small spice shop, but by

?noreply@blogger.com20tag:blogger.com,1999:blog-2970446267663763438.post-26687139633409826472011-02-01T13:03:00.002-05:002011-02-01T17:51:05.855-05:00

Ezo Gelin This  is a slight variation from the earlier soup, the Turkish Red Lentil Soup; very easy, wonderful for winter   and freezes well too. This recipe has been sourced from Claudia's  A Seasonal Cook in Turkey.  I have only made one substitution to this recipe: instead of beef stock, I have used water. One can also substitute chicken stock or vegetable stock. The only slight difference is

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-58708879603140791072011-01-31T17:57:00.003-05:002011-02-01T13:05:30.565-05:00

Red Chard and Potato Subzi This is a very simple dish of potato and greens. The flavour of green chillies comes through along with the mild heat. For additional heat, garnish with red-chilli flakes, which adds to visual appeal too! This recipe goes to Veggie/Fruit a Month Event, hosted at Dil Se, started by Priya Mitharwal. It also goes to Food Palette -Green and Anyone Can Cook series.

?noreply@blogger.com15tag:blogger.com,1999:blog-2970446267663763438.post-76554816602291932882011-01-25T15:36:00.000-05:002011-01-25T15:36:07.702-05:00

Choclate Banana HalwaSo when you have a bunch of bananas going ripe at the same time,  what do you do? Make Halwa!Have utilized the leftover stock of one ounce of good baking choclate chunk, leftover from the holidays in this recipe. The halwa easily achieves its 'caramelized' brown colour from the addition of this ingredient. I have garnished the banana halwa with almond slivers as in the

?noreply@blogger.com11tag:blogger.com,1999:blog-2970446267663763438.post-11314011845406652862011-01-25T15:23:00.000-05:002011-01-25T15:23:44.830-05:00

Coconut Banana HalwaA bunch of baby bananas going into the over-ripe stage prompted this recipe! Banana's were not childhood favourites, neither was the preserve/jam/ varatti but the honey sweet baby varieties, which could be eaten in two bites,  with creamy yellow skin  intact, never failed to tempt.This is an easy recipe, tweaked even more easily with different flavours.  This time it was

?noreply@blogger.com5tag:blogger.com,1999:blog-2970446267663763438.post-62175992609017494112011-01-23T13:48:00.003-05:002011-01-24T12:12:55.878-05:00

Baby Potatoes marinated in a minty yogurt sauceThis is an easy recipe, one which could be spiced in several ways. In its uncooked avatar: serve the cooked potatoes without cooking the cooling yogurt marinade. This will also work as wonderful, refreshing Minty Potato Salad for summer. I have used sour cream and buttermilk in lieu of thick yogurt, since that was available and the other was not!

?noreply@blogger.com14tag:blogger.com,1999:blog-2970446267663763438.post-23932495423992121212011-01-21T18:12:00.001-05:002011-11-29T09:34:43.781-05:00

This is another version of Olan served in Southern Malabar, made with Plantains and Red Azuki Beans. This dish is part of the traditional Kerala feast repertoire.The traditional Olan recipe does not use any onions, garlic or cummin. North Kerala/ Malabar Sadya dishes, do not use any onions or garlic.  This hearty, meatless soup works for winter and reminds one of many dishes from South America

?noreply@blogger.com7tag:blogger.com,1999:blog-2970446267663763438.post-34101819729116789002011-01-16T15:16:00.001-05:002011-01-16T15:27:35.823-05:00

Moong Dal is a childhood comfort food, had with fresh rotis or rice. A North-Indian staple, this simple dal with the flavour of ginger, garlic and cummin, becomes a South Indian traditional with the addition of coconut paste and additional spices. This is a traditional accompaniment to a favourite breakfast dish, the Puttu. I have used these flavours in today's Soup: taking a light touch of

?noreply@blogger.com11tag:blogger.com,1999:blog-2970446267663763438.post-66217167132032580282011-01-09T15:30:00.001-05:002011-01-09T15:33:40.364-05:00

Apple Raita with cumminThis was made with the ingredients at hand, which had to be used immediately, with a favourite spice, cummin. Feel free to use just one: either yogurt,  or buttermilk. I would not use sour cream alone mainly due to texture and taste, instead would  'thin' it out with water or buttermilk or whey. The flavour of cummin predominates and makes this raita a good accompaniment

?noreply@blogger.com13tag:blogger.com,1999:blog-2970446267663763438.post-52385138892869816112011-01-09T14:51:00.002-05:002011-01-09T17:00:44.589-05:00

Pumpkin and Carrot Soup This soup has its roots in  one of my favourite Kerala dishes, the humble Olan. This mild dish is made with just coconut milk, the heat/spicing coming from hot green chillies cooked alongwith the vegetables.  This was an easy Sunday version in the comfort of the sunday paper, books,  and the lovely winter sunlight streaming in.Serves 2Ingredients2 Cups cubed Indian

?noreply@blogger.com11tag:blogger.com,1999:blog-2970446267663763438.post-34324570276361393692010-12-31T15:26:00.044-05:002011-01-02T22:27:24.335-05:00

A colourful salad, while cooking and prep. for tomorrow!This salad goes to Melodie's Vegetarian Foodie Fridays # 32.This was put together with the ingredients in the pantry and the fridge as part of today's lunch. IngredientsI Cup of cooked chickpeas/ Kabuli Chana [cooked with a pinch of turneric for colour]2 Cups of fresh green beans, lightly cooked  with salt1 Cup of fresh grated carrot [ I

?noreply@blogger.com23tag:blogger.com,1999:blog-2970446267663763438.post-24437403350903377482010-12-26T16:03:00.003-05:002010-12-31T16:12:52.743-05:00

Home-made Stuffed Red Chilli Pepper Pickle from Uttar PradeshCourtsey: P's parents This precious jar has been in my fridge for sometime. P was re-locating and moi shamelessly asked for her jar of this pickle. Home-made at her parents with the dried mango powder used from their own mango orchards in Maldhaiya, UP.This is my take on the traditional Khasta Kachori, the flaky, puffed pastry stuffed

?noreply@blogger.com14tag:blogger.com,1999:blog-2970446267663763438.post-84417368284077927512010-12-25T23:24:00.001-05:002010-12-25T23:30:50.394-05:00

Christmas Greetings!This tubby little chef came up on our tree this year; it has been a year and a few months since this blog started off tentatively. Our plans for Christmas Cooking with cakes, cookies,  and a party with friends changed with the weather and an annual 'puja' at the temple. The annual ritual is quintessentially Keralite, while it has gained importance worldwide among  the South 

?noreply@blogger.com6tag:blogger.com,1999:blog-2970446267663763438.post-8809886062059216712010-12-21T16:08:00.001-05:002010-12-21T16:21:48.622-05:00

Turkish Red Lentil SoupWe had this red lentil soup from a local Greek restaurant. It was the house special and our server told us that it was their favourite dish, the servers had it all day long. It turned out to be great! Perfect reason to try out  this recipe from Ozlem, whose recipes I've been bookmarking  for sometime! :-) This is a hearty soup from the Anatolia region of Turkey. People

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-5462129892607639992010-12-09T19:26:00.000-05:002010-12-09T19:26:36.951-05:00

 Thankyou Anita of A Mad Tea Party, who finally led me to this recipe. In the previous post,  had substituted tart Granny Smith Apples for the Quince.  But a couple of days ago, found these beauties at the local grocery; not cheap, as they cost $ 1. 99/ each. It sat on my table giving out that subtle lovely fragrance of pear and apples.  Perhaps I might go out and buy one more for Quince Jam too

?noreply@blogger.com15tag:blogger.com,1999:blog-2970446267663763438.post-36515900463299300632010-12-04T16:23:00.002-05:002010-12-05T13:13:15.021-05:00

Cranberries, Meyer Lemons, Maple leaves, candles, mini pumpkins, wooden platters, tribal stole from North-east India over a Ikat spread from Orissa. A little delay in posting. Balking at first, due the tendency to acquire  more 'stuff ' to 'celebrate' holidays here, while unable to celebrate the ones we grew up with...we have gradually  come to a day of cooking, watching a movie  or playing a

?noreply@blogger.com11tag:blogger.com,1999:blog-2970446267663763438.post-6033445464291198872010-11-01T09:41:00.001-04:002010-11-01T09:42:18.262-04:00

Happy in the knowledge that my turn for  a recipe at Have the Cake Challenge would come in April had selected this light chiffon cake, which I had never baked: colours perfect for the spring. However, one was jolted out to reality  to find that one's turn was speeded up to November; so finally I  did some baking after a few months absorbed in books, papers and grading! The original recipe for

?noreply@blogger.com10tag:blogger.com,1999:blog-2970446267663763438.post-19003392474278363942010-10-17T21:31:00.002-04:002010-10-17T21:38:02.895-04:00

The jagged and the symmetrical...The memories of Puja...Pancha-amritham, sharkara payasam, fruits, milk,  and otta- appams. The uneven edges of the coconut, an offering to Ganesha, reminding of the care that was taken to pluck out the fiber on the shell, select the perfect one, break it into two symmetrical halves with smooth edges. The puja arranged with the order set by someone long gone.. 

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-92098099596803925492010-10-05T18:04:00.000-04:002010-10-05T18:04:07.924-04:00

Kashmiri Rajma, from a favourite at  A Mad Tea Party.Perfect for the pressure-cooker method, comfort food for the  sudden chill in the weather, and above all freezes well for my routine! And no guilt for a dollop of ghee/clarified butter too!And yes, a box, saved for a shameless swap later this week! Goes to the  Bookmarked Recipes: Every Tuesday

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-52963659958374178742010-10-03T18:49:00.002-04:002010-10-03T21:23:46.858-04:00

Sweet Gourmet Cupcakes from our favourite Two Sweet.Clockwise from the top right-hand corner:Red VelvetChoclate StripesBanana CreamCaramel Apple A month away from blogging. A foothold back into one's field; back into academia and  still settling in to the new routine... Change in Cooking routine: A batch of butter-milk based curries: Weekend Cooking and Storing! The Round containers:Vellarikka

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-53677746497668458202010-09-07T20:16:00.001-04:002010-09-07T20:22:00.554-04:00

A perfect snack when one is short of time, provided the legwork is done ahead! This savoury Undappam recipe has many variations and terms across South India: Paniyaram, Ponganalla, Gundappa, Appe... It allows for many combinations seen in the fermented rice-urad dal batter that is  the one of the staples of South Indian cuisine. The recipe follows a friend's mom's recipe that was a favourite

?noreply@blogger.com15tag:blogger.com,1999:blog-2970446267663763438.post-74196473107021450932010-09-05T13:03:00.001-04:002010-09-05T13:04:41.579-04:00

Early Apples: Ginger Gold, Virgina Gold and tiny, sweet Gala The Peaches in August  which ripened sweet into September...:-) Yellow Peaches at Carter Mountain OrchardPeacher Cider and Peach Cider Doughnuts.Their wonderful Apple Cider Doughnuts was not yet made.

?noreply@blogger.com10tag:blogger.com,1999:blog-2970446267663763438.post-20792094980726803772010-08-27T23:07:00.004-04:002010-08-28T10:24:56.254-04:00

Parippu Vada and Chai/Chaaya  is one of the quintessential Mallu tea-shop favourites. That strong 'pulled-tea' with its frothy topping! With this heritage, the Parippu Vada, has also not been immune to political colour;  claimants bestowing it with an egalitarian/  poor man's snack along with Kattan Chaaya = strong tea. [obviously men gathered around in the tea-shop to discuss all those worthy

?noreply@blogger.com34tag:blogger.com,1999:blog-2970446267663763438.post-8489152397224055602010-08-25T22:02:00.284-04:002010-08-28T22:37:34.200-04:00

Gulkand, a preseve of rose petals in sugar, is perfect for hot summer days...bringing various other rose-syrup based memories: Rooh afza drink/ Rooh afza milkshake, ice cubes, hot pink-hued rose syrup milk. Gulkand-Elaichi Ice Cream / Rose-Petal preserve and Cardamom Ice Cream was a birthday treat for the Manoffewwords. :-) It was then that this wonderful book fell into my hands. Sarah

?noreply@blogger.com2tag:blogger.com,1999:blog-2970446267663763438.post-89722155356877588712010-08-23T18:19:00.002-04:002011-10-08T08:08:36.712-04:00

Palakkadan Matta RiceKorikka/ Rice serverThe old and new for Onam....A humble  pink crepe myrtle flowerbed/pookalam with a single  sprig of Genovese basil as garnish...Food was served on a melamine banana leaf and the weekend allowed an Uthradom Sadya. Ingredients1 Cup of Palakkadan Matta Rice3-4 Cups of water MethodWash and rinse the rice in 2-3 changes of water until the water runs clearBring

?noreply@blogger.com13tag:blogger.com,1999:blog-2970446267663763438.post-20581843434347349492010-08-23T16:59:00.015-04:002011-09-12T07:03:57.323-04:00

Onam Sadya Vibhavangal Kaalan,    OlanAvial,       Erisseri Matta-ari Choru, Varutharacha Sambhar Parippu Prathaman, Varutha Upperi and Sharkkkara Upperi  From Left of the leaf: Varutha Upperi/ Kaaya Upperi. Sharkkara Upperi,Relishes: Manga Kari, Mulaga Pacchadi,Cheru-pazham/small banana, Pappadum/fried lentil wafer, The curries: Kaalan, Olan, Avial, Erisseri, and Varutharacha Sambhar served

?noreply@blogger.com14tag:blogger.com,1999:blog-2970446267663763438.post-36501127398729902382010-08-23T13:43:00.001-04:002011-09-06T09:43:39.106-04:00

Have used the traditional method  in this recipe; potatoes and tomatoes are not used in this recipe. The other traditional vegetable, Elephant Yams, is available only in frozen 'cubes', hence not used.  Did not get fresh Indian long beans, which are also traditionally used alongwith Ivy gourds/ Kovakka, a small amount of Bitter Gourds/ Kayapakka. Ingredients All vegetables are cut the same

?noreply@blogger.com2tag:blogger.com,1999:blog-2970446267663763438.post-14607548972848565922010-08-23T12:59:00.001-04:002010-08-23T13:00:05.156-04:00

Southern Malabar Olan for sadya/feast usually follows a very simple recipe of boiling it with slit green chillies and the final addition of thick coconut milk. It does not add cowpeas or azuki beans. The traditional, home-style Olan uses only water to cook the tender winter melon.Ingredients2 Cups Winter Melon cut in square slices2 thai hot green chillies1/2 Cup thick coconut

?noreply@blogger.com0tag:blogger.com,1999:blog-2970446267663763438.post-61356242209442566392010-08-22T16:34:00.002-04:002010-08-22T16:37:18.075-04:00

Stewed plantians in Indian Jaggery with Pappadums/ Fried Lentil wafers is a tradional Onam breakfast among the extended clan...Pazham =Plantains/ Bananas, Puzhingiyathu = one that is boiled.Each family has its own favourite method. Some steam the ripe plantains, others boil them and some stew with jaggery. Some lightly pan-fry the steamed plantains in the leftover oil used to fry the pappadums.

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-17300900713870432262010-08-21T23:20:00.000-04:002010-08-21T23:20:12.577-04:00

This is one of the twendyfive-different-uses/  'see-how-we-do-it-with-all-parts'/nothing-wasted recipes, that tie a Keralite inextricably to his/her benana plant and cocknut tree! Kaaya tholu = Greeen plantian skins. Kaaya Tholu Upperi/ Kaaya Tholu Mezhukkupuratti,  is a pan-fried dish and a precursor to any festive occasion, usually made from the bounty of  peels from the plantains used to make

?noreply@blogger.com5tag:blogger.com,1999:blog-2970446267663763438.post-17315412060420826292010-08-21T22:41:00.002-04:002010-08-21T23:43:25.580-04:00

Turning out perfect Sharkkara Upperi usually takes time. Sharkkara Upperi is a jaggery coated fried plantain wedge, lightly spiced with dried ginger and cummin. It is always accompanies other fried condiments like Varutha Upperi = Salty fried plantain wedges, Chakka Chula Varuthathu = fried green jackfruits in the tradtional feast. Jackfruit and its appearence  in an Onam feast depends on the

?noreply@blogger.com3tag:blogger.com,1999:blog-2970446267663763438.post-16635833896875666722010-08-20T18:57:00.003-04:002010-08-25T13:20:53.592-04:00

Have posted  about this traditional Kaalan recipe previously. This is the recipe served for feasts and special occasions; it does not use any vegetables unlike other variations and is known as Kurukku Kaalan or Katti Kaalan/ thick Kaalan. This will keep for a few days and is a perfect Friday-Cooking dish; it is also a made-ahead dish for the Onam feasts. This sour chutney usually accompanies

?noreply@blogger.com6tag:blogger.com,1999:blog-2970446267663763438.post-75268046765474767502010-08-20T16:58:00.016-04:002010-08-20T17:05:53.727-04:00

Mulaga Pacchadi/ Molaga Pacchadi: Green chillies stewed in a tangy tamarind sauce. Mulaga Pacchadi is a close relative of the more famous Puli Inji, the tamarind-ginger relish served in traditional feasts. Did a search for this and did come across a similar recipe but not much. However Puli Milaga   is quite well know in Tamil cuisine and in the other South Indian regions. The  variations in

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-51601807931068110252010-08-19T14:04:00.001-04:002010-08-19T14:04:56.817-04:00

Vellarika Kozhupparacha Moru Curry Moru Curry or buttermilk curries   have varying ingredients across Kerala. The standard term of  Moru Curry', translated simply as Buttermilk Curry does not  convey the variations. The other terms applied to this curry as Moru Paarna Curry/ Moru Ozhicha Curry/ Moru Kootan  all refer directly to the method of adding Sour Buttermilk. When one adds onions to  the

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-47937951805739973432010-08-17T21:10:00.005-04:002010-08-18T13:45:51.226-04:00

Idichakka, the term for tender jackfruits. Idichakka Upperi [ as we call it in our nook] or Thoran is a very traditional and simple method of cooking tender jackfruits; variations abound with the addition of cummin, coriander powder, crushed/sliced garlic, ginger in some, ground paste of coconut, cummin, curry leaves, a variety of lentils in the tempering stage. Tender young jackfruits in the

?noreply@blogger.com12tag:blogger.com,1999:blog-2970446267663763438.post-14521820298447951182010-08-10T22:43:00.001-04:002010-08-10T22:44:52.776-04:00

After thumbing our noses at this type of 'entertainment' for all our lives, we finally packed our bags...and arrived into the gathering storm... ...to sample some butterbeer...Then stepped into a dining space, bringing waves of nostalgia for the smoke-washed kitchen's of a place very different from this! We bypassed the luscious looking beef-vegetable filled Cornish Pasties and Shepards Pie but

?noreply@blogger.com7tag:blogger.com,1999:blog-2970446267663763438.post-72006861281332752062010-08-05T21:42:00.003-04:002010-08-07T07:29:45.832-04:00

Puttu Kadala Curry/ Black Chickpeas CurryThis favourite accompaniment to Puttu has variations from home to home in Kerala. The most basic combination [suggested from the Thiruvananthapuram region]  was to boil the chickpeas with salt and turmeric, season with a tempering of mustard seeds, red chillies, curry leaves, perhaps a heap of sliced shallots,  and generous drizzles of coconut oil. The

?noreply@blogger.com14tag:blogger.com,1999:blog-2970446267663763438.post-45810937772881571042010-08-04T09:29:00.001-04:002010-08-04T09:31:25.168-04:00

Manga Kari is a quick and easy Mango Pickle, made at home and  a must for traditional feasts. It becomes a rich  and colourful condiment during feasts, with the liberal use of coconut oil in the pickling spices.Variations include the use of a pinch of crushed fenugreek , asafoetida and crushed/powdered mustard in some versions. A simple home-made version without tempering requires just a drizzle

?noreply@blogger.com12tag:blogger.com,1999:blog-2970446267663763438.post-55469077681564044202010-08-03T23:14:00.000-04:002010-08-03T23:14:38.168-04:00

Mysore bonda served  with Tomato-Onion Chutney First taste of Mysore bonda was at Hyderabad; then at that particular place  inside the campus, served with a coconut-lentil/peanut chutney....  This is a first and the recipe is taken from that elegant blog with traditional Andhra recipes:  Hari Chandana's Indian Cuisine. I have taken her recipe without using chopped ginger. This will go to

?noreply@blogger.com6tag:blogger.com,1999:blog-2970446267663763438.post-67006444623061569042010-08-02T10:36:00.002-04:002010-08-05T21:36:17.081-04:00

Puttu/ Pittu recipes  evoke   a tradition of homely breakfast and a tea-shop favourite for many Keralites. Similar dishes abound in the geographical trail of colonization, commerce, conquests, migrations,  and trade. In our nook we call these Nool Puttu  = String puttu; Idiyappam is a common  name, Sevai  the most popular Tamil  version; Shevayi  in the Karnataka region. Srilankan's call it Indi

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-2073722188127395492010-07-30T12:34:00.006-04:002010-07-30T14:12:59.878-04:00

Our dinner in the Kaidiyon-waala plate!The vehement term, given by one of our friend's to this very useful Corning sectional dinner plate. Kaidi, a hindi term for prisoner, apparently lends itself well to the plate and at time's its contents served by his better half! It  evoked the  prison's where food was served in white enamelware plates: the images beamed by Bollywood, especially those

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-1449709220150686692010-07-27T10:34:00.003-04:002010-07-29T11:36:20.787-04:00

Dahi Baingan: Eggplant in Yogurt Ingredients 3 slim long purple eggplants [ the first one's from this summer from our garden:-)]2 long green chilli peppers2 hot green chillies [ optional]2 dried red chillies1 tsp Cummin seeds1/2 tsp Saunf/ Aniseeds2 cups of thick yogurt, beaten well1/2 tsp of finely grated fresh gingerOptional: use 1/4 tsp dried ginger powder instead of fresh gingerVegetable Oil,

?noreply@blogger.com11tag:blogger.com,1999:blog-2970446267663763438.post-30287572340334755492010-07-26T11:36:00.001-04:002010-07-26T11:37:01.425-04:00

Have the Cake Challenge this month was Pavlova. There are an abundance of good recipes online.I have taken the recipe from the Joy of Baking. This was a first,  and Pavlova with fresh berries: raspberries, blackberries and blueberries has become a favourite.

?noreply@blogger.com6tag:blogger.com,1999:blog-2970446267663763438.post-64674466759807696202010-07-24T16:06:00.002-04:002010-07-24T17:07:59.456-04:00

Our Lunch: Fresh red cherry tomatoes from the farmer's market, first Yellow Pear Tomatoes  and basil from our garden, garlic,  Black Pepper from home, grated Parmesan cheese  and olive oil with salt.An Olive Oil-basil-parmesan-garlic dip, and a  fresh baked foccacia from the local bakery. A break in between our light buttermilk based curries and rice, yogurt salads was good. With  the

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-63404937805831303282010-07-13T22:52:00.004-04:002010-07-13T23:14:10.349-04:00

This soothing summer dish utilizes the bounty of summer,   a judicious use of the souring buttermilk, works well with what is in the pantry plus requires only minimum work. This was usually a light dinner dish, after a hot summer day or a heavy lunch; usually made for 'family', revealing its simple homely roots. However it also works as an elegant soup served alongside  continental dishes.

?noreply@blogger.com17tag:blogger.com,1999:blog-2970446267663763438.post-72497961662002895032010-07-13T09:15:00.002-04:002010-07-13T19:33:26.823-04:00

Leftover Idli's cut into chunks.Mustard seeds, Urad dal seeds, dried red chillies and curry leaves tempered in coconut oil.Finely chopped onions sauted in coconut oil and the Idli chunks stir fried with salt and a pinch of turmeric powder.

?noreply@blogger.com6tag:blogger.com,1999:blog-2970446267663763438.post-59681368839540510142010-07-10T20:18:00.007-04:002010-08-25T20:46:59.131-04:00

Simple SaladIceberg Lettuce, Beets, finger hot thai green chillies and seedless black grapes [ to mimic olives] with a simple dressing: olive oil, rice wine vinegar and garlic. The last two weeks of summer heat kept cooking to light summer dishes but we also had friends over. So it was light dishes with a quick early morning cooking session for friends, dining out and a simple birthday lunch.A

?noreply@blogger.com7tag:blogger.com,1999:blog-2970446267663763438.post-50250980596176570862010-07-07T12:30:00.007-04:002010-07-11T11:19:32.381-04:00

 Ripe Jackfruit pods The flavours of this spiky giant permeate our childhood memories, especially the summer holidays. Not always a pleasant one since an over-ripe Jackfruit is merciless. Jackfruit was plentiful in the estates surrounding  the old homes and was also the pride in suburban compunds, providing shade and grace  and prized fruits. Eaten in excess, Jackfruit seeds and unripe pods have

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-57501621074570376962010-06-29T19:13:00.002-04:002012-01-09T07:16:31.901-05:00

This recipe is from memory of a Kashmiri dish from one of Madhur Jaffrey's cookbooks. If memory serves right the dish was called,  Sonth Wangun: tart green apples-Granny Smith and slim purple eggplants with spices, predominantly Dried Ginger. Here is the link to the original recipe, which was not Sonth Wangun but Bumchoonth Wangun / Quince and Eggplants dish. Kashmiri Veri Masala More on

?noreply@blogger.com11tag:blogger.com,1999:blog-2970446267663763438.post-92175608017323613512010-06-18T11:34:00.005-04:002010-07-05T11:57:57.539-04:00

Fruit Kabab's: Marshmallow's Strawberries, Watermelon, Cantaloupe, Green and Red grapes... Yesterday's summer celeberation: Surf theme cupcakes from Two Sweet With our PC down, with photos and files waiting to be retrieved and downloaded, and hopefully 'not' lost!!!...blog posts have to wait...

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-38946020354114486202010-06-01T17:12:00.019-04:002010-06-04T08:29:03.888-04:00

A beautiful late spring evening, a slew of birthday's last week, with a choclate cake for two very special ladies! Choclate Butter CakeCherries, mint and  a happy mess of choclate! The cake went around the memorial day weekend and was happily shared with company! The recipe is a basic one, a simple choclate glaze, with coffee and orange zest... but this is one cake which always loved the pans

?noreply@blogger.com12tag:blogger.com,1999:blog-2970446267663763438.post-44644390389315647802010-05-29T12:57:00.001-04:002010-05-29T12:57:38.618-04:00

Last Week's recipeSteamed chicken  and potaoes with salt, pepper, ginger, garlic, cummin, green chillies and chopped corainder.Dipped in a cornflour-water batter and rolled in home-made bread crumbsPan fried in vegetable oil.  Served with a fresh mint-coriander chutney. Coriander Mint ChutneyIngredients 2 cups of loosely packed fresh Spearmint leaves, roughly chopped1 and 1/2 Cups of fresh

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-82874662172215621702010-05-18T16:52:00.019-04:002010-05-26T16:25:59.054-04:00

Spring Rains and nostalgia for spicy hot monsoon snacks brought about this happy melange of dishes!Yesterday: Pav/Pau Bread with Vegetable cutlets that worked well for a lunch pack, with leftovers for dinner paired with Carrot Corn Soup  with flavours of garlic and basil paired with a failed french bread that proved to be delicious dunked in the soup! The past few weeks has been a track of '

?noreply@blogger.com19tag:blogger.com,1999:blog-2970446267663763438.post-23931126301452475072010-05-17T22:29:00.005-04:002010-05-18T16:31:29.797-04:00

Recipe for Have the Cake Challenge, taken from Gourmet June 2009.

?noreply@blogger.com12tag:blogger.com,1999:blog-2970446267663763438.post-7474333223809479782010-05-16T17:45:00.003-04:002010-05-17T07:15:54.934-04:00

Lunch today:  Time for just boiled corn, and  lightly sauted green peas with work in the yard and more work at the oven later...

?noreply@blogger.com8tag:blogger.com,1999:blog-2970446267663763438.post-59904989530070332332010-05-11T20:00:00.004-04:002010-05-18T16:33:10.600-04:00

For Have the Cake Challenge... Recipe modified from the original Raspberry Buttermilk Cake, given at Gourmet. Cooling rack imprints... Weekend visit to the Strawberry Farm in the south of Richmond yeilded a rich box of juicy strawberries...

?noreply@blogger.com7tag:blogger.com,1999:blog-2970446267663763438.post-379776640282506512010-05-03T10:02:00.006-04:002010-05-03T13:57:01.535-04:00

Not a huge fan of cupcakes but these have the power to convert! :-)  Debra's Too Sweet Cupcake Boutique is a gem in a suburban residential locality. The classic Banana Cream an instant favourite. The other one was Baker's Whim: Cranberry Orange and equally good! A weekend ramble was to Shahi Kitchen, recommended by our tireless friend G,  who is never satisfied with the Indian/South Asian food

?noreply@blogger.com5tag:blogger.com,1999:blog-2970446267663763438.post-48956633151237974812010-04-29T09:17:00.046-04:002010-04-30T07:23:53.468-04:00

FlanThank you for the challenge this month Flan II recipe [taken from All Recipes] given by Jen at Have the Cake ; a good post with excellent options. Waited for a better photo but the dish did not last so long! :-)  The original had several reviews and suggestions and they really helped in  the final product. The tweaked recipe from the original uses: - 4 eggs instead of 2 eggs and 2 yolks plus

?noreply@blogger.com11tag:blogger.com,1999:blog-2970446267663763438.post-22632438319977927902010-04-25T23:31:00.277-04:002010-04-28T08:16:11.266-04:00

Weekend dinner with friends.... Experimenting for that 'perfect-naan-without-the-tandoor'!Good but not perfect.... since recipe was noted down, in another post! Gobi Mussallam Mussallam recipes, from the Awadh  and Mughal culinary traditions, pertain to  dishes cooked as a whole, especially meat dishes. Cabbage's, Cauliflower and Eggplant also rank among prefered mussallam dishes. This recipe

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-86818165817421741972010-04-21T15:47:00.003-04:002010-04-22T07:23:18.225-04:00

A bunch of fresh organic carrots with carrot leaves. Did a little bit of search on the internet and found that it went into salads, soups and omelletes.However, decided to follow our technique: a quick saute with onions, garlic, chillies and maybe cummin which usually goes for bitter greens.The stem part seemed to be more than the leaves and decided to leave a little of the stem: is hard but

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-15622907758050279032010-04-20T19:45:00.013-04:002010-04-21T09:15:25.289-04:00

Cooking with Chayote, a first! Loved this vegetable! This was after we had  this thogayal at a friend's home.  The internet has a good amount of Chayote Chutney's and thogayal's. Two among several: The Yum Blog and then, Manju's recipe at Mirch Masala  which is more of a Koottu, with several others in all combinations. Have not added tamarind and coconut here. 2 red chillies were meant to cut

?noreply@blogger.com9tag:blogger.com,1999:blog-2970446267663763438.post-60776920836417658812010-04-19T07:35:00.000-04:002010-04-19T07:35:57.479-04:00

We have never been to this place  and decided to pop in after a few hours in the sun, late evening at The Daily Grind. And we loved the place, the service and the ambience!Window shopping....A nod to our youngster and we ordered Coffee Toffee Blendz...Marinated Chicken with pesto mayo sauce on foccacia bread. Loved it!Warm fresh baked feel with perfect chicken and right amount of pesto-mayo.Mango

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