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Simple Paneer Curry

Simple Paneer

As a part of weekend clearing of my refrigerator, just before heading to Kerala on a short vacation last month, I decided to cook something with whatever was left. What I got was a pack of cottage cheese, couple of onions, tomatoes and some curd. I decided to whip up something by adding whatever I felt like adding along the way. The result was a simple and tasty Paneer curry with hot phulkas. Continue Reading »

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Arcot Kuska/Kushka

kushka

The first time I heard the word “Kuska” was a few months back, while we were driving down from Hyderabad to Chennai. Before starting the journey early in the morning, we had decided on having breakfast at some decent restaurant. By the time we decided to stop for breakfast, we couldn’t find a “decent place”. As the hunger pangs started to rise with every kilometre, we stopped looking for “decent” place and instead settled for any food place. :) After crossing a few kilometres, we found a dhaba. On enquiring, I was told they had only “Kuska”, which sounded like some alien thing to me. We decided to go further ahead, but got the same reply from the second shop as well. Finally, we decided to stop at the third shop. I went upto them and asked what Kuska is and the cook promptly put a spoonful into a bowl and handed to me to taste. It was rice. On prodding, he said it was rice cooked in mutton broth but won’t have meat in it. Well, how could we say no to that ?? We ate to our heart’s content and I had made up my mind to recreate this at home, of course with some help from the ever resourceful Google :) After a few failed attempts, I finally found a recipe that was pretty close to what we ate. Continue Reading »

kudappan cutlet

The best thing about having a Banana plant in your backyard is that almost every part of the plant can be put to use. Apart from eating the banana, one can whip up dishes with the inside of a banana stem as well as the Banana flower. The leaves are used in place of plates, especially in South Indian homes, especially during feasts. Being away from my native, deprives me of the liberty to step into the backyard and pluck the banana flower to cook a dish. :( While doing vegetable shopping, I found this beautiful looking banana flower, which was promptly put into the basket. My next thought was to prepare something different. That’s when I thought of making cutlets. It was definitely a winner for me, as my boys gave me the thumbs up :) Continue Reading »

pesarattu

My first experience with Pesarattu was when we were newly married and I was trying out new dishes to impress my husband. One such dish was Pesarattu,dosa made with green gram, the recipe I followed from a cook book. I would rather not delve into details but to cut the whole story short, the Pesarattu I made found its right place…the dustbin.. That left a bitter taste in my mind that I never even bothered to taste elsewhere. Last year, while visiting my friend, we were served Pesarattu. To tell the truth, I was a bit hesitant. Like any well behaved guest, I helped myself with one. To my pleasant surprise, it tasted yum. Continue Reading »

peda1

We had plans to travel during this Diwali and hence I hadn’t made any sweets. Unfortunately , the plan got cancelled at the last minute and we decided to spend the Diwali here itself. It’s only today, when my neighbour sent some sweets, did I realise that I hadn’t made any. Luckily I remembered about the milkmaid lying around and the first thought that came to my mind was Milk Peda. This recipe was written down in my diary. The recipe yields approximately 30 pedas. Continue Reading »

eral masala2

Lately, I have been thinking of ways to use up the Karaikudi Masala Powder in my pantry. So when I got some prawns, I didn’t have to think twice about what to make. Presenting my version of Karaikudi Eral Masala :) Continue Reading »

Rasgulla2

Rasgulla/Rosogolla is one of the most popular Bengali sweets. I always thought that making these would be a tough task till I tried them sometime back. Though it is pretty easy to prepare, there are few things one needs to keep in mind while preparing it. This sweet dish cannot be consumed soon after preparing it. It needs at least 3-5 hours to get the right taste. The more you let it rest the tastier it would be. I prefer to keep mine overnight. This recipe yields around 12-18 rasgullas. Continue Reading »