Every time I mention about making Puttu for breakfast, J’s only request is to make Kadala Curry with it. That is his favourite combination. The kadala curry prepared with roasted coconut tastes better, I prefer the easy way as it is less time consuming.
Couple of weeks back, while talking to my MIL, she casually named the dishes she had prepared. What intrigued me was the mention of Mulaku Thoran, which I had never heard of. She was as excited as me while narrating the preparation. J loved the dish. The chillies used for this preparation are the big variety which is very mild. You may retain the seeds of the chilli if you wish.View Full
Awadhi cuisine is famous for its richness in its ingredients. Guncha-O-Bahar is a dish comprising of cauliflower dum-cooked in a rich gravy. I found this recipe in the Jiggs Kalra collection of recipes. I was not sure if my boys would like it, but decided to give it a try. Surprisingly, they both liked it. I halved the quantity of the cauliflower used in the original recipe. However, I followed the measurement in the original recipe for the gravy.View Full
? Tagine is a slow cooked stew made with meat, vegetables and spices. This dish is common in Africa. The dish got its name after Tagine, an earthen pot with a conical lid, which is used to cook the stew. I was tempted to try making this dish at home but didn’t have a Tagine pot. On doing some research, I found that that one could prepare Tagine even without the traditional pot. Aah !! My Eureka moment !!
The recipe I chose was Djaj Mqualli, a tagine made with Chicken, preserved lemons and olives. I had bookmarked a recipe from Saveur. Though the recipe called for Olives, I omitted it as I’m not particularly fond of the taste. I had preserved the lemons couple of weeks back. So that was taken care of. I served the Tagine with Couscous. The cleaned plates were a testimony to how good the dished turned out to be. 🙂
I had mentioned about our Coorg trip in one of my previous posts. Lilian aunty, our host, had prepared this wonderful Mutton Curry that was served with Paapputtu, a steamed rice dish. Aunty had promptly shared the recipe with me. When my parents and sister were here, I prepared this dish. The only difference is that I used Beef instead of Mutton. The beef version also turned out to be as good as the mutton curry. You can prepare this with chicken as well.View Full
Vendakka Mappas is a traditional Kerala gravy mainly consumed with Rice. You could use any vegetable of your choice to prepare this dish. Another variation to this curry is the Maangaa Mappas, a favourite of mine.View Full
Sambar is a lentil dish commonly made in South Indian households. One can find a lot of variations in the preparation of this curry. Some like it watery, some like it thick, some prefer having lots of vegetables in it, while some prefer very less. The recipe I am sharing today is one of the few ways I prepare. Also, the Sambar I prepare is usually thick with less vegetables and not too sour, as per our liking. You may adjust the ingredients to suit your liking. If you like the sambar to be thin, you may use less lentil….View Full
Laal Maans is an authentic Rajasthani meat dish. The literal translation of “Laal Maans” is Red Meat. Traditionally, this lamb dish is prepared with red chillies and curd. However, the recipe I followed, doesn’t use curd. Instead it calls for Kachri powder, which is the powdered form of wild cucumbeView Full
D is not particularly fond of fish. So, the other day when he started pestering me to buy Sting Ray, I was a bit surprised. As soon as the fish was brought home, he searched and gave me the recipe of Ikan Pari Bakar, from Tasty Kitchen. On reading the recipe, I figured that it was similar to the stiView Full
A few days back, while going through Facebook, I came across an interesting post. What intrigued me was the title “Mountbatten Iyer’s Watermelon Rasam”. On reading further, I found out that this was a recipe developed by Mountbatten Iyer, a well known Chef in Chennai. Watermelon Rasam was somethingView Full
A couple of days back while chatting with my cousin Rini, our conversation veered towards food. That’s when she asked if I knew the recipe of Karimeen Pollichathu that our grandmom used to make. To my relief, she said that had it and would share with me. Today I bought some Pearlspot fish and just aView Full
Wish you a very Happy and Prosperous New Year !! The last couple of weeks was hectic for me. Guests at home, trip to home town, functions, class reunion, get together….the list goes on…Despite having a hectic schedule, I have to admit, I enjoyed every single moment. Now that I am back in my nestView Full
Erissery is an integral part of a Sadya, the typical vegetarian Kerala feast. Erissery can be made with vegetables like pumpkin, yam etc. The preparation remains the same, be it any vegetable.View Full
I don’t have to explain how excited one gets when you get to meet your friend after a long gap. Last weekend I witnessed such an occasion. Amma was in touch with her childhood friend but they hadn’t met in 30 years. Last Sunday was the much awaited day. Amma was all excited. We all could feel it. ItView Full
At least some of you may relate to the story when I say I always wanted to prepare Dal Makhani, the restaurant style. I have lost count of the variations of recipes I tried. Nothing came close to what I tasted in restaurants. I had given up all hopes of making it at home when I chanced upon an articView Full