Jul 29, 2012
Jul 28, 2012
What a week this has been? Totally without any connectivity. Though I had a lot of time at hand which I used constructively, I sort of felt disconnected and lost. The feeling that I have become addicted to the Internet keeps nagging at the back of my mind. Now coming to today’s post, this one was specially made as a guest post to feature in Bhavyas Cuisine. I came to know of Bhavya through FB and when she asked me to do a guest post for her, I was quite pleased as I happen to like her recipes a lot and for the neatness with which she presents her dishes. They are a not only a delight to the eyes and quite healthy as well.
Jul 25, 2012
This is my first attempt at making a braided bread and look how it has turned out. I’m mighty pleased with the result. So, what do you all say?. It does look like a mini Egyptian Mummy, Doesn’t it? As I wanted to post some breads for this month’s let’s cook theme, I tried baking a basic white bread a few weeks back and guess what, it was a super flop. It was just one of those days when a bread was not supposed to be baked I guess, when all things of nature just worked against it.
Jul 21, 2012
It’s been sometime since I posted any rice recipe. Methi (Fenugreek leaves) has always been my nemesis of sorts. I’m always wary of using fresh methi leaves either in rice or gravy for the fear of it making the dish turn bitter. That’s what happened a few years ago and the kids just refuse to eat anything with fresh methi in them. Oops, they started behaving as though a cat has just been served some very hot milk every time the talk of methi leaves cropped up. So, I bought methi leaves only to dry it up in the oven to convert into “kasuri methi”.
Jul 19, 2012
Before marriage, I was of the opinion that all the thogayals are basically coconut based. That is how women folks at my home made thogayals or at least that is how I thought so and I was quite surprised to see that it is quite the opposite at my in-laws place. My MIL very rarely adds coconut to thogayals, especially to the ones that gets mixed with rice and served. I was also amazed at the vegetables that she used to make thogayals. She makes thogayals with almost all the vegetables that I never thought were possible and above all each one differed from the other and the taste too.
Jul 18, 2012
Ennai kathirikkai kulambu is one of my favorite recipe when it comes to south Indian Cuisine. My grandma makes it so well and it is such a pleasure to look at those stuffed baby brinjals/eggplants swimming in the spicy, hot tamarind sauce. I love to eat the tangy brinjals as a side dish for curd rice. Nothing can beat the combo. It happens to be one of my favorite ways to eat this kulmabu too. As this gravy does not have either onions or garlic it is a perfect dish to prepare during fasting time when some do not happen to include both the ingredients in their cooking.
Jul 16, 2012
Hmmm... now what can I say... Blogging has opened up my eyes to trying out all new things. I’m sure it is the same for many of you. Take this humble vegetable bottle gourd for example. Despite watching it grow at the backyard of my Grandma’s place during my growing up years this vegetable has failed to inspire me to try out anything new with it. It has always been either this spicy Curry or more often Sambar if anything has been left over, that is until I tried out these fritters.
Jul 13, 2012
I made this curry after watching it on a TV show and followed it to the T and guess what the boys verdict was? It totally sucked. As I do not eat eggs, I just tasted the gravy alone and totally agreed with them. Something was totally missing and despite the fact that I liked the way in which it was made, this dish just refused to go to that another level. So made a few adjustments and tried it once more and those changes did wonders to the bland curry. A very simple, yet delicious one this one turned out to be. So give it a try and see for yourself as it makes a definite change from the regular egg curries.
Jul 11, 2012
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