I never tire of reciting this anecdote. A few years ago, I had a young colleague over for lunch. Amongst other dishes, Hari had made an eggplant curry. When my friend saw this, he declared that he HATED eggplant. And refused to touch it. I felt really bad that I could not serve my friend…
Month: April 2018
Idli (Rice & Lentil Dumplings)
Like the dosa, idli has also become a kind of a national dish in India. Though originating from South India, if has aficionados all over the country. It is normally had for breakfast in South India (though occasionally for dinner too). In the rest of the country, it is an anytime snack or a meal…
Dosa (Rice & Lentil Crepe)
Dosa has become almost a national dish in India. It is widely available all over the country, even with street vendors. Though the basic ingredients are the same, the preparation varies widely to suit individual tastes. Some like their dosa soft, others crisp. The homemade ones are about 6″ in diameter whereas the ones served…
Murungai Keerai Adai (Moringa Leaf Savoury Pancake)
The moringa (moringa oleifera) tree in my back garden is at its fertile best now. I have an abundance of pods, leaves and flowers – all of them edible. Not just edible, they are super-tasty! I have distributed dozens of pods to friends and neighbours. And I still have loads for my personal use. Moringa…
Peanut Poha Patties
I have been experimenting with tea-time snacks. Because I am bored with the 7 or 8 that I have been rotating for the last four years. There is so much of street food in our country that are ideal for an evening snack. But as I am WFPB, it takes a lot of customisation. Here is…
Keerai Mulakootal (Spinach & Lentils, Palak Dal)
Mulakootal is an iconic Palakkad (district of Kerala, India) dish. I know of no Palakkadian who does not relish a mulakootal. There are several types of mulakootals. The one presented here is made with spinach. But you can use any greens. This is a bland dish that pairs excellently with steamed rice or Indian breads….
Maharashtra Chilli Garlic Chutney
I normally have a cooked breakfast like idli (split black gram and rice dumpling) or dosa (split black gram and rice crepe) at least twice a week. Both these dishes are bland. I therefore like a spicy chutney or sambar (lentil soup) as an accompaniment. Many people prefer the bland coconut chutney to go with…
Baked Samosa
Several years ago, I had asked Hari (my companion cook and masterchef) to make me a baked samosa instead of the usual deep fried one. And to use whole wheat flour instead of the usual all purpose flour (maida). The result was outstanding. However, the experiment was not repeated for several years as baking was…
Unda Mor Kootan (Lentil Dumplings In A Yogurt Base)
A couple of years ago, I ran a series of kadhi (yogurt based dishes) from different parts of the country. I was amazed at the number of kadhis in India. All of them are broadly similar in the method of preparation – use a vegetable or dumpling in a curd base – but differed widely…
The Journey Begins
Thanks for joining me! Good company in a journey makes the way seem shorter. — Izaak Walton For several years, many of my friends and well-wishers have been encouraging me to start a blog, publish a book or begin a YouTube channel. I thank all of you for the great confidence you have reposed in…
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