There are several dishes that I am very familiar with, but do not often prepare. Mainly because these dishes, delightful as they are, are not top-of-mind. This potato in a spice powder is one such dish. It tastes heavenly, but I tend to rarely make it. A mistake that I must correct. I love potatoes…
Month: September 2018
Puttu (Steamed Rice & Coconut Savoury Cakes)
Puttu is a hugely popular breakfast dish (it is also served at lunch or dinner) from Kerala. From homes to roadside stalls to restaurants, puttu is available all over Kerala. Very healthy (it is steamed) and tasty, it is often served with kadala curry (black garbanzo beans, kala chana). There are several variations to the…
Pudalangai Kootu (Snake Gourd, Chichinda Curry)
Snake gourd is a summer vegetable. There are several varieties that are available, some very tasty, others rather tasteless. I do remember a time when this vegetable used to grow up to 6 feet long! But the varieties that are now available in the market are about a foot long. I had grown this in…
Idiaapam (String-hoppers)
I keep mentioning that something or other is my favourite dish! That’s because I have several such dishes. Here is yet another one – string-hoppers. Paired with ishtew (please see the section under breakfast in this blog for the recipe). All in my family love this particular breakfast. When we were kids in Singapore, my…
Stuffed Peerkangai (Ridge Gourd, Tori)
I get so much of ridge gourd every summer. It is a challenge to make this bland vegetable in different ways – that are tasty and tickles the palate. I often spend many evenings during summer researching this. It was on one such evening that I came across this very interesting recipe. And it tasted…
Vazhaithandu Thoran (Banana Stem Stir Fry)
The banana tree is a wonderful one. All it’s parts are edible, including flowers, raw banana, ripe banana and stem, Cleaning the flowers or stem, however, is a cumbersome process. In the case of the banana stem, the outer layers must be removed to reach the tender inner stem. These are then chopped into thin…
Kolmi Shaker Ghonto (Water Spinach Mixed Vegetables)
Water spinach (known as kalmi saag in Hindi and kolmi shaak in Bengali) is a very tasty green. I was introduced to this green during my early days in Singapore where it was plentifully available. In those regions, it is called kangkong. It is also widely used in oriental cuisine. I was pleasantly surprised to…
Masala Dosa (Rice Crepe With Potato Fillling)
Masala dosa is my all time favourite breakfast. But I rarely get to eat it since, for some reason that I am not aware of, Hari rarely prepares this wonderful dish. It is my go-to dish on most occasions when I have to eat out. Mainly because there are very few vegan restaurants in Delhi/NCR….
Muttaigose Kootu (Cabbage, Bandh Gobi Curry)
This is a popular dish in Thamizhnadu where it is often paired with rasam. It is an extremely tasty curry that is quite easy to prepare. Some years ago, I had an Iyengar friend staying with me. Hari had made a rasam and this cabbage kootu. He went into raptures and I was quite surprised….
Pargarkkai Varuval (‘Fried’ Bittergourd, Karela)
Bitter gourd was not one of my favourite vegetables. I used to intensely dislike the bitter taste. Things did not get much better whenever my father used to visit me. He was a great fan of bitter gourd. The more bitter, the better. He therefore used to request Hari to make just bitter gourd stir…
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