I think water spinach is called vallal in Thamizh, though I may be wrong. I have grown up eating this very tasty green that is plentifully available all over South East Asia. Normally called kang kong (or variations of this name) in the entire region. In years of yore, this green was only available in…
Tag: #guilt-free
Mysore Rasam
Frankly, a good rasam is a work of art. It is aromatic, flavourful, light and a perfect balance of all the ingredients. While a good rasam is like a gentle stroke on the cheek, the ones I make is like a punch. In your face, no subtlety. People say that pastries need a light hand….
Sindhi Tur Ki Dal (Pigeon Peas Sindhi Style)
As I have said several times before, I am always on the lookout for interesting dal recipes. I have tried many, but some of them are really not up to the mark. I do know of Sindhi cuisine, but have only tried a few of their dishes. My Sindhi friends keep urging me to try…
Chow Chow And Elavan Kootu (Chayote Squash And Ash Gourd Stew)
Kootu (the nearest equivalent in English is stew) is typical of Thamizhnadu and Kerala. They are very mildly spiced preparations that are usually served with steamed rice. Since they are mild, I prefer them with rather spicy wet preparations that can be mixed with rice (kootans). The beauty of kootu is that one can use…
Snake Gourd Chutney
I keep experimenting with chutneys as they are very simple to make. Fresh coconut is a magic ingredient which makes any chutney taste great. I have experimented with several vegetables and they have all turned out well. But using snake gourd is off the beaten track even by my standards. It is on a whim…
Millet Adai
Adai is a thick crepe, consumed mainly in South India. There are several versions of adai, mostly with minor variations. Traditionally, adai is prepared with lentils and rice. But adai can be prepared with any cereal and lentil combinations. I once prepared adai with quinoa and it tasted wonderful. Adai is also prepared for the…
Kheema (Minced Tofu)
Kheema, in the Indian context, refers to minced meat. I stumbled upon this recipe in a rather strange way. Tempeh has become some sort of a rage in India. I have heard of it, but did not really know much about it. Many friends, however, were raving about it. When I was in an organic…
Shukto (Bengali Mixed Vegetable Curry)
I never thought that I would learn to like and enjoy Bengali cuisine – and yet, I did. When I was first introduced to Bengali food by a friend, I ate it out of politeness. My friend is a generous soul and kept on inviting me and our common circle of friends for meals –…
Avakkai (Mango) Pickle
Avakkai pickles originate from Andhra Pradeesh/Telengana of South India. These pickles are iconic and consumed widely all over South India. They are hot and spicy, but taste wonderful. I am a great fan of avakkai but have stopped consuming it as the pickle literally floats in oil. It has been my earnest desire to develop…
Mampazha Pulisseri (Ripe Mango Curry)
This very exotic dish is straight from Palakkad and uses ripe mango. There is a version that uses raw mango too. The recipe is in this blog under the title Mango Kadhi. The ripe mango version is really tasty provided you like sweetness in your curry.There has been a lot of debate (especially in India)…
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