Watermelon Rind Curry

I never knew that watermelon rind could be used to prepare curries – though it seems pretty obvious that the rind should be edible. I first heard of this in a FB group on cooking that I belong to. I was fascinated and began researching the topic. There were several recipes, almost from all the…

Pudavalangai Usili (Snakegourd Crumble)

I had previously posted a cabbage usili recipe and mentioned that several vegetables can be used to make usili. Usilis are from Thamizhnadu. It basically means that a vegetable is mixed with a lentil crumble. These dishes are very tasty and nutritious. Today, my post is on snakegourd usili. Ingredients5 cups finely chopped snakegourd (chichinda,…

Capsicum & Potatoes

I must make a confession. I am a hoarder of cookbooks. I have books that I have bought, been presented to me – all over several decades. There are some very traditional recipes that are almost lost – my cousin has done me yeoman service by photocopying these recipes in books. So, I have several…

Carrot Chutney (Dip)

It’s been a long time since I last posted. The corona virus and the subsequent lockdown meant adjusting to a new routine. This has taken some time. And cooking is dependent largely upon whatever vegetables are delivered – hence, there is limited opportunity to experiment with new dishes. But this is also the ideal time…

Verkadalai Sundal (Peanut Snack)

Sundals are South Indian snacks that are usually made during Navrathri (Festival of Nine Nights) that falls in September-October every year. There are several types of sundals, all more or less the same in terms of preparation. You will find a few in my blog. In North India, Navrathri is celebrated twice a year –…

Pazham Pori (Banana Fritters)

Pazham Pori is a very popular snack from Kerala. Much like the Pisang Goreng from the countries of South-East Asia, this is a superbly tasty snack. It is made using ethakka (the giant sized bananas available widely in Kerala. I, however, used the small, sweet bananas (grown in my brother’s garden in Kochi) and it…

Stuffed Jalapenos

Jalapenos are quite popular in several states of the country, mainly as a fritter or pickle. But it is also used for chutneys and several other dishes. The relatively mild spice quotient makes it a ideal ingredient for these dishes. I often buy it either to pickle or make the fritters. Recently, my friend Shubha…

Pacha Manga Chammanthi (Raw Mango Chutney/Dip)

I love mangoes in any form – ripe, raw or pickled. And the supply is fairly constant throughout the year – ripe mangoes in summer and raw throughout the year except probably November and December. Raw mangoes are pretty versatile and can be cooked/prepared in several ways – all of them delicious. My favourite is…

Pachmela Dal

I do not often make dals. Mainly because they are bland and do not pair well with rice. But, they go extremely well with Indian flat-breads. Since I have rice in the afternoon and a palaharam (dosa, idli, roti…) for dinner, the wet dish to accompany both meals is always a problem. The ones that…

Manchow Soup

I have always been a fan of ‘Indian’ Chinese food. This is bastardization of the authentic Chinese food, plentifully available in India. In fact, the spiced up version of Chinese food has evolved to suit Indian tastes and has become a cuisine in it’s own right. Several decades ago, I was visiting Canada (Toronto) and…