Does the aroma or the taste of certain food take you back in time? This Konkani style fish curry brings back childhood memories every single time I make it.
As I prep the ingredients, I’m immediately transported to our home in Bangalore where we lived for about 14 years. I picture Mom in the kitchen, rubbing salt on fresh fish. I’m reminded of the aroma of fried fish and fish curry.
What are some of your food memories?
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Winter’s here and it’s time for warm jackets, cozy blankets, and hot soup! This Kerala style coconut soup is exactly what you need to comfort your soul on cold, gloomy nights.
The inspiration for this soup is the Kerala style vegetable stew, which is commonly had with Appam. The ingredients for both recipes are similar, but the coconut milk used for this soup is watered down heavily and keeps it light.
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After the Thanksgiving festivities, if you’re looking to make something really simple, yet doesn’t compromise on taste – then you must try this simple vegetable pulao!
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Hello everyone! Today’s recipe is Paneer Jalfrezi. Jalfrezi is derived from the Bengali word jhal, which means spicy. But your version doesn’t need to be very spicy. Alter the spices as per your taste buds.
Hope y’all are having a great November! As 2017 is coming to an end, I’m focused on things that I want to accomplish by the end of the year. Some days are very successful, others not so much – but there’s progress and that’s what matters!
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It’s the season of Diwali, my all-time favorite festival. To celebrate Diwali this year, I made wheat flour ladoos or churmundo.
You need less than 5 ingredients to make these wheat flour ladoos. They are easy to make, but you do need a bit of patience while getting them into shape.
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Puffed rice chivda is a great snack to make ahead of time and store in air-tight containers. This is a savory version with just a hint of sweetness.
If you’re looking for some last minute Diwali recipes, then this puffed rice chivda definitely fits the bill! Here’s another snack you can try for Diwali – savory diamond cuts (tukdi).
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As much as I love cooking, I don’t like spending a whole lot of time in the kitchen. I’m always looking for simple meals that take under 30 – 40 minutes to make. Spicy tomato pulao is one such recipe.
I think I get that trait from Mom. Barring a few elaborate items, she’s always stuck to making simple, yet delicious dishes. This spicy tomato pulao is also her recipe.
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With the start of fall, I look for hearty, comfort meals. Baked eggs definitely fit into this category. It’s my favorite meal for brunch. If I see it on a restaurant menu, I don’t look any further! So it was about time I made it in my own kitchen.
This is a recipe that you can make your own with what’s available in your refrigerator. I’ve made it thrice in the last month and while the basic sauce has remained the same, I’ve used different toppings and add-ons.
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Every time we visit Bangalore, my mother-in-law gives us a big container of savory diamond cuts, or tukdi, as a parting gift. I didn’t realize how easy they were to make, until I saw her prepare it last year.
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Maavinkayi chitranna (raw mango rice) is a great summer dish, since raw mangoes are available easily in the Indian grocery stores. It’s a twist on the south Indian staple Chitranna (lemon rice).
It’s been a month since my last post – yikes! Summer has been busy since my folks are here. There’s been a bit of local sightseeing as well as vacations in Cape Cod, Montreal and Bucharest.
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