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.
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.
Today’s recipe is for one of my favorite dishes – methi pulao or fenugreek leaves pulao. I know some people are turned off by the bitterness of these leafy greens, but they are super healthy. They are used to make a variety of dishes like theplas, methi chicken, aloo methi and of course, methi pulao.
I’m a sucker for fresh methi, so I buy them frequently from the Indian grocery store. I remove the leaves from the stems and store them in air tight containers lined with paper towels. This way, they last at least a week or two.
Hello! My parents are staying with us for a couple of months this summer. So obviously we are being pampered with lots of home cooked meals, especially Konkani meals. Today’s recipe is also a popular Konkani side dish – karate phodi, or bitter gourd (karela) fry.
Going to the Indian stores here is always fun, because you see vegetables that you normally wouldn’t see in regular grocery stores. I get very excited to see fresh methi, karela, bhindi, tindora, and in the summer, raw mangoes – slurp!
Today’s post covers another nostalgic trip down memory lane and a favorite summer snack – chanbure upkari (in konkani) or south Indian masala bhel.
Growing up, summers were spent in Mom’s hometown of Udupi, a small coastal town in Karnataka. Udupi is known for its local cuisine, which comprises of Masala Dosa, Golli Bajji & Neer Dosa (to name a few).
The birds are out chirping, the trees are full of life again and the skies – clear. Summer is around the corner. I’ve been dreaming of long walks, sweet mangoes and cold summery drinks, like Badam Milk.
This was one of my favorite drinks growing up. Mom and I would often walk to the 8th cross market in Malleswaram for shopping. Asha Sweets Center, known for their sweets and savory snacks, was a frequent pitstop. A samosa and a cold Badam milk (topped with almond bits) was the regular order.
In spite of my passion for food and cooking, I had never taken a cooking class. That changed last August when I visited Bangalore.
My friends suggested that instead of hanging out at a cafe or a restaurant, we do something different and attend a cooking class at Slurp Studio. They had good reviews on Facebook, and the menu for the night was Italian. I was sold!
The studio is located on a cute little rooftop in Indiranagar and run by chefs Sarabjeet Singh and Faseeulla S. The chefs were friendly, and clearly had a passion for cooking.
Its a gloomy day (weather wise) and all I could think of was the creamy potato soup that I had come across on my Instagram feed earlier this week.
After a quick check to see if I had the basic ingredients, I got down to chopping the vegetables for mirepoix. Mirepoix is just chopped carrots, celery and onions that is used as a flavor base for soups, sauces & stocks.
When I was growing up, we lived in Calicut, Kerala for four years. I have fond memories of that place. The warm people, the food, and the beach – oh, the beach!
Today’s recipe is Carrot Thoran, a Kerala style stir fry. Thoran can be made with any finely chopped vegetable of your choice. Typically they are made of cabbage, carrots, beans or spinach leaves. The addition of grated coconut, shallots and cumin seeds elevate the flavors of this simple dish.
I love me some good Biryani! And if it has chicken in it, even better. I relish the flavors & aroma infused by the whole spices, saffron, yogurt and chicken which come together in Chicken Biryani.
My earliest memory of having good Chicken Biryani is probably at the Nandhini restaurant back in Bangalore. When I crave for this dish here, we visit Anjappar. Their Nattu Kozhi Biryani is pretty darn good!