Upma is a staple South Indian breakfast, but I’ve never liked it. I found it bland and unexciting. So Mom would make Upma’s sexier sibling – Khara Bhaath, just for me.
People from the Konkani community are familiar with dalithoy – the yellow soup that has mustard seeds, curry leaves and dried red chillies floating in it at all times.
Growing up, this wasn’t my favorite. When Mom made dalithoy, it meant tonight’s dinner was simple (read boring). There was nothing exciting about dalithoy. Ever!
I was looking for a quick, simple and dry aloo gobi recipe for a while. I finally came across Edible Garden‘s version and it was an instant winner!
The key to success is to make sure the potatoes and the cauliflower are cooked, but yet retain their shape and don’t get mushy.
The criteria for our December holiday was simple – cheap & warm. Cancun, Mexico fit the bill and we absolutely loved it!
Cancun is known for its fourteen miles of pristine white beaches shaped like the number “7”. We stayed at the InterContinental Presidente Cancun Resort, at the top of the “7”, known for its calm beaches.
The other day I had some leftover rice, but I was too lazy to make anything fancy to go along with it. I knew I wanted some protein in my meal, so I decided to make a simple egg fried rice.