Koozh on the Menu
We were thrilled to see the humble Koozh on the breakfast menu at J C Residency. This nutritious and tasty breakfast has slowly disappeared from Tamilian homes.
Rice
Storage Pests
How to store rice, lentils etc safely especially during the summer months. Avoid storage pests that eat away all your spices and grains.
Aadi Pathinettam Perukku – Festive season 2020 begins
Today is Pathinettam Perukku, the 18th (pathinettu) day of the month of Aadi. Read about its significance and the rice varieties that are made.
Leftover Rice Recipes – Risotto
Learn making Risotto with leftover rice ! The art of transformation by replacing ingredients.
Growing up Mom #6
On a hot dry afternoon in 1970 in Dehu Road, my dad brought two guests with him for lunch unannounced. Amma was new to cooking and I was a few months old… She struggled and managed to put up some lunch for Appa and his two colleagues. That day she decided, that never again will … Read more
Spice Powders
I grew up not knowing anything about spice powders but made up for it as soon as I got married. My mom-in-law would make many different kinds of spice powders that could be eaten with rice or as an added taste enhancer with some of the “kuzhambu” varieties. I haven’t seen this trend of eating … Read more
Understanding Delhi’s SMOKE Season
The above pictures were sent by a school friend who is refusing to come to Delhi till these numbers come down and the following blog is written by another school friend of mine who doesn’t want to be named … I have good friends 🙂 1. Every year from end Oct to Nov, large plains … Read more
Puliyodharai – a complete meal
A couple of days back I made Puliyodharai, aka Pulihora aka Tamarind rice. Its a speciality of mine and my puliyodharai has been certified by no less than my mother-in-law, whose Puliyodharai was and will always be the best. Till I learnt OPOS, I would use the MTR Puliyodharai powder but the minute I learnt … Read more
OPOS Thai Green Curry – updated
Krishnan and I love Thai food – especially because its fresh and the curries are spicy. For many years we wrongly believed that the Vegetarian green/red/yellow curry was indeed vegetarian but a few years back we realised that many of the restaurants in India use Shrimp paste anyway as the base for these curries. We … Read more
A non-Mallu innovating on Idiyappam
Blame Girija, my school friend for my Kal-Appam fetish …. she would bring them in her tiffin box and I would eat them all up. God bless her mom and her for introducing me to the wonders of Kerala food, so early in life. Its also my belief that you can never make authentic Appam, … Read more