Recycling food

Easy Quinoa Patties

2014-07-30T22:21:00.001-07:00

This is really a free for all recipe. Whatever you have in your pantry that you think will complement the flavors, add it in! I do and it usually works out really well here.

Some basic ingredients you need to have are –

Quinoa – 2 cups cooked. I used Red Quinoa because the flavor fits right in to this dish. Yellow Quinoa should work just as well.

Onion- 1 small, chopped

Garlic cloves – 4 or 5, minced

Green Chilies – 4 or 5, chopped. I like it hot, use fewer for less heat.

3 Eggs, ideally. Since I don’t use eggs, I substituted with 3 tbsp finely ground flaxseeds mixed in 9 tbsps water.

Spinach- 1 cup chopped, optional

Cilantro or Parsley- handful or more, chopped

Juice of half a lemon

Salt and Pepper - to taste.

I also add these ingredients because I like the flavors:

Red chili powder- 1 tsp
Chaat masala – 1 to 2 tsp
Pomegranate molasses- ½ tsp, because I had it in my pantry

What to do:

It’s very simple, really. Since the quinoa is already cooked, just combine everything listed above in one large bowl, in no particular order. Mix well.

Then grind one cup of oats, and heap on to a flat plate. Season with salt and pepper if you wish.

Turn on the stove. Let the griddle heat up. Add a tablespoon of any high heat tolerant oil – Coconut or Avocado oil is my preferred choice.

Wet your hands. Take a big scoop of the quinoa mixture, roll into a patty shape, dust it lavishly on all sides with the ground oats. Shake off the extra coating and place onto the hot griddle. Cook on medium flame until adequately browned on both sides.

Since we use little oil, patience is key here.

I like to serve it hot, with side of hot sauce and yogurt sprinkled with paprika, for the good looks and extra kick J

Enjoy!

P.S: If anyone is wondering why we wet our hands before shaping the patty- it helps the mixture to not stick to our hands. Even though it gets annoying, it works to do this each time you roll the patty.

Mango thokku (Grated mango pickle)

2014-04-22T18:10:00.002-07:00

After 3 long years, I am finally reblogging. This time around, I am just going to go straight to the recipes..So here's my spicy pickle recipe to kick start the blog once again!!

Ingredients:

1) Fenugreek seeds - 2 tbsp
2) Raw mango - 2
3) Sesame oil - 1/4 cup to start with :)
4) Turmeric powder - 1/2 tsp
5) Dry red chilli powder - 2 - 3 tsp (dependeing on how hot your chilli powder is)
6) Asafoetida - 2 pinches or 1/8th tsp
7) Mustard seeds
8) Curry leaves (optional)
9) Powdered jaggery (optional)
10) Salt to taste. (start with 1 tsp).

Steps:

1)Dry roast the fenugreek seeds.Cool and make it into fine powder. (you just need 1/4 tsp or a pinch..so save the rest of the powder for other pickles :) )

2) Peel the skin of the mangoes and grate it.

3) Heat Sesame oil in a pan and add Asafoetida, mustard seeds & curry leaves.

4) When it crackles add the grated mango and turmeric. cook till mango becomes very soft.

5) Add chilli powder and salt. Mix well and cook till the oil separates.

6) Finally add fenugreek powder, jaggery and mix well. Switch off and let this cool.

Note:

1) Pickle should be room temp before it is transferred to the bottle, or the steam will condense on the sides and spoil the pickle.
2) Once you transfer to bottle, on top of the pickle add 1 to 2 tsp of sesame oil to ensure freshness. (optional step)
3) Most imp, any tam-brahmin mom will swear by this..always use sesame oil for the tamil style pickles (or the world will stop spinning...and I am too afraid to go against this theory :D )
4) Skip the jaggery if you do not like the taste of it. I add it whenever I go overboard with the chilli powder.

A short recap and Thanksgiving

2013-12-21T02:44:00.000-08:00

This blog remained inactive for over a year due to a combination of "life events" for many of the contributors, and on a larger scale, due to what is simply called as 'laziness'. Things have been going on..as they always will. There have been the ideas, recipes, and nudges back and forth to get past what started feeling like "re-starting troubles",I should say.

So, to shake off the dust and plunge right to it- in today's post I'll take you to the setting of the recent 'food' related event we had- Thanksgiving. No recipes here, but if you like the look of something, let us know and we'll put it down.

Despite having never been a part of it a traditional celebration, Thanksgiving as a tradition is something that I can connect to easily. A day with family and friends, to give thanks and be grateful for the blessings in our lives is a beautiful thing. And no matter which the land or the people, we always celebrate with food- lots of it, in the most heartiest spread we can offer, right?

Which is what we attempted this year. Three couples and a little girl, and about 16 dishes. It's grossly over the top, I'm sure, which is why we'll call it a feast- an extravagant spread that we're not meant to finish at one time.

The menu was 'skype'-stormed and finalized by the three girl-chefs. The task was set to unfold as a surprise challenge to the other three guy-chefs. (The girl-chefs were thoughtful enough to plan for four dishes to be made the night before.. if the surprise ended up on the wrong side)

The day dawned cloudy and cold. After enough goof ups and memory lapses, and a breakfast of crackers with pepper jelly and cheese to fire up cold bellies, we started off at 12pm.

The surprise was sprung - a cook off between the guy and girl chefs- 12 dishes split by lots to two teams. And thus it began. The ultimate cook off ;)

I have to say this again..that it was much thanks to the active and enthusiastic participation of the amateur guy-chefs that we ended up with a fun day and much more than the four backup dishes.

Let me give a shout out for the guys Hari, Deepak and Srini for making this feast possible, for the girls Nandita, Anita and Indu for their planning and optimism, for Nandita again whose idea this was, for little Hrishita who was a great and somewhat mystified helper, for Anita and Indu for getting it on camera, and then of course for Indu (myself ;)) for patient video editing.

Check us out!

Dangar pachadi - Strange name eh?

2011-03-16T14:16:00.000-07:00

Strange name for such a tame dish...but despite the fancy name it is quite simple..but delicious!! I guess this is some kinda Iyercooking stuff..never seen this made anywhere outside the family...am just assuming though..

The first time I ever got a taste of it was at my aunt's house...and the name was intimidating...I thought it takes hours n hours to prepare this...long long after that I found out that this is one of the simplest dish ever..check out the recipe below..

Danger pachadi/ Urad dal raita

Ingredients:

1) Urad dal - 2 tbsp
2) Oil - half tsp
3) Sour buttermilk - 1 cup
4) Salt to taste

For Tempering:

5) Mustard seeds - half tsp
6) Cumin seeds - half tsp
7) Asafoetida - a pinch
8) Curry leaves - 3 to 4
9) Dry red chilli - 1 half, broken to pieces
10) Oil - 1 tsp

Method:

1) In a small pan, heat half a tsp of oil and add the urad dal to this. Fry fora min or 2 till the urad dal becomes golden brown.

2) Remove from heat and let it cool down a bit. Grind this to a fine dry powder.

3) Place the urad dal powder in a bowl n add buttermilk, a little at a time and mix without making any lumps. Add salt to taste.

4) Fry all the ingredients mentioned under "For Tempering" and pour it over the pachadi.

Yummy Dangar pachadi is ready! That takes hardly 5 mins to prepare. At home, we would usually prepare the urad dal powder in a large batches, like half a cup and store it. Itz so easy to make the pachadi whenever you want!!

Potato Podimas

2011-02-15T11:02:00.000-08:00

It has been long time since I posted something..mostly because I was very very lazy to type out the recipes :)
The potatoes finally did inspire me to write up a recipe. This is a simple and easy potato dish..Surprisingly it requires very less oil and still tastes very well.Without delaying too much..lemme go straight to the recipe..

Ingredients:

1) Potatoes - 2 large
2) Onion - 1 medium sized, finely chopped
3) Coriander leaves / Cilantro - handful, finely chopped
4) Green chillies - 3, slit into half
5) Dry red chillies - 1 , broken into pieces
6) Curry leaves - handful
7) Lemon juice - 1 tbsp
7) Mustard seeds - half tsp
8) Cumin seeds - half tsp
9) Split Channa dal - 1 tsp
10) Urad dal - 1 tsp
11) Asafoetida - a pinch
12) salt to taste
13) cooking Oil - 1 tbsp
14) Grated Coconut = 2 tbsp (optional)

Method:

1) Peel the potatoes and cut them into half inch cubes.boil them in enough water by adding salt to it. The potatoes should be cooked to fork tender.

2) Strain the potatoes and let them cool off a bit. Roughly mash them using the back of a spoon. Do not make a fine paste of it, there should be few lumps of potatoes. Set this aside.

3) In a medium sized pan, heat the oil. Add mustard and cumin seeds to this and wait for them to splutter.

4) Add broken red chillies, green chillies, Curry leaves. and a pinch of asafoetida. Fry for half a min.

5) Now add channa dal followed by urad dal and fry till both the dals are golden brown.

6) At this point add the chopped onions and stir fry. Add some salt to this. This speeds up the cooking process of the onions.

7) once the onions are tender, add the potatoes and mix this well. turn the flame to low and let this cook for 2 to 3 mins.

8) Adjust the salt, add lemon juice, coriander leaves and give a good stir. Let this sit on low heat for another couple of mins.

9) You can add grated coconut along with lemon juice. This is an optional step.

10) Remove from heat and transfer the contents to a serving bowl.

This dish goes well with Rice and any south indian side dish like rasam, sambhar, paruppu etc..Enjoy!!

Random Tip:

Recently Indu and I used the leftover podimas to make a sandwich...came out pretty decent. Works well on days you are too lazy to make anything for breakfast or can have it as a quick snack :)

Breakfast menu - Atta Dosa

2011-02-02T22:18:00.000-08:00

Without much ado, let me announce my theme for the next series of posts. I'm calling it - 'Breakfast Menu'.
You must have got the idea. This is meant to explore alternative breakfast options (alternative to toast, butter and jam,of course) for families where the breakfast maker, with a love for sleeping in after silencing the ringing alarm, rises and faces the task of making fast, hassle free and filling breakfast which must be nutritious also.
The theme has already been touched upon by a main author of this blog here. So, I will just take it up from there.

To start in the order of the least preparation time, the one thing that comes to my mind is Dosa made from Atta. If you're doubled over laughing with wonder at whether I am going to explain how to make Atta dosa, you bet I am! :)

There are so many kinds of dosa that I'm sure each of us have our favourite ones among them all; but I do have my doubts that those of us who like whole wheat dosa are numbered. Somehow it doesn't seem to have caught the popularity of the normal dosa or the fanciness of the rava and other varieties of stuffed dosas, but it used to be one of the regular weekly dishes at home, and I've liked it since then. I like it even more now that I'm cooking and it is just so easy to make considering the planning and effort in preparation that normal dosa batter demands.

As with all dishes, there are many ways you can make this one too, but let me tell you the easiest one (it takes all of ten minutes if you do it the simplest way). All you need for the basic batter is Atta, water and salt. Here it goes -
1. Take as much Atta (wheat flour) as you need to make the batter. Add enough salt and mix.
2. Pour water lavishly until the batter becomes loose enough to be like flowing liquid. Use your hand to mix well and remove any lumps remaining. When all lumps are removed and the mix flows like a normal dosa batter with the consistency that you require, then your batter is ready.

3. This step is optional- if you are not satisfied with the batter as it is, you can spice it up with seasonings depending on your taste - sliced green chillies, chopped ginger, shredded coconut etc can be added with the batter. Also, seasoning can be done with mustard seeds and curry leaves spluttered in oil.

4. This is the common factor to all dosa preparation - heat the tawa, pour the batter onto the hot tawa, spread and wait till the ends of the dosa start turning up, then flip it and wait till the other side is done. Take off the tawa when it's toasted right.
Serve with coconut chutney.

That reminds me- I have many stories to share about coconut chutney, but let's save it for the next part of this series. So until then, happy Dosa time to all. Cheers!

The world of Chaats!

2011-01-24T16:11:00.000-08:00

Who doesn't love chaat? Definitely not on my health food items..but then I have very few in that list :) I love fried food of any kind..so Chaat definitely ranks high in my list of favorites. Just recently, I was chatting with my BFF, and she mentioned about aloo tikkis...Yumm!! I got inspired and tried to make it myself.The first tikki I ever made was in school during 9th standard. I still remember it was for some assignment in SUPW or some class like that. The teachers basically got bored of the cafeteria vadas..so they just divided us into groups and asked each group to make some dish and feed the entire staff...and we were graded for that. We were so enthustiastic since this was an opportunity to cook, experiment and have fun without much parental interference :). My team made aloo tikkis and tamarind sauce...Which I think deserved to win. Of course, we were not fortunate enough to have the class teacher's daughter in our team. Her team made gulab jamuns out of readymade mix and still won...how rude is that?? :D

Well, back to aloo tikkis...It is a very simple but yummy chaat item.There seems to be 2 or 3 versions of it. There is one that has a coating of besan and deep fried, There is one version in which urad dal along with some spices is stuffed onto potatoes and shallow fried. The one I tried out is by just mixing a bunch of ingredients and pan frying them. I shall try out the other versions and let you guys know which one turned out to be less time consuming and tastier!

Sweet and Spicy Tamarind chutney

2011-01-24T15:41:00.000-08:00

I am going to totally cut down on my yapping and straight away go to this mouth watering recipe. I simply love it...its easy to make and very very yummy!! you will love it too!!

Ingredients:

1) Tamarind                     - golf ball sized
2) Red Chilli powder       - 1 to 2 tsp (according to your spice level)
3) Sugar                          - 4 tbsp (according to taste)
4) Salt                             - a pinch
5) Asafoetida/Hing          - a pinch
6) Turmeric powder        - a pinch
6) Chaat masala powder - 1 tbsp
7) Red chili flakes       - half tsp (optional)
8) Coriander powder      - half tsp
9) Freshly grated ginger - 1 tsp
10) Water                      - 2 cups, to make the tamarind pulp

Method:

1) Microwave the water for 2 mins (or just boil it in stove) and pour it in a bowl with tamarind in it. Allow this to cool down and extract the tamarind pulp. Strain this to remove wastage. Easier way is to use the ready-made tamarind pulp. You can use 3 tbsp of the pulp to dilute in the hot water.Although I do not prefer the taste of ready-made tamarind pulp.

2) To the tamarind water add rest of the ingredients and mix well.

3) If you are using a microwave, partially cover the bowl and cook it for 10 mins. Stir the contents every 2 mins. Or you can just boil this mixture on stove stirring occasionally. Boil this till the liquid reduces to half the quantity and thickens.

4) You can sprinkle chopped Coriander leaves to garnish (this is optional).

This yummy chutney can be stored and used for a week..Love it with any kind of chaats!

Note:

1) The quantity of ingredients can be varied according to your taste. before micorwaving, just taste it once and adjust accordingly.

2) You can try out different ingredients to sweeten this chutney.one option is sugar, alternatively you can use powdered jaggrey or brown sugar or even try out maple syrup!

3) There is another version of the chutney where you can microvave a lil sugar and seedless dates for about 5 mins, grind this and add it to the chutney instead of just sugar. This way the chutney gets a thicker consistency. If you are lazybones like me, then use dates syrup!! :))

Palak Paratha, my first success at Parathas :)

2011-01-18T18:08:00.000-08:00

I always used to wonder what is so great about continental breakfast, Why is it so popular in this part of the world...after all it is mostly just some kinda toast,jams,coffee or juice. I got my answers when I got married and had the full responsibility of a kitchen. Ah! good old bachelorhood..when you just need to wake up to the delicious aroma from kitchen, you even get to complain about mom's choice of breakfast and get away with it :)..Once I got married I started appreciating the easiness of continental breakfast..it is quick and not much effort..

Sigh! Good old days don't last forever!! Any-ways, recently I got up to a beautiful sunny day and toast was the last thing in my mind. I had this craving for something more substantial and something very Indian. Dosa and Idli batters take forever to make..so I came across this simple yet yummy recipe for a perfect breakfast solution. Parathas..not too much effort..and 1 or 2 parathas fills my tummy and keeps me going for hours! I was not too good at making parathas, but this is a simple recipe..and I can safely claim healthy too :D It took me just under half hour to make them. It is somewhat similar to the Methi paratha recipe I posted few days back. It might look the same, but palak and methi definitely have very distinct taste. Why dont you guys try out both and determine it yourself!

Palak (Spinach) Paratha

Ingredients:

1) Palak                               - 1 cup roughly chopped
2) Wheat flour                     - 2 cups
3) Rice flour                        - 2 tbsp
4) Cumin seeds                    - 1 tsp
5) Corriander powder         - 1 tsp
6) Red chili powder             - 1 to 2 tsp (accordingto your spice level)
7) Salt to taste
8) Ghee/melted butter/oil    - 2 tbsp
9) Water to make the dough
10) Ghee/melted butter/oil - to spread over the paratha

Method:

1) Dry roast the Cumin seeds and roughly crush them using a rolling pin. Alternatively you can use Cumin powder if you have that.

2) Mix all the ingredients from 1 thru 8 (including the roasted cumin powder). You can chose between ghee, oil or melted butter. I prefer using ghee because of the flavour.

3) Sprinkle some water and knead the mixture into a soft dough, until the dough doesn't stick to your fingers.

4) Cover this with a moist cotton cloth and set aside for 10 to 15 mins.

5) Similar to how we make chapathis, just divide the dough into golf ball sized portions and roll them to make them smooth.

6) Dip the ball in some wheat flour and roll them into a thick circle. The Parathas are generally thicker than chapathis.

7) Heat a griddle, and when it is hot enough put a rolled out Paratha and let is cook for a min or till you see tiny bubbles rise on the surface of the Paratha.

8) Flip the Paratha and spread some melted butter/ghee/oil on the surface. flip again in a min and apply some ghee to this side as well.

9) Remove from heat when both sides are golden brown.

Rolled out parathas

Cooked paratha with ghee

Store them wrapped up in a moist cloth and place it a hot pack to keep it fresh until you serve. Serve it warm with some thick curd and pickles. I have seen some people enjoy it with a dollop of salted butter...but even to a grease addict like me..lotza butter first thing in the morning is a big NO NO..but you are free to enjoy it however you like it.. :)

Palak paratha with cauliflower fry and lauki subji

My love for the love apples (Tomatoes)

2011-01-14T16:41:00.000-08:00

I just love tomatoes in any form, cooked,uncooked,sliced,pured etc.. sometimes I just eat it raw with a pinch of salt..They are yummy!! I feel that there is nothing yummier than a glass of ice cold tomato juice on a hot sweaty day...

Of course the obsession with tomatoes ends with me in my family. My hubby makes it a point to dislike anything I love! I have to turn the house upside down to make him eat my tomato dishes..How sad for me...It might be because of the tiny mistake I made while I made tomato juice for him long long ago...I accidentally put tonnes of salt instead of just a pinch...and then insisted him to drink it up till I realized my mistake....I guess this was the second nightmare I gave him. :D
The only way I get him to eat tomatoes is in this pachadi format..Its spicy and tasty..hope you guys like it as much as I do..

Read more..

Methi (Fenugreek) Parathas,my attempt at healthy cooking!!

2011-01-14T16:23:00.000-08:00

My quest for making healthy food is ongoing. I always find out different health food recipes, try to add my own twist to it, and the end product is a far cry from healthy. I guess I should find a way to break away from my butter/ghee addiction...tough one,especially since the more grease you add, the tastier the food becomes! Well, there was one time when I used to run in the opposite direction when any of the greens are mentioned in the lunch or dinner menu. These days I seem to have matured enough to eat any vegetable. I remember my mom used to break her head to make something that the entire family would eat. we used to make her life hell by being very picky about food. The moment I started cooking on my own, I realized how hard it is to think up of a simple menu for lunch.

Back to parathas...My prior experience with parathas were not so good. I was not good with stuffing the dough and rolling it out and my work space used to be such a disaster. Just recently I found out that you need not really stuff the ingredients to make a tasty paratha..phew! such a relief!! This is a different way of including greens into ones palate, boiling them is not the lone option. Below is a tried and tested way of making decent parathas..you might question the health factor after reading about the ghee/butter I have used..but you are free to alter the amount according to your taste.

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RASSHX's kitchen magic strikes again!!!

2011-01-14T02:26:00.000-08:00

So you people challenged me for a test and I'm sorry that i've accepted the challenge
Today I'm introducing a recipe that is so easy to make and eat with almost everything,
Egg Peera
Peera is a traditional dish of kerala available in various forms like fish peera etc.Its a very spicy delicious dish.I'll explain how to make it.Try it and avoid nightmares.And also thank me for sharing my patent recipe.
Read more..

Happy New Year

2011-01-14T01:55:00.000-08:00

Happy New Year to all my dears and well wishers.Here I come to solve all your cooking issues.

"Cooking is one of the oldest arts and one which has rendered us the most important service in civic life."

These are not my words,Some legends told this words,Anyway I'm going to help you out with a lot veg and non-veg recipes.

The mystery behind Paniyarams..

2011-01-07T11:33:00.000-08:00

Paniyaram is a Chettinad delicacy. Being born in a pakka brahmin family, I have never had a chance to taste it, and my mom had no idea how to make it (she would disagree on that point :D)...Let me tell you how I came about trying out Paniyarams. The first thing that struck me after seeing the movie Roja, was not about how great Arvind swami looked or how cool Madhubala's acting was...it was not even about the violence in Kashmir...As I left the movie theatre I was left with a craving for paniyarams :) yup...Sorry Mani Ratnam...it was the paniyaram dialogue that impressed me and not Arvind swami rolling on a burning flag :D

Much much later when I went to a restaurant with my college friends, I had the grand opportunity to try out various paniyarams...well the first time I ever tasted a masala paniyaram, it was such an anti-climax. The expectations were sky high...as it turned out,a masala paniyaram tastes exactly like an uthappam...even if you take the ingredients into account they are just miniature uthappams in attractive shape...and the Paal paniyaarams taste a lot like sweet aapams... But over the time, after infinite number of trips to restaurants around chennai, I can say paniyarams have grown onto me, I seem to have a soft corner for this simple yet attractive golden delicacy :).

Unniappam chatti

Small kadai

Bharat Matha Ki Jai!

2011-01-06T09:56:00.000-08:00

Hello and welcome to good ole co-author-of-this-blog Jishnu's first post...some of you seem to doubt my abilities to make any significant contribution..and by hell, you're right..my sis already wrote about tea...which leaves me with omelette,bulls-eye and bread-butter-jam :D And so ive decided that theres no real need to write about something you already know of. ( Honestly..just take a look at the topics so far..chappatti..tea..hubby nightmares? ) Im gonna let you in on some of the lesser known facts of Trivandrum cuisine..you may not have guessed, but im talking about Indian Coffee House!
*Drum Roll* *Crash* *Wild applause* *Good ole Jishnu bows to the crowd* *Thank You!*

Now to start things off..Indian Coffee House? You serious Jishnu? You really believe Indian Coffee House is the pinnacle of Trivandrum cuisine? My oh my..you better get your taste buds tested..cos you believe beetroot curry stuffed into every known food to man is the absolute pinnacle of Trivandrum cuisine..!
Guys..heres how things really are...the process of eating is not merely aimed at powering-up your system..its a holistic and spiritual experience...and i tell you now..Indian Coffee House is THE place to go with your friend if you wanna relax and communicate...spending not more than 30 bucks..30 Indian rupees..picture that if you will, my dear NRI cousins :) Hardly one dollar..

Now heres what I like about Indian Coffee House..
1) Cold Coffee
Indian Coffee House has a special preparation of cold coffee..a very fluid form..packed with three times the normal quantity of caffeine...Im not kidding..but im actually scared to have more than one glass of cold coffee..cos I know I wont be able to sleep a wink that night..and one glass can be downed in one gulp..so it takes a hell of an effort not to have another..
Read more..

Struggles with Atta - pursuing the perfect Chappathi

2011-01-05T11:36:00.000-08:00

Note: I use the names 'Roti' and 'Chappathi' interchangeably in this post, referring to what is called 'Indian flatbread', shown below:

My struggles with Atta (whole wheat flour) started in my early twenties when I started living with four other girls in our rented apartment in Chennai. Those were the initial days, when the perseverance for the perfectly round roti was very high. Until then, all the experience that I had with atta was after it was in round shaped flat form. My area of expertise in my mother's kitchen was to take care of it after it was put on the heated tawa. The steps up till then were taken care of by her.

In the company of girls cooking together for a night's meal, I started learning the intricacies of mixing the atta with water and working on it until the right consistency of dough was reached. We each had our roles in the process, and mine quickly became the one of the dough maker and while I pumped and coaxed the atta into submission, work would progress simultaneously on cooking the sabji to go with the roti. Meanwhile hands were ready and waiting to take the dough and roll into the flattened and perfect round form.
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My first dish that gave my hubby nightmares!!

2011-01-03T22:58:00.000-08:00

Why is it so hard for me to just write up something I am very familiar with? I cook all the time..Of late it has kind of become an obsession...Do I cook well?Hmm...that you have to ask my hubby...'coz if you ask me..there's going to be just one answer.."am an amazing cook" :D

I always loved cooking or at least the idea of cooking..for sometime I even fancied about becoming a 5 star chef...like all dreams..that never happened...my life was just predictable...I joined an engineering college and later got into one of the software companies...Like most of you know once you get into a job..there is very little time for any kind of hobby..or at least that's my excuse for not pursuing anything else other than couch potato-ing :D

I remember the first time I cooked anything outside my mommyz kitchen, it was for my hubby. Like I have been telling you guys about my awesome cooking, I had led on my hubby to believe that I was just too good at kitchen...He had been out of India for more than a year and so he was expecting me to create magic in
his kitchen...Since I knew he was a novice...I was just behaving like a pompous rat! (can't use any other words here I guess..G rated blogs :D) Anyways, I gave him the impression that I had a second job as a big shot chef..made him gather ingredients for me..clean up vessels...etc etc..The poor chap did everything to make me comfortable in the kitchen in the hopes of getting a decent meal after a longtime...
Read more..

Tea-time

2011-01-01T14:34:00.000-08:00

Happy new year to everyone reading this! Its 11:30 am on New year morning, I've just had my cuppa tea and slice of toast with honey. I was trying to think of something to write here today, and then I thought why not start from my cup of tea. Well, you might be thinking, "tea!!?" Hm,yes.. I love my tea and I can have it anytime. Tea is more than just a beverage, it is a comfort.Besides which, being from Kerala which is famous for it's tea stalls, I consider myself equipped to ramble about it.

I know it will be presumptive of me to try to explain how to make tea. But there are so many nuances in it,that as a tea lover, I feel I should elaborate on.
Read more..

What about cooking?

2010-12-29T17:50:00.000-08:00

If you read the warnings I gave in the 'about me' page and in 'what's here', you'll know that cooking is hardly my forte. So the natural question bugging at me is why am I attempting to write about food of all things? I'll try to answer that now.

As I said,there isn't any light I can necessarily shed on making great dishes,neither will I try to take such a role. I want to write about the inspirations, thoughts and travails that go into my cooking and then the effects and consequences-good, bad or funny that come out of it. What happens with me in the two hours or more that I hover over the electric range.The ones that turn out well,the mistakes,the lessons learnt and so on.

Some people have a natural flair.They know what,when going in where,will bring great taste. It does boil down to taste in the end doesn't it? I am somewhat in awe when around such people-it's a pleasure just to see them at work. The sight is enough to make the meaning of the saying clear, that cooking is indeed an art.

It also adds an additional treat to the senses, doesn't it, to see the food being made before you eat it. I believe it makes the sensory satisfaction of eating complete (not considering non veg foods of course where it may be the reverse).

So,well, perhaps I may be able to capture at least some of the sensory perceptions taking place while the cook is at work.That's a start now, don't you think?

Hello

2010-12-29T00:33:00.000-08:00

Flagging off our food based blog. It's almost 2:30 am here, and I am feeling too tired to think of something interesting to write now. So, I won't attempt to. Just logged in to say hi. Be back with more later.