Chettinad Chicken Curry

I am vegetarian but have been only for about 20 years. Before that, I was someone who loved chicken and bacon! I loved it so much that a friend took a bet with me that I couldn’t be vegetarian for 3 months – I did it and found it so easy that I just stayed…

Spicy Potatoes for Comfort

Jihva for Love made me think immediately of my mother. My mother was and is my inspiration to cook. I don’t think I’ll ever be as creative and adventurous in my cooking as she is, but I strive to be. Growing up, we took her cooking for granted. I didn’t pay attention when my friends…

French Toast

My daughter’s favorite. I’m not a huge fan of dessert for breakfast, so usually make mine without the sugar… French Toast 2 eggs1 1/4 cups milk1 Tbsp sugar6 slices bread (crusts off)2 Tbsp butter Lightly beat eggs. Whisk in milk and sugar. Melt 1/2 the butter in a pan. Add a slice of bread to…

Lemon Rice: A Taste of Yellow

The Taste of Yellow, hosted by Barbara, is an event which, along with the Lance Armstrong Foundation, helps support those who live with the effects of cancer. This is such a great cause, I urge everyone who is reading this to participate. Lemon Rice 2 cups cooked riceJuice of 1 lemon1 pinch turmeric powderSalt, to…

Olan

In honor of Vishu, I wanted to post my favorite Keralite dish. The very first time I tasted this dish I fell in love with it. I’ve made it many times since, and it comes out perfectly every time. Its really simple and a lovely tribute to Kerala food, thats always slightly sweet and very…

Akki Roti

Originally from Karnataka, this “roti” is close to a thin adai. Akki means Rice in Kannada, and these are thick, soft rice crepes. I’ve loved these rotis (pronounced “rotti”) ever since I was a little girl and would get them for breakfast when I holidayed with my grandparents in Bangalore. Easy to make and packed…

Neer Dosa

Originating from Coorg and Mangalore, Neer Dosa is a light, soft dosa. At first it seems really easy to make, but getting that soft consistency proved to be quite an uphill task. Finally we managed to make some pretty decent ones. Neer Dosa 2 cups Raw RiceSalt, to tasteOil, fry frying Wash and soak the…

Mysore Rasam

Rasam, I find, is one of those things that you can’t cook by recipe alone. There has to be a feel for the dish, an innate sense of what and how much goes in. I’ve always been a cook of proportions, preferring to follow recipes, and so, my rasams were never fabulous (or ever measured…

Vermicelli Upma

Vermicelli (or Semiya as it is known in southern India), is a versatile ingredient used in different types of foods. Most popularly it is used in kheer or payasam (a sweet dessert pudding) and in upma. Sometimes, it is even used as a substitute for rice in a yogurt-rice mix. It looks and feels like…

Pesarat

Pesarat is a dosa made of green gram lentils and is absolutely delicious and nutritious. I’m always looking for ways to make my favorite staples healthier and tastier, and this combines both. The green gram provides a big protein punch, which is so important to us vegetarians. And it adds a bit of a nutty…