Puliyodarai

Puliyodarai or Pulihorai is an Iyengar specialty. Its a tamarind-flavored rice made with peanuts and a basic tempering of spices. It’s really very simple if one has the necessary paste on hand. Here’s the way we make it at home. Iyengar Puliyodarai The Paste 1/4 kg Tamarind Pulp1 tsp mustard seeds2 tsp fenugreek seeds2 dried…

Coconut Milk

In southern India, we add coconut to most curries and sometimes even to sauteed vegetables. Adding coconut adds flavor, but also substance and richness. I bought coconut milk in a tetra-pack when in the US. And for a while, even in India. Then I learned how to extract coconut milk, and haven’t bought a tetra-pack…

Apple Crumble

For the Open Sesame riddle (and I love DK and Siri’s riddles!), I was sent this one:A moniker in my name for a cityA phrase with me will make you cherishedI am so good for you in my utter simplicity In Medical dictionary the fact so furnishedI am so famous in the world of bytes…

Dal Dhokli – Your Recipe Rocks!

Dal Dhokli is a Gujarati/ Rajasthani dish – that is filling and delicious. Like Sambar or Lasagna or even Mac and Cheese, every home has their own twist on the recipe – some load it with lots of ingredients and many are simple. Some others are simple but have lots of toppings. Whichever way it’s…

Tried & Tasted: Usal/ Misal

I saw this recipe on Nupur’s blog, One Hot Stove, many months ago. Ever since then, I’ve been on the hunt for matki or moth beans. It’s really hard to find here in Chennai! And then when Zlamushka announced that it was Nupur’s blog chosen for this month’s Tried and Tasted event, I decided to…

Deviled Eggs with Wasabi

The taste of wasabi is indescribable. It’s like someone punched you in the face and then your brain starts seeping out of your eyes, nose and ears! 🙂 You want to jump up and scream, and you feel like you are going to explode, but the taste passes all too soon and then you just…

Almonds

Every once in a while, I crave the honey roasted nuts found on the street carts in New York City. I remember every time you pass by one of these carts and the smell of the roasting nuts comes wafting by, making you want to stop, close your eyes and breathe it in. If you’ve…

Lentil Salad

I make this healthy salad for breakfast atleast 2-3 times a week. I’ve experimented with different kinds of sprouts and lentils, and each one has such unique tastes that it’s not really possible to pick a favorite. I’ve found the easiest lentils to sprout, though, are the Green Gram lentils and the Turkish Gram or…

Spaetzle

My love affair with spaetzle started years ago when I went to visit a friend in Germany. We were having lunch in a lovely little restaurant and spaetzle was one of my options as a vegetarian. It tasted lovely – thick egg pasta with a lovely butter and herb sauce. When I came back from…

Sprouted Lentils

Matki or Moth or Turkish Gram beans are very new to me. I searched every corner of my city for the beans before I found them. They are extremely healthy and a great source of vitamins and protein. A bowl of sprouted matki beans give you your daily recommended intake of protein! Each tiny grain…

Tomato Dosa

The color and the sweet taste of the tomato make this one beautiful dosa. Kids love them! Tomato Dosa 1 1/4 cup Raw Rice2 tbsp Toor Dal2 Tomatoes2-3 Red Chillies1-2 tbsp Fenugreek Seeds1 tbsp Cilantro, choppedSalt, to taste Soak the rice, toor dal and the red chillies for 3 hours. Grind all the ingredients with…

Zatar Platter

Zatar is a Middle Eastern spice mix, used extensively in different dishes. The most common ones are Zatar bread, and as a dip for bread and olive oil. Its absolutely delicious. Its a mix of sumac, thyme and sesame seeds, but as with all mixes, you can add ingredients and subtract as you desire. The…