All organic.. home-grown ingredients are awesome to have & to eat.. Don’t you agree?? As a kid I remember my grandmother preparing this very fragrant chutney pudi from the freshest curry leaves available.. yup, plucking them from the 5 curry leaves tree we had in our garden :), using the copra she made from drying… Continue reading Curry Leaves Chutney Pudi/ Powder.. Hebbar Iyengar style..!
Hummus is a very popular dip in the Middle Eastern countries made from cooked chickpeas. This essentially needs a sesame seed paste known as Tahini. There are loads of flavoured hummus available in the market. It is a super healthy dip, made of fresh/boiled ingredients with loads of olive oil. Those of you who saw… Continue reading Lemon-Coriander Hummus….
As most of you would know Tahini is widely used in Turkish, Greek and Middle eastern cuisines. Tahini is paste made of ground sesame seeds, which is served on its own as it as or it can used to make loads of other yummy dishes like – Hummus, Baba Ghanoush etc. Tahini is also known… Continue reading Tahini… the nutty Middle Eastern dip/condiment.. !
Being married to a Bangalorean, rather an Iyengar from Karnataka implies that your pantry will never run short of coconuts. You may wonder what the possible connection is. No, Iyengar’s don’t own coconut farms :P, they keep distributing coconuts for every Puja/Wedding/function they conduct. When you are just two in the house & you have… Continue reading My take on the famous Lahsun/Garlic Chutney – Maharashtrian style
People loved the Momo’s post so much that they also wanted me to post the dip to go with it. I do relish the tomato dip that the dimsums or the momo’s are usually served wit but like I said in my previous post, a friend introduced me to eating them with some soy sauce &… Continue reading Soy-Chilli dip… A perfect dip for Momo’s/Dimsums/Dumplings or most Chinese starters….
Staying on the top floor has its advantages & flaws doesn’t it?? You get a good view yes but then you also have to put up with the intolerable heat during summers. Oh what am I talking about? South India has only 2 seasons, Summer & rainy. It’s summer for almost 8 months of the… Continue reading Coriander-Pepper Chutney with hints of Garlic… !
Tomatoes available in abundance in the market???? or have the prices of tomatoes dropped?? or do you have loads of ripe tomatoes, wondering what to do & how to use them?? or are you are a dip/chutney lover??? look no further!!! You will enjoy both the preparation bit & the eating bit of this thokku.… Continue reading Takkali/Tomato Thokku…
Courgette was something new I had to work with when I landed here in the UK. With the limitations to the veggies available at my disposal here I had to begin exploring my options with it. I had tried them a couple of times at a barbecue restaurant back in India, but had not tasted… Continue reading Courgette/Zucchini Thokku
This dish brings back memories of food from our family temple. Each Konkana Family has a family temple & their family God/Goddess. Our family temple is in Kerala, it’s a small village in the border of Karnataka & Kerala. An hours drive away from Mangalore. Most of the major festivals are celebrated together by the… Continue reading Taushe Ullel – Spicy & Tangy, tempered Cucumber salad, Konkani style
Dips are another one of my weaknesses.. if I have a perfect dip, I end up eating the dip more than the starter served with it.. just like how I love our Indian chutneys.. eat more of the chutney than the dosa.. as a kid I used to just take a piece of the dosa… Continue reading Chunky Guacamole…