Spice Elephant – BSK 3rd stage, Bangalore. Imagine you are blindfolded and left on a street… You free your eyes off of the blindfold, you are hungry, you walk around and look right, left… or all around you for a place to eat and all you see are SLV’s… Wondering what these are??? The places in… Continue reading Spice Elephant.. Bangalore
Oh my..!!! look whose back??!!?? is what most of you people may say..! After my disappearing act.. I know right!! I have been pretty busy with my baking venture “Floured” that I hardly had time to feed myself anything new or prepare something worth blogging. Even if I did manage & squeeze some time out… Continue reading Raw Banana stir fry – Indian flavours
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..!
Food for thought..! Ever wondered how some dishes/recipes were named.. !?! I’m sure every cuisine has some very interesting names.. Since my interaction has been the most with Indian food … Indian food does have some real bizarre names like – pasanda, navratan, jalfrezi, tikka, ragda patties etc.. whoever came up with such fancy names..… Continue reading Paneer Shimla Mirchi…
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.. !
All that I can remember when I eat this is secretly stashing my lunch-bag packed for school with some raw mangoes that fell from our Mango tree during the season. We had two lovely, huge Mango trees at home. “HAD” Sad but true, one very close to the gate & it fell one nasty stormy… Continue reading Ambuli/Raw Mango Pachhodi or rather an instant raw mango pickle…
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….
Allison from the food blog – Spontaneous Tomato had a post on Nepali momo’s a while back. I’m a sucker for dumplings. I can eat them for breakfast, lunch, snack & dinner. Sigh no one serves dumplings for breakfast in restaurants :(. I have been on the quest to find that perfect recipe to prepare… Continue reading Steamed Momos/dumplings with an aromatic Veggie filling…