No onion-garlic recipes

Dishes without onion & garlic

Ajwain Methi Puris

Its hard to resist anything fried till golden, crisp and tempting!!! Moreover it is the season to indulge!!! Festive celebrations are just round the corner. The weather is turning cold and wintry with rains making their appearance every now and then. 

Taking in the cool air and winter shades of nature during our drive to office is enough to charge one to gear up for the long celebrations next week. 

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Drumstick Rasam

 

The monsoon season reminds me of school days. Of carefree days when the day`s strategy was to attend classes, play, eat, some more play, homework and more play! The rains were perhaps the best. We found delight in getting drenched in the rains. The rain drops caressing our cheeks felt like pure joy. All the sorrows were forgotten as we splashed about in the puddles. We all played and read with a spirit of togetherness. The future then seemed good and bright, even without a clear view. Life was full of happiness and bliss.

 

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Life is beautiful.

She longed to be set free. To fly away to a distant place where the sun always shone down on earth. Where the steady golden rays of the sun penetrated into all places and drove away the darkness. Where even rains did not chase away the sunlight but would fill the sky with rainbow. Flowers bloomed all through the year. To a place where she was in a harmonious relationship with nature. It fed her body & soul. She would taste food of elemental beauty.

The place would be filled by melodious music from the chirping of the birds and flowing river. The music would captivate her soul and fill her mind with positivity. And this would trigger the hidden joy inside her to break free and engulf her permanently. 

All chains that tied her and kept her from her freedom would melt away, never to return.

She would be deliriously happy, forever

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Potato & Peas Gashi

They say small towns are devoid of thrilling events. Like my native place. The place were I spent many a vacations in. Here the time  stands still. The nights are dark and  peaceful with the silence broken only by the fireflies. A blanket of calmness covers the whole town. It was a place we ran too whenever we craved to calm then frenzied mind. I am talking about my ancestors village. It is a village untouched by noise, pollution and all the characteristics of a modern town. It is a village of simple living, unity and hospitality. To me it is a prosperous. It is a place rich in humanity, love for neighbors, fresh air, cool breeze, plentiful of shade under the big trees. Flower blooms merrily  The golden sunlight fills the entire village with warmth during the day and the with silvery light during the night. Sunrise and sunset are an everyday sight, something that is not visible in big cities.

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Corn Sundal

Festivals are a time to attend poojas, meet the family and have good food. By good food I mean authentic, traditional recipes that have been handed down from many prior generations. Most of such dishes call for long and tedious processes. Yet, that does not stop many homes from preparing them all with great enthusiasm.

 

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Kosambri

 

Time and time again salads crop up in our everyday menu. They are either welcomed or looked down upon. Most of times its the later. They are assumed to be without the ‘taste’ element. But in fact salads can be quite the opposite. They need not be coated with creamy dressing for them to be appealing. A simple blend of ingredients topped with South Indian tempering can make a really delicious salad. I am talking about the dish from Udupi Brahmin cuisine – Kosambri.

 

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Hesaru bele Kosambri or Moong dal salad, a speciality of Udupi Brahmin cuisine.

 

 

 

 

MOONG e

De-skinned and split green gram aka moong dal

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Coastal Fare – Nendran Balehannu Kai Huli

India is a country with diverse cuisine, from rustic to elegant, rich to simple, spicy to mild and sweet. One can travel all over the country, from North to South and East to West and come across plethora of flavors that are so very different and yet have certain similarities. 

Today`s focus in on Konkan coastal cuisine, food of west coast of India. The konkan fare boasts of fresh and spicy cuisine. Coconut is widely used in most of its dishes.  Vast varieties of red chillies are found and make their way into dishes and gives them their distinctive red hue and spice. 

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Carrot Chutney

There I was, staring out the window and pondering on what thoughts to share today, what recipe to share..Then my eyes fell on this simple recipe. Simple, healthy, tasty. The recipe unlocked memories of that day when the dish was first made. And I embarked on a short trip down memory lane, to that place and time when the chutney was first tried and tasted..

Here goes…. 

The stoic sunlight that was streaming in through the window signified start of another day. And just when I was to crib about the blinding harsh light, a clean and cool breeze tiptoed in through the window. Now the day seemed more welcoming and I could feel myself getting more energetic. Just then I remembered, we were to have guests for lunch that day. This always got me excited for it meant mom and I would be cooking together. And this would always comfort my soul and bring me profound joy. We could go on and on, chopping, grinding, sizzling; oblivious to the time sometimes. These moments were also peppered with so-called arguments on what way worked best. A consensus would then be arrived at and the dish ready to be served!

 

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One would think these classes with mom could on and on. But then there is a point from where I would be debating with myself on what works best, argue with myself and then work out the best way. It is those classes I had with amma back then that comes to my rescue. However far I go it is always the beginning that is remembered fondly – the place where it all started and where this interest was nurtured, place which fueled creative thoughts, place that gave immense comfort and motivation to go on when in doubt…And whenever I do need a quick help I know amma is just a call away, all ready to come to my aid, giving instructions over the phone. 

 

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Gajar Methi

 
Carrots sauteed with fresh fenugreek leaves….
 
One of those days I guess when nothing pops into my mind and I am left searching all around me for any inspiration and pick a topic and debate for a little while. Nothing wrong with the day, the weather is perfect, nice and relaxing activities planned for the day `et all. But I guess I am a tad impatient today to start off day`s chores and on days like these I detest sitting with my laptop as company. A good book to simply sit and read I would not mind though! And so I move on straight to today`s special. For this post I have decided to stick to the promise made at the start of this year, to post more healthier recipes. And so in support of  ‘ healthy eating ‘ year,  here is a dish apt for the theme!
 

Shakkarpara or Tukudi

 

Shakkarpara, a popular farsaan in South India, can be either a sweet version or a savoury one. Savory ones are not too spicy but of course you could increase the spice level as per your taste. But I would suggest you go easy on the spice and salt as I found they taste better when both these are added in moderate quantities..

 

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Tip of the Week
Eating Bananas can help fight depression.
Food Facts
Nachos, the Mexican dish, were invented in 1943 by a guy named ‘Ignacio Nacho Anaya’. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeno peppers.