Celebrating Passion for Food
There are some dishes in our country that are so deeply ingrained in the food culture of that region that they become synonymous to that region viz. Vada Pav, Dabeli of West India, Sarso ka saag-Makke ki roti, Tandoori Chicken from North, Dosas and Idlis from South of India and many others. The recipe that we are discussing today is deeply associated with Mangalorean cuisine.
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My first rendezvous with filter coffee, if my memory does not play the betrayal games on me, was when I was a kid whose mother would find herself in the company of her acquiescent son wherever she would go.
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The tiny beauties, as I write this, have found their way out from the Oven and have been placed in a neat linear arrangement on a rack. Typically, I write the blog after I have done with editing the videos and photos, however this time I couldn’t resist myself from pouring my heart out. My heart, looking at the second batch of cakes, as it spins in circles inside the Oven, is buzzing with excitement and a gentle aroma of khoa (reduced milk) that wafts out from the kitchen is getting me tranced.
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There are few moments in life which let you feel accomplished, and a Poori getting puffed gradually at the center of Tawa is one such moment.
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