Celebrating Passion for Food
Mumbai, a city of dreams, a city that never sleeps, a city always on a move. For over two decades before I moved to its sister city Pune I grew up in Mumbai. I was a part of the crowd that moves through the city in pursuit of their goals, day in and day out through the local trains.
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The winter is taking its toll on my palate. It is compelling me to make choices that I would not prefer making post winter. The cravings for hot and spicy food is absolutely insatiable which is making me gulp down several cups of tea in a day.
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Curd rice also known as Thayir Sadam in Tamil tongue is a recipe that not only resonates well in the South Indian states but now has many takers pan India.
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When I began writing this post, I intended to start with writing about Flax seeds as not much is known about this superfood. However I soon figured out that a write-up on flax plant, fiber and seeds could not be constricted in few lines and would require a separate post.
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Most of us have fond memories of food from our childhood. Whether it was our mom’s homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past. –Homaro Cantu
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I had picked up this recipe during one of those days when I was still a struggling cook, when my passion for cooking were limitless but I was low on skills. I would end up trying to learn new skills, new recipes and clocking countless hours making and remaking these recipes in my kitchen to my satisfaction.
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Eggs are one of the quintessential ingredient that one can use in several breakfast preparations. There are so many different preparations that can be made but more often we find ourselves sticking to same few recipes.
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Today’s recipe is India’s favorite breakfast dish. Yes you guessed it right, soft, spongy, fluffy white, circular in shape “Idli” and it tastes delicious with coconut chutney or tomato chutney.
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Neer Dosa originates from Tulu region in Karnataka. Neer means water in Tulu and this dosa attributes its name to the way it gets prepared which involves adding lot of water to make these dosas thin, soft with porous surface.
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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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