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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Goli Baje/ Mangalore Bonda
If I have to verbalize my endearment for these roundels, I think it can be best expressed by stating that they were the primary reason for my visit to Mangalore, well actually one of the several. If you want to check out other reasons for our Mangalore trip, the recipe section Mangalore recipes may interest you. Our food excursion in the coastal city of Mangalore and temple city of Udupi resulted into several moments that we would nurture in our memories. You may read about the trip here and here.
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South Indian filter coffee- A quest for Holy Grail
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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Beaten Instant Coffee
Right at the onset, let me make this revelation here. This recipe of coffee is not for everyone. Does it bothers your taste-buds when someone sneaks in a different brand of coffee in your kitchen cupboard and your coffee suddenly does not taste same anymore? Does it bothers you when you place an order for your coffee and you get a watered down version of your expectations? Does even the slightest change in temperature of coffee leaves you impassioned?
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Masala Chai- (Spiced Tea)
The mornings have become nippy and days have become shorter. The month of November has gone by gradually and indolence has seeped in all around. No one gets spared by this sluggish air, even the effervescent Sun seems to be too lazy to rise in the mornings and eager to pull down its curtain in the evenings. If a celestial body like Sun falls into temptation of snuggling behind the blanket of fog spread by nature, how can the lesser mortals like us be spared?
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Corn Mayo Sandwich- Moment of ethereal nostalgia
At this time of year in Pune (month of October), rains would have fast shut its door like a whimsical, adamant teenager who is difficult to persuade and winters though seem to be around the corner, would still be afar. Sensing this as an opportunity, heat and humidity would torment us for the month of October. However, this year, we are witnessing a turnaround. The rains has picked up in an unprecedented way by the end of its season and I am enjoying it.
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Paneer balls- A tale of overstuffed refrigerator and a lost match
We have been facing issues lately with our refrigerator. It is little over 7 years old and had never ill-behaved but lately it had been turning its back on us. I believed in it and entrusted it with the responsibility of keeping my essentials safe and it did exactly what it promised for all these years.
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Cracker Sandwich
Many times we are faced with situation when we have a surprise guest at home and limited resources in kitchen. I was faced with this dilemma recently.
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Cheese Chilli Toast
Cheese Chili Toast is a brunch recipe. You know one of those days when you miss your breakfast, and would want to have something heavy that would compensate for breakfast and lunch. We make these on some Sunday’s when we get up late, miss our breakfast, and have an afternoon movie show to catch up. So we squeeze in this recipe in between which keeps us full till the movie gets over.
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Lauki ka katra/Pakora (Bottle gourd fritters)
Cuisine is a testament to our evolution. It has gone through a continuous churning process wherein a new dish becomes part of a culture, an alteration has been made to some traditional recipes and some old recipes fade away from our memories. This fundamental point also applies to cuisines in India. If you must have observed, I have referred to “cuisines in India” and not “Indian cuisine”. Cuisine in India is a perfect example of the basic fabric that describes our country “unity in diversity”.
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