Celebrating Passion for Food
Food preferences evolve with time. Some likes and dislikes that we develop over the years stay with us while some change radically. To explain this with an example, I had a strong aversion for dairy products like Paneer and curd but over the years I have convinced my taste buds to come to terms with these products and now I have come to like them.
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Sundal is one of those recipes originating from Southern India that is primarily prepared during festivities of Navratri. It is prepared as a part of ‘prasadam’.
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In my last post Mozzarella Cheese Sticks I declared how the fried food is gradually inching up in my list of “food that I crave for”. It’s a pretty volatile list that alters itself with the changing season with the fried items making it to the top in monsoons.
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Finally rains have arrived in Pune ushering in much sought respite to the Punekars (term used to describe the residents of Pune). Every morning, we are greeted with the sights of darkened skies and imminent downpour that makes the ritual of morning tea more delightful.
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Our breakfast on weekends is usually an eggy affair. At times, when we are feeling just too lazy, we prefer eating boiled eggs- the choice of soft and hard boiled variations depends on the whether we crave for soft, beautiful, runny consistency or a firm and hard yolk.
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For few years now, it’s been our Saturday ritual to have our morning breakfast at one of the restaurants close-by that serves delicacies from Tamil Nadu.
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Kolhapuri Misal is a dish that can be attributed to having attained a cult following in the Kolhapuri cuisine and has planted this regional cuisine firmly on the world map. A spicy curry of moth beans served with onions, farsan and relished with pav (soft bread roll)-this dish is a popular breakfast dish served in restaurants serving Maharashtrian food.
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For many of the snack recipes that we make in our kitchen, bread crumbs is used for coating food and making a crisp and crunchy covering for the fried food items.
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Dear readers, at my place a typical Sunday morning often witnesses me and Pranay getting involved in a rigorous brainstorming session over a cup of coffee. The agenda of our sessions is more often than not what we should be making for our Sunday morning breakfast.
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The culinary landscape of Rajasthan is adorned by innumerable culinary gems, many of these have attained distinction of being globally known whereas few others are limited to being local recipes. One of these recipe that I often like to make as a part of my snack preparation is Rajasthani Aloo Bonda/Batata Vada/Kofto.
This dish though bears a close resemblance to Batate Vada that is such an important part of Mumbai street food culture or Batate Ambade a famous snack of Udupi Cuisine but it is still different in taste due to usage of ingredients like Kalonji (nigella seeds) and Aamchoor (dry mango powder).
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