Celebrating Passion for Food
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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Being a foodie, I can lay my claim to anything and everything that gets served in a plate to me. However, I must admit that some regional cuisine in India are more dear to me than others.
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Chane Jaisalmer Ke is a kadhi preparation from Rajasthani cuisine that combines black chick peas with gram flour and curd. There are numerous gems of vegetarian dishes in Rajasthani cuisine and Chane Jaisalmer Ke is one of those gems.
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Fenugreek leaves popularly known as Methi possess a great deal of medicinal value and is one of the important ingredients in an Indian household. It is known to possess anti-diabetic, anti-bacterial and anti-oxidant properties.
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Chutney-the anglicized form of Hindi word chatni refers to relishes and condiments in Indian cooking. India, being such a vast country, diversity is a part of our lives and it has found its way into every aspect of our lives.
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We are in the mid of March and I can clearly see the mercury soaring to new levels with every passing week. I shudder to think of how nature will unravel itself in the months of April-May, which have been the conventional ‘hot months’ in India.
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We came across this recipe in one of the Tarla Dalal cookbooks on South India cuisine. I do not recollect the title but what struck me was a bold assertion by the author that this recipe is so unique and delicious that your guests would ask for the recipe when you serve them this chutney.
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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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Last weekend, I had a food craving, a rather innocuous craving for a simple meal. There is an air of strangeness to this phenomenon known as ‘craving’. At times, one would develop a sudden urge to have a multi course extravagant meal and on other days one would crave for a simpler meal affair.
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Howdy readers. It’s been a hectic week for us. The week has unfolded at a frenetic pace. While the weekdays were packed with professional commitments, weekend saw us packing our bags and heading to a holiday destination for our photography excursion.
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