Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Monday, May 26, 2008

Kanthari chammanthi (chutney/dip)

Kanthari (bird's eye chilli/thai pepper) - 6-10 nos
Small onions (shallots) - 5 nos
Coconut oil - 2 teaspoons
salt to taste

Peel the shallots. Coarse grind the onions and kanthari together in a mixer bowl. Just a turn or two on the mixie should produce the desired effect).Add the salt and the coconut oil. mix well.Serve as a side dish to boiled tapioca (cassava root /kappa/kuchi kizhangu)

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