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 thayir

Kanthari (bird's eye chilli/thai pepper) - 5
Small onions (shallots) - 2
Ginger - 1 small piece
Curry leaves - a sprig or two
Curds (yoghurt/thayir) - 1 cup

Grind the kanthari, small onions, ginger and curry leaves in a mixer bowl. Add to the curds (yoghurt) with a dash of salt. Refridegerate before serving.Lovely accompaniment to spicy pulavs and biriyanis.

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