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!


Tuesday, May 27, 2008

Paruppu podi

Pottu kadalai (Roasted gram/pori kadala) - 1 cup
Dry red chillies (cayenne pepper) - 5-6 nos
Curry leaves - 1 sprig
Salt to taste

Dry roast all three ingredients seperately. Put everything together in a mixer bowl and powder to a fine mixture.

Paruppu podi can be used as an accompaniment to Idlis and Dosas. To use , take the required quantity and a little gingelly (ellenna/nallenna) oil to mix into a dip like consistency.

Paruppu podi can also be added to cooked white rice to make an easy flavoured rice variety. Cook and cool the rice. Use a fork to seperate the grains, add a couple of teaspoons of paruppu podi,season with a little gingelly oil or ghee (clarified butter).

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