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!


Wednesday, May 28, 2008

Peanut (kadalai) sundal

Raw peanuts (kadalai/kadala) without the shell - 100 gms
Raw mango - 1
Fresh grated coconut - 10 gms
Green chillies - 3 Nos
Garlic - 2 cloves
Curry leaves and mustard for seasoning

Soak the peanuts overnight. Drain and pressure cook for 4 whistles. Heat a little oil and crackle mustard seeds. Add chopped green chillies, curry leaves and chopped garlic. Add the boiled peanuts and salt to taste.
Grate the raw mangoes. Add to the peanut mixture along with the grated coconut. Toss everything together.

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