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

Poondu mulaka podi

Garlic (poondu) - 5-6 cloves
Dry Red chillies (cayenne pepper) - 6Nos
Roasted gram (pottu kadalai/pori kadala/chutney dhal) - 1 cup
Curry leaves - a few (optional)
Salt to taste

Dry roast the garlic cloves till they are golden brown and most of the moisture is gone. Dry roast the red chillies and warm the roasted gram seperately. If you are adding curry leaves, dry roast them till crisp too. Pound everything into a fine powder using a chutney mixie bowl or coffee grinder. Add salt to taste.

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

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