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.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

You can also request for any recipe you want. Just leave a note in a comment box.

Happy cooking!


Monday, May 26, 2008

Tangy Mango Thokku

Mangoes that are 3/4th ripe - 4-5 nos
Jaggery (gud/sharkkara/vellam)- 50 gms
Chillie powder - 2 teaspoons
Salt to taste

Peel and slice mangoes. Boil 1 glass of water in a thick bottomed vessel and dissolve the jaggery in it. Keep stirring till the water turns to a slightly syrupy consistency (string consistency/kambi padham). Add the mango slices in and allow to cook on slow flame stirring ocassionally to avoid burning.Add the chillie powder and salt. Keep stirring till the mangoes are cooked and mashed to a loose jam like consistency. Cool and store in fridge. Keeps good for a week!PS: Mango thokku is best eaten with curd rice. It also goes well with dosas and idlis

No comments:

Blog Blog