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!


Saturday, June 28, 2008

Bread bajji

Bread - 8 slices
Besan ( kadala maavu/chick pea flour) - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 1 teaspoon
Asafoetida (kayam) - 1/4 teaspoon
Cumin (jeera) 1/2 teaspoon
Salt to taste
Oil for deep frying
Mix the besan, rice flour, chilli powder, asafoetida, jeera, and salt together. Add water to make a loose batter. Cut the bread slices into two. Dip each piece into the batter and make sure that batter gets coated evenly over the bread slices.
Heat oil and gently place each batter coated bread piece in. Fry till golden brown on all sides.
Serve hot with ketchup.

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