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 21, 2008

Easy coconut chutney

Grated coconut - 1 cup
Small onions - 2-3 nos
Dry red chillies (alternatively, use chilli powder) - 4 nos
Curry leaves - 2 sprigs
Salt to taste

For seasoning
Mustard seeds - 1 teaspoonBroken Black gram (urad dhal/uzhunnu) - 1/2 teaspoonDry red chillies - 2 nosCurry leaves - 1 sprigOil - 1 teaspoon
In a mixer put all of the first set of ingredients and grind to a smooth paste. Heat oil in a skillet and roast the black gram and red chillies. Crackle the mustard and then add the curry leaves. Add the ground mixture to this with adequate water to form a semi solid consistency. Let simmer for a minute and take off flame.
Serve with dosas

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