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

Mulaku chammanthi

Small onions (shallots) - 15 nos
Dry red chillies - 6 nos
Tamarind extract - 1/4 teaspoon
Salt to taste
Coconut oil - 2 teaspoons (10gms)
Peel the onions. Warm a skillet and pour half a teaspoon of oil in it. Add the onions and red chillies and stir fry till onions become translucent. Cool.
Put the fried onions, chillies, tamarind and salt into a mixer bowl and grind to a fine paste. Add the rest of the oil and whisk it one more time.
Serve with idlis or vellayappam.

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