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!


Sunday, June 22, 2008

Muringaila kadala fry

Muringa ila (drumstick leaves) - 1 big bunch
Nila kadala (peanuts) - 50 gms (plain roasted and without skin)
Garlic - 3 cloves
Dry red chillies - 5 nos
Curry leaves - 2 sprigs
Mustard seeds - 1 teaspoon
Oil - 1 teaspoon
Destalk and clean the drumstick leaves.
In a mixer bowl place the roasted and deskinned peanuts along with the garlic and grind to a very coarse mixture.
Heat oil in a skillet and add mustard seeds. When they crackle add the dry red chillies and curry leaves. Follow up with the drumstick leaves. Stir fry till the leaves begin to wilt ( 3- 4 minutes max). Add the ground peanut mixture and salt to taste. Stir fry till the garlic in the mixture gives out a pleasant aroma.
Serve as accompaniment to plain rice or chappathi.

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