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.
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Happy cooking!
Dershana
Puthina (mint) - 1 big bunch
Grated coconut - 1/2 cup
Tamarind extract - 1/2 teaspoon
Green chillies - 5 nos
Ginger - 1 short piece (about 5 gms)
Salt to taste
Destalk and clean the mint leaves. Place all ingredients , except salt in a skillet and simmer for 2 minutes with the lid on. Cool and grind to smooth paste in a mixer bowl. Add salt to taste. Check for tanginess, if less add a teaspoon of lemon juice.
Season with crackled mustard seeds and curry leaves.
Excellant with hot dosas and idlis.
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