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!


Thursday, February 25, 2010

Stir fried carrots (thoran)

This quick carrot stir fry (thoran) seasoned with a generous helping of grated coconut, aromatic curry leaves, and spices is all I need to pep up a bowl of simple steamed rice into a gastronomical delight!

Carrots - 1/4 kg (grated)
Coconut - 1/2 cup (grated)
Onion - 1 medium sized (cut fine)
Green chillies - 3-4 Nos (minced)
Garlic - 2 cloves (minced)
Curry leaves - a few sprigs
Cumin seeds - 1/2 teaspoon
Chilli powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Oil - 1 teaspoon
Salt to taste

Heat a thick bottomed skillet, pour in the oil, add the cumin seeds and mustard seeds. Wait till the mustard splutters and then add the curry leaves. In a seperate bowl toss the grated carrot along with the rest of the ingredients and tip it all into the skillet. Cover and let simmer cook till carrots are tender. Add salt to taste.

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