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.

You can also request for any recipe you want. Just leave a note in a comment box.

Happy cooking!


Tuesday, February 26, 2013

Easy, tangy tomato chutney (dip)

Here is a quick, tangy dip with enough verve and vigour to pep up even a dull meal. I served it as side to the Tamil Nadu tiffin speciality, 'paniyaram'. Now, a paniyaram requires an aappa kal (aebleskiver/unniyappa chatti) so in case you don't possess one, just serve this chutney with dosas, plain appams, or idlis. Just as yum!

Ripe, firm tomatoes - 2 (medium sized. Skip the hybrid, seedless varieties)
Garlic cloves - 2
Dry red chillies - 2
Sea salt - to taste
Virgin coconut oil - 1 teaspoon

Deseed and cube the tomatoes. Put everything except the oil into the chutney jar of your mixie and blend till almost smooth. Pour it into a thick bottomed vessel and simmer till the raw garlic smell goes away. Drizzle on the virgin coconut oil and voila! you've a winner on your menu.

Thursday, February 14, 2013

Smooth as chocolate and totally guilt free :-)

Here is a recipe that I modified from the No-GMO recipe site. Totally yummy and completely guilt free. Happy Valentine's Day :-)

Ripe bananas - 4 medium sized
Unsweetened cocoa powder - 2 dessertspoonfulls
Organic Honey - according to your preferred sweetness level
Fresh vanilla - from 1/4 a pod

Blend everything together in an electric blender or mixie jar till smooth and creamy, and glossy :-) Serve topped with dry roasted almonds.
Blog Blog