With the growing number of  Krishna and Grand Sweets outlets in India, the culture of making bakshanams (fried snacks)  at home has become a rare event. Earlier, in the joint family system, the  mamiyars, mattu ponnus, nathanars, orpadis  (mother in law, daughters and daughters in law) would sit together and make bakshanam for family weddings and … Continue reading

Many people look down upon the lowly uppuma. I myself am very fond of this dish perhaps because of the wonderful flavors and textures of the uppuma my grandmother or my aunt would make. My grandmother made the best lemon/ ginger rawa uppuma. My aunt Vijaya’s rice uppuma with its roasted browned crust is still … Continue reading

I recently served some small adai like creations to a few friends and both they and my five year old daughter loved them. Instead of adding grated carrots, try a small amount of grated unripe mango and some shredded curry leaves. Add one cup of sour idli batter to two cups of adai batter. Add … Continue reading

My daughter loves Adai and I make it almost every week now, thanks to the recipe given by my friends RC and Vijaya and the wet grinder schlepped all the way from India by Subra and Revathi. There are many many recipes and techniques for making Adai and I have gotten it down to one … Continue reading

Quick Quick Sundal

Two cans of garbanzo beans rinsed and drained. 1 can of kidney beans or any other canned beans. Toss in a bowl gently within juice of 2 limes or lemons, 1/2 cup finely minced onions(optional), 6 to 8 minces curry leaves, 1 cup of finely chopped unripe mango, 1/2 cup of finely chopped cucumber and … Continue reading

I have recently rediscovered this old standby. I use stale or left over bread cut into chunks. Add a couple of tbs of oil or butter or ghee to a sauté pan and cook up some onions green chilies and red or green or baby bell peppers add 1/2 tsp rasam powder and some curry … Continue reading

Splutter mustard, cumin a few black peppercorns, and urad dal in 1/2 canola and 1/2 sesame oil. Sauté onions, green chillies, chopped ginger. Add turmeric and sambar powder. Curry leaves, a few baby carrots cut into sticks and some potatoes cut into stick (small 1/4 inch by 1 inch) 🙂 . Chopped cilantro and a … Continue reading

Here’s a quick meal you can toss together with a few left overs form the fridge. Saute left over red and green peppers with two green and one dry chili in butter, a pinch each of turmeric and hing and 1/4 tsp rasam powder. Diced left over boiled potatoes go in and 3 slices of … Continue reading