My daughter and I are sitting on a swing under an apple tree in the backyard of a friend’s house. We are eating apples as we gently rock back and forth. The leaves are just beginning to turn. The gentle breezes waft and rustle. Dappled shades of green. Sour apples . My daughter asks ‘ … Continue reading

My first column on cooking has been published this month in The ARTery. Check it out below. And yes they have some articles on other art forms as well. Enjoy and post your comments on this page or on their page. South Indian Cuisine; It’s Art Now. When I was growing up in Adyar, my … Continue reading

The economics of making pickles is very complex. First one must buy a jar of organic green olives and eat them with some good bread and cheese accompanied by a decent wine or port. Now the empty jar must be washed and have the label carefully removed. Now you have a good $15 empty bottle … Continue reading

When I was a young boy yoghurt was made each day at home and my grandmother would skim the cream off the top and collect it in A small container . Once some critical mass of cream was collected she would get busy and take over. Ice would be brought in. Among her belongings she … Continue reading

I was eating a fresh peach I had ripened for a few days in a brown paper bag. The fruit twisted off the pit effortlessly. As I stared at the beauty of the half cut fruit with the pit in the middle I found myself wanting to break it opne and see if the kernel … Continue reading

Extract the fruit of small lime size ball of tamarind and remove the strings and seeds. Should yield a cup of broth. Heat in a large saucepan with 2 inches of fresh ginger slices. 2 or three pieces of lemon grass, 1/4 tsp of ground black pepper, 1/2 tbs jaggery or brown sugar, 1 clove … Continue reading

Sauté 1″ pieces of okra in some light oil till they start to brown and set aside. In the same pan sauté onions green chillies and red pepper cut to 1″ pieces. Add 1/2 tsp turmeric, 1 tsp Rasam powder or vangibath powder and some dry roasted peanuts. When onions clear, add the okra back … Continue reading

Another low fat low cal dip by special request. Sauté 3 chopped onions in a little bit of canola or vegetable oil until they start getting brownish and caramelized. Add a crushed red dry chili and a bunch of fresh coriander, some curry leaves and a few mint sprigs. One or two methi leaves if … Continue reading

Tindora Curry

My daughter loves dry kovakkai (tindora) curry. Except for the time to cut them it’s really quite simple. Rinse and cut 11/2 pounds of tindora into four quarters lengthwise. Cutting them lengthwise makes a big difference to the way they cook and the moisture content in the curry. This is one time when I think … Continue reading

The perfect ending to summer evenings. One English cucumber peeled and chopped , one ripe tomato, a pinch of fresh ginger: just a hint. A few sprigs of cilantro and a few curry leaves OR a few sprigs of fresh full and Italian parsley , juice of one lime a few bits of minced unripe … Continue reading