My friend Vandana is always keen to try and share new recipes. After seeing my recent arrabbiata sauce she asked to get a recipe for the traditional South Indian standby, Tomato Gotsu or Gojju. It’s late summer and the potted tomato plants are in a hurry to produce several pounds of ripe tomatoes each day. Tomato … Continue reading
This is one of those perennial favorites and classics that is deceptively simple to make. Try as one might, it is difficult to get the right flavor and consistency that brings back childhood memories of eating masala dosa at a genuine Udipi restaurant – called them hotels in the day. I have added this recipe … Continue reading
As the title implies, this is a quick shortcut to making that ubiquitous South Indian comfort food, rasam. The name itself means, nectar, essence or ambrosia. In the hands of the right cook, it is quite clearly the latter. I have included several rasam recipes, but there is always one more. There are as many … Continue reading
The lowly uppuma frequently gets a bad rap. Despite it having been a winning recipe on a TV chef competition, many of us harbor a little bit of disdain for this dish. This is reflected in phrases like “just uppuma”. My daughter and I love uppuma. It is nutritous and capable of infinite variety and can … Continue reading
Here is a simple variation on the traditional aloo mutter paneer that is the staple of most tandoori restaurants the world over. With fresh vegetables and tomatoes it bursts with flavors. The tofu adds protein and removes some fat. It can be a fairly low fat dish and versatile enough to be served with bread, roti … Continue reading
I thought I had posted this recipe earlier but I couldn’t find it in this timeline. It’s a childhood favorite of mine and my father and my sisters, so here it is again just in case. Very easy to make, but for some reason my mother would only make it on rare occasions. The lemony … Continue reading
Pulao or mixed rice comes in various colors and flavors. It is popular all over the Indian sub-continent and every region lends its own unique flavor to this dish making it distinct. Tangy lemon rice, spicy (and tangy) tamarind rice, bland peas pulao, plain jeera rice and the list is almost endless.
Soups have been a wonderful source of creativity for me. Like a golf game, no two soups are ever alike. The ingredients, combinations, proportions and methods all offer the possibility of infinite variation in flavor, color, consistency and texture. My mother would make a vegetable soup in India with a fresh tomato base and lentil … Continue reading
Although “Chakkarai” in tamizh means sugar, it is also alternatively used to mean something that is sweet. Chakkarai Pongal is the sweet cousin of the more popular Venn (Savory) Pongal. Normally I make the sweet pongal available here. This results in a perfectly delectable pongal. But this time I wanted to shake things up a bit!
Guest Chef Saras shares her recipes for the aadi perukku festival of Tamil Naadu. Served here in the traditional style on a fresh banana leaf. The leaf adds its own flavor to the meal. Aadi perukku is a very traditional festival of thanksgiving to the monsoon god for filling the rivers with his abundance. After … Continue reading