the simple rasam

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

October is when there is a clear drop in the temperature, when the day starts to get a little short and the night starts to get a little long. The cold evenings make me lazy and I would rather spend as little time in the kitchen as possible. Soups make for a quick and perfect … 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.

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