If you ever start making preserves you will stop buying the store brands. These types of preserves are so delicious and easy to make. With a little bit of imagination, you can serve an endless variety to family and friends who will love every one of them. I was lucky enough that my friend Ami … Continue reading

Apricot and mango preserves

I was visiting my friends Krishna and Paulomi at their home in the greater LA area.  Like many Californians, they too have a number of profusely productive fruit trees in their yard, including an apricot tree that was brimming with over ripe fruit.  I couldn’t pass up the chance. The fruit was so ripe and many of … Continue reading

Many moons ago as a young lad I spend a summer in France; much of it in rural Provence.  Being a vegetarian I initially enjoyed the local ratatouille made with aubergine (eggplant), tomatoes and the delicious local herbs that grew everywhere called , not surprisingly, herbs de Provence.  Within a few days, however, my tastebuds … Continue reading

Ratatouille

Ratatouille Nicoise is one of those dishes that sounds terribly sophesticated but is really a simple peasant dish, a vegetable stew, of the Provencal region of France.  Fresh onions,zucchini, garlic and herbs and olive oil make the characteristic aromas that can make your head swim and tummy rumble.  Serve it hot or cold and with … Continue reading

Leek and carrot soup

This is an easy and heart warming soup that will stick to your ribs on a winter night. Like most soups, its quite easy to make with what you have in the fridge.  Except for the leeks, everything else is optional and can be substituted out. I was cooking in a big hurry for a … Continue reading

I was quite surprised to learn that my neigbour had never had a cranberry sauce made from fresh cranberries. He said he had only had the canned variety. So for thanksgiving my daughter and I were determined to make a cranberry sauce from scratch to take with us when we went over to join the … 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!

This is the payasam of my childhood. My mother would make it on festival days. For me, all other payasams were just wanna be’s.  This payasam always was the real thing. Amma never showed me how she made this. I have tried to recreate it from childhood memories and without fresh coconut milk