tag:blogger.com,1999:blog-304452362012-01-27T22:51:21.458+05:30Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.comBlogger2861100tag:blogger.com,1999:blog-30445236.post-60788641505246141562012-01-17T17:00:00.000+05:302012-01-17T17:10:28.980+05:30

I hate mixing up flavours that are best enjoyed separately. I know there are umpteen people who go gaga over hot gulab jamuns served with a scoop of vanilla ichttp://www.blogger.com/img/blank.gife cream. I am not one of them. I enjoy both, but give them to me in different bowls, please. The same goes for gajar ka halwa and ice cream. I cannot stomach the two together, though my stomach has ample

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-68786686624231326422012-01-09T21:52:00.000+05:302012-01-09T21:53:08.582+05:30

The new year has brought in its wake a resolve in me to eat healthy. No.....no, I am not dieting. I don't think I can ever do that......but I have included(it's the same as saying resolved to include, right?) more fruits, greens, sprouts and veggies in my diet. A few days into the New Year, I received a mail from blogadda asking if I would be interested in reviewing Bhanu Hajratwala's Gujarati

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-25513098902496606392011-12-23T08:47:00.003+05:302011-12-23T09:00:36.265+05:30

The last day of blogging marathon#11 has me cooking a very simple, quick and easy to make dish from Bihar. The recipe is from USMasala.What you need:Potato - 1 large, peeled and cut into 1 inch thick fingersOil - 2 tbspAsafoetida/Hing - a generous sprinklingDry red chilli - 1, broken into piecesCumin seeds - 1/2 tspSaunf/Fennel - 1/2 tspFenugreek/methi seeds - 1/2 tspMustard seeds - 1/2

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-60333092883416597312011-12-21T16:54:00.001+05:302011-12-22T09:50:41.096+05:30

A very simple, yet hearty sabzi, a bowl of this with some hot, puffed up puris is sure to warm you up on a cold, winter night.What you need:Potato - 4 large, boiled, peeled and choppedTomato - 3, medium, cut into large chunksRed chilli powder - 1 tspGaram masala - 1 tspTurmeric powder - 1/2 tspAmchur - 1/2 tspJeera - 1 tspHing/asafoetida - a generous sprinklingSalt - to tasteTake the chopped

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com11tag:blogger.com,1999:blog-30445236.post-90811367473004432232011-12-19T22:35:00.008+05:302011-12-19T23:04:14.199+05:30

Pittha is similar to the South Indian kozhakattai/modak and to the Tibetan momos. It has an outer cover made of rice flour/maida/wheat flour and an inner stuffing made of ground dal and spices. This is cooked in boiling water to make a soft on the outside and bursting with flavour inside snack.What you need:For the outer cover - Atta kneaded as you would for rotis (Maida/ rice flour is more

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-51356706024019261972011-12-18T19:33:00.006+05:302011-12-18T20:21:12.816+05:30

Litti chokha is synonymous with Bihar. In fact, it is the only Bihari food that I had heard of before this blogging marathon. My Bihari friends painted a beautiful picture with words for me when they described the making of littis. They said that the whole family would gather around a charcoal fire. The women would deftly shape the atta into thick, deep cups and fill them with sattu flour. They

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-15033356193481321962011-12-17T14:00:00.001+05:302011-12-17T14:02:08.063+05:30

Sattu is a flour that is commonly used in Bihar. From what I have gathered from the internet and from talking to my friends, it is made from black chana which is slow roasted over a low flame and then powdered. It is used as a filling for parathas, it is mixed with water to make a nutritious, breakfast drink or it is mixed with rice and eaten with a dollop of butter/ghee.In Bangalore, sattu

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com12tag:blogger.com,1999:blog-30445236.post-63967704937112085432011-12-16T20:55:00.013+05:302011-12-17T11:35:25.137+05:30

One of the things that I love about blogging is that it helps me learn a lot about food from other parts of the country and the world. A few days back, I would not have know what sattu is or what a thekua is. But today, thanks to the blogging marathon theme of Bihari cuisine, I am actually able to write a post on a very typical, rustic dish that is commonly made in Bihari households. Let me give

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com10tag:blogger.com,1999:blog-30445236.post-56050132444585472992011-12-10T22:45:00.004+05:302011-12-10T23:13:33.272+05:30

What???Italian, American, Mexican, sandwiches, burgersWhere???5/2 Jagriti, Ramagondahalli, Varthur Road, Whitefield, India 560066Contact :(080) 41119768/(080) 40992981/(080) 40992982/9844932817Having read excellent reviews of the restaurant, we decided to go to The Fat Chef for dinner tonight. The restaurant is situated right next to the entrance to Renaissance Jagriti, on Varthur Road,

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com0tag:blogger.com,1999:blog-30445236.post-31275141981167502032011-11-17T21:51:00.003+05:302011-11-17T22:04:14.367+05:30

It is with a heavy heart that I write this post. To say that I was shocked when I read about Jayasree's passing away, would be an understatement. Even though we have never met face to face, she and I have talked over the phone and kept in touch with each other through mail. Every time my blog was silent,she would send me a mail or a facebook message asking me if I was alright. She is one blogger

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com7tag:blogger.com,1999:blog-30445236.post-80118409742365812632011-11-01T12:08:00.000+05:302011-11-01T12:08:38.691+05:30

For the last few years, I have been toying with the idea of making badusha for Diwali, but have been a little scared of venturing into trying my hand at such a traditional sweet since I think that the making of all traditional Indian sweets requires quite a bit of practice and patience. This year, armed with Mallika Badrinath's "200 traditional sweets", I set about making badushas. The first few

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-52798371729279974372011-09-09T10:30:00.000+05:302011-09-09T10:21:39.079+05:30

I am usually not very adventurous when it comes to soups. I stick to plain old tomato soup and in the rare event of choosing something different, I don't venture further than Sweet Corn soup. This soup that I am blogging about today did not tempt me at first glance. Who wants to drink something that's green in colour, was my first thought as I wrinkled my nose up and prepared to be disgusted. The

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com14tag:blogger.com,1999:blog-30445236.post-18354504880160942572011-08-10T10:56:00.031+05:302011-08-10T12:20:03.709+05:30

Though late, the round up is finally here. Thank you everybody for sending in these wonderful entries. I have many of them bookmarked to try over the weekends. The round up is done in random order. First, we have Harini who has sent in her yummy, perfectly triangular paneer onion stuffed kulchas. Priya's paneer bhurji is quick to make, and sure to make even the most finicky kid ask for more.

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-3566867902340663882011-07-21T20:42:00.001+05:302011-07-21T20:43:37.546+05:30

Very often I find myself buying something, only to find that I already have a pack or two of it at home. Then, after stuffing as much of it as I can into the freezer, I try to find ways of using up what remains. It is while trying to use up some(well, a lot, actually) of rice flakes/poha, that I chanced upon a recipe for cutlets made out of rice flakes. The recipe is modified from Tarla Dalal's "

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com18tag:blogger.com,1999:blog-30445236.post-14210272067467785002011-07-20T20:38:00.003+05:302011-07-20T20:59:16.036+05:30

One of the recurring themes in my blog is quick and easy recipes. I had soaked black chana in the morning with the intention of making my usual kadala curry to go with aapam. However, as I was looking through my cookbooks, wondering what else I could make for the blogging marathon, I chanced upon this recipe in Mallika Badrinath's 100 Vegetarian Gravies. As the name suggests, it is easy to make -

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-43870085234660334742011-07-19T20:18:00.005+05:302011-07-19T20:42:57.469+05:30

To me, a dal that you eat with roti has always been a wet curry. Though I have heard of sookha dal, the concept was unimaginable to me. Until today, that is. When I chanced upon Sanjeev Kapoor's "Dal Roti", the picture of this dal tempted me enough to make me try it out at home. Now that I have made it, I can say that not only does it look good, it tastes quite hearty and good too.What you need:

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com17tag:blogger.com,1999:blog-30445236.post-13962708551696868542011-07-18T17:06:00.008+05:302011-07-18T18:00:04.216+05:30

A gravy made of buttermilk is standard fare in any South Indian home. It goes by the name of more kuzhambu in Tamil Nadu, moru kari in Kerala and majjige huli in Karnataka. The usual version that I make with ripe plantain or colocasia or ash gourd is posted here.This version is made using steamed balls of tuar dal. I first tasted this at a restaurant in Chennai and quite liked the aroma and the

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com19tag:blogger.com,1999:blog-30445236.post-84169802732183822902011-07-11T22:23:00.003+05:302011-07-11T22:27:38.317+05:30

I used a random number generator to pick the winner of the giveaway......and the winner is Vardhini of Zesty Palette. Congratulations, Vardhini.

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com3tag:blogger.com,1999:blog-30445236.post-42500328530003104182011-07-08T15:20:00.000+05:302011-07-08T15:27:55.958+05:30

A few days back, my blog turned five years old. To celebrate, I am giving away a book to one lucky winner. I thought long and hard about which book I should give away......and finally decided that there could be nothing better than Cooking At Home with Pedatha - an award winning cookbook authored by Jigyasa Giri and Pratibha Jain.With over sixty traditional Andhra recipes in it, this book is

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com47tag:blogger.com,1999:blog-30445236.post-82279747240203705782011-07-06T09:18:00.005+05:302011-07-06T09:35:37.753+05:30

For the final day of Blogging Marathon #6, I was paired with Pavani of Cook's Hideout, to cook something from her blog. The marathon finished a while back, but it is only now that I am getting down to posting what I made from her blog. This chutney is quick and easy to make, tastes good as soon as it is made and tastes even better the next day. Thank you, Pavani for the recipe.What you need:

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-79110902333803350792011-06-30T16:45:00.006+05:302011-06-30T17:32:06.626+05:30

Every parent will agree that packing a child's lunch box is no easy task. Variety, taste, appearance - these are just a few of the things that we have to consider before we decide what's to go into that box.Kalyani has come up with an event called Healthy Lunch box Ideas which is a platform for us bloggers to brainstorm and come up with ways to make kids eat stuff that is good for them. I will be

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-91827447177087952922011-06-28T14:34:00.006+05:302011-06-28T17:01:45.912+05:30

What you need:Macaroni - 1 cupSpinach - 1 cupGarlic - 8 clovesGreen chilli - 2 (adjust to taste)Peanuts - a handfulSalt - to tasteCheese(optional)Oil - 1 tspHeat oil in a pan. Saute the garlic and spinach until the leaves start to wilt. Let it cool and then grind to a coarse paste along with the peanuts.Take the macaroni in a pressure cooker. Add 1.5 cups of water to it. Stir in the spinach puree

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-86288593875980490832011-06-27T14:46:00.006+05:302011-06-27T14:56:33.422+05:30

Recipe source : Nirmala's kitchenWhat you need:Oats - 1.5 cupsWhole wheat flour - 1/2 cup Raisins - 1/4 cupSugar - 1/4 cupBaking soda - 1/2 tspOil - 1/2 cupMix all the ingredients together to a soft dough. I had to add about 2-3 tbsp more of flour to get a smooth mixture. If you find the dough too dry, add a little milk while kneading.Pinch out small balls of dough. Shape into round cookies and

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com18tag:blogger.com,1999:blog-30445236.post-41007621169718633322011-06-26T19:29:00.005+05:302011-06-26T20:24:00.501+05:30

Masala paniyarams make for a light breakfast or a hearty snack. They are an ideal way to use up the last few ladles of idli/dosa batter.What you need:Idli batter Onion - 1, chopped fineGreen chillies - a few, mincedCarrot - 2, gratedCurry leaves and corriander leaves - some, choppedSalt - to tasteOil Equipment needed:A paniyaram pan/appakkarai/aebelskiver panHeat the paniyaram pan (check this

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-12541408481158866302011-06-25T08:00:00.000+05:302011-06-25T08:00:00.631+05:30

A while back, I won a giveaway held by Aparna. Aparna sent me a lovely book called Weeknight Desserts by Beatrice Ojakangas. It is full of simple,quick and delicious sweet treats. This one bowl cocoa bar is from the book that she sent me. It is quick and super easy to whip up and tastes really good. My daughter who is a big fan of Cafe Coffee Day brownies said that this tastes just like that....

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com21tag:blogger.com,1999:blog-30445236.post-67562505175647408592011-06-24T10:17:00.009+05:302011-06-24T11:02:39.438+05:30

For the second week of Blogging Marathon#6, I will be posting one theme a day. Today's theme is Regional Specials. Though there are still several Karnataka dishes that I would like to try out and post, this time, I am sticking to a popular dish from Tamilnadu.Hotel Saravana Bhavan is famous for its 14 idli. This is nothing but 14 tiny idlis dunked in sambar. Ratna Cafe's sambar idli is something

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com22tag:blogger.com,1999:blog-30445236.post-21573533166731143492011-06-23T20:01:00.005+05:302011-06-23T20:39:02.095+05:30

These buns are fresh off the oven. I just made these, ate one.....have a plate with another one on my side.....and am typing out this recipe as I take generous bites. These are seriously so soft,so good and so tasty......just like you would get at any of the Iyengar bakeries in Bangalore. I have decided that whenever the craving for these strikes, I am making them at home, and not buying them.

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com24tag:blogger.com,1999:blog-30445236.post-17752707696946221722011-06-22T10:04:00.006+05:302011-06-22T10:45:35.899+05:30

The last day of Blogging Marathon #6, Week 1, sees me paired with Srivalli, and cooking a Karnataka dish from her blog. I have chosen to make Bisi Bele Baath, a signature dish of Karnataka. I have made some major changes, though, by doing away with the main ingredient - rice. I have wanted to make this dish with Broken wheat ever since I ate it that way at a restaurant. What you need:Broken wheat

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com14tag:blogger.com,1999:blog-30445236.post-80618978632449042192011-06-21T19:01:00.013+05:302011-06-21T20:46:33.525+05:30

Paper thin, crisp dosas with hot potato masala and a spicy red chutney for filling......that doesn't even begin to describe the explosion of taste that you experience when you bite into the Mysore Masala dosa.What you need:For the batter:Idli rice - 4 cupsWhole urad dal - 1 cupFenugreek seeds/methi - 1 tbsp, heapedSalt to tasteSoak the rice and dal separately. Add the methi to the urad dal while

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-76748344385993805292011-06-20T10:28:00.005+05:302011-06-20T10:49:17.592+05:30

The first time I had mangalore bondas is at Matsya, a restaurant in T.Nagar, Chennai. These small, light and fluffy deep fried balls of flour disappeared almost as soon as they arrived at our table and since then, I have never missed a chance to order these when I visit that restaurant.Blogging Marathon 6 gave me a chance to try my hand at making this snack at home. The recipe is from Ramya's

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-73687819104562149922011-06-19T11:46:00.008+05:302011-06-19T19:39:48.740+05:30

I have eaten akki rotti exactly twice before this - once at Mahamudra, a restaurant in Chennai (read my review here) and then during a recent trip to Coorg when I had to specifically ask the cook to make this Coorgi speciality for me. If I hadn't asked, I am sure I would have ended up eating something inane like toast and butter, which the cook served anyway because there were many other people

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com17tag:blogger.com,1999:blog-30445236.post-92181159318674296562011-06-18T13:53:00.004+05:302011-06-18T14:06:38.591+05:30

Much as I love a good, tangy rasam, I don't find myself making it often. I usually make it only when one of us falls ill. This time round, I made rasam just because I wanted to (The fact that I have chosen to showcase dishes from Karnataka for the blogging marathon does have a small bearing on this)and not as a cure for illness.The recipe is from Mallika Badrinath's Classic Lunch Recipes.What you

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-87852998059224317712011-06-17T23:26:00.004+05:302011-06-17T23:56:19.766+05:30

For the longest time ever, I was firm on the fact that I would NEVER make maddur vade. Why? Because I had always thought of it as Madura vada.....which literally translates into sweet vada....and the idea of making a vada that is sweet somehow never appealed to me. All this was before I learned that it is actually Maddur vade, and that Maddur is the name of a place in Karnataka and that it is

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com14tag:blogger.com,1999:blog-30445236.post-57306449945318203762011-06-16T14:39:00.007+05:302011-06-16T15:21:45.887+05:30

I am running yet another Blogging Marathon, an initiative of Srivalli that is immensely popular and currently in its sixth edition.The theme that I have chosen for this week is Regional Specials.....and I will be focusing on recipes from the state of Karnataka. When I moved from Chennai to Bangalore two months back, I was looking forward to eating all the lovely stuff that I had seen on several

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com26tag:blogger.com,1999:blog-30445236.post-22112851109781152552011-06-15T16:52:00.004+05:302011-06-15T17:13:25.843+05:30

When Valli announced the Indian Cooking Challenge for this month, I was thrilled. I had already seen this recipe at Champa's and written a mental note to myself to try it out. One of the things I like most about living in Bangalore is the abundance of Iyengar bakeries and the small eats that they serve. Kara biscuits are the husband's favourite, while I am partial to the potato buns.What you need

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-8152566682641044752011-06-08T12:16:00.005+05:302011-06-08T16:46:05.304+05:30

Green peas curry is the perfect accompaniment to the kerala parotta I blogged about. The memories of thattukada parotta drenched in a generous helping of green peas curry is something that can make ravenously hungry at any time of the day. So, let us get down to making my version(based on memories) of this curry, shall we? What you need:Fresh green peas - 1 cup Onion - 1 large, chopped into

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-23838426134241790052011-06-06T10:26:00.000+05:302011-06-06T10:27:22.700+05:30

Nope....it is not a spelling mistake. We are not talking about a paratha here. Nor is it called barotta. If you want to say it mallu ishtyle, please say po...ro....tta. In some parts of Kerala, it also goes by the name parotta.A parotta is a layered flatbread usually made with maida and lo.....ts of time and patience. If you plan on visiting Kerala, please do try this out from a thattukada. A

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com28tag:blogger.com,1999:blog-30445236.post-60702382205044601542011-05-29T13:36:00.004+05:302011-05-29T13:46:55.495+05:30

My final dish for Blogging Marathon #5 is a simple mezhukkupuratti made with payaru which is called yard long beans in English. Mezhukkupuratti is a very simple stir fry. Mezhukku stands for fat - usually oil and puratti means coated with or smeared with. So all you have to do to make a mezhukkupuratti is, cook the vegggies and then coat them with some oil(coconut, of course). Yard long beans are

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-43909913409909150622011-05-28T16:42:00.003+05:302011-05-28T17:00:19.132+05:30

A sambar is a sambar is a sambar.....right???? Well, no - not exactlyMost sambar lovers will tell you that there is something special about muringakka (drumstick) sambar. The unique smell and taste that the drumsticks lend to the sambar is something that has to be experienced to be understood. The flower of the tree, the vegetable and the leaves - all can be eaten and are exceptionally rich in

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-16259002663401752032011-05-27T09:28:00.004+05:302011-05-27T12:24:01.980+05:30

Kerala Iyers(KI), often called Palakkad Iyers(PI) even though many of us live in parts of Kerala other than Palakkad, are a community that migrated to Kerala from different parts of Tamilnadu centuries ago. They have made Kerala their home and have come up with a cuisine that incorporates the best of two worlds - Tamil cooking and Kerala cooking and have also come up with some dishes that are

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-52843005902742334882011-05-26T21:04:00.005+05:302011-05-26T21:14:12.666+05:30

Peanuts (called Verkadalai in Tamil and kappalandi in Malayalam) are a store house of protein.This chutney using peanuts is very simple and quick to put together. It requires only 4 ingredients including salt and is thick, creamy and mild tasting. It goes really well with dosa/idli.What you need:Peanuts/groundnuts - 1/2 cupRed chillies - 3 (adjust to taste)Curry leaves - a fewSaltEither dry roast

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-68775374326449215502011-05-25T20:44:00.004+05:302011-05-25T21:26:48.256+05:30

I was all set to make Mallika Badrinath's Carrot corn masala for dinner tonight, when I found that I didn't have over half the ingredients required for the gravy. However, since I had already gotten it into my head that I was going to use corn and carrot, I proceeded with the ingredients I had on hand and slowly,a new dish took shape. As I went along, I kept adding stuff to the gravy.....almost

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com19tag:blogger.com,1999:blog-30445236.post-3490736462381789122011-05-24T10:13:00.008+05:302011-05-25T13:15:22.420+05:30

Most of the dishes that I cook are simple and quick to make. If they are not, then I find ways to minimize the time involved in the process. So, when Srivalli announced Blogging Marathon #5, signing up to do it under the theme Curry in a hurry (under 30 minutes) seemed to be the logical thing to do. I would have preferred taking up a challenge - like making sweets for a week, but then, there are

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com18tag:blogger.com,1999:blog-30445236.post-12907721562027993902011-05-23T11:46:00.007+05:302011-05-23T12:32:13.983+05:30

I can't believe that I've wasted all these years of life without making this. I can't stop raving about how lip smackingly and tongue tinglingly good it was. What am I talking about??? Ragda patties, of course. A famous street food from Mumbai, I have eaten this at restaurants (the best being at Kailash Parbat, Chennai), but never knew that it is so easy to make at home. Ever since I read Nupur's

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com21tag:blogger.com,1999:blog-30445236.post-17221775158343203462011-05-18T10:09:00.004+05:302011-05-18T10:17:59.191+05:30

Lunch today - Corn pulao and vegetable raita.I have rediscovered just how simple this pulao is to make and how flavourful it is. This time around, I didn't even use onions......so no chopping. I've uploaded a new pic which in my opinion is a huge improvement on the previous one.

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com11tag:blogger.com,1999:blog-30445236.post-90122004309983037742011-05-11T21:01:00.000+05:302011-05-14T01:59:49.143+05:30

The little girl and I both love to read.....we often go to a library nearby where we take ages trying to decide which books to take back home with us. On the last visit, LG picked up this book called Golgappu makes pizza which tells a story about a little boy who, with the help of his mother, makes pizzas for a pizza party with his friends. Soon after reading this book, she wanted to make pizza.

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-91416508807472765572011-05-09T21:00:00.002+05:302011-05-09T22:33:30.684+05:30

The mango season is upon us and the variety of mangoes that is available in the market leaves me confused as to which one to buy. I end up buying a different kind each time. On a recent trip to Coorg, I saw a stretch on the Bangalore-Mysore highway filled with street carts that were laden with different types of mango. The foodie in me had to stop and take a closer look. What I liked best about

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com10tag:blogger.com,1999:blog-30445236.post-91216588171350881422011-04-15T14:45:00.001+05:302011-04-15T14:45:01.226+05:30

The blog has been silent for a while now.....and this time, it is not without reason. I have moved from one city to another and have been busy setting up our new home and getting accustomed to a new language and new surroundings. The first festival that we celebrate in this home is Vishu - the first day of the Malayalam month Medam. Wiki has more information on how Vishu is celebrated. I have

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-58153192357445210412011-03-31T00:09:00.005+05:302011-03-31T00:28:39.172+05:30

Remember the dulce de leche I made in this post??? While eating spoonfuls of it, I've also been thinking of other ways in which to use it up. That is when I saw this eggless brownie recipe of Divya's. I decided to make it with one major change.....a whole cup of dulce de leche went into my brownie.....and I must say this is one of the best brownies I have ever made. It turned out soft, chewy and

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com18tag:blogger.com,1999:blog-30445236.post-91807808652866742952011-03-07T18:39:00.001+05:302011-03-07T18:52:24.562+05:30

This month's A Sweet Punch features eggless almond cookies The recipe has been chosen by Ria and is from Manjula's kitchen.The recipe is very simple and the cookies turned out to be melt in the mouth good. It is really hard to stop eating these cookies. Though the original recipe says that you will get around 24 cookies, I got only 17 medium sized ones. What you need:Whole wheat flour - 1

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com20tag:blogger.com,1999:blog-30445236.post-6839125491263771072011-03-06T20:24:00.003+05:302011-03-06T20:33:37.728+05:30

I am strongly of the opinion that the English stew is an offshoot of the Malayali Ishtu. With carbs and the great taste of potatoes, the sweetness of coconut milk and the aroma of ginger in it, this is something that my daughter enjoys a lot.What you need:Potato - 3 large, cooked, peeled and mashed wellCoconut milk - extracted thrice from 1/2 a coconut (See note)Ginger - 1 inch pieceGreen chilli

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com20tag:blogger.com,1999:blog-30445236.post-47487789356808422792011-03-05T20:13:00.001+05:302011-03-05T20:14:37.427+05:30

There are two things that no true blue Mallu will waste - coconut and plantain. Every single part of these two plants and fruits is put to good use. While most people use plantains and throw away the peels, we use the peels to make this simple yet tasty stir fry. Even kids who run away at the mention of veggies will love this for its taste and non-spiciness.What you need:Plantain peels - as many

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-9135389266840229332011-03-04T12:22:00.008+05:302011-03-04T15:01:44.334+05:30

This is the third marathon that I am participating in since the beginning of this year. Though it is a lot of work and quite hectic at times, I have found that I enjoy doing this. This marathon, like the previous two, is the brainchild of Srivalli. I have chosen to feature kid friendly recipes on all seven days of this marathon. The first one that I have for you is an easy to make watermelon

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com22tag:blogger.com,1999:blog-30445236.post-8792238058039136362011-02-28T10:00:00.000+05:302011-02-28T10:00:00.681+05:30

Remember the methi sprouts that LG & I planted that made an appearance in this post? Well, the methi has grown splendidly and with some of it, I made this dal for lunch.What you need:Moong dal - 3/4 cupMethi leaves - 1 cup, washed and finely choppedSaltTurmeric powder - 1/2 tspOnion - 1, finely choppedGreen chilli - 2 or 3, mincedGarlic - 4 cloves, mincedTomato - 2 large juicy ones, choppedGhee -

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com12tag:blogger.com,1999:blog-30445236.post-4767071284028849362011-02-21T10:00:00.000+05:302011-02-21T09:16:00.418+05:30

I just made dulce de leche(pronounced duel-say-day-lay-che)......and ate quite a few spoonfuls before sitting down to do this post. I can't believe that something that tastes so good is so easy to make. When I saw Divya's post on Dulce de leche, I knew that this is something I would try out. Only thing is, her statement about the possible danger of can burst had me scared. So I did some googling

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com14tag:blogger.com,1999:blog-30445236.post-33885872168979640522011-02-15T21:09:00.004+05:302011-02-15T21:26:36.393+05:30

This month's Indian Cooking Challenge is to make Gujarati dal from Sukham Ayu - an award winning Ayurvedic cook book written by the talented duo - Pratiba & Jigyasa. What you need:Tuar dal - 1/2 cupTurmeric powder - 1/2 tspYam - 8-10 small(1") sized piecesDrumstick - 2, cut into piecesGroundnuts - a handfulDhania powder - 1 tspTamarind - a gooseberry sized piece soaked in waterDates - 4, pitted

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com11tag:blogger.com,1999:blog-30445236.post-29989706969601594012011-02-15T09:29:00.004+05:302011-02-15T09:40:55.523+05:30

I started this blogging marathon with a soup and today, on the last day of the marathon, I have another bowl of soup to serve. My daughter, like many other kids her age, often gets cold and cough. When she falls ill, she refuses to eat rice. At these times, soup comes to the rescue. Lentils, vegetables, even a little bit of rice.....all these can be added to make a healthy soup. The soup that I

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com18tag:blogger.com,1999:blog-30445236.post-70219426128662134982011-02-14T10:54:00.005+05:302011-02-14T18:34:26.212+05:30

The good thing about a sandwich is that it is so easy to put together....it gets done within a matter of minutes, and you can be as creative as you want to be with the filling. Most kids don't seem to mind eating veggies as long as they are sandwiched between two slices of bread, slathered with butter and drizzled with ketchup. This is a very simple sandwich that makes use of ingredients which

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-29970131895865844392011-02-12T22:48:00.009+05:302011-02-13T16:31:24.625+05:30

Very often when we make variations in the shape or the colour of a dish that is normally served, children show an interest in eating it. This dosa is one such variation. Have you noticed how, in some restaurants, hot, crispy dosas are brought to the table, shaped like a cone? As a child, the cone used to remind me of a cap, and I have always called it thoppi(cap) dosa. Yesterday, I tried

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com21tag:blogger.com,1999:blog-30445236.post-27115036377329426882011-02-12T12:32:00.006+05:302011-02-12T12:47:30.963+05:30

I love gardening. I think I get this trait from my father, who in turn seems to have got it from both his parents. This doesn't mean that I have a thriving garden....I only have a few plants in my balcony and I try and do my best with those plants. That, however, doesn't stop me from wanting more plants or admiring people who are avid gardeners. I am trying to inculcate this love for plants in my

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com23tag:blogger.com,1999:blog-30445236.post-31703142920861179722011-02-11T10:27:00.004+05:302011-02-12T12:47:14.889+05:30

Ragi(finger millet) is a rich source of iron and something that should be included in the diet of not only children, but also adults. I usually add a handful of ragi flour while kneading the dough for chapati. I also frequently make this kanji as a breakfast drink. The hint of cardamom and the sweetness make it a favourite with kids.What you need:Ragi flour - 1 tsp, heapedWater - 1/2 cupSugar -

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com21tag:blogger.com,1999:blog-30445236.post-656847861926955722011-02-10T09:00:00.005+05:302011-02-10T18:06:29.582+05:30

There are very few kids who do not like noodles or pasta. Adding veggies to the pasta makes it healthy, gives parents the satisfaction of giving their kids something good to eat and the kids are happy because they get to eat pasta. This is a very tasty, pasta treat with vegetables added to it.What you need:Macaroni - 1 cupTomato - 2, pureedOnion - 1, chopped fineGinger - a fairly large piece,

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com30tag:blogger.com,1999:blog-30445236.post-74776969266600923072011-02-09T09:38:00.006+05:302011-02-10T18:05:52.654+05:30

This year, I finally seem to have kicked off my tendency to let the blog take lo.....ng breaks. January started off with a blogging marathon, where I posted every day, and this month, me and some other blogger friends are doing a 7 day marathon. This time, the marathon is theme based and I have chosen to make Kid friendly recipes. The first dish that I will be sharing with you is a soup that kids

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com28tag:blogger.com,1999:blog-30445236.post-18274547070985159192011-01-31T22:01:00.003+05:302011-01-31T22:13:23.572+05:30

For the last 31 days, me and my fellow marathoners have posted one recipe a day. There were a few days in between that I missed, but on the whole it has been a good experience. The recipe that marks the end of this marathon is fittingly, a light, refreshing and beautifully colored sorbet. The recipe is from Rachel's blog. The only change I made is omitting the black pepper. The rest of it is the

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-64842031538609337812011-01-29T10:00:00.001+05:302011-01-29T10:00:00.493+05:30

Molaga podi or milagai podi is something that I make very often. I always have it handy and most mornings, it is the only accompaniment that is had with breakfast. Every home has its own version of this powder. Here is how I make mine.What you need:Urad dal - 1 cupChana dal - 1 cupAsafoetida - a few small piecesSesame seeds - 2 tspGarlic - 8 clovesCurry leaves - a fewRed chillies - 20Heat a tsp

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com7tag:blogger.com,1999:blog-30445236.post-85767934563075210752011-01-28T10:00:00.001+05:302011-01-28T10:00:01.027+05:30

My father is an avid gardener. There are several kinds of plants and trees that grow in the back yard of my parents' home. Here are some pics that I took during a recent visit.This is the picture of a banana flower where the fruit is about to come out. In fact, the first fruits came out the day after I clicked this photo. This particular variety of banana goes by the name of robusta in Kerala and

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com5tag:blogger.com,1999:blog-30445236.post-69151362108299364812011-01-27T10:08:00.004+05:302011-01-27T10:18:06.057+05:30

The shops and market near the place I live in have a plentiful supply of fresh green peas during this time of the year. Once you shell the peas, having them handy in the fridge is a real blessing when you are trying to make something quickly. What you need:Rice - 1 cupGreen peas - 1 cupOnion - 1, chopped fineCloves - 6Cardamom - 5Star anise - 3Cinnamon - a small piecePeppercorn - 8Ghee - 3

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-5635621316792375092011-01-26T17:05:00.000+05:302011-01-26T17:05:28.185+05:30

This is a variation of the humble idli which I tried recently and liked. The stuffing can be made using any ingredients that you like. Here is how I made mine.What you need:White chick peas - soaked in water overnight, cooked and drained - 1 cupOnion - 1, chopped fineGreen chilli - 2 or 3Red chilli powder - to tasteSaltMustard seeds - 1/2 tspOil - 1 tspIdli batter - as requiredTo make the

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com18tag:blogger.com,1999:blog-30445236.post-60250980047316487972011-01-25T13:35:00.006+05:302011-01-25T13:56:21.086+05:30

Up until a few days back, I had absolutely no intention of blogging about something as mundane as rasam. A question from my brother as to what went into the making of milagu rasam is what made me think that there are people out there who could use this recipe. Milagu rasam is usually made when someone at home suffers from cold or cough.....the pepper and cumin in it have curative properties and

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com12tag:blogger.com,1999:blog-30445236.post-28420909826147089122011-01-24T13:46:00.003+05:302011-01-24T14:00:54.687+05:30

The first pic is that of a cardamom plant..........and the second one is sandalwood.Check out what my fellow marathoners Srivalli, Priya Suresh, Priya Vasu,Gayatri,Monika, PJ, Azeema,Veena,Usha, Ayeesha,Veena, Soumya and Reva are cooking.

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com7tag:blogger.com,1999:blog-30445236.post-69034947254938299742011-01-19T10:00:00.001+05:302011-01-24T13:46:18.414+05:30

Take a look at this plant and tell me what it is....

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com4tag:blogger.com,1999:blog-30445236.post-20584456106760930312011-01-18T10:24:00.004+05:302011-01-24T13:45:03.277+05:30

Can you guess what the plant in the foreground is???Here is a closer look....

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com11tag:blogger.com,1999:blog-30445236.post-87328047146806845882011-01-13T20:30:00.000+05:302011-01-13T20:30:05.107+05:30

Sometimes, when I am in no mood to make anything elaborate or to eat out, this tiffin comes to the rescue. The ingredients are almost always available in any South Indian home and the time taken to make this is minimal.What you need:Vermicelli/semiya - 1 cupTamarind - a lemon sized ball, soaked in hot water for 15-20 minutesRed chillies - 2 or 3Urad dal - 1 tspChana dal - 1 tspMustard seeds - 3/4

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-55965409075734142762011-01-12T11:15:00.000+05:302011-01-12T11:14:42.910+05:30

This is another easy stir fry which is a favourite at home. What you need:Ladies finger/okra - washed well, dried and cut into thin roundsSalt Oil Sambar powder/red chilli powderRice flour - 1 tspMustard seedsUrad dalHeat some oil in a pan. Add mustard seeds and urad dal. When the seeds pop, add the chopped ladies finger, salt and sambar powder. Stir well, lower heat and cook until it turns soft

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com11tag:blogger.com,1999:blog-30445236.post-62187655937853741692011-01-11T10:00:00.002+05:302011-01-12T11:15:43.527+05:30

Vazhathandu or unni pindi (banana stem) is known for its health benefits. Rich in fibre, it is said to have stomach cleansing properties. I usually use it to make either pachadi or thoran. Thoran is nothing but a stir fry which is topped off with grated coconut. What you need:Banana stem - 1 medium sizedRed cow peas - 1/4 cup soaked in water overnight (optional)Coconut - 1/4 cup, gratedGreen

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-62695119373369801952011-01-10T12:56:00.006+05:302011-01-10T13:17:55.558+05:30

I recently attended my school reunion. It has been 15 years since I passed out of school and though I am in touch with most of my friends through email,phone or facebook, I have not seen some of them for this entire period of 15 years. It was a lot of fun to see how much people have changed. One thing I noticed is that most of the girls seem to be pretty much the same except for weight gain, but

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com14tag:blogger.com,1999:blog-30445236.post-40585208770063436402011-01-09T17:50:00.007+05:302011-01-09T22:56:05.961+05:30

what it is that you dislike most about the cooking process, it is time for us to discuss what we really like about cooking. Why, in spite of not liking to chop, clean or garnish, do we still end up cooking? For me, it is the satisfaction of getting food cooked just the way I like it and the sheer pleasure of inhaling the aroma of food being cooked.Check out what my fellow marathoners Srivalli,

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com5tag:blogger.com,1999:blog-30445236.post-6144589904673273522011-01-08T17:08:00.007+05:302011-01-08T17:42:35.896+05:30

On a recent visit to my parents' I came back with a whole lot of kavathu which my father had grown in the back yard. Not many people outside Kerala are familiar with this root vegetable. It looks like a cross between yam and taro, doesn't it? It tastes quite different from those, though. Kavathu is often paired with avarakkai to make a curry during the thiruvathira festival. Here, I have made a

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-63028889568995573082011-01-07T19:04:00.005+05:302011-01-07T19:13:40.861+05:30

that you dislike most about cooking??? I am not talking about the after-cooking clean up which a lot of people seem to dislike, but the cooking process itself. For me, it is the garnish. I am absolutely willing to try out the most complicated recipe, but am often too lazy to chop up corrainder/curry leaves to dress it up or to do a tadka. So, what is it that you wish to skip every time you cook?

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-35433144700840626392011-01-06T14:03:00.002+05:302011-01-07T19:10:31.816+05:30

I have always loved the puliyodharai that is handed out as prasadam in the temples of Tamilnadu. In fact, when we moved to Chennai, one of the things I really looked forward to is good puliyodharai. Unfortunately, most of the restaurants in Chennai don't serve this rice. They have it in their lunch menu, but if you ask for it, you'll find a sheepishly grinning waiter informing you that they only

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-61324081148538285972011-01-05T10:36:00.002+05:302011-01-05T10:54:29.371+05:30

A lot of people shy away from cooking vazhathandu at home simply because the prep work is time consuming. Well, chopping this vegetable up finely is definitely hard work, but given the fact that it has several health benefits, it is totally worth it. To cut the thandu, slice it into thin circles. Then stack a few circles one on top of the other and cut them into thin vertical strips. Cut these

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-10208343507410448912011-01-04T13:56:00.005+05:302011-01-05T10:46:05.175+05:30

A very happy 2011 to all of you, my dear readers. I am going to start this year off by running a blogging marathon along with Valli. Let's kick start the marathon with Kadai Vegetable, a popular restaurant dish. This recipe,from a professional chef, was featured on a TV show.What you need:Carrot - 2, choppedPotato - 1, large, peeled and dicedBeans - a few, choppedCapsicum - 1, chopped fineOnion -

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-54447652925849652022010-12-15T09:42:00.005+05:302010-12-15T10:00:02.144+05:30

The Indian Cooking Challenge set for us this month by Srivalli is Dum Aloo. I have tried several versions of this dish before, but haven't ever cooked it using the dum method of cooking which involves sealing the cooking pot tightly with flour paste and letting the curry cook in its own steam. The recipe sounded easy enough and I had all the ingredients on hand. I completed this challenge within

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-30412608131167455222010-12-10T09:37:00.000+05:302010-12-10T09:37:00.753+05:30

In my journey from culinary zero to culinary something, it is Mallika Badrinath's books that have helped me along. It is her simple and do-able recipes that helped me learn the A-B-Cs of cooking. One of the first books of hers that I got is 100 Vegetarian Gravies. A look at this post of mine will tell you how much I've used this book. Today, I tried out the tomato kurma recipe in this book. I am

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-58140646004685869382010-12-06T20:27:00.003+05:302010-12-06T20:40:30.940+05:30

I can count on my fingers the number of times I have made soup since I started living in Chennai. The last three days have been unusually cool(for Chennai that is), windy and rainy.....and I felt that a bowl of soup would be the perfect thing to warm us up.This is a very simple, yet creamy and hearty soup. There are no measurements because I just threw in a little bit of this and a little bit of

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com7tag:blogger.com,1999:blog-30445236.post-173385725718316102010-12-06T09:00:00.000+05:302010-12-06T09:00:00.347+05:30

I live in a city where, during summer you can hear people(me included) groaning about the sweat and the heat, and when it rains, people start talking about how difficult the commute is and how horribly waterlogged the roads are. I love the rains. I don't mind wading through muddy puddles or getting a little wet. As long as there are no old-I-will-give-you-free-advice types around, I let my

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-73663669306326974182010-12-02T10:00:00.000+05:302010-12-02T10:00:00.338+05:30

Nellikka(also known as amla or gooseberry) is a powerhouse of nutrients. Eating raw gooseberries every morning is said to improve digestion, lend a healthy glow to the skin and keep hair black and glossy.Nellikka is available in plenty in my part of the world during this time of year, and I try to incorporate it in our diet a few times a week. Here is a chutney that I made using nellikka.What you

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-33649488253516903372010-11-30T21:20:00.000+05:302010-11-30T21:20:07.617+05:30

NOTE: This post is several months old....It has been languishing in my drafts for quite a while now. A few years back, if someone had told me that I'd make plans to meet up with several random people known to me only through the internet, I would have said it is downright crazy. But that is just what I did yesterday. And the funny thing is, it is not even the first time I am doing it. I've met

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-3627493506930748902010-11-18T10:30:00.000+05:302010-11-18T11:18:48.907+05:30

A snack, google search tells me, is a small portion of food, as opposed to a traditional meal. To me, snacks are a meal. I prefer munching on snacks to proper sit down meals. Here is an easy-to-make snack which uses ingredients that are mostly available in an Indian kitchen. The recipe is from a cookery show on Vijay TV.What you need:Samba rava(wheat rava) - 1 cupPotato - 3, medium sized, boiled,

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-78084826146211131512010-11-02T11:30:00.000+05:302010-11-02T11:30:16.543+05:30

Over the last few days, most TV channels have been featuring recipes for Diwali. One such recipe that caught my attention is this sweet from Assam. I am not sure what it is called.....the lady said something that sounded like Bihu Mitha. If any of you are familiar with this dish and know its name, please do let me know.To make it, you need:Maida/all purpose flour - 1 cupRice flour - 1 cupSugar -

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-36106662323156497942010-10-07T09:00:00.001+05:302010-10-07T09:00:00.784+05:30

Even though I mailed the Sweet Punch team a few months back, this is the first challenge that I am participating in. Despite my microwave user manual telling me that it is safe to use metal in the convection mode, I was wary, mainly because a service technician who tried talking me into buying extended warranty for the machine told me that I should never use metal, no matter what the mode. Then,

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-70499832533656876512010-09-09T10:00:00.001+05:302010-09-09T10:52:53.976+05:30

I enjoy Mexican cuisine. Sadly, the restaurant scene in Chennai doesn’t offer much choice as far as this cuisine goes. The two restaurants that offer Mexican fare fail to satisfy. The one time I visited Don Pepe, I was served substandard food that came covered in cold and chewy cheese which provided my gums with a lot of unneeded and strenuous exercise. If you have never tasted Mexican food

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-89349196321619871532010-09-08T21:00:00.000+05:302010-09-08T21:22:14.451+05:30

Her mother in law(MIL) was coming over for lunch tomorrow. She stood in the kitchen, looking around, trying to see what faults her MIL would be able to find. Everything was dusted, clean and organized.....but that wasn't going to stop the old lady from saying something caustic. She would have to try the food route. Maybe the way to her mother in law's heart was through her stomach. What should

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com12tag:blogger.com,1999:blog-30445236.post-12310601559311371612010-09-01T11:39:00.005+05:302010-09-01T12:37:12.688+05:30

Aparna's Diverse Kitchen is a blog that needs no introduction. It is a ready reckoner for those looking for traditional Palakkad Iyer fare or for cakes and other bakes. When Valli announced that her blog is being featured in this month's Tried & Tasted, an event started by Zlamushka and now taken over by Lakshmi, I went through her recipe index to see what I could make. There were quite a few

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com5tag:blogger.com,1999:blog-30445236.post-83131842195547720682010-08-31T18:51:00.002+05:302010-08-31T18:59:13.290+05:30

Tomorrow is Janmashtami. Here are some recipes that are traditionally made on this day.Please click on the name of the dish to go to my earlier post which has the recipes.Uppu cheedaiVella cheedaiNeyyappam

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com7tag:blogger.com,1999:blog-30445236.post-60931123600816699112010-08-26T17:44:00.000+05:302010-08-26T17:44:53.575+05:30

Change is a good thing, but some changes make me sad. When I was a child, Onam was a festival that brought a lot of joy.....we used to pluck flowers from our garden....it didn't matter which flowers we used....all that mattered is that we got up early, plucked flowers, washed the front yard and decorated it with flowers. Even when we had pookkalam competitions in school, most of us used flowers

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-53324549345840624952010-08-06T12:00:00.001+05:302010-08-06T12:00:00.923+05:30

What? A new restaurant from Isha life that offers food that is healthy and nutritious. Most of the food is made from ingredients that have been traditionally used in Indian households for ages. There are some that are extremely familiar, and some that are new because the ingredients used are different. Where?Old No. 50, New No. 117, Luz Church Road, Nageswara Rao Park, Mylapore, Chennai - 600 004

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-35433420948094955592010-08-05T12:01:00.001+05:302010-08-06T10:12:37.873+05:30

Rules, especially in this part of the world that I live in, are meant to be broken. If there is a No-parking board on the road, chances are you will find that it is surrounded by parked vehicles. If there is a No-entry sign, you will find vehicles making a detour through that road. Now, one of the first things we learn while beginning to drive is that, if you want to turn right, you switch on the

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com16tag:blogger.com,1999:blog-30445236.post-70613540761020825322010-07-27T12:24:00.002+05:302010-07-27T12:28:35.806+05:30

What is it that makes people spit out of their vehicle windows, while waiting for the traffic light to turn green? Is there some kind of saliva reflex that kicks in as soon as they see a red light? People traveling by bus are the worst....they have no concern for the poor bike rider who may be waiting at an unlucky spot just outside their window. Trains are no better...if you happen to sit near

Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com17tag:blogger.com,1999:blog-30445236.post-63463321795390814922010-07-20T13:10:00.009+05:302010-07-24T17:42:40.938+05:30

This cake has the record of making it in the shortest time from kitchen to blog. Seriously, I just made it, clicked some pics and ate a slice a few minutes back. The little one is staying home today because of a fever and that means, I have to endlessly search for means to keep her entertained. A cake seemed like a good idea...she was involved in measuring out the ingredients and stirring them

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