Pickle and curd rice…to me, its a match made in heaven. It is comfort food in the more simplest forms. Pair the curd rice with a quick and easy ginger pickle, and it not only rounds off your meal, it also aids in digestion. Honey and ginger is also another classic combination, and instead of … [Read more…]
Almost every cook has their tomato chutney recipe..although the ingredients are obvious, there are very subtele nuances that alter the taste of the chutney. This one is my all time favorite. Like all things made the traditional way..this would taste best when ground in an ammi kal – a grinder made of stone…I wish I … [Read more…]
Adapted from Nupur’s recipe here I didn’t have any tahini called for in Nupur’s recipe, so I dry roasted some whole sesame seeds along with a red chilly and some pepper corns, ground it to a powder and added it to the rest of the ingredients to make the hummus. I also used one can … [Read more…]
This is my all purpose condiment, that its such a breeze to put together, that I have on hand almost always. I made a special batch of it, just before we went on our trip out to the Pacific coast. It is so easy because it is made with crushed canned tomatoes, and all you … [Read more…]
If there is one ubiquitous component of Indian cuisine, used by all the different cuisines in India, I would say it is ginger garlic paste. I frankly don’t see why it is so expensive in the stores. Maybe it is because of the fact that although you can make it at home, it doesn’t remain … [Read more…]
I had bought a box of peeled garlic from Costco to make my ginger garlic paste(recipe to follow soon), and had some garlic leftover. I am not a fan of peeling loads of garlic for this procedure, and this is probably one of the recipes I compromise using peeled garlic than fresh ones. I usually … [Read more…]