Collard  greens…sound foreign? Sure is. Or was, to me, when I first came her to the US. I slowly ventured to trying to new types of greens native to the American region and immediately loved Collard. It tastes very similarr and doesn’t have any bitter taste. It is packed with nutrition which is an added … [Read more…]
Contemplating the themes for this summer month of May, Krithi and I arrived at Preserved. There is an abundance of fruits and veggies during summer, and most of us are trying to save this extra abundance so that we can savor it for the rest of the year. It was a summer tradition at our grandmother’s … [Read more…]
Dum Aloo is a creamy curry, usually made with baby potatoes, were the potatoes are slow cooked in a spicy sauce in a sealed vessel. This cooking method is referred to as ‘dum’. The vessel is closed with a tight lid and sealed with a dough made of wheat flour and water, hence making the … [Read more…]
Once you discover the ease with which you can make frittatas, you will make them a regular part of your dinner menu. Yes, I said dinner. Who said frittatas are for breakfast only. I almost always make them for dinner. They make a very filling and protein rich meal. Here, I have combined whole eggs … [Read more…]
Bored of eating soups and a whole lot of eggs during SBD Phase1, this is a recipe that I discovered that makes for a wholesome, filling and very satisfactory meal. Whether you are on a diet or not, this is a very good variation to the traditional idlies and a very healthy one too. The … [Read more…]
The theme(s) for the April Edition of ‘Serve it’ is Pressure cooked/Slow cooked. A contrast of cooking methods, sure…one designed for quick cooking and the other the quite opposite. But, both these cooking methods make the life of the cook more peaceful and putting a delicious meal on the table – hassle free. Also come … [Read more…]