tag:blogger.com,1999:blog-201058972012-01-25T04:36:42.150-06:00Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.comBlogger1281100tag:blogger.com,1999:blog-20105897.post-1428488275676005572008-02-21T16:48:00.003-06:002008-02-21T16:35:23.555-06:00

Though the pink fish is much loved by both the husband and I, I never really took to cooking it at home. It took just one recipe to change the status quo. A recent issue of Cooking Light had an easy and healthy recipe for salmon croquettes. What do I say about CL? Love their lo-cal take on food.I didn't use as much mayo as listed in the recipe and omitted the flour altogether. Still the

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com96tag:blogger.com,1999:blog-20105897.post-2093841262423449162008-02-12T17:19:00.002-06:002008-02-19T11:52:01.714-06:00

2008 appears to be a year for unexpected gifts. It started with chocolate, then decadent mango burfi from my sister in law and most recently, sachets of dried sage (get the bad pun in the title?) from the lovely Jaden. And it's only February. Hopefully the year of the Rat will continue to bring more goodies (hint).I have been cooking all sorts of greens lately. So much that the cashier at the

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com36tag:blogger.com,1999:blog-20105897.post-31951347690966487022008-02-05T16:40:00.000-06:002008-02-11T01:16:49.928-06:00

Yes, I am finally sharing the recipe I promised here. It's a biryani with an identity crisis! When my sister in law gave me the recipe she said it was called Peshawari Biryani in the magazine she read. Jiggs Kalra makes it with kala chana and calls it Kale Moti Biryani in Prashad. And somewhere on the web it might be even referred to, rather uncharmingly as, Veg. Biryani. A rose by any other name

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com39tag:blogger.com,1999:blog-20105897.post-7864543043012270842008-02-01T17:55:00.000-06:002008-02-04T13:23:16.460-06:00

Sneaky tactic 1: add leafy vegetable to dalSneaky tactic 2: add leafy vegetable to idlis, dosas & parathasAmaranth, turnip, pumpkin, drumstick, sour greens... I'd see them in the grocery bag, decide I wasn't going to take a bite and then wipe my plate clean! Mothers... they would make impressive politicians no?If you turned up your nose at the mere mention of dill, remember 'never say never'.

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com22tag:blogger.com,1999:blog-20105897.post-75899374014980655872008-01-30T16:26:00.000-06:002008-02-05T17:29:28.781-06:00

Yes, the plan was to make a 'dum' dish with the casserole but I realized my pantry was missing a couple of ingredients. Onions on the other hand? Never run out of them.Though authentic zunka is made with onions, I used scallions (spring onions, green onions... so many names for such a dainty looking thing!) in this recipe. The garlic/ curry leaves tadka is not common either but this is how a

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com16tag:blogger.com,1999:blog-20105897.post-70903884632357731582008-01-18T16:44:00.000-06:002008-01-25T14:54:02.035-06:00

The only coordinated 'set' in my kitchen are the dishes; almost everything else is an haphazard collection assembled over the years. And this casserole is undoubtedly one of my favorites. It is 32 years old, and has traveled across 8 cities and two countries.It occupied the pride of place in my mother's kitchen and it does now in mine. Curries and biryanis, soups and gratins, noisy dinners,

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com24tag:blogger.com,1999:blog-20105897.post-29399983605547234592008-01-16T16:41:00.000-06:002008-01-17T01:16:04.169-06:00

No blasphemy here. That is honestly the name of the drink. This Italian hot chocolate is so delicious and indulgent, it is assumed it can't be chaste! In fact the author has compared drinking it to a religious experience :-)I really didn't need further encouragement but as luck would have it, Padmaja's fabulous Fairtrade Goodie Bag arrived in the mail (thank you dear!). Nestled between the coffee

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com24tag:blogger.com,1999:blog-20105897.post-86929849535946838132008-01-09T16:52:00.000-06:002008-01-10T13:16:55.344-06:00

In one of the magazines I picked up on the flight back home there was a lovely sounding recipe for scrambled tofu. To be honest tofu and I aren't the best of friends. Considering the darn thing is nothing short of a superfood though, I grudgingly send out invitations for dinner now and then.But first thing in the morning? Could my husband and I prove to be gracious hosts? A closer look and I saw

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com22tag:blogger.com,1999:blog-20105897.post-54330054224950384722008-01-02T12:58:00.000-06:002008-01-02T13:58:26.607-06:00

I am back from my trip; it was a much needed, completely relaxing vacation that I enjoyed so much I am finding it hard to get back to work! But it is the 2nd of January and I have no excuse left. So nose to the grindstone. Meanwhile here's wishing all of you a happy, healthy and peaceful 2008. I promise to get back to blogging soon.

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com14tag:blogger.com,1999:blog-20105897.post-38812473033602827852007-12-07T16:53:00.000-06:002007-12-28T16:25:20.082-06:00

One look at the authentic 'vadu mangu' pickle, Punjabi vadis and dhanraj chillies in the local Indian store and my in laws were floored! Shopping for groceries became more of a treasure hunt. They took their time strolling through the store and searching every nook for an edible surprise.I'd never have noticed the packet of green pigeon peas (tuvar lilva) had my mother in law not zeroed on it.

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com16tag:blogger.com,1999:blog-20105897.post-56091033079974248192007-12-06T16:30:00.000-06:002008-12-12T00:59:44.726-06:00

This was going to be my entry for Suganya's wonderful event, Vegan Ventures but work interfered. Breaking all blogging rules (hopefully the Union Leader will protect me!), I am still posting the recipe because it's just so delicious and easy. What's a few days here and there when good food is at stake hmm? So here are my better late than never chana kebabs.The recipe is from my sister in law (yes

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com29tag:blogger.com,1999:blog-20105897.post-89268008410951097502007-11-21T18:48:00.000-06:002007-11-21T15:14:54.189-06:00

Up until a few years ago if I came across a recipe with garam masala as an ingredient, I'd just open a packet at random and toss in a teaspoon. Then I'd wonder why the dish never tasted authentic enough.Enlightenment finally dawned with the help of Madhur Jaffrey. When I got her book for the first time and browsed through the glossary, I realized I was doing everything wrong. Make your own garam

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com32tag:blogger.com,1999:blog-20105897.post-89446433669269111872007-11-20T18:52:00.000-06:002008-01-11T14:57:32.873-06:00

This Diwali was over before we knew it. For the first time we had many family and friends close by so we were busy either hosting a party or going to one. At one such dinner we were served a dish that not only tasted great but sounded it too - Gobi ka kheema.My immediate thought was to get the recipe so I could blog about it! But the party was a raucous and chaotic affair and finding a quiet

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com38tag:blogger.com,1999:blog-20105897.post-15457816746481782802007-11-19T15:58:00.001-06:002007-11-19T18:34:45.635-06:00

Last month I didn't get the time to shoot eggs but this time I was determined to make it to Click. So here is some spinach & chives linguine for you. This is right now one of my favorite products at Trader Joe's. I am not paid by TJs for advertisement but I really wouldn't mind it since I love almost everything they stock :-)

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com15tag:blogger.com,1999:blog-20105897.post-88546779513529280552007-11-17T16:14:00.000-06:002007-11-19T11:23:22.221-06:00

This dish has many, many memories attached to it. On our annual trips to Goa, we couldn't eat fish until we had visited all temples. And it invariably used to be a short trip because we had to head to my uncle's home soon after. So consider this -seafood lovers + seafood paradise + (4 to 5 temples x 1-2 rituals each) - no seafood = really cranky seafood lovers!!I am exaggerating of course. It

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com19tag:blogger.com,1999:blog-20105897.post-49811712569576756182007-11-15T14:02:00.000-06:002007-11-16T13:11:12.969-06:00

When EC's mixer went on the fritz for a few days what did she do about it? Start a blog event of course! 'Powerless cooking' is an one-off event that she is hosting to encourage us to cook without the aid of electrical appliances.Since most of the recipes on this blog begin with the words "grind the coconut to a smooth paste", you'd think I'd be at a loss here. Not so. There a few dishes in our

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com7tag:blogger.com,1999:blog-20105897.post-67992316458016218962007-11-08T14:00:00.000-06:002007-11-16T14:13:27.805-06:00

Since Vee has continued her tradition of hosting JFI Diwali (and breaking all the rules!), I decided to continue mine; posting an easy, hassle free Diwali dish. Last year it was Moong Dal Ladoo, this year it's Khajur Halwa.Okay so it's not originally hassle free. The authentic, mom version is quite labor intensive - cooking the dates in milk until it solidifies into a mass. But the (lazy)

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com14tag:blogger.com,1999:blog-20105897.post-64569554455360000272007-11-05T16:04:00.001-06:002007-11-05T20:13:50.195-06:00

Far from biryanis and koftas, when I am blog hopping (really, who coined this term? It makes us all sound like rabbits!), I am actually always on the lookout for recipes I can cook on weekdays. It is when I am staring at the crisper in the fridge without an inkling of how to use up the zucchini or ridge gourd that I need inspiration from my friends. Here are a few recipes that came to my

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com16tag:blogger.com,1999:blog-20105897.post-1164214216981652762007-10-04T16:50:00.000-05:002007-10-31T19:30:35.671-05:00

I was introduced to Mangalore buns after my marriage. Two days after to be precise. "Let's make buns for breakfast tomorrow", my mother in law told me. I nodded my head, awed that she was not only a good cook but a great baker too. I imagined us buttering warm buns fresh from the oven, while sipping tea and engaging in lively conversation (those darned Enid Blytons again!).To cut a really

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com26tag:blogger.com,1999:blog-20105897.post-56141005055068582022007-10-01T13:34:00.000-05:002007-10-02T12:36:18.894-05:00

"Does it come with a salad?", this is my hopeful question in most restaurants. No matter how eager I am to try the main course, the salad remains my eternal favorite. To crunch on fresh greens with a seasoning of the simplest ingredients is such a fulfilling, palate cleansing act in my opinion.This inclination to raw food stems from my childhood - if you have a father who whips up a salad every

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com26tag:blogger.com,1999:blog-20105897.post-43677165292812640202007-09-25T14:45:00.000-05:002007-09-25T15:29:25.552-05:00

You know how after three hours of misunderstanding the hero finally decides he can't let the heroine get away but, alas she is on the way to the airport? Will he make it? He rushes to the airport only to see the plane take off before his eyes. Dejected he turns to head back home and... you know the rest.I kind of felt the same way with all the blog events of September. I had big plans for MBP and

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com21tag:blogger.com,1999:blog-20105897.post-60276567745815525552007-09-04T20:57:00.000-05:002007-10-11T12:27:32.797-05:00

I am all for relaxed, weekend brunches that involve a long, decadent meal (and some slogging over the stove) but when you get three days off in a row like this one, I inevitably turn towards easier, faster options after the fancy fare. No 'laboring' for me, thank you :-)This is the savoury version of gulpohe. You can either make the cumin coriander powder fresh in a mortar and pestle or use

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com36tag:blogger.com,1999:blog-20105897.post-35586654752848786872007-08-29T16:35:00.000-05:002007-12-11T11:15:14.402-06:00

Teppal (also called tirphal), an unique ingredient to Konkani cuisine is pure culinary gold. It is valued not because it is rare or expensive, but because a mere whiff of it is enough to elevate a dish to a gastronomic experience. Of course gastronomic experiences are highly subjective, so don't expect to open a jar of teppal and fall in love at first sight. This won't be an instant infatuation,

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com33tag:blogger.com,1999:blog-20105897.post-72622931920418580732007-08-28T11:10:00.000-05:002007-08-29T11:35:10.102-05:00

Blame it on all those Enid Blytons as a child but for the longest time I was utterly fascinated by scones. And clotted cream. Coming home exhausted after their investigations, Julian, Anne, George et al always tucked into "hot, buttered scones with clotted cream and strawberry jam". It all sounded so exotic, so delicious. And so far removed from Rasna and masala Maggi that I pestered my parents

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com22tag:blogger.com,1999:blog-20105897.post-27517824102137840902007-08-26T12:50:00.000-05:002007-08-30T11:19:39.512-05:00

Having my mother in law stay with us the last few months has ensured my recipe book gets updated regularly! Page after page has been filled with my hurried, illegible scrawl as she makes yet another variety of dosa for breakfast. Sweet, savory, bitter sweet, tangy, spicy... no flavor has been left untried.We invariably follow a pattern as she sets about prepping the ingredients -MIL: soaking

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com31tag:blogger.com,1999:blog-20105897.post-10048967131446881922007-08-24T15:39:00.000-05:002007-08-29T19:36:35.876-05:00

For almost every Konkani recipe I post, I unfailingly receive a comment that goes, "we make something similar called xxx" or "this is called yyy in my language". It's made me realize that our cuisine has more in common with its' South Indian counterparts than a deep and unwavering love for coconut.For an upperi and kootu, we have upkari and koot; for a kuzambu, we have kholmbo and for moar

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com11tag:blogger.com,1999:blog-20105897.post-84582939450735860112007-08-08T11:56:00.000-05:002007-08-29T13:45:15.860-05:00

As if all the events in blogosphere weren't tempting enough, my friend Mallugirl has gone a step further and thrown a challenge in the face of us exhausted bloggers - express meals. She wants to know if we can whip up a decent meal in 10-30 minutes.10 minute meals in my kitchen are heated leftovers, but 30 minutes is right about the time I spend on a weekday meal. For Mallugirl's challenge, I

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com15tag:blogger.com,1999:blog-20105897.post-27077036664245074642007-08-03T12:07:00.000-05:002007-10-26T14:44:49.261-05:00

Radish, dill, kohlrabi, pumpkin... armed with new recipes from my mother and mother in law, I am trying to see beyond their rather overbearing personalities. Admittedly we aren't the best of friends yet, but the ice has definitely melted.So, if my temperamental grocery store permits, I am going to try introducing them over the next few weeks.MULANGI UPKARI (Sauteed Radish)(serves 2)1 white radish

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com16tag:blogger.com,1999:blog-20105897.post-5275407190942974482007-07-31T13:01:00.000-05:002007-08-02T12:53:49.393-05:00

Konkani food by and large is spicy, but not fiery hot. On a scale of 1 to 10, where 10 is a Kolhapuri 'tambda rassa' (red curry and that should tell you everything) or an Andhra pickle (needs no introduction), I'd rate it at 7. This is of course a blessing for a wuss like me but let's pretend you didn't read that.We make up for this restraint in spice with color. Make that COLOR. Konkani curries

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com29tag:blogger.com,1999:blog-20105897.post-21143062563134415382007-07-25T11:31:00.000-05:002007-08-25T10:58:05.799-05:00

First it was the sightseeing with my in laws, then the move to a new apartment, then a road trip... and well, blogging kept taking a back seat to it all. One good thing though, I realized I am not as obssessed with my itty bitty space on the web as I thought!It's only after I received dire threats from my most avid readers (that would be my family) did I click on the 'New Post' button. The '

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com37tag:blogger.com,1999:blog-20105897.post-62057823979874577302007-07-17T13:44:00.000-05:002007-07-20T10:29:22.780-05:00

Their article 'Food on the Edge' -http://www.mumbaimirror.com/net/mmpaper.aspx?page=article&sectid=39&contentid=2007071603535431babfe33c&pageno=1My post on Dabeli -http://food-forthought.blogspot.com/2006/02/maximum-city-maximum-taste-dabeli.htmlI have yet to receive a response to my mails.

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com23tag:blogger.com,1999:blog-20105897.post-54696892627062484892007-04-17T11:33:00.000-05:002007-05-16T12:24:35.616-05:00

I know, I know I have been gone for way more than three weeks. My apologies to those who visited this site for updates and thanks for checking up on me.I am also late in thanking all those wonderful people out there who voted for me in the IndiBloggies. A heartfelt thank you.And finally, my in laws are here visiting. You know what that means don't you? Lots of good food but very little time to

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com40tag:blogger.com,1999:blog-20105897.post-1171996739616764102007-02-21T12:31:00.000-06:002007-11-21T13:28:11.699-06:00

1) Waste time wondering why days preceding a trip are so short2) Remember the 101 things you have to do, especially clearing the fridge/ freezer3) Go through your packing list as you chop fenugreek4) Hesitate at #4, rummage through neatly packed bag, make a mess, repack5) Pick up half used packets of corn and paneer from freezer6) Look at fridge wistfully since your husband will be turning it

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com48tag:blogger.com,1999:blog-20105897.post-1171557660822290632007-02-17T10:28:00.000-06:002007-06-12T18:17:11.536-05:00

After her superb A-Z series of Marathi cuisine, Nupur at One Hot Stove is now compiling an A-Z of Indian vegetable dishes. She has invited all bloggers to participate and graciously made it flexible by leaving the choice of vegetable (and language!) to us. Rather than wait for an 'M' (for 'muskasang' in Konkani) or an even later 'S', I am sneaking in this Drumstick Dal for the on going letter D ;

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com24tag:blogger.com,1999:blog-20105897.post-1171321004265419892007-02-14T16:48:00.000-06:002007-08-02T15:34:34.876-05:00

Choose which applies best -A) I think it's another marketing gimmick by greeting card companies, restaurants, soft toy manufacturers, Hollywood, chocolate makers, florists...B) I don't go overboard with the mushy stuff but there's no harm in having some fun.If you chose A, replace the word 'hearts' with 'cookies' and proceedIf you chose B this recipe is for YOU!!!VANILLA HEARTS (adpated from

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com38tag:blogger.com,1999:blog-20105897.post-1164214192751892402007-02-12T10:49:00.001-06:002008-09-19T11:59:03.601-05:00

This post was originally written in October 2006. Yes, that's how long overdue it is; but I have a valid reason for my procrastination - everytime I made these dosas, I forgot to measure how much water I added to the batter.Sure I could have used the generic description of 'a flowing consistency', but how useful is that if you are trying a recipe for the first time? So this time I wrote a

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com56tag:blogger.com,1999:blog-20105897.post-1170683424236036672007-02-09T07:50:00.002-06:002008-05-27T17:02:18.960-05:00

Remember when I mentioned here that we had family visiting? Though I didn't find the time to blog at the time, I did manage to finagle a couple of choice recipes from my sister in law. Like this egg curry.Eggs are the quintessential stand by in my home, whether it's for breakfast or for dinner. Like potatoes, they help me delay a visit to the grocery store! But that's not the only reason this

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com22tag:blogger.com,1999:blog-20105897.post-1170863591737348052007-02-08T09:34:00.000-06:002007-02-14T12:45:02.556-06:00

"High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?" ~ Anita ManningI posted this quote on my blog a while back, thinking at the time that it was funny but also that it hit the mark in an exaggerated sort of way.Not that exaggerated I think, since reading an article I came across via The Accidental Hedonist, a blog I read often for

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com7tag:blogger.com,1999:blog-20105897.post-1169654370112512372007-01-31T09:59:00.000-06:002008-01-11T15:03:45.190-06:00

Ever since I saw Indira's post on methi chole, I have had these beans on my mind. Then Vaishali followed suit by posting a ladoo recipe and my mildly obssessive nature wouldn't let me delay purchase any longer! So after making a trek to Trader Joe's I had these lovely, green pearls in my hand. And a few memories swirling in my head.At the local hang out in my city where everyone, well ... hung

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com43tag:blogger.com,1999:blog-20105897.post-1169757613384125492007-01-27T14:38:00.000-06:002008-01-15T15:08:00.429-06:00

My cousin and her family visited us over the weekend for what was intended to be brunch, but ended up being lupper (lunch + supper) instead! Later, on an impulse we decided to bake a cake for tea. My little niece loves baking so it was nice to enlist her in the task as well.I came across this recipe a few months back and have made this cake so many times since then that I can probably make it in

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com30tag:blogger.com,1999:blog-20105897.post-1169486211039183042007-01-23T10:45:00.000-06:002007-01-26T20:56:44.393-06:00

We have been traveling for the last couple of weeks - for a bit of business and a bit of pleasure; well as much pleasure as one can get bundled in layers of clothing and sightseeing in cold weather anyway.Back home after a zillion bland and greasy meals, I was glad to get into the kitchen and whip up (what else but) some comforting dal and rice. Instead of my usual preparation I decided to try a

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com25tag:blogger.com,1999:blog-20105897.post-1167968788767573362007-01-06T21:33:00.000-06:002007-02-07T04:55:50.713-06:00

Imagine yourself at your favorite restaurant - sit back, tune in to the mellow music and order whatever you like - it's all lip smacking good!{Please mouse over image for name of dish and contributor. Click on image to get to the respective post}Bread -~~~~~~~~~~~~~~~Soup & Salad -~~~~~~~~~~~~~~~Sides & Snacks -~~~~~~~~~~~~~~~Curries (Vegetarian) - ~~~~~~~~~~~~~~~Curries (Non-Vegetarian) -~~~~~~~

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com48tag:blogger.com,1999:blog-20105897.post-1167933424762495312007-01-04T11:35:00.000-06:002007-01-07T06:58:25.986-06:00

A BIG thank you to all my blogger buddies for their response to JFI/ Coconut. It has far, far exceeded my expectations. Think 60+ entries – that far!! While I sort through the mails for the round up here are a few nuggets from the wonderful posts I have received -This eloquent blogger writes – “Tart and sweet, it will flirt with your palate! Menaskai is like the saucy belle that drives everyone

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com18tag:blogger.com,1999:blog-20105897.post-81875828379061776142007-01-02T19:30:00.000-06:002008-01-02T13:54:00.164-06:00

I am back from my trip; it was a much needed, completely relaxing vacation that I enjoyed so much I am finding it hard to get back to work! But it is the 2nd of January and I have no excuse left. So nose to the grindstone. Meanwhile here's wishing all of you a very happy, healthy and peaceful 2008. I promise to get back to blogging soon.

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com9tag:blogger.com,1999:blog-20105897.post-1167586862061545732007-01-02T11:34:00.000-06:002007-02-13T05:51:09.216-06:00

How indispensable is coconut in our cuisine? Just click on the last column in the index and decide for yourself. It is sprinkled on dry vegetable preparations like this one, ground with red chillies for wet curries like these or combined with jaggery for desserts such as this.Maharashtrian cuisine uses desiccated coconut just as effectively - in spicy curries, pulaos and even chutneys. This

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com23tag:blogger.com,1999:blog-20105897.post-1167448623313891952006-12-30T20:58:00.002-06:002008-07-25T12:32:19.500-05:00

Vijaya has sent this entry for JFI/ Coconut In her own words, "one of my friends has a blog and I often visit other food blogs from her site. When I saw the ingredient for this month's JFI was coconut and that non-bloggers could participate, I wanted to send a recipe. This is a simple preparation of gourds that goes well with rice and rasam or sambar".TINDORA FRY (Ivy gourd stir fry)(serves 2-3)

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com4tag:blogger.com,1999:blog-20105897.post-1167253500409626412006-12-27T14:47:00.000-06:002007-01-05T10:54:44.220-06:00

How many times do you pick up sweet potatoes on your grocery trip? I for one can easily avoid this particular spud for months without even realizing it, yet here I am posting my second dish with the vegetable in less than four months.Well it's because I just couldn't let JFI pass without blogging about my favoritest (one needs to create a new word for such a dish!) kheer. It is one of the few

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com23tag:blogger.com,1999:blog-20105897.post-1166896286139067692006-12-26T11:47:00.000-06:002007-10-11T13:28:05.292-05:00

If my posts have been extremely infrequent it's because we have been having a wonderful time catching up with family. Blogging inevitably took a back seat, though food didn't. It never can where my family is concerned ;-)After decadent dinners involving several courses and a gazillion calories no doubt, we (finally) decided to give it a rest. I made a very simple cabbage dish - this preparation

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com21tag:blogger.com,1999:blog-20105897.post-43510218810693683422006-12-23T10:39:00.000-06:002008-01-23T19:09:28.856-06:00

THE INDIAN SPICE TRAILA Goan’s KitchenAarti's CornerAayi's RecipesA Cook At HeartA Pinch of This & A Dash of ThatAdhi PotobaAhaarAkshayapaatramAkshayaPatraA Mad Tea PartyAnna ParabrahmaAs Dear As SaltBhaatukliBeyond the UsualBong Mom's CookbookCoconut ChutneyCook's Hide-OutCook Food, Serve LoveCook SpotCooking 4 All SeasonsCooking in Westchester Cooks HideoutCooking Made EasyCooking MedleyCooking

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com4tag:blogger.com,1999:blog-20105897.post-1145644702664231932006-12-20T12:43:00.000-06:002007-02-13T11:38:48.570-06:00

I believe most Konkani homes make a 'saar' with just about everything but the kitchen sink. Alright I am exaggerating but you get the idea :-)These thin soup-like curries (similar to the rasams of the South) do not take long to cook and pair well with rice. Twenty minutes from start to finish and dinner is served. So it is hardly surprising that every available ingredient is stewed in water then

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com26tag:blogger.com,1999:blog-20105897.post-1165531875245824252006-12-08T16:39:00.000-06:002007-01-26T13:02:15.466-06:00

It's my turn to host Jihva this month and I have chosen an ingredient that I frankly can't do without. In fact it'd be difficult to attempt any dish from my part of the world without it. But cooking aside, coconut is integral to all of India. It is by breaking this fruit that we begin a new venture after all.So to mark the new year that is coming upon us, January is dedicated to the COCONUT.Use

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com44tag:blogger.com,1999:blog-20105897.post-1164816502128691372006-12-01T10:07:00.000-06:002006-12-13T23:39:39.433-06:00

I have mentioned before how my cousins and I would spend almost every summer vacation at my grandparents' house in the Konkan. When I look back I realize how overworked and thoroughly hassled the women of the house must have been, cooking for 12+ people all day. Continually hungry people I might add ;-)Gulpohe was the standard feature on the breakfast table then. It doesn't require any cooking (

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com22tag:blogger.com,1999:blog-20105897.post-1164328095811529492006-11-29T18:23:00.000-06:002007-01-18T10:09:08.863-06:00

As a rule the words 'low calorie' draw my immediate and unwavering attention to a recipe but when they precede the words cake, cookie or quick bread, I do a happy jig and start preheating the oven :-)This recipe for orange bread is from an issue of Cooking Light and has no butter. Yes you read that right - no butter. This absence is not substituted by a lot of oil; just 1 tablespoon.Now one

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com34tag:blogger.com,1999:blog-20105897.post-1163618090119088772006-11-27T13:14:00.000-06:002006-12-07T13:21:00.036-06:00

Zunka is considered the quintessential Marathi dish; not without reason since it is prepared in almost all homes across the state. Zunka and bhakri (jowar bread) is a common, daily meal in rural Maharashtra. While urban households may replace bhakri with chapati (roti), zunka still finds favor without question.I think this is because the recipe is highly versatile - as long as you have some

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com35tag:blogger.com,1999:blog-20105897.post-1163814499309242342006-11-20T19:35:00.000-06:002008-02-12T13:53:22.573-06:00

Yes, it's pretty much a continuation of the previous theme though I am a lot better (thanks everyone for your lovely wishes). Khichuri, the Bengali version of khichdi was introduced in our dinners along with other gold standard recipes like aloor dum and poshto during our long stay in Calcutta. Since we don't let go of a good thing when we spot one it has been a regular feature on our menu since

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com32tag:blogger.com,1999:blog-20105897.post-1149373665401228262006-11-16T17:23:00.000-06:002006-11-21T11:43:04.723-06:00

I have been missing from action because of a throat infection. For the last few days it felt like both my voice and taste buds had been taken hostage! Food is not exactly high on the list as you can imagine.I have gone right back to basics with hot, comforting meals of rice-dal, khichdis and soups. They help my throat a little and my mood a whole lot more.Daali Tauy is the Konkani version of the

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com24tag:blogger.com,1999:blog-20105897.post-1162589917998092352006-11-06T15:31:00.000-06:002007-01-29T17:21:31.926-06:00

Though there are a thousand ways in which I dislike being away from home, one thing I like about it is the new experiences. Whether it's the cool but not cold weather of autumn or the yellow and red hued trees or the new produce that this golden season brings - it's all magical for a girl used to a year divided into summers and monsoons.Of all the fruits that started appearing in my local market,

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com44tag:blogger.com,1999:blog-20105897.post-53605428954449059922006-11-05T11:12:00.000-06:002008-01-18T14:49:35.571-06:00

The Konkani kitchen is quite similar to kitchens throughout India in its use of spices, souring agents and dried foods. But there are some ingredients that are very specific to the region. 'Peek into the Pantry' highlights some of the more unique spices from the region.Teppal - a variety of peppercorn that grows in the region. Teppal is crushed and added to vegetarian and seafood curries for a

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com3tag:blogger.com,1999:blog-20105897.post-1162257865643609512006-10-31T18:45:00.000-06:002006-11-15T00:20:13.010-06:00

Quick vegetable dishes or stir fries (for lack of a better word) like these were the norm during my student life. One would think regular dinners of microwave soups, bread and eggs and even cereal (I kid you not!) would spur us into making something a bit more substantial when we had the time, but both my friend and I were always keen on short cuts. Cooking seemed like a necessary chore at the

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com30tag:blogger.com,1999:blog-20105897.post-1161322379830035932006-10-20T00:16:00.000-05:002007-01-25T12:46:48.210-06:00

My contribution to the ongoing sugar bonanza and my absolute favorite ladoo. Moong dal ladoos taste great; ranking right in the upper leagues of yumminess along with rawa and besan; but they get brownie points in my book for being really easy to prepare. You just cannot mess these ladoos up. And as anyone who has had a couple of disasters in the Diwali cooking department will tell you, easy is

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com40tag:blogger.com,1999:blog-20105897.post-1158887970515572752006-10-17T20:10:00.000-05:002007-10-26T14:37:02.552-05:00

Three blind mice, three blind miceSee how they run, see how they run...Noone would mind these mice scampering around in the kitchen now would they?! Unlike the farmer's wife in the rhyme I didn't just cut off their tails, I used them to make a raita :-)The radish is generally used for a raita and the leaves to prepare a tambli similar to this one. I combined the two recipes today to make a sort

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com32tag:blogger.com,1999:blog-20105897.post-1160524515362153122006-10-11T18:32:00.000-05:002007-02-16T06:45:44.236-06:00

Come the month of October and my sensible, calorie counting self bows down before my indulgent, guilt free one. Burfis, ladoos, halwas... how can a mere human (and a weak one at that!) summon up the will to resist? She can't, and that's that.January 1 is the official "stop hogging" day my friends, till then lets all dig into the butter laden, sinfully rich and downright delightful treats that

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com30tag:blogger.com,1999:blog-20105897.post-1158269780595321112006-09-27T16:24:00.000-05:002007-10-02T11:37:04.342-05:00

Eggs are a favorite breakfast food in my family. So after the bhurji, egg rolls, omelet and egg toasts have all been made, eaten and pronounced boooring, I A frittata, that's what.Frittatas are baked Italian omelets, that unlike their Indian counterparts aren't restricted to onions and chillies. This makes them the perfect brunch food in my opinion, the vegetables and cheese sustain you till the

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com33tag:blogger.com,1999:blog-20105897.post-1139000591348842582006-09-21T15:01:00.000-05:002008-01-11T15:01:03.669-06:00

Weddings in Bombay are a barometer of the city's love for food. On an average guests might commute for an hour after work to reach the venue, stay for about thirty minutes, then travel another hour or two to get back home; but they will still enjoy dinner to the hilt!It's no wonder then that reception menus are often not only delicious but also creative.At my cousin's wedding some five years back

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com34tag:blogger.com,1999:blog-20105897.post-1158456600186488112006-09-18T20:29:00.000-05:002006-10-16T19:11:32.950-05:00

With a name like that, I certainly couldn't resist making them; but since the unspoken agreement in our home is that my husband and I can't be left alone with chocolate, I restrained until we had company :-)The brownies courtesy Nic of Baking Sheet finally got made over the weekend. And the verdict? Yep, perfect to the last crumb. All because of the neat trick of popping the brownies into the

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com31tag:blogger.com,1999:blog-20105897.post-1158247692138180242006-09-14T10:18:00.000-05:002006-11-30T17:13:37.716-06:00

Who would have thought a meme could be so difficult? When Meeta tagged me I was thrilled to add my bit to the growing list on Melissa's blog; specially because I found Indian cuisine woefully under represented there. But whittling down my endless ideas to just five foods was really tough. So I looked at the original post afresh and the word that stood out was - DIE (forgive the morbidity, the

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com7tag:blogger.com,1999:blog-20105897.post-1158012311390833182006-09-13T16:35:00.000-05:002007-11-21T13:05:45.522-06:00

Here is the vegetable curry I mentioned in my post on shrimp pulao a few days back. It uses the same green masala, give or take a few ingredients. This is one of the more uncommon dishes I know, because it uses fennel (a spice that is more popular as a mouth freshner in my kitchen!), is a refreshing green in color and doesn't have a tarka; nope, not even a tiny sizzle of cumin.What it does have

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com23tag:blogger.com,1999:blog-20105897.post-1156951299719853602006-08-31T10:20:00.000-05:002007-02-22T12:15:14.410-06:00

I like to incorporate sprouts into meals as often as possible and am always on the lookout for different recipes using them, since the usual curries can get kind of boring. I came across this recipe for sprouts sandwiches on one such 'search'.I haven't really tried a lot of Tarla Dalal's recipes for some reason, but this one sounded too good to pass up. Luckily my hunch was right - the sandwiches

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com31tag:blogger.com,1999:blog-20105897.post-1156781741707572852006-08-28T10:50:00.000-05:002007-10-17T16:07:48.283-05:00

Up until a few days before Ganesh Chaturthi I was all set to make the traditional modak but then I dropped those plans in favor of these unique 'nevryo'.Incessant rains, rickety buses and a general risk to life and limb notwithstanding, we would travel from Bombay to visit my grandparents' house in the Konkan, to celebrate the Ganpati festival. After the evening arti at our own home we'd visit

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com33tag:blogger.com,1999:blog-20105897.post-1156294535414596082006-08-25T19:53:00.000-05:002007-01-28T23:46:55.226-06:00

It has been brought to my attention by two avid readers of this blog (that would be my husband and my brother but I still take them seriously :-)) that I have been partial to vegetarian food on this blog. And it is true, there are only two non vegetarian recipes compared to some fifty vegetarian ones. How did this happen? For sure I was making seafood and meat dishes at home; I just didn't blog

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com25tag:blogger.com,1999:blog-20105897.post-1155763676958714762006-08-17T15:54:00.000-05:002006-11-06T22:34:53.566-06:00

Inspiration for a blog post can come from the weirdest of places... like a calendar for instance :-) Well not just any calendar but the trusted almanac of almost all homes across India. I was browsing through the recipes at the back and saw a peanut based curry which reminded me of the curry my mother made sometimes.Peanut curry is generally considered an 'upvaas' dish and accompanies sago or

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com33tag:blogger.com,1999:blog-20105897.post-1155155804306608822006-08-09T15:11:00.000-05:002006-08-13T23:26:21.483-05:00

In the mail today was a postcard from my blog buddy Molly, of Somewhat Refined (aren't we all :-)). She is from Alaska - a place I have been wanting to visit for a long time now and the postcard only confirmed my idea of how beautiful it is. Don't take my word for it, check out Molly's photo album of Alaska's flora and fauna.And also take a look at the creative way in which she photographed the

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com12tag:blogger.com,1999:blog-20105897.post-1154649035820064182006-08-04T18:47:00.000-05:002008-01-11T14:59:41.897-06:00

When I first ordered Pindi Chana in a restaurant, I thought it wouldn't be too different from chana masala. I was wrong. What was eventually served to me looked nothing like the dish I liked. It had no gravy, the chickpeas were almost black in color and the dish had a very heady aroma. I decided before taking a bite that I wasn't going to like the dish. Well, I was wrong again.Pindi chana (named

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com29tag:blogger.com,1999:blog-20105897.post-1153159141386886452006-08-01T12:57:00.000-05:002007-02-16T14:42:41.103-06:00

It's the first of the month already and time for another edition of JFI (Jihva for Ingredients). The ingredient chosen by Santhi this month was flour, which means I only had about a million dishes to choose from. Easy-breezy :-)To help make the decision easier I decided to look at some of the more uncommon flours that are used in Indian cuisine. These as far as I know, are generally associated

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com41tag:blogger.com,1999:blog-20105897.post-1153775767983221642006-07-25T16:09:00.000-05:002007-07-20T16:25:54.782-05:00

I know, I know it's Tuesday but this moong sprouts curry was so often made in our home on Mondays that we got around to calling it in this manner. Once you plan the sprouting routine in advance it's a breeze to put this dish together, so it's perfect for week nights, especially blah Mondays (or Tuesdays...and really any day upto Friday!).MOOGHAMBAT (Mooghagathi/ Moong Sprouts Curry)(serves 3-4)

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com42tag:blogger.com,1999:blog-20105897.post-1153184528784459452006-07-21T19:49:00.000-05:002007-02-10T18:08:52.706-06:00

Looking at the many dishes that incorporate this flavor in our cuisine, I think it's safe to say that Konkani people are partial to tangy curries. We have kairas which is sweet and sour; sasam which is sweet, sour and spicy; uddamethi which is nutty and sour and what do you know, even a karaate randhai which is bitter and sour. Is there a combination we have missed do you think?!Popular in Malwan

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com26tag:blogger.com,1999:blog-20105897.post-1152900085809603312006-07-17T12:55:00.000-05:002007-02-02T03:52:30.030-06:00

Stephanie is celebrating a year of Blog Parties by going global. She has asked us to pack our bags and visit our favorite places or dream destinations. I decided to revisit Singapore for sentimental reasons.I took the trip some three years back to visit my best friend who stays there. This wasn't a planned, discussed over several phone calls kind of trip. It was entirely sneaky - my friend had no

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com25tag:blogger.com,1999:blog-20105897.post-1152987477547890762006-07-15T13:03:00.000-05:002006-07-17T14:11:26.363-05:00

It's an issue most food bloggers grapple with at some time or the other. What am I talking about? Copyrights.Check out Brendon's thoughts on this over at Something in Season.Get all your olive oil fundamentals right with this Gilded Fork article - The golden elixir

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com5tag:blogger.com,1999:blog-20105897.post-1152733847128070922006-07-13T14:42:00.000-05:002007-10-01T12:39:54.825-05:00

I was on the lookout for a good soup book for a long time and after a steady search on Amazon I finally zeroed in on 'Twelve months of monastery soups'. Maybe it was the word 'monastery' that did it; I thought of a maroon robed monk stirring a pot of bubbling soup in a quaint French kitchen. Why maroon and why France I don't know, but not a bad reason to buy a book huh?!The author is a

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com31tag:blogger.com,1999:blog-20105897.post-1151960876152459332006-07-10T16:06:00.001-05:002008-06-24T15:50:31.546-05:00

Here is a dish straight from my grandma's kitchen. When the days really warm up in the Konkan, dishes like these are favored over traditional, heavier breakfasts. This way you get a filling meal first thing in the morning, that's also cool and refreshing enough to beat the heat.The traditional way of making these pancakes is to soak rice and then grind it along with the rest of the ingredients.

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com33tag:blogger.com,1999:blog-20105897.post-1145994804464332422006-07-06T14:51:00.003-05:002008-07-25T12:29:06.847-05:00

Masale Bhaat is inextricably linked with Maharashtrian weddings. It is a spicy, Marathi version of the vegetable pulao and is usually served after the first course of varan-bhaat. Once the wedding rituals are done with, guests head for lunch in a shaded 'mandap', sitting in long, orderly lines that extend from one end to the other. Servers run along these 'pangats', balancing trays of food and

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com41tag:blogger.com,1999:blog-20105897.post-1151340100958920472006-06-29T11:40:00.000-05:002006-11-10T07:53:32.983-06:00

Have your cakeAnd light it too!!(an utterly irrestible cupcake, even if it's made from wax!)

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com20tag:blogger.com,1999:blog-20105897.post-1150907343523016542006-06-27T11:02:00.000-05:002007-10-26T14:40:59.593-05:00

Quick, no fuss dinners have become the norm in my kitchen for the past few weeks (how I just hate it when life interferes with blogging :-)). Easily upping the cumin-pepper curry I posted last time is today's contribution - a) there is no cooking involved and b) do you really need a (b) when there is no cooking involved? Well then the curry is served cold. It can't get easier than this unless you

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com23tag:blogger.com,1999:blog-20105897.post-1150570723546410582006-06-25T13:51:00.000-05:002007-01-04T13:26:41.856-06:00

When I requested for more recipes using nigella seeds (kalonji) in my last post, I got responses from a few blog buddies and the idea for this informal event was born - Nigella Awesome (you can thank Vaishali for the pun on the domestic goddess).If you have bought even the smallest packet of nigella seeds from your grocery store, chances are you still have a LOT of them lying in your pantry and

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com18tag:blogger.com,1999:blog-20105897.post-1150405849769721002006-06-15T14:21:00.000-05:002007-11-06T09:53:05.563-06:00

I am so late to this event I think Mythili might have forgotten she hosted this one! Well things have been really busy so expect to see that excuse for a few weeks more until I can get back on track.As promised to my blog buddy though here is my write up on nigella seeds (kalonji). Not my first choice or my tenth for that matter, but by the time I got around to writing this, most spices I knew

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com30tag:blogger.com,1999:blog-20105897.post-1150235538762310972006-06-13T14:44:00.000-05:002006-06-19T17:30:22.683-05:00

Like most food bloggers I have waxed eloquent on my mother's cooking at one point or the other. If I can blog passionately about food today, it is because I grew up eating delicous meals at home and watching my mother take pleasure in making them.The lady with the cool name, Garam Masala of Spice is Right, has come up with the idea of listing the ten dishes that we miss most of our mom's cooking.

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com12tag:blogger.com,1999:blog-20105897.post-1148581003204581572006-06-03T13:13:00.000-05:002007-02-15T14:17:34.783-06:00

We have lentil based breakfasts, we have lentil based snacks and of course we have lentil based curries. So when Catherine invited me to the lentil challenge hosted by Something in Season, I was actually stumped because I had so, so many dishes to choose from! "How about a lentil based dessert"?, I thought. Yes, why not, because we have those too.Unlike popular Indian desserts, most Konkani

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com34tag:blogger.com,1999:blog-20105897.post-1148576292718234162006-06-01T11:50:00.000-05:002007-01-25T18:43:21.216-06:00

Inspiration didn't come as easily the second time around! I thought long and hard but couldn't narrow down on a strawberry dish that excited me enough. Cupcake, shortcake, mousse..... isn't there an Indian dessert with strawberries? Not really. It is an exotic fruit for us after all. In Bombay strawberries come to the market from Mahableshwar which is for that reason called the 'strawberry

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com48tag:blogger.com,1999:blog-20105897.post-1148796609563614772006-05-28T23:35:00.000-05:002006-09-29T15:33:53.646-05:00

Not the fast food of the golden arches or the colonel, but fast food that comes to the table in as little time as possible. The past week was hectic for several reasons so dinners were simple, no frill affairs that didn't keep me in the kitchen for longer than twenty minutes.Jeer-meerya kadhi is one of the easiest curries in the Konkani repertoire. It is made with cumin (jeera) and peppercorns (

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com23tag:blogger.com,1999:blog-20105897.post-1148232411579332372006-05-21T12:21:00.000-05:002006-12-08T10:06:02.883-06:00

This was actually going to be my entry for Stephanie's blog party, but I missed the bus. I just realized the party is long over and the guests have all gone home! Never mind, we can still have the snacks can't we?I came across this recipe in a cookbook in the library and wrote it down to try later. Muthias are usually steamed or fried but the recipe called for baking them instead; which of course

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com51tag:blogger.com,1999:blog-20105897.post-1148082991751981552006-05-19T18:37:00.000-05:002006-05-31T07:58:05.523-05:00

My blog has a new look, thanks to a dear and kind friend. It was about time too, as I was getting a headache from all that pink :-)I have finally been able to add all the stuff that I wanted to for so long but had no clue how - from the recipe index, to the food quote to a list of my cookbooks.Thanks for all your compliments, its made my blog happy with her new environmentally friendly green

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com14tag:blogger.com,1999:blog-20105897.post-1147300567211266662006-05-16T17:35:00.001-05:002008-03-14T11:56:14.747-05:00

Try asking my mother or aunts for a recipe and it is possible that at the end of the conversation, you will have a complete understanding of what goes into the dish, how long it takes to cook, what you could serve it with... essentially everything except the exact measures!Before leaving for the U.S. when I wrote down recipes of my favorite dishes from the women in my family, instructions

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com35tag:blogger.com,1999:blog-20105897.post-1141615431929644672006-05-12T20:28:00.000-05:002007-07-27T00:07:55.857-05:00

As a child I often celebrated my birthday in May at my grandparent's house along with a horde of mischievous cousins and whichever aunt or uncle happened to be chaperoning us that summer (the poor things!). The party would be a riotous affair in the big, old house and the cake would be the 'tavsalli' made fresh that morning.My birthdays were actually a sore point for me then, for the one reason

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com36tag:blogger.com,1999:blog-20105897.post-1146069942122246152006-05-07T11:35:00.000-05:002007-02-14T02:21:06.343-06:00

Not one but two treats actually. First we visited an arts & crafts village that was great fun for a pottery buff like me. Tlaquepaque (say that fast three times in a row!) has an abundance of art galleries, crafts shops and restaurants set in a charming Mexican-inspired setting. I particularly liked the hand painted lizards and the surprised looking sun in this shop :-)This was followed by a

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com33tag:blogger.com,1999:blog-20105897.post-1144951058309605622006-05-01T12:24:00.000-05:002007-08-02T15:54:50.014-05:00

In every cuisine there are a couple of dishes that stand out for their unique combination of flavors. You wouldn't think some ingredients could be married harmoniously, then you'd taste a dish combining just those very ingredients and you'd realize you were mistaken. There are a myriad such examples in Konkani cuisine, and where mangoes are concerned, there are two very famous ones.One is sasam

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com24tag:blogger.com,1999:blog-20105897.post-1144619284540124532006-04-25T16:38:00.000-05:002007-11-05T11:26:12.037-06:00

Most regional cuisines have a dish that utilises a variety of vegetables in one go - avial, undhiyu, kurma to name a few. Khatkhate is our take on the same comforting classic. The name is onomatopoeic - 'khatkhatney" means to simmer or bubble at boiling point. Names of some Konkani dishes can really bring a smile to your face. I think our ancestors let their creativity loose when it came to

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com29tag:blogger.com,1999:blog-20105897.post-1143092620251693492006-04-21T23:39:00.000-05:002008-02-06T23:48:22.613-06:00

A sugar addict like me should stay away from dessert related blog events for her own good. But one look at the theme for this month's SHF - Drunken desserts - and my resolve melted like you-know-what on a hot summer afternoon!I have wanted to make this particular trifle for some time now. When Nigella Lawson says "this is a trifle to end all trifles", you take note. You make the trifle to see for

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com18tag:blogger.com,1999:blog-20105897.post-1143093457816826422006-04-18T23:56:00.000-05:002007-02-15T18:42:47.376-06:00

Our neighbourhood supermarket can sometimes be a drag to shop in. The produce is maintained in artificial pristine condition, the only sound is of freezers humming and the only smell is that of a freshner. Pretty boring for an Indian used to the methodic chaos of a 'sabji mandi'. Luckily international food markets recreate a bit of that magic here. We visited one over the weekend; a cacophony of

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com21tag:blogger.com,1999:blog-20105897.post-1142449000595656142006-04-14T12:48:00.000-05:002006-11-21T15:51:54.503-06:00

When Barbara announced 'ancient spice' as the theme for her event, The spice is right, I knew I'd be making something with sesame. I remembered reading in a book that it was the oldest recorded spice; 4000 years old to be precise - now that was sufficiently ancient!Historians believe the original homeland of sesame is the Indian subcontinent, indicated by it's Latin name: Sesamum indicum, where

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com27tag:blogger.com,1999:blog-20105897.post-1144525810620808952006-04-10T14:44:00.000-05:002006-10-16T15:50:40.110-05:00

What do you cook after a hiatus of nearly ten days? Why, an ARF friendly soup of course! Cate of Sweetnicks hosts this health conscious event every Tuesday and to make up for all the greasy take-aways that we have been surviving on during our move, I decided healthy was the way to go.So dinner was a chilled cucumber soup that also beat the heat (it's not called the valley of the sun for nothing;

Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com24