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Archive for the ‘Greens’ Category

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Spinach Avocado Salad

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Ever since my school days, I have always had a shadow of South Indians around me, either in form of friends or mentors. 🙂 The the time spent with them is somehting to cherish. I had a good friend in school who was a mallu. Then in college another very good friend who was from andhra or karnataka or somewhere down south (my geography is pretty bad 😛 ). In medical college, my best friend, an iyer – the best that I have had till now. If this was not enough, the clinic where I was working in for two years before my marriage , was of a doctor who is a tamilian. 🙂 My mentor, my teacher, everything. I have a colleague and a friend with me currently – a tamilian again. 🙂 And not to mention the blog world majorly dominated by South Indians again!!!!! Also, in the place where I am staying – Singapore, out of all the Indian population here, 80% is South Indian again!!!!!!! 🙂

I can call myself half South Indian when it comes to food. Coffee is like my middle name – thanks to my medical college friend and the clinic of the South Indian doctor that I was working in. Rice is like a staple food in my house for the sheer lazyniess to come home after a whole day of work and roll out chapatis. The idli/dosa batter is forever there in my fridge, at any given time. Enough to prove me a south indian right. 🙂

The commonest complaint I have heard from them is,

“Why do you guys categorise everyone from halfway down the map of India as SOUTH INDIANS???!!!!!! Everyone from each different state has a different culture, different cuisine, different custom!!!! Why doesn’t everyone above the half way mark of India realize this???!!!! Why always the common term of SOUTH INDIANS???!!!! PHEW!!!!”

And I have no answer to this till today. 🙂 I still can’t categorize them as per their states, their culture and their languages.

For me all the languages seem to be the same. All the foods – sambhar, rasam, idli, dosa, wada, upma kuttu, poriyal, kozumbu, bisi bele, tamrind rice, appam, iddyappam …… is south Indian cuisine. Whether its pongal or vishu – its a south Indian festival.

So please my dear friends, please don’t cringe your face when you hear me say South Indian ‘n’ number of times over here. 🙂 I am really handicapped with regards to this. 🙂

So with all you South Indians ….. err, let me use ” 🙂 🙂 ” (two smilies – for the wonderful people that they are) when I want to say sou….. you know what right??? So with all you wonderful experts of ” 🙂 🙂 ” cuisine, here’s my small little attempt to showcase your food. Its like diye ko roshni dikhana (showing light to a lamp…..) …….. but let me still try 🙂

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dsc00782.JPGOne of the very common gujju dishes for everyday cooking is sev tamata nu shaak (sev and tomato curry). Quite a strange combination right!!!!! Now the main funda behind this wierd combination is that tomato being such a juicy vegetable fruit, it oozes out lot of water when cooked which makes the curry very watery!!!!!!!!!! And when you dip your chapati into it and put it into your mouth the juice from the curry runs all the way down your fore arm!!!!!!! And then you go licking it all the way!!!uuuuuuuugggggggghhhhhhhhhh!!!!!!!!!!! And hence the addition of sev into it which absorbs the watery part and makes the curry thick and rich!! 🙂

Coming from a gujju family this one was a sure favoutire of all……. except me!!!! I never enjoyed this wierd combination of sev and tomato together and hence my mum would use different kind of spices and make the gravy thick!!!! Can spices make the gravy thick????? Yes they can!! 🙂 Addition of dhania jeera powder and a teaspoon of besan/gram flour will give a nice thick texture to any watery gravy. Let see how…….

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