Recipes

Really thrilled and happy to post that my recipe for Fattéh with Yoghurt and Pine nuts is one of the winners of the Foodista Best of Food Blogs Cookbook contest.
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In the sacred grove after the prayers prasadam is offered to gods. Slow cooked in an uruli over a wood fire, its mulled with the scent of smoke. Chunks of candy sugar, coconut, holy basil, and chethi flowers, generously garnish the prasadam, which is nothing but Sarkara Payasam.
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According to the Raw Food Movement, at least 75% of the diet must be living or raw. But can raw food taste good? One bunch of mums think it can.
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Fresh homemade pasta that combines fresh coriander with creamy pumpkin, cottage cheese and roasted garlic filling. Simple and stunning!
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In the 1930s my grandfather boarded a ship and cooked his way to Penang, where he worked until WW2. Years later achachan found his true successor in my mother. It is to her that he handed down his precious cookbook. Try this recipe from the book that's been around for over a 100 years!
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Tofu Tikka has been adapted from traditional paneer tikka recipe. These bite sized treats go down very well with chilled beer and some warm company! Do try!
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Aam Panna also called Kairi Panha (Kairi meaning raw mango) is a summer tradition at my home. Summer is incomplete without cool sips of deliciously cardamomy, sweet and tart, iced mango panha.
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My previous attempts at chocolate chip cookies have been more or less disastrous, simply because I always experiment to make them eggless or the amounts are too much, or something always goes wrong. So I was looking for a recipe which resulted in cookies that tasted like they were supposed to.
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The ridge-gourd or peechingya is sort of like the armadillo of the vegetable world. Thick skinned, but once pared and cooked, incredibly soft with a delicate flavour.
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'Free range' or 'processed' how do you like your eggs? 'Chicken World' by Nina.
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