2th Dec, 2014 I have always wanted to make samosas, the crispy on the outside, chewy on the inside, fried and filled delicacy that is very famous in North India. This is the most famous evening snack that is served
4th Dec, 2014 For the second day of venturing into the Tamil cuisine, I chose to make a recipe from the Kongu region also called the Kongunadu. Kongu means nectar and this place is thus the land of nectar. The
10th June, 2013 For this week’s blogging marathon, I chose the theme ‘cook with the alphabets’. Srivalli had given us a few sets of alphabets and we were asked to choose one of the sets and blog a dish in
11th May, 2014 This week I am doing Gourmet gravies and this is the second recipe I chose for the theme. The gourmet gravies are very creamy and rich, but this one strikes a bit a different from the others.
22nd Dec, 2013 This recipe is from the same book, Cuisines of India, from which I made the Tamatari Kasoori Pulao. The author, Smita Chandra has captured all the festive flavors used in the ancient India’s cooking. I would have
For the second day with the theme ‘cooking from a cookbook’, I wanted to use greens. We had just harvested a big bunch of spinach from my backyard and I wanted to use it right away. More than me, my