This Kerala chicken roast is yet another Lekshmi Nair recipe and will remind you of curries at your favorite “family” kallu kada (toddy shop). It has the bold, strong flavors that you normally associate with Kerala non vegetarian cuisine; feel free to adjust spice according to your tolerance level!
Crispy baked chicken wings tossed in a hot and sweet honey, sriracha sauce with ginger, garlic and cumin. I have taken another long break from blogging. But for once, it was not because I was lazy, but because I was super busy, with work…and baking as well. Crl’s son’s school was hosting a Diwali
Twinkling stars and decked up trees, the red nosed Rudolph and jolly old Santa, festive wreaths and shiny angels, joy and hope, reds whites and greens; it’s so difficult to contain the excitement that Christmas brings along And equally enticing is all the food that happens during the holiday season
Twenty years back, if you asked a kid how a dish tasted, he would have responded with ‘good’, ‘spicy’ or a simple ‘I don’t like it’. The polite ones who have stacked the less appealing food on the side of the plate till some adult took pity and excused them from eating it. The naughty ones would have smuggled it away from the dining table and into the trash, or would have fed it to Charlie or Jimmy waiting patiently underneath the table, tongue hanging out.
The kids today give you a full depth analysis about the chicken being a bit too dry, the cheese cake luscious and ‘beautiful’ and how a bit more of lime would have balanced out those flavors perfectly, plus a tip or two about the perfect sushi if they feel like it. Marriage is no longer something that happens between a man and a woman but also (between man man, woman woman?), between flavors and textures. Kids continue to like their fried chicken and pizza but they also want to try foie gras and caviar.
Food is no longer abou
An ideal world would be one in which all promises are kept, no rules are broken and people truly love and respect each other.
But such a world exists only in Karan Johar movies where the men are more gorgeous than Chris Hemsworth, the women’s legs are longer than the whole of me and they show all of it, and where love happens in London, Paris or San Fracisco with firangis dancing in the background wearing lehengas designed by Manish Malhotra.
It’s all rosy in Mills Boon novels too, where after 100 pages of keeping passions and emotions in check and denying each other’s existence, the lovebirds finally unleash it all and live happily ever after.
The world is a beautiful place in my fantasies too. In it, I am 10 kgs lesser than my actual weight.
But reality is a far cry from all the mush and the slush. In our world, we have politicians who promise to erase poverty, but instead erase the poor. From their view point, it isn’t a grave injustice. They promised to hatao the girib-i and inst
Paneer, a soft and fresh cheese, is a popular ingredient used in North Indian cooking. Go to a restaurant and vegetarian options are mostly restricted to paneer, mushroom and baby corn. Of the three, paneer is my personal favourite and it is surprisingly easy to make.
We all know that brown rice is healthier than it’s white version. But what I didn’t know was that the milling and polishing process that rice goes through to whiten it strips away 90% of vitamin E, 80% of vitamin B1 and magnesium, and significant amount of iron, B3, B6 and fibre. Rice is fattening, and as long as I am eating it, it would be some consolation if I could get some nutritional benefits from it. As per the BBC GoodFood magazine, brown rice is packed with nutrients since it retains its bran layer and its germ and it is linked with lower risks of heart disease, diabetes, obesity and even certain types of cancer.
We do use brown rice at home on an everyday basis but I have never cooked brown basmati rice. I thought it was more aromatic than white rice, but I preferred the white rice in terms of taste. The stir fry I made was quite delicious and comparatively smaller servings of rice were quite filling.
Brown Rice Stir Fry
(Adapted from BBC GoodFood magazine)
Hats off to Kundan Lal Gujral who decided to experiment with the food he served in his restaurant in pre independence Peshawer. He ended up cooking chicken in a hot tandoor or clay oven which was normally used to make bread at the time. (Now that is the kind of “innovation”, “pro-activeness” and “ou
If love had to be represented by a fruit, I think strawberries would do the job really well. For one, they are rarely available. Next, most of the ones you do find are bruised and may even have one or more happy worms within, not something to be happy about unless you are a worm yourself. You hear everyone raving about them, the juiciness, the sweetness, the looks, but when you bite into one, you realize they are just blah. Highly over rated. And lastly, they turn out to be more expensive that lots of other simpler fruits. (I am of course talking about the strawberries available here in Bangalore, perhaps they are much better elsewhere? Or is that what everyone thinks?)
Anyway, I am not a fan of the fruit, but qya loves them. (Young and carefree, what does he know?) When he spotted strawberries on our last shopping trip, he squealed happily and batted his eyelashes at me just the right number of times, convincing me to give the fruit one more chance. We turned over a couple of boxes
It’s not how much we give but how much love we put into giving. – Mother Teresa Truly, there is more happiness in giving than receiving. The joy is in watching your kid’s face light up as he unwraps the gifts left by Santa as a token of appreciation for his good behaviour during the year. It i
InduGetsCooking 