Coriander and mint chutney
Coriander and mint chutney Recipe by Indu Mathew
Category: lime
How to make Paneer and Paneer Bruschetta
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.
Tandoori Chicken with Coriander Dip
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
Chili Paratta – Layered Bread Sautéed In A Spicy Masala Paste
In my younger days, shopping in Kottayam was restricted to a couple of places right in the heart of the overcrowded town. Post shopping, which invariably ended well past lunch time, we would go to Anand, a “pure” vegetarian restaurant which like all Anands, Anand Bhavans and Anand Vihars around the world served fluffy idlis, crispy dosas and vadas, piping hot rice and oodles of ghee along with a selection of South Indian curries (all of which looked and tasted somewhat similar) irrespective of the hour.
Today, the town has many more places to shop at, though this is not necessarily a good thing. When I was there a couple of months back, I had a tough time deciding where to shop because my dad simply refused to take me everywhere (- he looked horrified when I suggested this, as though I had pointed a fully loaded gun at him); second, I had to choose between blues and pinks, reds and yellows, whites and blacks and that took me considerable time, though my mom happily helped me through
Puli Inji and Beetroot Pachadi
You may have noticed that all the onam vibhavangal I shared with you till now have mild flavours and taste, and are soothing to the stomach. But the malayali (especially the non vegetarian) has been brought up on some seriously fiery stuff, and he is of the opinion that any food cooler than a forest fire is bland. In the traditional Onam Sadhya, the Puli Inji and achar (pickles) come to the rescue. Served in small quantities on the upper left half of the banana leaf, they provide a nice kick to the meal. A touch of these will suffice with each ball of rice you eat; as such they are called thottu kootan. Another kind of thottu kootan is the Pachadi. It is not hot (in my opinion), but it is a heady mix of sour and sweet flavours – sourness from curd, and sweetness from the fruit or vegetable you use and ground coconut. Pachadi is mostly made of vegetables or fruits such as bitter gourd, mango, pineapple, beetroot which are boiled or sauted in coconut oil with green chilies and onion and
Love Marriage Vs. Arranged Marriage over a Plate of Masala Papad
In India, a love marriage causes a huge scandal in the family, the proportions of which are unmatched by any other kind of scandal. Talk “love” to elders, and it causes them shock, shame, concern and high BP; shock because the son/daughter who was taught cultural and moral values right from birth dared to choose his/her own life partner; shame because friends and relatives whose children didn’t do the same will look down upon them (the parents) and talk behind their backs and sometimes to their faces about their shoddy parenting skills (why else would the children have gone astray?); worry because kids will always be kids and they might have chosen wrong, an unworthy match; and high BP, well, I think all this will definitely cause some credible blood pressure fluctuations.
“Maybe, we can pass it off as an arranged marriage”, muse the parents. At precisely this point, the children inform them in a small voice that the person they intend to spend the rest of their lives with speaks a dif
InduGetsCooking 