The pumpkin itself is a symbol for mortality.”
― Seth Adam Smith, Rip Van Winkle and the Pumpkin Lantern
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Category Archives: main course
Red Pumpking (kumbhalakayi sasive)
All Potterheads, know that pumpkin is the pivotal vegetable that carries all the witches and wizards through. Well here sharing some recipes that not often prepared. Kumbalakayi sasive. In Kannada we call the red pumpkin as kempugumbala or kempukumbala. Ingredients: 2 cups grated red pumpkin. 2 tbsp. curd. (can be tittered to taste) 1 cup … Continue reading
Khuskhase Poori.
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”
― Mark Twain
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Grey Pumpkin-Bean Curry.
The European traders to the west coast came with their own cuisine. Which blended with the coastal cuisine to create its own unique flavours. One such creation is the ‘stew’ that came with probably the Portuguese. The Kerala cuisine serves the potato stew with the appam and idiyappam. Up north the Mangalorean cuisine has a … Continue reading
Bedmi Puri
“What keeps me motivated is not the food itself but all the bonds and memories the food represents.”
Michael Chiarello
Varhadi Badi Pulao
Maharashtrian Varhadi Badi Baat. I remember reading this recipe in a food blog called “ahaaram” that I used to follow. This had caught my fancy. But then the site has suddenly become non function. Eventually I came across this recipe by Srivalli on spicing your life. After which I tweaked a bit. Ingredients: For the … Continue reading
Carrot Rasam
There are vegetables and vegetables that scare me simply because I do not know how to cook them. Or to be more precise cook a dish which most of the family would like. Carrots kind of head the list. I do things like carrot palya, carrot halwa, carrot cake, carrot salad, carrot parata but the … Continue reading
Rice Poori.
Handling left over rice is over an issue. If the rice is not sticky then,chitranna, pulao, puliyogare are all good options. For sticky near paste like rice the standard curd rice is an easy way out. There are times when I have added onions and coriander leaves and made akki roti out of it, which … Continue reading
Dindigal Biriyani
This Navaratri, instead of the routine stuff, i decided to follow chitra’s foodbook. of course all the recipe’s were good but on vijayadashami i was kind of confused as to what kind of Menu I should have. Till last year I would put the doll display called ‘Gombe idodu” in kannada or ‘Gollu” in … Continue reading
Bhindhi Salan
BHINDI SAALAN Bhindi ka saalan would limb kid/lamb cooked with okra. This is from the Awadhi repertoire; here potatoes have been substituted for lamb. The dish is creation of Raminder Malholtra, Dinesh Rawat and Mohammed Ilyas from Jehangirabad palace kitchen Serves 4 Cooking time 30mnts Preparation time 45mnts. 450g Okra Cooking oil to deep fry … Continue reading
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