For the Chef in YOU!
Indians’ love for hot food is a widely known fact. Especially if it happens to be a soup, it is mandatory to serve it hot. But here is a soup that can be served both hot and cold. It is the Vichyssoise (pronunciation : VISHEESWAZ) and commonly known as the leek and potato soup. Continue reading “Some like it hot…. But some like it cold!”
Here I am back after a small hiatus with one more mouth-watering Goan curry. The mango season is finally here! It is summer and the sweltering heat makes you feel like having just rice for your meals. In one of my earlier blogs I had mentioned about my mom-in-law hailing from Goa. She used to make this lovely curry flavoured with raw mango or kairi (कैरी) as it is called in Marathi. This curry is called udid methi (उडद मेथी) obviously due to the two key components used, that is urad dal or split black gram and methi or fenugreek seeds as it is called in English. The curry is essentially to be had with steamed rice and should be accompanied by sliced onions. This finger licking tangy curry is so good to taste that you can keep going for more helpings! Here is the recipe for it: Continue reading “Goan Curries – Urad Methi”
Salads have been around for a while as an integral part of our meal. But not only have they shot up several notches on importance scale, they have also assumed totally different and beautiful form. Now even the restaurants and diners have a big menu for salads. Presentation has become such a significant part of culinary industry that apart from the nutritive value that the salads bring to the table, they also have to look beautiful. Continue reading “Salad Anatomy”
Why are greens important? What are the different types available? How do I clean them? How do I store them? Do they have to be cooked? How do I cut them? These are the common questions that come to your mind when you are choosing the greens to make your salads. Continue reading “Know your Salad Greens…”
