Clean eating simplified!
Ful Medames – An Egyptian Recipe – Our heads were into other things hence we couldn’t release this in time for Ramadan. Ful Medames is an Egyptian staple we ate for breakfast, every single day during our time in Egypt. Some of the recipes of Ful made in smaller batches were good and the others, particularly…
Avial – Veg Stew – In Tamizh, the term avial does not denote a recipe but the process of boiling something. We can pretty much boil anything and make a stew out of it. In South India, avial usually refers to a vegetable stew made with coconut and yogurt. Even meats can be stewed in similar fashion…
Phool Makhana – Spicy Lotus Seed – Fox Nut – Not so long ago, we went to the movies frequently. Tubs of popcorn only enhanced the whole experience but not anymore. We don’t find the modern day cinema experience worthy of our money. Too many people, bratty children, extreme censorship and dirty auditoriums are a few…
Summer Salad – Bulgur Wheat Salad – The best part about eating healthy and being fit is that the scorching summers don’t annoy us anymore. The summer of 2016 is widely considered as one of the hottest the subcontinent has experienced in a long time but it does not seem to irk us in anyway. We are…
Murungai Keerai Poriyal – Moringa Stir Fry – ‘If you cannot say it, Screw it’. Such was the mastery of our colonial masters. In 200 years Kattumaram became Catamaran, Udhagamandalam was simplified to Ooty, Mangai got Mango-d, Aaru Anju Sulai turned into an Orange and the humble Murungai keerai was glamorized to Moringa. All right, that’s enough banter for one…
Coconut Chutney – It is sunny outside, yet cold. We are seated by a window overlooking a sleepy neighbourhood. We see the minaret of a church in the background and this setting is very picturesque. A very good morning indeed in Wiesloch. The breakfast at Palatine’s Premier was hearty and one of us has nothing better to do…
Mustard Greens Recipe – Sarson Stir Fry – Sarson Ka Saag – Winter is ending. With it ends the supply of winter greens. Besides the usual, mustard greens are easily available this time around and this stir fry is us making merry while it shines. This is very different from the Sarson Ka Saag we showed…
Sarson Ka Saag – Mustard Greens Curry – Sarson is Mustard and Saag is Greens in many North Indian regional languages. A curry made out of mustard greens is colloquially known in India as Sarson Ka Saag (Mustard’s Greens). This curry is usually sought after during winter, but our appetite cares for no season or reason. We…
Rumali Roti – Markook – Saj Bread – Shrak – Rumal – Handkerchief in many regional languages of the Indian subcontinent. A roti which is as thin as a handkerchief is called Rumali roti. The traditional Rumali roti is an unleavened flat bread cooked atop a hot convex griddle, quite similar to Markook and Saj bread of…
Pongal Recipe – Ven Pongal – Brown Rice Pongal – Khara Pongal – Pongal the ceremonial first dish of the Tamizh harvest festival will make a chronic insomniac sleep like a Koala. Every household makes their own version of pongal. There are thousands of recipes out there, each claiming to be comforting and soothing in their own…
