क्या क्या चाहिए एक कप गेहूं का आटा एक कप गुड़ डेढ़ कप पानी एक छोटा चम्मच खाने का सोडा एक कप तेल (तलने के लिये) चलिए बनाते है बर्तन में पानी डालकर स्टोव पर गरम करें | उस … Continue reading छत्तीसगढ़ी गुलगुला
In a recent entry, I mentioned basil and its relation to tulsi. Thanks to San for leaving a comment adding some clarity to that. Later in the day the two of us were talking a bit more about basil and how various cultures use it. She mentioned Krushan Tulsi and I looked it up to see if there was any culinary use. As it turns out, it’s used in one of my most favourite Thai dishes: Chicken Pad Kra Pow.
Talking about it in the morning kept it in my mind all day and by 4PM I knew I was going to have to make it for dinner. Continue reading Cooking: Chicken Pad Kra Pow
A few days ago I posted my experiences and a recipe for Pav Bhaji. One thing it got me thinking about was how food is similar to culture and language. Every culture has their traditions and rites of passage. I … Continue reading Pav Bhaji? Or is it?
Maharashtra is pretty underrepresented in Toronto’s food offerings. There are a couple of restaurants where you can find a few dishes but they are few and far between. And so, in situations like this, where I want to eat something less common here, I have to make it myself. Continue reading Cooking: Pav Bhaji
In the centre of Louisiana, just down the road from the dozens of chemical plants that give the region the nickname “Cancer Alley” lies the little town of Gonzales. Before Gonzales was known for its high school football team or the long chains of organic molecules that pay many people’s mortgages, it was known for something else:
India has its biryani, Spain has its paella, and Louisiana has jambalaya. Continue reading Pastalaya for Dinner
A person who just came to this site this week might think our family eats almost exclusively Indian food but really, our preferences are a bit more broad than that. As I described it to someone recently: we like big flavours – flavours that make you gasp with excitement the first time you taste them. It might be the flavour of a Panang curry, or the deceptively named “Water-boiled fish” from Sichuan province in China that is not just flavourful but filled with chillies and Sichuan pepper that makes your mouth a little bit numb. It might be a rasam from South India, or it could be a salsa from Mexico. If the people of a country love exciting and bold flavours chances are we love their food. Continue reading Cooking: Refried Bean Burritos
My teacher, Mitali, has done a fantastic job of keeping my Hindi classes interesting and fun and lately one of our regular activities is for me to learn muhavare – idioms. In any language, these are really fun for me as they are, in a sense, word play and that is something I love. And they also make me think about my world a little differently. Continue reading Wasted Effort