Alu Rassewale.

Alu Rassewale simply means the gravy form of the humble potatoes. .This original recipe was given to me by my good friend Ritu. She had called all of us home one morning for a Kanya Pooja and had made like 60 of the softest puris you have ever eaten and this amazing Alu Rassewale to [...]

Read Full Post »

At a loss for words???

My little one, S, was watching me empty the clothes out from the washer to the dryer – a mundane scene from everyday at home…and she suddenly wanted to know “Where is the gift that Shruti didi gifted you, on  your b`day? I, for one, had no clue what Shruti had gifted to me on [...]

Read Full Post »

Baked Spaghetti with Roasted summer vegetables.

My forays in to italian cooking were actually inspired by Giada Di Laurentis of food tv fame. I love the way she presents her dishes, simple, striaght and very delectable. Of course my various visits to Olive Garden also were an additional motivation to venture in to this style of cooking. I always loved the [...]

Read Full Post »

Pasta Sauce….

Many of my friends who try out my italian want to know whats the best pasta sauce that should be used ? Should it be made from scratch? Or should it be store bought? Well, I feel that there is no comparison to making your own pasta sauce from scratch. I love making my own [...]

Read Full Post »

Cabbage & Peas Poriyal.

Cabbage,as a vegetable  is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid, which has anti-inflammatory properties, and an excellent source of dietary fibre. Cabbage as a vegetable was very common in my household. Probably thats why I was not a great fan of it. To make it [...]

Read Full Post »

Life Outside…

This morning was a little choatic after a lovely day home with my daughter yesterday as the schools here were closed on account of snow. Its always a little more difficult when you get a day off from daily routine, during the midweek….Anyways, S showered and dressed and grudgingly drank up her Ragimalt.  She does [...]

Read Full Post »

Pavakkai Pitlae.

Definitely an acquired taste, bitter gourd (Latin Momordica charantia) is also called Balsam pear or bitter melon. Young immature bitter gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender.Bitter gourd contains vitamin A, B1, B2, and C. It also [...]

Read Full Post »

Milagu Kuzhambu (Pepper Gravy simmered in tamarind and spices cooked with baby brinjals)

I remember the first time I ever had it in my Mom in law`s place in Srirangam….She had made her special dishes, as we were visiting and when I had it, my senses simply shot up. It was all the more tantalising as she had used teeny tiny whole brinjals, to float and take in [...]

Read Full Post »

Eggless Vanilla-Choclate-Orange Marble Cake.

One of the best things that I love about eggless cake is the ability to feast on it without any fear of day or occassion. I always seemed to run out of ideas for a sweet as a Naivedhyam on Fridays and for other gatherings. This is a great option for those quick last minute [...]

Read Full Post »

Carpe Diem – Sieze Every Moment!!!

From the very first time I ever heard this phrase, Ive had the strong urge to actually live it….To seize every moment that is there and live it as if it were my last, to drink every drop of life.. We are all here and something bridges time….what???

Read Full Post »