I never imagined I would be baking breads at home. But then as you know things happen and you end up really surprising yourself by doing things you never dreamt about doing in the first place. As intimidating as baking breads seem, it really isn’t, once you get past that initial fear ! I still consider myself an amateur in this area, and still have a long way to go ! The different kinds of flour, bakers percentage, hydration , bulk ferment, sourdough, artisan, Polish, biga to name a few are words that I’ve probably never ever came across before ! Now I know the words, but still have to know how to work with a couple of them. I have tried my hands at sourdough and I hope to do a post on that in the coming months too 🙂
Prawn and drumstick curry is one of my favorite curries from the Goan cuisine. To me a plate of red boiled rice and spoonfuls of this curry screams comfort food! The very aroma of this curry, bubbling away on the stovetop makes me want to dive into it as soon as it’s done, so delicious!
Sambar or Sambhar is an integral part of the South Indian cuisine. It is a lentil based stew with the addition of various vegetables or sometimes just one vegetable is added. It is a perfect accompaniment to idli’s ( steamed rice cakes), dosa’s ( crispy rice crepes), uttapam ( pretty much an Indian version of pizza :p) or medu wada ( savory Indian donuts :D) and the likes. One of my favorite meals is plain steamed rice with piping hot sambhar, an omelette, some crunchy papad and pickle.Thoroughly satisfying!
Ragda patties is yet another lip smacking street food in Mumbai! Ragda is curried dried peas & patties normally pronounced as ‘pattice’ or even ‘petis’ are nothing but potato patties that are shallow fried. These potato patties are dunked in the ragda gravy and topped with chaat chutneys, finely chopped onions, tomatoes, crispy sev and cilantro.
Kulcha, a leavened flatbread, has its origins in North India, in Amritsar to be specific. It is basically made with maida (all purpose flour), yogurt, leavening agents and baked in a tandoor.There isn’t much difference between naan & kulcha, except for the leavening agents involved in their respective recipes. Kulchas are mostly stuffed from a gamut of fillings, potato (the most popular one, known as aloo kulcha) to onions to paneer etc.
Sabudana (tapioca pearls ) khichdi is a popular Maharastrian breakfast snack. Soaked and drained tapioca is tempered with cumin seeds, curry leaves and green chillies. Tapioca is also consumed in the form of vadas (fritters). Continue reading →