Liebster Blog Award

1 May

I’m excited to receive my very first blog award – the Liebster Blog Award – thanks to themustardseed, a lovely blog of which every recipe makes me think "this is MY kind of food" and every photograph whets my appetite. Thank you, themustardseed!


Now is my turn to pass on the award. The rules are:

  • Thank your Liebster Blog Award presenter on your blog.
  • Link back to the blogger who awarded you.
  • Give your top 5 picks for the award.
  • Inform your top 5 by leaving a comment on their blog.
  • Post the award on your blog.

Forwarding the award to 5 food blogs I was instantly hooked on to and now enjoy reading regularly.


Banana Chocolate Shake

29 Apr

I make banana milkshake often, adding chocolate to it was a first. The combination banana chocolate shake was awesome – it not only tasted great but, with the chocolate tint, made itself a lot more visually attractive.


Sweet Mango Chutney

24 Apr

You know those mangoes we get this time of the year, neither ripe nor unripe but somewhere in between. Too sour to be eaten as-is or used in milkshakes, but not raw enough for panna. What to do with such mangoes?

Make sweet mango chutney, if you ask me.


Besan Ka Cheela: Savory Gram Flour Pancakes

18 Apr

Today’s post is about a much-loved breakfast dish in India – besan ka cheela. For the uninitiated, besan is flour made from Bengal gram (chana dal), used in Indian cuisine in a variety of dishes such as kadhi, jhunka and pakoras.

In cheela, batter is made out of besan and other ingredients, shallow-fried like pancakes on an skillet/tava and served hot.


Red Pumpkin Mangodi Curry

12 Apr

Doesn’t food acquire an exotic sheen when described in language alien to its roots? Mangodi sounds like something grandmas from my native place would add to curries simmering in earthen pots. Sundried lentil dumplings? That’s like stuff my hostel-residing cousins in Bangalore would cook on a rare Sunday, as they do pasta and bruschetta.

But there you have it. Mangodi = sundried lentil dumplings. Choose the name you like. Made of ground moong dal with a hint of salt and spices, mangodi globules are sun-dried for 2-3 days before they are ready to use in curries.


Spinach Raita

7 Apr

Spinach Raita

Every time my mom makes spinach raita when guests are over, she is asked what went into the dish and how she made it. Sure to be followed by incredulous expressions when she lists out a mere five ingredients and two steps. Nothing that tastes this good can be so easy!


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