Coconut

Leek and Sweet Potato Sabzi

February 25, 2023 By Asha Shivakumar

This Leek and Sweet Potato Sabzi/Poriyal is a delicious combo that is inspired by a South Indian dish. It’s hearty with coconut and peanuts, so good with Rotis or chapathis.

Many of you regular visitors of the blog come for your own reasons: some for recipes, many for the snippets of stories I share. Looks like we haven’t had much of a story telling on this page in a while. Wonder why?

I’ve definitely had a bit of a burnout, but I also wonder who has the time to read stories when reels, shorts and tik tok have taken over social media. I still believe there is an audience for stories and for long form content. What do you think? Sound off below.

An update about life. This and that……..

Figs and Nuts Gujjia/Sweet Samosa – Sugar free

October 16, 2022 By Asha Shivakumar

Gujjia, aka sweet samosa is such a delicious treat that’s crispy on the outside stuffed with sweet yummy filling. This is a sugar free fig and nuts gujia that is so addictive.

Sweet Samosa is what we call this at home. For as long as I was India, the only version I knew had dried coconut, sooji and nuts. The other with khoya dipped in sugar syrup. Once I ventured into a whole new world, learnt new recipes, I realized there’s so many more delicious fillings that work great for Gujia. Gujjia is a must make dish for Diwali at home. Mom made hundreds a week before Diwali and stored in large steel containers. They were addictive and you could never be satisfied with one.

Although I love the traditional kind my mom makes, I enjoy making a lighter version. There’s nothing healthy or light about deep fried crispy goodness, but hey, If you prefer, air fry it. I’ve done that and it works great too.

Today I share one of my new favorite ways to make gujiya. Filled with cashews and sugar free figs, I think you will love this fig gujiya. The stuffing is made out of cashews and almonds, ground together with figs. It makes for a delicious stuffing that is healthy and no sugar added since the figs add the texture and sweetness….

Banana Blossom Poriyal – Vazhaipoo Poriyal

October 22, 2020 By Asha Shivakumar

Vazhaipoo Poriyal/Banana Blossom Sabzi or Banana Flower Stir fry is a very tasty side that goes perfect with a simple dal rice or perfect with chapathis. Made with potatoes and coconut, this is a vegetable which is very special and extremely healthy.

Vaazhai poo or Banana blossom/flower is widely used in Asian cooking. Known for it’s health benefits, this is also extremely tasty and rarely found in the markets.

Cleaning the banana blossom is quite a tedious task. It involves removing the outer purplish layer(bracts or petals), peeling the florets and meticulously removing the stigma and the plastic cover(perianth). It is so worth it!!

I learnt how to clean and cook this Vazhaipoo or Banana flower from my mom in law and her sister. They make it often and they have patience to clean a bunch of them. Late afternoons, they sit on the large dining table, oiling their hands and ready to take on the task of cleaning four to five banana flowers. They make amazing Vazhaipoo Vada, a fritter made out of the banana flower, which is so tasty. But, I love this poriyal that they make….

sweet bonda -Vada in Coconut Milk

October 20, 2020 By Asha Shivakumar

Sweet Bonda- soft spongy Urad Dal Vada soaked in sweetened coconut milk. It’s a heirloom recipe of a very culturally rich small community of a district in Tanjore/Thanjavur. Perfect Navratri Sweet.

The memories of this sweet bonda traces back to when I was about 14-15 yrs. Back road drives, our yearly trips with aunts, uncles and cousins.

That year we visited Tanjore, South India. Tanjore is known for many things: It’s paintings, the very popular temples that were build during the Chola empire, and their hospitality. How can I forget the food?! To this day, Thanjavur and it’s food has stuck with me. We stayed at my mom friend’s home. A traditional home with thatched roofs, inviting thinnai and beams that were intricately carved out of teak wood. There are not enough synonyms to describe how varied their food is and how very delicious it is.

Reaching Tanjore past midnight, we went straight to bed after a few minutes of obligatory talk….

Modak/Kozhukkatai/Sweet dumplings with sesame and coconut

August 18, 2020 By Asha Shivakumar

Modak/Kozhukkatai, a sweet dumpling served on the auspicious day of the birth of Ganesha, the elephant GOD. It’s nutty, sweet and with a drizzle of ghee, it’s irresistible.

You are what you eat, so eat something sweet!

He sits majestically, adorned with flowers and a spread of Modak, laddos, corn, puffed rice and vada is abundantly piled on a silver platter and placed in front of him. The moment we dread, with tears: mom dad and myself have to bid him goodbye for a year. Dad does the aarti, and we take him to do visarjan( leave him in water}. Sighs. It’s a sad few moments.

Morning starts off real early, 5.00 a.m to be exact. A bath and new clothes, a brass plate in hand, dad and I get ready to go bring Ganesha from commercial street. A place where my grandfather and his father got the custom made Lord that’s made out of a mould, and liberally sprinkled with gold dust….

Peanut Chicken Curry

December 5, 2019 By Asha Shivakumar

If you love a different recipe for chicken you have to try this recipe! This Peanut Chicken Curry is brimming with flavor thanks to all the spices, it’s rich and creamy and it’s amazingly hearty when you finish it off with basmati rice or naan.

Peanut Chicken Curry

Chicken curry is common to several continents including India, Asia and the Caribbean. There are probably a chicken curry in some form that every household loves and makes. My favorite of them though is this aromatic Pepper Chicken Curry, I’m always just craving these flavors. Also, I might be biased because it’s a recipe I learnt from my mom and a favorite of my boys….

Caribbean style vegetable stew

November 25, 2019 By Asha Shivakumar

Caribbean food, essentially, is a kaleidoscope of delicious flavors that met to become something new and amazing. If you’ve never immersed yourself in the wonders of this region, you have to start with this recipe. This Caribbean style vegetable stew is AHMAZZING! I’d say its got the touch of Southern Indian and Bengali touch from the mustard, and the locals bring in the fried plantain element to this with toasted coconut. It’s a riot of flavors. Get cooking!

Caribbean food has global influences, combined with indigenous ingredients and techniques. It’s played a paramount role in defining the evolution of the modern Caribbean cuisine we know and love today. From soups and stews to desserts, many of the region’s signature staples surprisingly trace their beginnings back to the European and Asian countries where they originated. These global influences, combined with indigenous Caribbean ingredients and techniques, have played a paramount role in defining the evolution of the modern Caribbean cuisine we know and love today. …

Gujiya Pie – Modern take on the traditional

March 17, 2019 By Asha Shivakumar

Gujiya Pie, a modern take on a beloved Indian treat. Gujiya or deep fried hand pies are a quintessential treat for Diwali and Holi. Gujiya Pie is a unique treat that is easy to make and impressive for a party or take to a potluck.

One of the most awaited festivals and celebrated throughout India is Holi. Holi is celebrated in India by the people to get rejuvenated after the months of winter season. People meet, hug, share sweet, play with color, visit their homes together, eat delicious foods, wear new clothes. It a nice way to form a bond, re kindle friendships and camaraderie. It brings out the child in everyone.

It’s a tradition that dates back millenniums. It is the greatest festival of Hindus indicates the triumph of good over evil. It’s a festival that is celebrated over two days and marks the beginning of spring….

Goan Style Hasselback Potatoes with Balchao Masala & Coconut Milk

November 11, 2018 By Asha Shivakumar

This Goan style Hasselback Potatoes Casserole is a twist on traditional fanned baked potatoes. The potatoes are baked in a spicy coconut milk sauce, creamy in the middle with irresistible crisp edges. An easy, impressive potato side dish recipe to make for a crowd!

Thanksgiving is two weeks away!!

A few days ago, as I was talking to the boys, I asked them what they were thankful for. The list went on. What struck me most is when they said that we treated them as equals. That made them feel special: when they could eat with the adults, sit at the same table, and participate in the same conversations and rituals.

Such a simple act of inclusion, a seat at the table. “An act of affirmation, really… You, yes you, young one, have a unique and important way of looking at the world. There is so much to be grateful for during the holidays, but a seat at the table has been a gift I have always been acutely aware of, and very much thankful for,” he said….

Quick Yellow Thai Curry – 20 Min.

January 24, 2018 By Asha Shivakumar

This quick yellow Thai curry will both impress you and leave you craving for more. It’s so easy, and you don’t even need any paste. It’s a weekly staple in our home.

If there’s one thing we would take out quite often, but I was still overwhelmed by, it was Thai food. For some reason, for years I thought making Thai curry with Thai paste was laborious. Well, making a Thai curry paste does require a few ingredients, but it’s actually quite simple as I later learned. However, on the days I run out of my curry paste and have a hankering for Thai Curry, this is my go to….