You all must have a recipe for a food that never fails you every time you make it. Paratha is one of them for me. Whoever cooked the first paratha is a genius. This is a dish that I’ve been making a lot after the kids got into school. Prepare the dough, stuffing the night before, and roll them in the morning. All you need to do after that is wrap well, and off it goes into their lunch boxes. How much easier can it be?!
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Happy Memorial Day Weekend!! Have a great weekend, you all!
It’s not too often that I make naan at home. In reality, it’s not too often that we eat Indian food other than at home. We cook so much Indian food at home that we hardly have the urge to eat Indian food outside. Does that happen to you?
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I forget how I exactly got introduced to momos or when. I know one thing, I love them.
I went through a stage a few years ago when I researched about various cuisines of India, few countries too and wrote about them in my note book(which I thought I’d publish one day). I was so intrigued by local food of different countries. I tried speaking to friends from those regions, learnt how to make some authentic food(I tried). I could have a conversation about local cuisine to people and that felt good. Don’t know what happened to that book or that enthusiasm. I can go on and on about the various types of dishes I’ve learnt, but I’ll bore you’ll next time. Today it’s about the beautiful country, Nepal where Momos are a popular delicacy.
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Hi Friends! Happy Spring!
Is it spring already? It’s spring now, and Saturday felt like winter. It was rainy, and gloomy all day. I know it’s spring cause’ I’ve had the worst allergies ever. Sinus and I’ve been asking the boys in my life to press one side of my face. They find it funny but always do it.
I’ve been everywhere in the last couple of weeks, from Bikram yoga to a hike to a boxing class. I ate up a storm, cooked like crazy, and have been insta crazy. I went to the library. I got a bunch of books which are just lying around, and I just got a notice saying that it’s due in 2 days. I wanted to blog. I wrote so many recipes and tested a few, but I had no mojo to take pictures.
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Growing up, I always saw Mom making these dishes during weekdays. It was served with rotis/tortillas all the time. There wasn’t a particular pattern, but I knew what was coming some of the days. The very interesting thing was, they tasted the same every time she made them. Now, it makes me wonder how she did it. No recipe, just add this and add that. Our lunches were full course meals, most of the time. Weekday dinners were usually a simple roti with a vegetarian side.
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Around this time, a few years ago, was when I started enjoying green tea. An introduction to an actual green tea salad came way later, with a lot of resistance. I am not a salad lover, let alone a fermented green tea salad… That’s a stretch.
If you visit San Francisco and you have some time to wait in line to grab a bite, do not miss Burma Superstar. The food is delicious, and the fermented green tea salad is outstanding. What I don’t enjoy is the wait (which is crazy), and it’s even worse when you go there hungry. So, you know, I had to find a way to make one my favorite salad at home. I was inspired by the excellent salad I ate there, and just had to make my own version.
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While in many places it’s snowing and freezing, late winter brings bright sunny weather in Northern California. I had to remind myself that it is winter as I drove around in 65 degree weather today. The excitement of winter is only when we drive up for a few hours to see the snow. After a few rash rains, the doldrums of January bring foggy mornings and warm yet cozy afternoons. The sun stays awake for as long as it can, as the fog gives us the perfect picturesque view on early morning walks. Living in the Bay Area sure has its beautiful moments….
Taste a good chaat, and you will soon know why it is not forgotten. Chaat is a jumble of flavors and textures. It’s sweet, spicy, tangy, crunchy, and quite wild in flavors. Ask an Indian about chaat, and you will see their face light up. It just does that. Chaat is traditionally eaten in between meals in India. It is just not like back home. There is something amiss in the authenticity of chaat we get here. I guess it’s because it has to be catered to people of different cultures.
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