Ladled

It starts with Ellie Matthews mention of Curry Dinner Rolls, spiced dough rolled around plain yogurt,chopped peanuts and green onions in her book 'The Ungarnished truth'. I have once seen fresh Dinner Rolls come out of an oven at a Thanksgiving Dinner at host family here. And I was out of bread. All together, I found myself reading about yeast and the need for a thermometer. Given the horror around baking outcomes, although I made the first leap, either I have to get used to the hard kind of lean breads or drop the towel and move into the 'soft zone'. The first seems more likely. Looks like hell's gonna break loose, cause I am about to compensate for my failed skills in pottery by shaping dough. I already have a design in mind - honey bottle shaped like teddy. Let the oven get charged up for some heavy duty. 9.1.2014 Ten years ago I made gulab jamun. In the interim, I have never made it again, for a good reason. The donuts got frozen in the icy syrup. As...

I thought I had coriander rice first time at a colleague's house, but that was mint rice it seems. If memory modifies the things we ate, there's so much scope for creativity. I had coriander rice for the real first time at a potluck and liked it. As a rule, I try to keep away from making rice dishes. But this time I made an exception for something that looks so tempting. It somehow felt like it would have a very good recipe. My sense of measurement was so off, I have to remember to use another bunch of coriander for this.

So I skipped that the last dish was 5 chilly signs spicy, still tasty. Dont we the ones with imaginary aprons and floppy chef hats, overlook minor off notes. If you want inspiration to cook, just take a look at brinjals in an Asian store. Something I have been wanting to say for many years, eggplants are called so, because in some places they look white as eggs. It was quite a thing to see it in my college encyclopaedia. Books, the nests. With brinjals, I should have tried stuffed brinjal curry. I have already done that and its thumbs down. This recipe on vaangi bath is worth a mention not just for the procedure but also for the powder which can be used in other dishes. So that led me to Bhindi baath, replacing the eggplant with Bhindi. Heard that thing about how everything looks like a nail to a person with hammer in hand. I was about to try Beans baath, but my cook-wise friend dissuaded me from that, saying how beans being thick wouldnt take in the flavor that well.

This reference goes first here as Sailus recipe for beerakaya gave consistent results twice. It was well appreciated both the times, prompting me to cook more of other stuff. Winced at translation When I told my mother I made this, I referred to it as skin instead of peel. A very simple recipe by madhoo of beerakaya thokku pachadi . After I made it, I really appreciated the skill of the person who saw taste in the peel. 1.4.14 I have added the peel chutney into instant dosa mix. Adds a pleasant green color as well as a flavor to the dosas.