Ever since we have had an electric breadmaker in our lives, I’ve been diligently baking bread at home and shunning commercial breads most of the time. The breadmaker breads tend to be a little dense but make for nice and chunky tawa-toasts that taste wonderful with toppings of tomato slices, melted gouda cheese and freshly … Continue reading Garlic Bread Sticks using an Electric Breadmaker
Category: Food for Thought
Food based experiments
Notes from Goa: Fish-curry thali
Many of us know that Goa offers a variety of seafood. Some may also know about its coconut based Fish Curry. But it’s only a few who’d have heard of Goa’s Fish-curry Thali. The ideal preparation of this fish-curry has a tangy and spicy curry that is based on coconut but doesn’t have coconut shreds. … Continue reading Notes from Goa: Fish-curry thali
Notes from Goa: Dismal food and then some surprises!
A couple of posts from Goa to share experiences in real time…and this one’s on non-Goan and non-Indian food I’ve had here over 4 years. There’s much to say on the subject but I’d try to limit my observations to a manageable-sized post 🙂 First, I’d break the myth about foreign cuisines here. The continental, … Continue reading Notes from Goa: Dismal food and then some surprises!
Kelly’s Ginger-Garlic Fish
I've begun working with fish only recently. Kishore couldn't handle the taste or smell of fish the first 2 decades of our married life, and Kabir can only just about handle it now. Then Goa happened to us. While there, I'd be surprised to find Kishore enjoying the staple lunch of Goan fish-curry thali for … Continue reading Kelly’s Ginger-Garlic Fish
Sindhi Porridge: Bhutt
Some food experiences have the ability to transport one back to one's childhood. This porridge is one such preparation for me. Going by Kishore’s reaction to it, I can add that even if one hasn’t been connected to it for great many years, when had hot for breakfast on a wintery morning, it acts as … Continue reading Sindhi Porridge: Bhutt
Spaghetti and Meat Sauce
This is an easy meal to put together but one that has required some tweaking over the years. Both Kishore and Kabir enjoy it equally so I keep its ingredients close at hand for those evenings when a non-fussy Italian meal is called for. Over the years, I’ve successfully substituted chicken mince for lamb mince … Continue reading Spaghetti and Meat Sauce
Creamy Penne in a Cheese Sauce
This pasta is one of the quick dinners I fix for Kabir. I prefer to make it when Kishore and I are going out for dinner or when Kishore is outstation and I’m eating something simple fixed by the cook—the reason is the richness of this pasta that he can take in easily but it’d … Continue reading Creamy Penne in a Cheese Sauce
Homemade Peanut Butter
I got to know about peanut butter as a food item only after meeting Kishore! He loves the stuff. In the early years of our marriage, I’d see bottles of peanut butter coming his way from the family: his Mom would make it by mixing Amul butter with crushed peanuts and cousins travelling to Musoorie … Continue reading Homemade Peanut Butter
Sindhi Kadhi
Over the years, I’ve heard many generalizations made about Sindhis: that they have ‘aani’ surnames, that they are overly cautious with money, that they look and speak in a certain way and that their Sindhi Kadhi tastes good! Let’s see how much of that applies in my own case: my maiden name was Puri--a simplified … Continue reading Sindhi Kadhi
Sindhi Food: Sai Bhaji
At a friend’s request, I’ll cover a few Sindhi recipes beginning with Sai Bhaji—a favourite spinach preparation in Sindhi families. Sai in Sindhi means green and Bhaji is vegetable so the dish is simply a green vegetable…but not all green vegetables are called Sai Bhaji in Sindhi cooking, only this one gets that name. Over … Continue reading Sindhi Food: Sai Bhaji
