Notes from someone who grows, cooks, reads and pursues knowledge about food.
(With dried apricots and goat cheese)Spring greens are easy to assemble into a salad. They need a slightly sharper dressing since it is tough to evenly coat a bunch of leaves.Salads with greens have to be picked and eaten with a fork. If the other …
As the chutney makes its way up North, it moves from being an accompaniment to liven up rice, idli or dosa. It becomes a condiment, a dip, a preserve or a spread. It is no longer dominantly raw, but begins to be cooked and reduced. …
Goan sandwich chutney What began as a green chutney to enhance the taste of the humble sandwich has today emerged to have many variants all over the country. This versatile green chutney is used in chaats; eaten along with pakora and bajji; and of course …
We had lost our way trekking the Sahyadri hills with friends, sometime in the early 1990s. We found our way down another side quite far away from where we began. Hungry and tired we found a little hut that served chai. We asked if she …
My conceptual understanding of chutney happened at Hubli in Karnataka. Everyday meal in North Karnataka must feature a couple of fresh chutneys and chutney powder. It is incomplete without it, even if the meal features a range of subzis and salads. North Karnataka loves its …
Chammanthi is a traditional chutney of Kerala, eaten with rice, kanji or puzhukku (steamed tapioca root). It is a thickly ground coarse paste of coconut, spices, flavoring agents and tamarind. I added a few curry leaves. There is no oil or tadka. Nor is any …
It was a very long day at the yard today. Spring is here and there is a lot of work to do. We settled for a simple meal at the end of the day. Pesarattu used to be crisp earlier with the addition of rice …