Stories From The Floating Market, Pattaya

Any destination we head to, the husband and I definitely make it a point to visit the local bazaars. A stop (or two, or three!) at the local markets is a great way of getting exposed to the culture and traditions of the place, at the very root level. And, of course, it teaches you a whole lot about the food of that region – the ingredients that the locals use, the ways in which they cook, their indigenous foods, et al. Thailand was no exception.
That was how, one bright and sunny day during our recent holiday in Thailand, the two of us headed to Pattaya Floating Market, with the bub in tow. And, hey, this is a floating market – a market actually on water – and how do we not check out that?!
Read all about our experience at the Pattaya Floating Market, in my latest blog post!

Kaffir Lime Dal Tadka| Thai-Inspired Dal Tadka Recipe

This Thai-Inspired Dal Tadka came about, recently, quite by chance. Made with kaffir lime leaves, galangal and bird’s eye chillies, this new variety of dal tadka turned out to be so refreshing and beautiful that it was an instant hit with everyone at home. I’m sure it is now going to find pride of place on our dining table quite often.

Pair it with piping hot steamed rice and some ghee or serve it as a side with a curry of your choice. It makes for such a lovely change from the usual – you must try this out too!

Check out the recipe, just in on my photo blog!

Reading Now: Shari Low’s With Or Without You

With Or Without You, Shari Low’s latest offering, is what I am reading at the moment. Released in February 2019, this book by Aria, promises to be perfect for fans of Jojo Moyes and Marian Keyes, both authors I have read in the past and enjoyed. With Or Without You has a rather interesting premise, so I readily agreed when Aria approached me asking if I was up for a book tour. And.. here I am, with a bookish post after what seems like ages!

Check out the entire post on my other blog!

Azefa| Ethiopian Lentil Salad

Azefa‘ (also called ‘Azifa‘) is a lentil salad that hails from the exotic land of Ethiopia in Africa, a place I have always dreamt of visiting. Made with different kinds of lentils by different people, this is one of those salads that is simple yet hearty and extremely delicious. The addition of mustard powder is a must in Azefa, which gives it a proper punch.

I recently made Azefa at home for an evening snack, using brown lentils (our very own sabut masoor or whole masoor daal), and it was a huge hit. This Ethiopian Lentil Salad takes just a few minutes to prepare, once you have the ingredients ready, and is super-duper delicious! What’s more, it is oil-free, gluten-free, vegan and protein rich – perfect for weight watchers and diabetics who are looking for a healthy snacking option in between meals. This Ethiopian Lentil Salad is definitely something you must try out too!

Check out the recipe, just in on my photo blog!

Home-Made Grape Squash Recipe| How To Make Grape Juice At Home

As promised, I am here with the recipe for Home-Made Grape Squash, one that is rather close to my heart!
I make the squash the way my maternal grandmomma – Master Squash Maker of our family – taught me to. Tried and tested by her several times over, this is a very simple but no-fail recipe. Every sip of this squash brings back fond memories of long summer holidays spent at grandmomma’s place, lounging around, reading with a tall glass of her grape squash in hand, the soothing hum of the air cooler in the background.
It is just the perfect thing to soothe your summer-parched throat, I tell you. Do try it out. The recipe is now up on my photo blog!

Godhumai Rava Thengai Paal Pongal| Broken Wheat Sweet With Coconut Milk

Well-made Sakkarai Pongal aka sweet pongal is a thing of joy. Beautiful in taste, creamy and decadent, it is a pleasure to gorge on, especially for people like me who are in possession of a huge sweet tooth. Today, I present to you the recipe for another version of sweet pongalGodhumai Rava Thengai Paal Pongal – which is an absolute treat to the senses!

This version is made with broken wheat or daliya instead of the commonly used rice, a healthier substitute. It lends a lovely, grainy texture to the pongal that all of us at home love. The addition of coconut milk makes this pongal all the more delicious and decadent. You absolutely have to try this out to believe how gorgeous it tastes! Like me, you could use store-bought coconut milk or make your own at home – it tastes brilliant either way.

Check out the recipe for Godhumai Rava Thengai Paal Pongal, just in on my blog!

Summer Salad| Skin Glow Salad

Best wishes to all of you on the occasion of Maha Shivratri! I am here today with a recipe for a colourful Summer Salad, which also doubles up as a Skin Glow Salad. You can have this salad even if you are fasting.

Summer is, really and truly, settling in into Bangalore. Rather early too, at that. The days are getting hotter and hotter, and cooking is becoming a hugely sweaty affair. I have started resorting to preparing very simple meals and a lot of salads, these days.

This Summer Salad is a fruit-and-vegetable salad that takes bare minutes to prepare, perfect for hot days when you totally don’t want to come up with something elaborate. Why is it called Skin Glow Salad? Because every single ingredient in this salad has been carefully chosen to contribute towards better skin health!

Check out the recipe, just in on my blog!

Phool Makhana Namkeen| Roasted Foxnuts Recipe

The seeds of the lotus plant – also called gorgon nuts, foxnuts, phool makhana or makhana – are packed with health benefits. Best of all, they are low in calories, fats and sodium, but high in carbohydrates, proteins and calcium. This makes them a great snacking option for those in-between-meals hunger pangs. No wonder they are being touted as one of the ‘superfoods’ of the world!

Today, I present to you the recipe for Phool Makhana Namkeen or Roasted Foxnuts, one of my little daughter’s favourite snacks. This is a super simple thing to make, but very satisfying and healthy.

Check out the recipe, just in on my blog!

Meghalayan Ja Stem Recipe|Khasi Turmeric Rice

The recipe that I present to you today, Ja Stem, hails from the beautiful land of Meghalaya. Ja Stem is a traditional recipe of the Khasis, one of the tribes majorly inhabiting the state of Meghalaya. It refers to a very simple rice dish, flavoured with turmeric – ‘Ja‘ means ‘rice’ in the Khasi language, while ‘Stem‘ means ‘turmeric’. Typically, this dish is prepared with the very fragrant, organically grown Lakadong turmeric, which is native to Meghalaya.
Made in a pressure cooker, this rice takes bare minutes to put together. It is quite a healthy and wholesome dish, cooked using minimal oil. It is vegan and gluten-free too!
Check out the recipe for Meghalayan Ja Stem, just in on my photo blog.

Arachuvitta Mullangi Sambar| Radish Sambar With Freshly Ground Spices

Arachuvitta Sambar‘ refers to sambar made using a freshly-ground spice mix, as opposed to that made using sambar powder. The freshly ground spices make the sambar special, extremely delicious and flavourful. In traditional Tam-Brahm homes, sambar is almost always prepared the ‘arachuvitta‘ way, with freshly ground spices added in. This is typically the way sambar is prepared in several restaurants in Tamilnadu, as well on occasions like weddings.

Check out my family recipe for Arachuvitta Mullangi Sambar, radish sambar made with freshly ground spices, just in on my photo blog!