Have you ever cooked with black rice? It is an ingredient very new to my kitchen, for I started cooking with black rice fairly recently. These Indian Black Rice Pancakes are something I used it in a while back, and they were so much loved by everyone at home!
In Bangalore, black rice has been making an appearance lately on the menus of new-age cafes, mostly in the forms of salad and pudding. I decided to use it in a savoury preparation, a very South Indian one at that – Indian-style pancakes or adai.
The Kavuni Arisi Adai tasted lovely, and the addition of onions took the taste higher by several notches. Thanks to the urad daal in it, it turned out super soft too. Actually, I added in a variety of lentils to the batter – even some of the black moth daal that I picked up in Kashmir. Super nutritious, with all those whole grains in!
Check out the recipe for Kavuni Arisi Adai or Indian Black Rice Pancakes, just in on my photo blog!
‘Cherrapunji is the wettest place on earth. It gets the highest amount of rainfall in the world,‘ I remember reading time and time again in my geography textbooks at school. Like many, that was my first introduction to Cherrapunji, via school books.
Well, the mantle of ‘wettest place on earth’ has now been passed to the neighbouring village of Mawsynram. Still, I am so thrilled to have had a chance to actually visit Cherrapunji aka Sohra, this place straight out of my school books, on our holiday to North-East India! And, guess what? We happened to visit Cherrapunji right in the midst of the monsoon, when it was at its wettest, wild, gorgeous best!
Read all about our experiences in Cherrapunji, just in on my photo blog!
“This is no ordinary forest you are about to enter. This is a sacred grove, home to La Basa, a protective deity who safeguards all of us. He watches over this forest. Anyone who enters with bad intentions will have to face dire consequences. You can be inside for as long as you want, but please remember that you cannot take away anything from this forest – not even a single leaf or a dried twig,” our guide warns the husband and me, in no uncertain terms.
We are about to enter the Mawphlang Sacred Grove, in the East Khasi Hills of Meghalaya, a bare 25 km or so away from Shillong.
Check out my latest photo blog post to find out how our visit to Mawphlang progressed. Click here!
I’m sure many of you would have seen pictures of a green, green, green crystal-clear river in Meghalaya, a rustic boat floating gently on its surface, the water so transparent that one can even see the rocks and vegetation below. The place looks magical, other-worldly, like Fairyland. Have you?
Well, the river in question is Umngot, which flows through the little village of Dawki in Meghalaya, barely 95 km from Shillong. The specialty of the Umngot is its pristine water, so clean and clear that you can see right through to the river bed in spite of it being about 20 feet deep. The water here usually has a beautiful greenish hue, and is so transparent that the boats plying on it look as if they are floating in mid-air. When the husband and I visited Dawki in May 2017, we came with huge expectations. Sadly, the sight we met with was less than magical and our boat ride across the Umngot was definitely not the awe-inspiring thing that we had imagined it would be.
Read all about our experience, just in on my photo blog!
Have you ever eaten pineapples in the wild? Sitting by a gushing waterfall? We had the opportunity to do just that, while we were holidaying in Meghalaya earlier this year.
Read all about this beautiful experience, just in on my photo blog!
Anggur Asinba Athumba Thongba is a Manipuri sweet-and-sour relish made with sour grapes. It is amazing, how beautiful this relish tastes and, yet, how very simple it is to prepare.
Check out the recipe, just in on my photo blog!
For this month’s Shhhhh Cooking Secretly Challenge, I made Masoor Dailor Boror Tenga, an Assamese sour-tasting curry with potatoes and lentil (masoor daal) dumplings.
Check out my photo blog to know what the challenge is all about, and for the detailed recipe!
We had the opportunity to visit the India-Bangladesh border at Tamabil, during our trip to North-East India. The experience made me rather emotional, quite unexpectedly.
Read all about it here!
The thukpa is a kind of noodle soup that originated in Tibet, but is quite popular in parts of North East India. When I tried my hands at making it recently, it turned out absolutely delish, and we loved it to bits. It made for a hearty lunch for the husband and me, a lovely change from the usual. It’s the perfect thing to make right now, considering the chilly weather in Bangalore presently.
Check out the recipe, just in on my photo blog!
The moment anyone gets to know about the trip we recently undertook to parts of North-East India, the first question they usually ask is – ‘What did you eat there? I have heard there is no vegetarian food to be found there!’. Now, after our brief sojourn in the North-East, I know that this is a myth – of course, there is vegetarian food to be found there! The husband and I had the same doubts, the same apprehensions, before we undertook this journey – all laid to rest now.
Check out my detailed post about our vegetarian food and drink journey in Shillong, where we stayed for a couple of days during this trip!