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!

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Pori Upma| Puffed Rice Upma

Puffed rice, also called Pori or Murmura, is quite a healthy snack in itself. A cup of puffed rice contains very few calories, but has the potential to fill you up. Considering this, puffed rice is great for inclusion in a diet program, even though it doesn’t provide one with a significant amount of vitamins or other nutrients. Today, I present to you the recipe for Pori Upma, a healthy and delicious snack made using puffed rice.

Pori Upma or Puffed Rice Upma is good for a quick breakfast, or for those in-between-meals hunger pangs. There are several different ways to prepare this upma – different families make it with variations of their own. The recipe I present here is the way we typically prepare it in our family.

Here you go!

Mumbai Vada Pav Recipe| How To Make Vada Pav

Vada Pav is one of the lifelines of the Maharashtrian city of Mumbai, ranking right up there with the city’s bus transport and suburban railway systems. It is common man’s food, very pocket-friendly, easily available on the streets at any time of the day (or night). The Mumbaikars are known to grab a vada pav off a street-side stall, and eat it on the go, on the way to work or while travelling for personal errands.

Today, I present to you the recipe for Mumbai-style vada pav, a yummylicious snack much loved by all and sundry.

Check out the recipe, on my photo blog!

Home-Made Chana Dal Namkeen

Diwali is just a couple of days away!

Are you looking for an easy yet delicious snack to serve to friends and family this Diwali? Try out this super-simple Chana Dal Namkeen!

Yes, this is a deep-fried snack, but still way better than store-bought. Here, you know exactly what has gone into your namkeen. You can control the quality of ingredients you use here, and use just as much salt and spices you need, vis-a-vis packaged namkeen versions that usually come with a high salt content. And, of course, this Chana Dal Namkeen being home-made, it is preservative-free!

This is quite a simple snack to make too, one that you can achieve in about 20 minutes or so. You can add in the spices you choose – customise the namkeen to your liking. It turns out extremely delicious, quite addictive, and pairs really well with chai and conversations!

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

Cherupayar Curry| Kerala Green Gram Curry With Coconut Milk

Kerala-style Cherupayar Curry is a great way to make use of whole green moong aka green gram or moong beans. It is a finger-lickingly delicious confection that pairs well with everything from dosas and puttu to rotis and parathas. It is a hearty dish that can be put together in a matter of minutes, a highly nutritious one at that.

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

 

Upma Kozhukattai| Kara Pidi Kozhukattai

A popular offering to the elephant-headed Lord Ganesha on Ganesh Chaturthi, the Upma Kozhukattai or Pidi Kozhukattai is also a very healthy snack. With the goodness of rice and toor daal, it is a steamed snack made with minimal oil. It is a simple thing to make, but quite delicious and filling, which makes it great as a lunchbox filler.

These dumplings can be either sweet or savoury, with different families making big and little variations of their own. Today, I present to you the savoury version, called Kara Pidi Kozhukattai, the way my family makes it. I made these for the Ganesh Chaturthi celebrations in our apartment this year, and they were a huge hit.

Here is the recipe for these Kara Pidi Kozhukattai, on popular demand.

Berry Vanilla Gateaux @ The Academy Of Pastry Arts, Bangalore

I was super thrilled, recently, to receive an invite from The Academy Of Pastry Arts, Bangalore, to be part of a dessert demonstration. It did turn out to be quite a scintillating experience. Yours truly, alongside a bunch of other food bloggers from across the city, watched agog, as Chef Kimberly Rozario of the Academy gave us a live demonstration of a magnificent Berry Vanilla Gateaux.

Check out my detailed post about the experience, just in on my photo blog!

Kara Ammini Kozhukattai| Spiced Mini Kozhukattai

Today, I present to you another traditional recipe for Ganesh Chaturthi – Kara Ammini Kozhukattai or Spiced Mini Kozhukattai.

For the uninitiated, these are little dumplings made out of cooked rice flour, steamed and then tempered. Very little oil is used in the preparation of ammini kozhukattai, making it quite a healthy snacking option. These are quite a popular offering to Lord Ganesha for Ganesh Chaturthi, and a great lunchbox filler too.

The Kara Ammini Kozhukattai recipe I am sharing with you today is my mother’s. This is the way Amma makes them, the way she taught me to.

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

Introduction To Sindhi Cuisine @ Sindh Kitchen, Malleshwaram

Last weekend, I had the opportunity to sample some Sindhi food at Sindh Kitchen, Malleshwaram, at a bloggers’ table. It turned out to be an enlightening experience, my first proper introduction to Sindhi cuisine. We had a lovely time admiring the simple decor of Sindh Kitchen and, of course, gorging on some delicious food!

Do check out my detailed post about the experience, just in on my photo blog!

Karnataka Bonda Soup Recipe

Growing up in Ahmedabad, I never knew something called Bonda Soup existed. It was the husband who introduced me to it, a while after we were wedded. One bite into it, and I was hooked. I fell in love with the neither thin-nor thick broth, the fragrance of the ginger, green chillies and coriander in it, the way it turned slightly tangy with the tomatoes, the way the crisp shell of the bondas soaked the broth in. Years later, I’m still in love with this beauty.

Over the years, I have taught myself to make Bonda Soup at home too, because the husband loves it so much and because I have grown to love it too. It makes for a gorgeous snack for lazy weekends and can even double up as a weekday dinner. It is absolute comfort food on gloomy winter days and dark rainy days alike.

Today, I present to you the recipe for Karnataka-style Bonda Soup. Do let me know how you liked it!