Mise en place
I came across the term “mise en place” thanks to a curious book titled “The 4 Hour Chef” by Tim Ferriss. Although I never finished the book, I’d still recommend it to those trying to learn cooking because the author has some very interesting methods about learning any new skill, not just cooking. Anyways, when it … Continue reading
Ratalyacha Khees (Grated, Sauteed Sweet Potatoes)
The best time to talk about a recipe is when you’ve just cooked something, and ate it, and are satisfied. That’s when that dish is on your mind, and in your tummy, at the same time. You’re it, it is you. Advaita, of a kind. This (as far as I know, and I don’t want … Continue reading
Please No Sugar Free!
Two days, two lunch invitations, two great hosts, two amazing lunches. Good time. And there must be something wrong with me if I couldn’t but not think of one thing that was common to the two weekend days: sugar free candies for kids! I am sure, the hosts were oblivious of the fact that they … Continue reading
Sourdough Pancakes
I mentioned sourdough pancakes in my last post. For those interested in the recipe — and if you have little time, patience, and discipline, I’d say go for it — I use a recipe inspired (whom am I kidding, lifted off) from these: Traditional Sourdough Pancakes The Benefits of Fermentation: Whole Grain Sourdough Pancakes Being an Indian, … Continue reading
Savory Oat Pancakes
This is a variation of sour-dough pancakes (whole wheat) that I have been making in the past from all the sour-dough that is a byproduct of keeping sour-dough starter alive. Now my starter is dead, and I’m not exactly in a position to get a new one going, given conf calls at night making it … Continue reading
Soul Food: Mushroom Veggie Soup
Not sure if it’s just a coincidence that soup and soul have so many letters in common. Especially in such weather, when that lucky old Sun has taken an extended vacation in the world of clouds, and dampness has enveloped everything in his absence, clouds taking over the kingdom. Okay enough of this already. As … Continue reading
Pumpkin Gingerbread With Jaggery
Yup we’re late for thanksgiving. But what the hell.
One of the ideas behind this blog is to ‘Indianize’ some recipes. What I mean is, to use easily available substitutes – sometimes what you have at home. For a trip to shop for ingredients kills half the fun of weekend cooking experiments.
Baked Omelet with Vegetables and Mushrooms
This is an excellent brunch dish, very easy to make. First I tried this, I baked it, so sticking to that recipe. But you can just use a deep pan, and do it on very very low flame, in pan itself. It’s a bit tricky to flip it that way, but basically you don’t need to have oven — like typical bachelors, say.
The Love of Cooking
Culinary joys is hardly a subject for a post. In our hectic lives, cooking has become a chore, a ‘get over with’ task, a burden, a mechanical work delegated to the maid. And yet, today, more than ever, people talk about food they make. I suspect Facebook is not the main reason. I started to … Continue reading
Eating Matters 