Nothing it can't cure
When I signed up for this month’s Blogging Marathon and picked this theme of ‘Condiments’, my first plan was to finally make and post the ‘Dukkah’, an Egyptian spice blend that is used as a dip along with with olive oil for bread. But then I swayed towards hung curds and have been immersed in…
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Continuing with my hung curd spree, today I am posting a quick mint and coriander dip with hung curd. We celebrated my daughter’s birthday over the weekend which is the reason I was left with some mint & coriander chutney as also a whole load of chips that feature in the photos. So I just…
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There are times when I get very hung up on certain dishes and ingredients and keep repeating them so often that the husband and daughter finally do an intervention only for me to get obsessed over the next dish. Now it is the hung cure time. I keep straining the curd in the cheesecloth and…
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I don’t know about you but in my house, the carrot gets a bit of a step-motherly treatment. I take it for granted, don’t give it too much of importance, use it as a filler in combination with other vegetables and its presence solely dependent on the quantity needed and never stopping to consider its feelings.…
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The third and final dish of the Lebanese cuisine theme is Labneh which stands testimony to the fact that not all awesome dishes need to have a tough recipe. Labneh is seen as Lebanese cream cheese and is just as thick and creamy. And all you need to make yourself a batch of labneh is…
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I think it is pretty obvious by now that I am a die-hard fan of Venkatesh Bhat, the chef at Accord in Chennai. His cooking show ‘Samayal Samayal” is the only show I watch without fail. The best part about his show is that he makes most dishes seem easily achievable and cooking a pleasure…
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