We feared the plague and were felled by the common cold! Such was our state last week when after a whole year of bubble life. When Finally, the weekend arrived and the house seemed to be breathing much more normally, the first thing I wanted to do was declutter and then COOK! :)
What I grew up and know as masala vadai, is not very different from the middle eastern falafel. Often not even shaped differently and with a ton of oomph from garlic, the herbs and choice of lentil may vary but the result and satisfaction are remarkably similar! Which is why I call these Split Pea Vadais, Tamizh Falafel.
Read MorePongal is a harvest festival celebrated in Tamil Nadu and dedicated to the Sun God. Intrinsically pagan, it is a four day festival that marks the celebration of everything related to agriculture. The day celebrating the harvest itself is celebrated throughout the country but the other days are unique to the Tamils. The word ‘pongal’ means boiling over and many of the offerings of this festival involve just that - from milk to new rice.
We typically make sweet and savory offerings to our Gods and on this day, it is typically two different rice dishes, akin to sweet and savory puddings/porridge - chakkarai pongal (jaggery-rice pudding) and ven pongal (white pongal or rice-lentil porridge. The savory version, I love!
Read MoreTamarind is a common spice you see in Indian and Asian cuisine, especially those closer to the Equinox. In the right amount, it lends a subtle sourness that instantly makes your mouth water and want to eat more. I took that more-ish tanginess and balanced with sweetened syrup, soothing lemon balm and refreshing citrus to make this Summer Cooler that would be great with a barbeque, sitting under the shade of a tree reading a book or just served from a big pitcher whilst sitting on the porch/stoop and seeing the world pass by....
Read MoreIn this post, I talk about typical South Indian meals, the flavors and preparations, and how I have come back to these simpler flavors - the reason why I started this series.
I reflected a lot about what to title this post/series; Calling it another Indian recipe did not seem sufficient, since my intent with this post was to break away from the stereotype of Indian cuisine often seen, well, outside India, viz. curries and spices. In the end, I decided to call it neither 'everyday' nor 'real' or 'regular' because, well, it is none of those in my present context. I decided to go with 'Progressive' because whether you are an Indian living abroad or a non-Indian falling in love with the cuisine, cooking the simpler dishes is actually more a labor of love and courage than the standard issue curries.
Today's recipe is a throwback to the nostalgic memories of uncountable varieties of leafy greens that we consumed on a daily basis in various simple preparations. Recently, I found a bunch of red veined and red leafed greens at the neighborhood Indian store. Understandably, I got super excited. I remembered this type; it was one of my favorites. It was called Mulaikeerai, Amaranth Greens. So, I made a Poriyal of it with boiled chana dal.
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