tag:blogger.com,1999:blog-349096722009-11-30T09:09:12.875+04:00"Eat to Live or Live to Eat ??!!"Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.comBlogger110125tag:blogger.com,1999:blog-34909672.post-18738360818613339802009-09-23T11:11:00.009+04:002009-09-23T14:05:16.775+04:00

A beautiful angel has come our wayWith a sweet smile to brighten our dayA gift so precious, she's a treasureFilling our hearts with joy and pleasure!As you see, I turned mum sometime ago and that explains why I have been missing from this space. Thankyou to those who asked after me, left me birthday wishes, onam greetings and for the baby. :) Life has been hectic with the baby and a relocation to

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com11tag:blogger.com,1999:blog-34909672.post-80770630252902223122009-04-14T07:00:00.003+04:002009-04-14T07:00:00.462+04:00

May this Vishu bring joy, good health and peace to your home!

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com7tag:blogger.com,1999:blog-34909672.post-49708318898389036072009-03-18T07:00:00.002+04:002009-03-18T07:00:00.612+04:00

Idli podi or gun-powder as it is popularly called is a fiery, dry chutney powder that is served with idlis. The bland taste of idli is fantastically complemented with this hot, spicy chutney which is a blend of dal, rice, red chillies and spices. Idli podi is usually made in large quantities and bottled to retain the flavours. It stores well at room temperature for months, though the fieriness

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com12tag:blogger.com,1999:blog-34909672.post-73689391009256960322009-03-11T07:00:00.002+04:002009-03-11T07:00:00.560+04:00

With some guests coming over for tea and no mood to fry up some snacks, I remembered reading a corn bhel recipe in one of Tarala Dalal's books. Most of the ingredients were available at hand and very minimal work to do, a nice looking evening snack was ready without much of a fuss and hardwork. I had store bought sev and puris in my pantry and some frozen corn and date-tamarind chutney in the

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com9tag:blogger.com,1999:blog-34909672.post-34081787938443313402009-03-04T07:00:00.001+04:002009-03-04T07:00:00.111+04:00

Summer arrives in India in early March and the first of the raw mangoes appear in the marketplaces. The women in the neighbourhood eagerly await the mango-seller walking through the streets with a huge basketful of baby mangoes on his head. As always they hail him, pick through the best of the raw mangoes, weigh their bulk purchase and haggle over the prices. They then go through the process of

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com14tag:blogger.com,1999:blog-34909672.post-83233331969771367682009-02-25T07:00:00.004+04:002009-02-25T07:00:00.337+04:00

Pumpkin is a versatile vegetable that can be boiled, steamed, roasted or even baked. Even the flowers, seeds and tender skin of the pumpkin is edible. Pumpkin is a good source of vitamin C, magnesium, fiber, potassium and other minerals, protein and essential fatty acids. Pumpkin is ideal for those who watch their weight as it is low in calories. Consuming pumpkin is an idea way to keep away worm

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com8tag:blogger.com,1999:blog-34909672.post-64717103968520985742009-02-11T07:00:00.003+04:002009-02-11T07:00:00.823+04:00

Carrots are a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties. The carrot is an herbaceous plant containing about 87%

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com3tag:blogger.com,1999:blog-34909672.post-92123699542398320552009-02-04T07:00:00.002+04:002009-02-04T07:00:00.811+04:00

I had my eyes on Sig's Red bell pepper soup and was completely floored when I tried it. Grilling the bell peppers and the touch of curry powder enhances the flavour of the soup incredibly. Try it and enjoy the sweetness of the peppers, sourness of the tomatoes and spices, all in one hot bowl of soup!You need:2 large red bell peppers2 large tomatoes peeled and chopped2 tbsp minced garlic1 1/2 cups

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com10tag:blogger.com,1999:blog-34909672.post-53585154391871591992009-01-28T07:00:00.005+04:002009-01-28T07:00:00.627+04:00

A fish curry that's been tried, tested and polished off our plates quite a number of times is this quick and easy recipe from Sig's Live to Eat. The beauty of this recipe is the unique blend of tamarind and coconut milk that makes this curry very likable for its mild spiciness. While Sig used halibut in this recipe, I've tried it with both king fish and pomfret and both taste great. Frying the

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com12tag:blogger.com,1999:blog-34909672.post-67541039494771329882009-01-21T07:00:00.003+04:002009-01-21T07:00:02.048+04:00

Chhole is white chickpeas cooked in a spiced onion-tomato gravy. It is another classic dish for cold winters and can be served with parathas, puris, tikkis, pattice or chaat . You need: 250 gms white chickpeas/chhole soaked overnight2 sticks of cinnamon4 cloves4 cardamoms4 green chillies slit1 large onion chopped3 large tomatoes pureeda few slices of ginger1 tbsp ginger-garlic paste1 tsp red

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com12tag:blogger.com,1999:blog-34909672.post-61696630824930922162009-01-14T07:00:00.001+04:002009-01-14T07:00:01.285+04:00

The winter festival of Lohri is here and it brings memories of Punjabi neighbours who celebrated by lighting up a bonfire in their backyard at night. They circled it singing traditional songs and throwing popcorn and puffed rice into it. We kids called it the popcorn festival. You can read all about Lohri here. And do make these awesome pinnies - they make a great winter snack!Type rest of the

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com13tag:blogger.com,1999:blog-34909672.post-85871652542627149032009-01-07T07:00:00.000+04:002009-01-07T07:00:00.532+04:00

Bring in the New Year with a rich, mildly spiced and creamy gravy with peas and fenugreek leaves. This gravy is simple to make and is a clever way to make kids have methi. Read about the benefits of methi here. Mattar methi malai teams well with naan or kulcha and makes a hearty winter dish. You need:1 cup methi leaves finely chopped1 onion finely chopped3-4 dry red chillies1/4 tsp jeera/cumin

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com10tag:blogger.com,1999:blog-34909672.post-9245800319122500422008-12-31T13:43:00.001+04:002008-12-31T13:43:04.072+04:00

Happy New Year !May the dawn of this new yearOpen up for you new horizons,Fill your heart with new hope,Promises of a brighter tomorrowWishing you happiness and prosperity in the New Year!

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com8tag:blogger.com,1999:blog-34909672.post-76123467892265095892008-12-03T15:18:00.007+04:002008-12-03T17:22:40.969+04:00

After a long break, some nudging from friends and some inquiry from loved ones about my absence from this space pushed me to present some delights from my kitchen. While I relished the idea of cooking without having to take pictures and type out recipes, the feedback and response from those who had tried and tested recipes from my space was precious. Unexpected rains that brought a slight dip in

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com22tag:blogger.com,1999:blog-34909672.post-78730029085616725132008-09-12T11:20:00.000+04:002008-09-12T11:20:01.892+04:00

Onam Greetings to all visitors to Currybazar!

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com15tag:blogger.com,1999:blog-34909672.post-87109124070726094882008-09-07T09:00:00.008+04:002008-12-03T17:34:41.633+04:00

The temperature dips and the sun sinks slowly into the horizon. The surroundings become eerily calm. The streets are almost empty; just a few cars speeding homewards and the last of the people scurrying home. A chilling silence has settled over the place. BANG! The canon goes off signifying that the sun has set. Instantly the muezzin's call for prayers or azaan blares from the minarets of every

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com8tag:blogger.com,1999:blog-34909672.post-32919136129413076742008-09-03T18:10:00.002+04:002008-09-04T09:51:52.661+04:00

A holiday, illness and laziness later I was craving to have a deep fried something that wouldn't require me to slave over the stove too much. With idli batter in the fridge and a few other ingredients to bring in colour, appams, a childhood favourite was ready in minutes. This savoury version also called uppu-appams are equally popular as the sweet version called nei-appams. A special cast iron/

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com17tag:blogger.com,1999:blog-34909672.post-67142668234471964562008-07-30T10:53:00.000+04:002008-12-13T10:17:33.831+04:00

Avacados being put to many uses... I followed her recipe for avacado parathas. They were super soft, buttery rotis. Yum!Guacamole, ofcourse!A lime-avacado drink - refreshing and tangy.Avacado milkshake - when I've run out of ideas and forgotten to take pictures.

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com11tag:blogger.com,1999:blog-34909672.post-26269079501165224732008-07-24T14:10:00.004+04:002008-12-13T10:17:34.282+04:00

UAE summers are extremely hot. Well, that is an understatement. A short walk outside and you are searing, tired and completely dehydrated. But there is a beautiful side to the scorching summer – dates! Ever street, park, beach area is lined with date palms laden with plump, ripe fruit, waiting to be plucked. The young yellow dates turn a deep red as they ripen and black when they dry. A 100 gram

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com11tag:blogger.com,1999:blog-34909672.post-67629052525071944092008-07-20T18:31:00.003+04:002008-12-13T10:17:34.632+04:00

I've seen many vendors in my part of the world selling dried little blossoms called karkade and wondered how popular it was with the Arab women - aren't they a fashionable lot? Someone suggested using karkade as a natural hair conditioner and colouring agent, I bought a bunch and used it regularly along with henna, but I didn't see it having any effect on my hair colour! I had no idea what

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com12tag:blogger.com,1999:blog-34909672.post-60146304617592827042008-07-17T07:00:00.001+04:002008-12-13T10:17:35.387+04:00

With a whole lot of fruits picked from the market, summer has been a fruity fiesta for us! We generally eat up the fruits as such but with a watermelon, cherries, apricots, plums, rambutans and honeydew melon, there was an imminent threat of spoilage. The rambutans were eaten up first, then the huge water melon juiced and before the cheery cherries shriveled with age, I had to find a recipe to

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com17tag:blogger.com,1999:blog-34909672.post-40705560477480533892008-07-14T21:30:00.006+04:002008-12-13T10:17:35.886+04:00

Did you know Manchurian sauce does not belong to Chinese cuisine? It is, infact a creation of a group of Chinese immigrants who settled in the back-alleys of Kolkatta and aptly called the district Chinatown. To cater to their vegetarian clientele, they used the local vegetables, spiced up with the condiments they brought along with them to create the Manchurian sauce which has been a phenomenal

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com18tag:blogger.com,1999:blog-34909672.post-74167068835217150032008-07-06T19:27:00.002+04:002008-12-13T10:17:36.074+04:00

What memories does a tamarind evoke? Of putting a tiny bit into the mouth and instantly shutting the eyes tightly and twisting the lips into a strange pout as the sharp tangy and sour flavours explode into the senses leaving a subtle sweetness at the same time.... Or of the tamarind tree in school, the meeting point which protected us from the sun and rain, waiting for friends after school before

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com13tag:blogger.com,1999:blog-34909672.post-50869191242906542142008-07-01T15:01:00.001+04:002008-12-13T10:17:36.088+04:00

Dahi bhalle or dahi wadas are always the best item on any menu. Soft lentil dumplings covered with creamy yoghurt and sprinkled with spices, these beauties are served with lunch or dinner or even for brunch! The wadas freeze well, so one can make large batches and freeze them in airtight containers or ziploc bags. They also form a good base for chaats like Delhi chaat or Jaipuri chaat. You'll

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com23tag:blogger.com,1999:blog-34909672.post-84985592948527907482008-06-28T15:00:00.002+04:002008-12-13T10:17:36.308+04:00

Can you name these leaves?I picked these leaves at the market yesterday for their freshness and pretty shape. The vendor didn't help me much with a name in any language I knew. All he said was they tasted sour, which they did as I promptly tasted and tested. I think they'd do well in a salad with other veggies, but my husband thinks they should be ground into a lovely chutney. Can you tell me

Jyothsnahttp://www.blogger.com/profile/03338468510575659800vjyothsna1@yahoo.com13