I first tasted ridge gourd chutney when my friend (Niraja Vernekar) made it for me for breakfast one day to have with idlis. I remember loving the taste of the chutney so much that Niraja would always keep a small jar of chutney every time she made it. This chutney is slightly spicy and tangy – due to the tamarind.
Fish as part of the main course, often needs to be delicately handled to avoid breaking the fillets. This Chinese dish is mildly-spiced. The basil adds a bit of freshness to the recipe, and is best had with steamed rice.
In the early 2000s when I used to stay in the Mumbai suburb of Malad; I used to visit a store which would sell snacks made by East Indian women. One of these was the Egg Potato Chop where a tablespoon of mint-coconut chutney was spooned over half a hard boiled egg and was covered with mashed potato, rolled in egg wash; crumbed and fried. The green chutney is a pleasant and refreshing surprise as one takes a nice bite into this potato chop.
This is one of those quick salads that can be made when you have a can of ”Tuna in oil at home. While this recipe has pieces of lettuce which are torn and mixed in, it is possible to just use the iceberg lettuce leaf as a boat for filling the salad into.
This is a South Indian bread preparation that is had for breakfast. It is more like a spiced French Toast and one can vary the spice level as desired. There are some days where I use more herbs; and on other days I prefer more spice – just to wake me up 🙂
Pesto is one of those Italian sauces where the preparation varies in every household or village. This recipe is from Genoa (which is considered as he origin of the pesto) and is easy to make and store. The versatility of this sauce makes it one of the most loved of Italian sauces.
The Kerala Egg Dry Roast is a quick and easy dish to prepare. The hard-boiled eggs are tossed in spices and the level of chilli can be controlled to suit ones palate. This recipe is the dry version of the preparation and can also bee had as a snack with drinks.
Chicken 65 is a preparation that was prepared by A. M. Buhari who introduced it in his restaurant in Chennai in 1965. The dish is flavoured with chillies and curry leaves and is a nice snack to have with a cold glass of beer.