How to make Cranberry Tokku, Easy Cranberry Pickle, Cranberry Relish I started blogging in a time when the internet world had taken to blogs burgeoning everywhere like little mushrooms enticed by rains. There was an unfaltering gush of novel, unexplored cuisines, recipes, ingredients and more, all brimming on various sites with their evocative photographs and stories, each compelling and ...
The western world has been calling that the spring has sprung in, oh though finally. But for us here in Bangalore, even calling the beckoning summer as summertime is nothing short of an understatement. With the mercury touching an all high of 38-40 degrees C by the day, and not getting any better by the nights, adding the woes of humidity in air, our sweat glands at their mechanical best, ...
Pesto, need I say what it means to me? Having been a lover for Italian food, I'm sure there should be no second thought that I love pesto. But strangely that wasn't how it started a few years ago when we first tasted it. Well, it was a love hate relationship that we started with. We did not really give into liking it till recently we acquired a taste for the famed pesto. For a while ...
I made this quite a while ago but I don't know why I had been procrastinating on this one. It just sat in the corner of my drafts and though every time I thought of posting it other recipes caught my attention. I finally decided to put this recipe here, least I forget and it goes into hiding. A while ago I had posted the recipe for a quick instant evening snack, Corn & Mint GuLiappa ...
The SCS group contacted me recently to dispatch a pack of Apple goodies. The courier arrived last month a day before I went into labor. I have to apologize SCS for this delayed post. As I eagerly unwrapped the sturdy, sexily packaged box, beneath it held beautiful plum red and green Washington apples, each unique in its variety, kind, color and character. As I unpacked the box, I could ...
Amaranth greens, also called the Chinese spinach is a common leafy vegetable available in India. It's popularly known as dantina soppu or harive soppu in Kannada and is more commonly used in South Indian cuisine. They come in two varieties, the green leaves and the reddish tint leaves. Amaranth leaves are coarser and denser than spinach and fenugreek leaves when cooked. There aren't ...
