RecipeMuncher

You don’t get answers to all the questions that life poses! Infact many a times, you just drift in and out and you think you know what you want to do and doing. Most times we are just ignorant, atleast I am. Its been a while since I got into any serious thinking. Off late, I haven’t had the time nor opportunity to even ponder on such philosophies of life. Once upon a time, when the lane was much greener, when life, though hectic and interesting, was moving on a much relaxed pace. Then yes, life had me indulging in deep thinking, pondering over prose or verse. At the strike of the muse, I either saw myself lapping on canvas or rambling on text. But now, believe me I neither get a chance to even glance at a pen or even take a paper!

Well that’s the joy of motherhood, I learnt! Now all I can think of, as a means to relax mys…

You know during the Roti Mela, I wanted to make many varieties and learn more but unfortunately only 25 found its way to the Mela. But one most predominantly missing entry that was quite common at home, was this Ragi Roti. The other day I was looking at the previous posts and the archives I have, something struck me very strange. Yea the fact that there wasn’t a post on Ragi Roti. Ragi flour is something that’s always stocked at home and we make dosas, Sangati, and Rotis with it. So its really funny that the Roti never got featured. Ragi is always preferred over other grains for its health contents. My parents always preferred Ragi Sangati. And not to mention my in-laws. Every chance they get, Athamma prefers to make Sangati or make dosa for herself while we have regular dosa.

I remembered my grandparents cultivating this crop, so we were never short of this at home. Now with the fast pace life st…

The weekend has been one swing of cooking and I finally prepare many that were pending for a long time. This dish, though I had read about it a long time ago, didn’t know what its called and whose specialty it is. When I had read this in my cookbook, I was curious to know how it tasted, though I knew it must be yummy. Because it has besan or the Gram flour added to the leaves. This one typically calls for the greens, more in particularly something which we couldn’t place tamil name for. So decided will make it with spinach as its more readily available.

This sounds more like the parupu usili thats famous in Tamil Nadu, though how you can it is quite different. But of the same types, I can say. If you find you have some leftover greens, and it won’t be enough for a full side dish, then I guess this is the easy way to make use of that greens. Even otherwise, I find that this will go very well with chapatis.

So heres how I think I am going to make my palak more often…