RecipeMuncher

After sprouting all those beans and berries, the next thing that happened was the Salad. You wonder how I landed myself with a bowl of Salad, after all that talk about not liking it. Well thanks to Athamma, who decided she got to make something with all those stuffs we had sprouting. She came up with a salad that was really yummy and yummy! Well on asking what went in and being told that she sautéed them, no wonder it tasted great! But it sure was great as such. You wont’ believe if I tell you, that we have prepared it twice again. But this time, I said we will do it without sautéing or par boiling the vegetables. But whatever, one bowl of this is enough for a proper dinner!

Whatever bean it is, we are used to making sundal out of it. Or a gravy. Gravy reduces the pressure of making something for the dinner separately. But you can go for the Sundal on its own. Whichever way is…

From our many vacations spent in Kerala, the most prominent things that come to mind, are the Idiappam, Appams, Istew and Pazham Pori. I can’t decide in which order I like them. I simply love them all. When we visit those places, we always had the honour of getting royal treatments from Dad’s assistants. Starting from breakfast till dinner, it used to be an indulgence to heart’s content. Though we have brought back those flavors to home, nothing like enjoying them in its homeland.

We must’ve visited Erranakulam some 5-6 times now. The hospitality of the people, the beauty of the land, are some of the things that always comes to mind, apart from the lovely cuisine. From the railway station to the guest house, it used to be one long walk and it was always reviving by the time we reached the rooms. Then a visit to Guruvayur Temple in the morning and back to guest house by evening, we used to be all ready for a Pazham Pori treat. Uncle S, who is posted in Erranakulam, knew our l…

Printable recipe here.

What is Uppuma (or uppumavu)?
In Tamil, “uppu” means salt and “ma” means flour. While this doesn’t quite explain it, uppuma is a savoury dish somewhat like couscous. This south Indian preparation, usually served for breakfast, can be eaten as a snack or brunch and is a wholesome meal in itself. Usually made with coarse rawa (semolina), uppuma can also be made with broken/ cracked wheat, broken rice and semia (vermicelli).
There are plenty of people (including my husband and daughter) who don’t particularly like uppuma (or upma as it is mostly referred to as), but I’m not one of them. I really like uppuma, especially when it is served hot, and made with lot of vegetables.
Traditionally, in our homes, uppuma is made using coconut oil and without vegetables or onions. Sometimes, freshly grated coconut is also added…

Brussels sprouts get a bad rap. I think it’s because until Food Network came about people were throwing them in a pot of water and boiling them to death. Boiling too long makes them bitter. Now in the Food Network era, everyone is all about roasting vegetables. Brussels sprouts are perfect to add to the roasting pan.

Not only should you try roasting Brussels sprouts just because they’re delicious, but they’re also very good for you. They are high in potassium, vitamin C, vitamin A, folate and those phytosterols we are hearing so much about in helping to lower cholesterol.

If you’ve only ever had boiled Brussels sprouts, you owe it to yourself to give the roasted ones a try. They really are delicious. My husband used to say he hated them until he had them roasted. Now they’re a favorite on our table.

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