Food . Stories . Photography
It’s the season for Kinnow oranges here in India. They’re everywhere, in the stores and fruit stalls on the roadside, and quite inexpensive too. I’m the only one here who likes them, but that means more of them for me. I had a couple of kilos of oranges and decided to make some Whole Orange…
Let me start by telling you that these Sweet Potato Chips are deep fried and not baked. We, in India, do like our deep fried crunchy snacks. We rarely bake our savoury snacks. The main reason for this is that western style baking was never a traditional Indian cooking technique. The concept of baking in…
Whole Orange Cake is made with the whole orange, so skin and pulp. This cake, the Pan d’arancio is said to have their origins in Sicily. Sicily produces plenty of oranges especially in winter. I guess it makes sense to use the whole orange especially since the skin is rich in flavour. One story credits…
This month Judy picked Lussekatter for the Bread Baking Babes to make. She said she chose a celebration bread that would light up the dark days. That’s the reason I decided to make them too, despite having posted them before a few years back. They’re truly all that’s good – mildly sweet, bright and full…
I do believe that if there’s a food that can be pickled, Indians will do it. It’s a great way to preserve something you have plenty of, or before it goes out of season. Just think of the sheer variety of common and more unusual pickles that are made across India. I came across Moringa…
Let me start by Translating Peerkangai Thogayal to English. Peerkangai is the Tamil name for the Ridge Gourd. Thogayal is a Tamil word that describes a thick and slightly chunky chutney, usually with a bit of coconut and sometimes lentils. If you’re not familiar with Peerkangai or Ridge Gourd, it is a dark green, long and…
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