When things are in a rush, every body’s got lots to do and you feel the need for extra couple of hours in a day….then comes the spicy yummy meal craving. That’s when one pot meals come in handy.
Don’t you love one pot meals?
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My words his experiences.
“I first ate this version of the salad at a festival in my neighbor’s house. The simplest way to describe that festival is ‘a doll festival‘(GOLU). They keep miniature idols of GOD, and dolls of mythological characters on tiny steps made of wood. The dolls would’ve been collected over many years, received as gifts, and also inherited from parents and grandparents. Ladies get together, sing, pray, and give this salad in mini bowls to guests.
College days were fun. Going to the beach with my guy friends was an experience. Chennai(in the southern part of India) has some of the nicest beaches. We watched kids playing, moms and dads watching over the kids, and couples walking hand in hand. It truly was a sight.
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“Tomatoes and oregano make it Italian; wine and tarragon make it French…… GARLIC makes it good.”-Alice May Brock These Garlic bread knots with sriracha coated are easy and filled with flavor.
GARLIC SRIRACHA Bread Knots- Multi Grain |foodfashionparty| #garlicbreadknots
Do you have a green thumb??
If you do, I admire you and if you don’t I’m secretly happy;). I hear about homegrown tomatoes, chilies and fruits being so tasty and my friend even grows sugar cane, CRAZY…Why does it come so easy to some and here I am with a single leaf Banana tree which has been alive for 4 years with only couple of leaves present all the time. I water it, ummm, maybe not all the time..But it hasn’t dried up on me yet, that’s the bright side.
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“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning
Fresh baked bread at home in India is not some we saw a lot of. Flatbreads like Chapathi, rotis, paratha and many were common but yeasted bread was something we got in bakeries. Bakery breads were simply amazing. Moving to California where there is so much diversity in food and it’s cuisine that my love for food just quadrupled(and more). San Francisco is known for their Sourdough, some of the best I’ve had.
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Walking down a bakery creates a sensory overload, especially when we’ve had a long day. Mom would come home in the evening passing this Iyengar Bakery(a famous bakery in the southern part of India,which is still very famous for their special baked goods), and she often would buy the Masala Bun or Bread. The two other members of the house were not fond of bread, then why?, I used to think then. As time passed , I realized my mom loved a good hearty spicy bread/bun.
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“Food is the most primitive form of comfort” ~ Sheila Graham
Sundays were and are very special meal days. Those days (not too long ago;)), I would wait for Sundays for a huge feast. I would get ready for the part I looked forward to the whole week. It would be hard for me to convince dad, but I would tag along with him sometimes to the farmers’ market really early morning. Our fancy breakfast of appam (thin pancake) and sweetened coconut milk or sweet idiyappam (rice noodles), would be ready by the time we got back.. As soon as we devoured our breakfast, mom would start preparing for our lunch.
There were few things and habits which never changed, our Sunday menu was one of ’em. The Brown Chicken, as my little one calls it now, was the STAR of our lunch. So glad that this Peppery curry leaves Chicken has become one of the favorite dishes of the picky eater.
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Entertaining the Indian way involves a soiree of chatter, chai, samosas, vada, coffee, laughs and then begins a never ending buffet of deliciousness. There’s something very pleasant about food when eaten in good company which is prepared with love. Every Indian household has their version of this very famous NAVRATAN KORMA which needs no introduction, some add less vegetables and some more, different spices which can change the appearance and the tastes even if so slightly. This MUGHLAI dish generally consists of cashew paste along with a good dose of heavy cream or even milk. It’s a staple in an Indian restaurant menu and a way to bump up the buffet for a vegetarian party.
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“Condiments are like old friends — highly thought of, but often taken for granted.”
Marilyn Kaytor,
It does no lasting damage, but the way our body reacts to this simple yet strong spice is interesting. Tingling of tongue, sweat drops forming, quickening of pulse doesn’t stop someone from enjoying it and gulping buckets of water later. We Indians are known for a high tolerance to this spice powehouse, GREEN CHILLY. India is known to be the largest producer and consumer of this treat(info from WIKIPEDIA).
Visited a friend for dinner, she keeps the condiment she concocted and warns, ‘it is spicy’, eat with care. How spicy can it be?? ufffff…sweating, it was spicy, tasted so good and fresh, became a fan of pickle. I don’t normally have pickle with my meals, but she got me hooked on to it. She bottled up some for me to take home, which I licked clean in matter of days and called back for more. Convincing her to bottle it up and sell it..
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