Garam Masala Tuesdays: Khichdi

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This might not be one of the most popularly known Indian recipes. Most of you (and by that I mean non-Indians) probably have never heard of it. The Indians reading, of course, have- and probably have horrible stomach upset stories related to this dish.

So why am I sharing it today?

Because for the last three nights this is what are dinner has looked like. And whether or not there are bad experiences surrounding this dish, it is one of the most beloved comfort food cooked in Indian kitchens.

And I don’t know if its because of eating this at night or just a reduced appetite because of what happened on Thursday, I am feeling lighter and have lost 1 kilo in 2 days. Since Thursday I have actually lost 2 kgs! But I know once I am back to eating properly (which I am, as of today), those kilos lost will be gained again! But hopefully they will be gained in muscle and not fat.

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GMT: Mattar wala samosa

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I love samosas. Baked, fried. With potato filling or a non-vegetarian filling. From the market or made at home. I love them all. Any time. Any place. Any company.

Ever since I mastered the art of using spring roll wrappers, I thought of other ways to use them.

We have a packet of Deep chana dal cocktail samosas that I love. I prefer making stuff from scratch, but now and then I cheat here and there and Deep’s samosas are ones that I cheat with quite often. From the looks of it, Deep brand uses spring roll wrappers as the covering for their cocktail samosas. I was intrigued to try making my own cocktail samosa from spring roll wrappers too.

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Garam Masala Tuesdays: Pepper Chicken Chettinad

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I generally cook north indian food (mainly with a Punjabi touch) at home but absolutely love south Indian food.

Northern cuisine has been greatly influenced by the Mughals with the rich butter laden curries, but it is in the cuisine of the south that you can see the use of the spices that India is famous for. Probably because it is in the south that these spices are actually grown.

South Indian cuisine is quite different from the cooking of Northern India. The cuisine of the Southern Indian states – Tamil Nadu and Andhra Pradesh on the east coat, Karnataka and Kerala on the west coast – use such old cooking techniques that are still widely practiced, with contemporary refinements, today.

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