We are on a short trip to India to attend a family function. Enjoying a long awaited break in bright sunny days with clear blue sky. But scorching heat has drained and squeezed us to the full. After a series of feasts in a row here at my hometown, it is now time to consume ...
Every once a while when I sit down in front of computer to write a post, my brain becomes literally empty. What to write????? Zero words...No thoughts....Even though it is so simple, it can be surprisingly hard many times. It's like I get the recipe, write step by step instructions, the pictures are in place, ...
Posted in PAYASA
Amaranth has been used in cuisine since centuries because of it's nutritional values and today many of them have developed liking towards this veggie as it's packed with protein. There are mainly two varieties like green and red amaranth leaves. Though both taste more or less same, red amaranth makes the dish colorful. Backyard vegetable garden ...
In South Indian cuisine, salad or kosambari plays a very important role and gets prepared more often than you can imagine, especially during summer. It’s always made with cucumber, carrot and/or lentils and served as a side dish for lunch, to relish with the rice. In Udupi, salad or kosambari is also prepared using lentils ...
Posted in SALAD/RAITA
My father is a kind of person who would never sit idle or relax with a book and coffee. When he was running Udupi Hotel in northern part of Karnataka, he had hectic schedule and was occupied 24x7 through out the year. In my childhood I have never seen him enjoying holidays or vacation. Now ...
