Hello my dear web friends, good to be back with you posting, mailing and replying to your comments in REAL TIME. I am back in action, feeling refreshed, rejuvenated and happy. Couple of days ago I returned from my long vacation trip to India. Though I could take my work wherever I go, this year I decided to be completely disconnected from blog work during vacation. I checked in emails few times, logged in to Facebook once or twice and then just spent time with my dear parents. It was such a lovely time eating healthy and deliciously delicious food which my mom cooked and served with passion. I disconnected myself not only from blogging but also from cooking 🙂 .
It’s not justice to my food blog If I don’t get some awesome food from my mother’s recipe collection. So just like the way I relished her conventional and traditional food, I have carried those traditional ingredients with me to share the recipe with you people. One such simple and straightforward recipe is “Kayirasa” or “Gojju” made from colocasia stem.
Colocasia leaves and the food made from that are popular in Udupi during Monsoon when the fresh leaves arise in abundance. I was quite lucky to taste most genuine recipes this time like this colocasia stem kayirasa. The juicy stem of these greens soak up all the prominent tastes and become absolutely palatable. Such a fresh, vibrant monsoon food feeling has been carried from remote village of India to hot sand-world of UAE. So AWESOME. Jump in to awesomeness right now.
You can also check colocasia leaves patrode.