tag:blogger.com,1999:blog-231476072012-01-19T12:46:50.291-08:00evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.comBlogger1111100tag:blogger.com,1999:blog-23147607.post-1995613473370955162011-08-15T16:55:00.000-07:002011-08-15T16:55:00.024-07:00

'Easy' is a relative word, and so I should start off by qualifying that this is the easiest of all the chhole recipes that I have tried. After having tried several chhole recipes, it also happens to be my most favorite in terms of taste, so with a very high taste to effort ratio, it is also the 'Best Chhole Ever' in my world. There is absolutely no chopping involved. Dried garbanzo beans are

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com10tag:blogger.com,1999:blog-23147607.post-15259076900832243062011-06-16T18:35:00.000-07:002011-06-16T18:35:00.731-07:00

When I refer to my salads on this blog, or while talking to friends, I am asked to write up something about them for ideas and inspirations. While it is not difficult, I am always stumped about what I should write about salads. They are usually just mixed greens with a few substantial things tossed in, and a dressing that I think would go with everything. There are no recipes and no stories to

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com6tag:blogger.com,1999:blog-23147607.post-37405465521102340842011-05-27T18:45:00.000-07:002011-06-06T16:52:06.629-07:00

Busy Evolving!From the silence on this space it is probably obvious that I have been too busy with other things to post anything here. It wasn't my choice to ignore my blog completely, but with a new job, much longer commute than before, and more traveling that ever before, it was hard to get a lot of things done, and blogging naturally started to fall lower in the priority list.One thing that

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com8tag:blogger.com,1999:blog-23147607.post-47086975861694947242010-11-12T10:37:00.000-08:002011-08-09T09:49:15.101-07:00

Tomato, Mozzarella, and Basil salad Several weeks ago, a young couple came over for dinner at short notice. They were in the area, and they are related to me, so neither of us felt the need for any formalities. We had afternoon tea and we chatted, and in parallel I did some cooking, asking them about their preferences as I went along. They wanted something simple and healthy. Based on what I had

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com15tag:blogger.com,1999:blog-23147607.post-27553830524608091202010-10-21T11:28:00.000-07:002010-11-02T16:06:59.228-07:00

Right now, there are four types of tomatoes on the kitchen counter. There are tiny cherry tomatoes, colorful heirlooms and no-name cooking tomatoes from the Farmers' market, and more heirloom tomatoes from a friend's yard. Yes, sounds like fall around here! September through early November usually yields some of the best local tomatoes in our area. As the weather starts to cool off, it is also a

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com13tag:blogger.com,1999:blog-23147607.post-44870104550996291842010-08-27T08:28:00.000-07:002010-08-27T12:06:52.017-07:00

Good local tomatoes are starting to come into the market now, and while the heirlooms and other colorful ones are excellent for using raw, the red ripe ones for me mean dishes that depend on the juicy tomato taste, such as gravy wallah sabjees, rajma, and many other things.I am quite a fan of silky smooth tomato puree in certain dishes, and even a bit finicky about large bits of tomato skin

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com6tag:blogger.com,1999:blog-23147607.post-67533020532768758002010-08-14T08:10:00.000-07:002010-08-14T08:10:00.173-07:00

I have been making versions of this dessert for a long time now. It is a simple and classic combination of a cake or cookie base, strawberries, and a decadent and creamy topping, and I find it just perfect for summer. It is easy to make and doesn't even need much of a recipe. You can make one or two small servings, or make a huge batch for a crowd with equal ease. Sometimes I make individual

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com7tag:blogger.com,1999:blog-23147607.post-17280443587436231542010-08-05T11:38:00.000-07:002010-08-05T11:57:22.737-07:00

and other stories, including eggs on eggsThere are a few women that I would like to adopt as my aunts have adopted as my aunts, but they just don't know about it. Madhur Jaffrey, Ina Garten, and now, Niloufer Ichaporia-King.The common connection to all these women is quite obvious. I came to follow Ina through her TV shows, Jaffrey through her books, and with Niloufer, it was first her book that

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com12tag:blogger.com,1999:blog-23147607.post-18684593762273822192010-07-20T08:40:00.000-07:002010-08-30T12:04:42.014-07:00

Is there such a thing as 'too easy'?One of my grandfather's friends has a small mango canning and preservation enterprise. They live in the middle of the best mango producing regions in India, and use some of the finest local mangoes in their products. They sell a lot of their products in their store locally, but also send it out to several cities in India, and perhaps abroad too.If I or some of

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com15tag:blogger.com,1999:blog-23147607.post-24268590312295943392010-07-01T17:28:00.000-07:002010-07-01T17:37:22.839-07:00

Sweet and sour eggplants in creamy nut sauceI said a big hurrah recently because it seems like 'baby eggplants' season has started now. Well, eggplant season in general, for which I have been waiting for several months. It has been a while since I bought much produce from a grocery store, so there are certain things that are just not in my purview if the farmers don't bring them in. Among the few

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com10tag:blogger.com,1999:blog-23147607.post-53482383242169421162010-06-21T18:40:00.000-07:002010-09-27T15:33:17.611-07:00

Some people have a sweet tooth. I think I have several. I was never one to say no to anything sweet, and it runs in the family, so it wasn't considered a bad thing either. As I grew older however (and somewhat wiser, I like to think), and concerns about consuming sugar increased, I tried to stay away from too much sweet stuff. It was hard though, considering that I always craved for something

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com9tag:blogger.com,1999:blog-23147607.post-61768422903205779052010-03-20T14:25:00.000-07:002010-03-20T14:25:00.311-07:00

In all these years, I can hardly recall having made 'cutlets'. I am referring to the very Indian 'vegetable cutlets', which you would be hard pressed to find much in the mainstream outside India. When I think about it, there are several probable theories to it. The main reason is probably because they usually involve frying, and they invariably involve potatoes. The other is that they were seldom

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com19tag:blogger.com,1999:blog-23147607.post-10380698888502863432010-02-21T10:06:00.000-08:002010-02-21T10:46:51.719-08:00

pAlak BaTATA BhAjIIn Maharashtrian cooking, there is a not so uncommon practice of adding potatoes to anything, that sometimes drives me nuts. Flower-batata, bhendi-batata, farasbee-batata, pretty much any vegetable you can think of gets paired with potatoes. While I like each vegetable on its own, and I can have potato on its own, the fascination of these pairings escapes me. It is purely a

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com11tag:blogger.com,1999:blog-23147607.post-40334831535366516802010-01-31T21:45:00.000-08:002010-02-17T10:29:25.159-08:00

It is about that time of the year when I start scouring my bookmarks, links, notes, and cookbooks for ideas to use lemon zest, lemon juice, or the whole lemon, as my Meyer lemon tree is heavy with fruit and ready to harvest. There will be plenty of citrusy salads and even a basic waran bhaat will get a generous squeeze of home grown lemons, but it is the baked goods that I look forward to

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com21tag:blogger.com,1999:blog-23147607.post-52535410858738191552010-01-12T14:42:00.000-08:002010-01-12T16:49:22.572-08:00

I have a niece who is lactose intolerant, and drinks soy milk everyday. So whenever she visits, I make sure soy milk is well stocked at home, but when she leaves, there is invariably some leftover. If it is a tiny quantity I add it to a shake or soup, but what does one do with a lot of soy milk if one doesn't consume it regularly? The idea for this kadhi (for lack of a better name) was sown on

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com13tag:blogger.com,1999:blog-23147607.post-60000262219655974112009-12-28T21:28:00.000-08:002009-12-29T09:50:37.000-08:00

is possible!These days, it is fairly easy to find almost any kind of Indian food here in the United States - a lot of Indian vegetables, spices, condiments and snacks are available. However one thing that is nearly impossible to get is good mithai, the kind you get in India. In terms of quality, variety, freshness, and accessibility, what we have here is light years apart from what one would find

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com10tag:blogger.com,1999:blog-23147607.post-91144116320305486762009-12-13T10:05:00.000-08:002009-12-17T17:52:51.857-08:00

Slightly Light VersionIna Garten's recipe for Apple Cake "Tatin" is just perfection. A scoop of vanilla ice cream on the side doesn't hurt a bit. I really don't need to say anything more, but I'll add a few small notes:1. Pull the caramel off the heat as soon as it hits warm amber, even if it isn't at 360 degrees, because even a few seconds can make a difference.2. Make sure the caramel layer is

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com7tag:blogger.com,1999:blog-23147607.post-89665213990211131612009-12-09T16:07:00.000-08:002009-12-12T17:06:04.489-08:00

Vermicelli PuddingDuring a recent pantry raid, I found a small jar of shevaya, also called semiya or sevia (in Hindi, Gujarati). These are labled as "vermicelli", but these are the Indian type, and much better suited to using in sevia pulao, upma, and of course kheer. Incidentally, vermicelli pasta works well too, if crumbled into small bits.Made by toasting shevaya in a bit of ghee, and cooking

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com8tag:blogger.com,1999:blog-23147607.post-62543774680429124682009-11-21T15:52:00.000-08:002009-11-24T14:08:00.363-08:00

We bonded over blogs online, and vicinity brought us together, but it was because of their dispositions that I enjoyed being with them, meeting after meeting. I am referring to a group of immensely talented, strong, independent women, who are also really fun to hang out with, and who I am happy to now call friends.Food isn't always the focus of our conversations, but it is certainly wonderful to

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com15tag:blogger.com,1999:blog-23147607.post-12076515038271770272009-11-07T11:56:00.000-08:002009-11-21T18:04:53.808-08:00

Just a little dal, and some spicesFor over a year now, I had been working on a project that kept me more busy that ever, with little time to spare for anything else. It used to be one crazy day after another, always racing against time. The good news is that even while I was extremely busy, I did manage to cook regularly. Perhaps more regularly than I did before, because sometimes even going out

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com16tag:blogger.com,1999:blog-23147607.post-59495339740637611392009-07-10T15:23:00.000-07:002009-07-11T07:55:38.365-07:00

and chocolate!It had been a while since I baked. Even longer since I baked a cake. Truth be told, I couldn't even recall how many months ago I baked a cake. But when a certain special occasion came around, it couldn't be anything else. My list of recipes to try is long, but I had certain criteria for zooming in. It had to be round (go figure!), and the ingredients and equipment had to be all at

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com14tag:blogger.com,1999:blog-23147607.post-17625357280385657182009-03-28T08:55:00.000-07:002009-11-28T09:01:38.965-08:00

They came, they wrote, they vanished. That is the story of many a blogger. Understandably so, as most of us don't blog for a living, but do it as a creative outlet during our spare time. In my case too, as other things took over, the blog had to take a back seat, putting me dangerously into that vanishing zone, even though I have thought about hauling myself back several times. Recently, a

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com23tag:blogger.com,1999:blog-23147607.post-16291674729013962992008-12-31T14:56:00.000-08:002008-12-31T15:03:33.614-08:00

If I said that I have been busy for the last few months, that would be quite an understatement. The blog was started and nurtured in calmer times, but as other things took over, it fell aside. I did have things to write about at the back of my mind, but time wasn't in my favor. A well-intentioned post for a friend's JFI event got delayed, and even my own 2nd blogiversary post couldn't be

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com14tag:blogger.com,1999:blog-23147607.post-2656285959721208082008-09-28T21:05:00.000-07:002008-10-01T21:16:01.825-07:00

Around where I live, September is usually gorgeous. Lovely warm days with mild evenings, with that feeling of looking forward to fall, but cannot let go of summer. The produce follows suit, with abundance from both seasons, and like the weather, a warm fruit dessert paired with something cold also seems just right.While eating fruit out of hand is a favorite dessert, every so often one deserves a

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com16tag:blogger.com,1999:blog-23147607.post-62169925087692533122008-08-28T18:18:00.000-07:002008-08-28T18:18:29.762-07:00

I was reading an article in a food magazine about a southern California food stylist who hosts the most perfect parties by her mansion poolside overlooking some of the most precious vistas. If you are wondering about my reading habits, let me explain that I was in need of a break from my other, ahem, more intellectual pursuits. To continue, her cooking style was emphasized by approximations and

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com22tag:blogger.com,1999:blog-23147607.post-72588579444909701822008-07-28T13:14:00.000-07:002008-07-29T10:31:53.263-07:00

One underwhelmed, and the other was a joyous discoveryI don't always buy ingredients because I need to. Sometimes I buy something because I have seen it around for so long that my interest in it has been intrigued, sometimes because it is a hot trendy favorite, and sometimes because it looks too darned pretty to ignore.With squash blossoms it was all of the above, and I had to finally give in and

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com23tag:blogger.com,1999:blog-23147607.post-46262111125623376642008-07-21T13:50:00.000-07:002009-12-06T13:41:58.239-08:00

Lately, I have been feeling very inspired to eat more raw foods, not because of the trendy raw foods diet which seems to have gotten increasingly popular over the last few years, but because of one of my recent guests, who has barely turned five. The little charmer has visited a few times over the last couple of years and is getting curiously more interested in food for her age. She wants to snap

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com21tag:blogger.com,1999:blog-23147607.post-16217532400876761032008-07-13T09:01:00.000-07:002008-07-13T10:06:58.511-07:00

Last year's strawberry jam was a tremendous success, and it helped me put into practice two things I had always known, or suspected anyway, in theory - that making jam at home is not difficult, and that jam made at home can taste vastly superior to that bought in a store.Ever since the local strawberries started appearing in the markets in spring this year, I had been on the lookout for finding

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com18tag:blogger.com,1999:blog-23147607.post-59477951039282019802008-07-03T07:22:00.000-07:002010-02-23T08:06:09.398-08:00

Two Sweet ReviewsOne of the things I find hard to resist is a good brownie. Full of decadent, buttery, chocolate-y goodness, I usually save these for an occasional indulgence, and buy them by the piece, because even though they are fairly easy to make, there are not enough occasions to justify baking a pan full of them. I have a really long list of brownie recipes I would like to try, and I know

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com39tag:blogger.com,1999:blog-23147607.post-59977590978651222632008-06-30T18:30:00.000-07:002008-07-01T09:07:02.968-07:00

'Long time no pohe', was the refrain heard around here a few times. I knew it was true, and there was no excuse for it to be true either. Making pohe is simple, it tastes good, and it makes for a light and delicious breakfast or snack any time of the year, but not being too high in my list of favorites, it sometimes takes a backseat in the kitchen. I enjoy it every once in a while, and that is

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com17tag:blogger.com,1999:blog-23147607.post-41861617372847361192008-06-21T14:51:00.000-07:002009-12-08T10:52:43.182-08:00

Even though I started cooking with Quinoa not too long ago, I have managed to use it in several ways since then with enjoyable results each time. It is very easy to creatively substitute it in place of rice, rawa or couscous. Like in this particular salad which I used to make with couscous before, but now I find that Quinoa works just as well too, and provides an added protein bonus.Since summer

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com18tag:blogger.com,1999:blog-23147607.post-892683525552871992008-06-14T07:46:00.000-07:002008-07-03T08:52:16.079-07:00

For the last few weeks I have been having house guests off and on, and while it has been a lot of fun, having many people at home is also quite an exercise in coordination.The differences start early in the day and continue on till next day. There are early risers and late risers, coffee drinkers, tea drinkers, bournvita drinkers, and lactose intolerant soymilk drinkers. Cereal eaters, toast

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com29tag:blogger.com,1999:blog-23147607.post-10859547432271383672008-05-31T16:58:00.000-07:002008-06-12T08:49:09.651-07:00

I mean, the busy judgeWhen the jugalbandits invite you over to be a judge at their prestigious food photography event called 'Click', you can proudly get the feeling of having truly arrived. Whether that is on the scene of blogging or photography. However, in the company of some really amazing photographers, all I felt was humbled. I cannot even hold a candle to these greats.Now, from what I have

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com8tag:blogger.com,1999:blog-23147607.post-40304929148261201732008-05-26T15:53:00.000-07:002009-11-28T09:02:27.576-08:00

with DALimbyAchA masAle bhAtThe arusuvai link came to me from thecooker, a blogger whose posts always seem to be about just the kind of healthy and innovative, but playful and fuss free food that I like to eat. Naturally I was looking forward to what I would receive, and the contents of the package did not disappoint even one bit.First, the obligatory photo of the goodies that arrived, taken in a

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com23tag:blogger.com,1999:blog-23147607.post-5065772687144144842008-05-05T09:35:00.000-07:002008-05-27T16:53:57.554-07:00

The main premise and method for making baasundi might sound innocently simple, but those who have seen how it gets made or tried making it would be well aware of the fallacy. Instructions could just read something like reduce milk till it thickens, add sugar to taste, some cardamom, saffron, nutmeg (the classic kesar-elaichi-jaiphal trio) for flavor, and chopped nuts for garnishing, and while

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com40tag:blogger.com,1999:blog-23147607.post-4685534131317507012008-04-30T15:07:00.000-07:002008-07-03T08:52:16.082-07:00

A post waiting since early spring, but better late than neverWhen nature provides most of the flavor, all you need at the most is a little salt and pepper, and a perfect example of that is asparagus in springtime. A drizzle of olive oil clinches it further. Asparagus can be cooked in many different ways like lightly blanched, steamed, or sauteed, but my favorite method is roasting. And while

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com13tag:blogger.com,1999:blog-23147607.post-20834547642525821572008-04-25T13:20:00.000-07:002008-04-25T13:23:28.932-07:00

The Alphonsos, also called Haapoos, are here for real this year. Not a patch on what we had back in the days in India, but some consolation. Enough said.Click: Au Naturel

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com14tag:blogger.com,1999:blog-23147607.post-51553232997370516622008-04-15T16:50:00.000-07:002008-04-16T10:36:42.788-07:00

At a different kind of milestoneA few months ago, I completed a year of my blog, and many of you wished me then. However, there is another day that is also very important to me, and that is the day when the blog really became public, because Manisha announced and endorsed it on her very popular blog. Until then, I was writing in my own little corner. A few friends who knew about it perhaps read

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com34tag:blogger.com,1999:blog-23147607.post-48077281128583793232008-04-08T11:30:00.000-07:002008-07-29T11:35:10.189-07:00

Ingredientschakli bhaazaniwaterred chili powder, hing, saltoilMethodVisit the person who you think makes the best chaklis in the whole wide world, during Diwali. Eat chaklis, and start asking questions. Whip out small diary from bag as they talk, and take notes. Steer the conversation gently until they offer you some of their freshly ground chakli bhaazani. They love you anyway, so that won't be

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com28tag:blogger.com,1999:blog-23147607.post-27930977850659806702008-04-03T18:35:00.000-07:002009-12-12T21:27:37.502-08:00

hirvyaa tomatochi bhaajiGreen tomatoes are something I have not seen in supermarkets here, and only rarely in farmers markets, so the only time I have had access to a lot of green tomatoes was when I had planted tomatoes one year and got a bumper crop all throughout summer. While I let most of the tomatoes ripen on the vines, occasionally some of the green ones fell to the ground, and once, an

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com17tag:blogger.com,1999:blog-23147607.post-77276849814396998672008-03-28T07:11:00.000-07:002008-03-28T12:46:33.930-07:00

Good friends shouldn't need much of an excuse to get together, but with busy lives and global schedules it can get really difficult to get a bunch of people to meet for even one meal. I am referring to some old friends of mine - whenever we meet, we have such a fabulous time we wonder why we don't all get together more often, and then part with promises to meet soon, but before we know it another

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com29tag:blogger.com,1999:blog-23147607.post-58404257211034930602008-03-17T17:50:00.000-07:002008-07-12T17:56:29.001-07:00

I was playing with the remote to see if anything interesting is going on when I found Barefoot Contessa. I stopped to watch a little, and then it happened again, and again, and eventually I really started enjoying the show. It helped that it came on at a time that was convenient for me.It was easy to like Ina Garten. She is sophisticated and smart, and unlike many wannabe food stars, she has

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com25tag:blogger.com,1999:blog-23147607.post-26302418337558898772008-03-10T08:06:00.000-07:002009-11-21T21:35:32.539-08:00

Casting a critical eye over my blog I find that it severely lacks one of the most basic everyday fare that I make on a regular basis regardless of season, and one that has endless combinations. I even knew the reason for that, and have known it for a long time now.The food I am talking about is 'dal', and the reason is that dals have been the most challenging to photograph for me. No matter what

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com23tag:blogger.com,1999:blog-23147607.post-6159838805252518582008-03-05T15:22:00.000-08:002008-03-05T15:10:14.071-08:00

A Decadent Treat'Kharwas' is the marathi name of a sweet steamed pudding made out of milk given by a cow or buffalo within a day after she has calved. Cheek (in Hindi), Junnu (in Telugu), Seem Paal (in Tamil), Geen (in Konkani), Bari (in Gujarati) or anything else you call it, it evokes great nostalgia among those who have had it before but cannot seem to find it now. The same thing sounds very

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com30tag:blogger.com,1999:blog-23147607.post-86662215613488734992008-03-03T09:02:00.000-08:002008-03-06T08:44:23.671-08:00

mooli ke paratheThere were exactly three types of parathas made in our home - alu, methi, and gobi. If there had been any other types, then clearly I have forgotten. In contrast, I have been quite a rebel adventurer. Spinach, cabbage, paneer, beets, pumpkin, cheese, broccoli, peas, dals, mint, chutneys, molagaipodi, even leftover sabjees, have all had played a part in my parathas at some time or

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com23tag:blogger.com,1999:blog-23147607.post-38713109745506082222008-02-27T21:52:00.000-08:002008-07-03T08:52:16.088-07:00

Mixed Greens, Apples, Pecans, Goat Cheese, and Balsamic VinaigretteThere is hardly any story here. This salad is a cafe classic that became a favorite at home for two main reasons - it tastes good, and it is immensely satisfying. It is great as a first course salad but works just as well as a light main dish by increasing the quantities or by adding an egg or other protein on the side. It also

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com14tag:blogger.com,1999:blog-23147607.post-22450235642525601672008-02-24T13:45:00.000-08:002008-04-04T13:40:56.590-07:00

Considering that I was fairly familiar with Gujarati food throughout my life, I found out about Dal Dhokli very very late, and when I did, my first reaction was 'whoa, this is like fresh pasta, on steroids!'. As soon as I tasted it, it was such a revelation that something so simple could taste so good, that I had to immediately ask the person who made it, for the recipe, and ever since I have

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com28tag:blogger.com,1999:blog-23147607.post-85379555668747979052008-02-12T08:22:00.000-08:002008-04-04T13:39:34.997-07:00

lahyancha chiwdaA recent invitation to a housewarming party said 'no gifts please'. While I appreciate the sentiment, I have known the hosting family for a long time, and hadn't met them in a while, so I just didn't feel it was right to go there empty handed. I decided on taking an edible gift instead, in place of an unwanted trinket that they were probably trying to avoid.I thought of muffins or

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com18tag:blogger.com,1999:blog-23147607.post-61545166280226369382008-02-06T15:15:00.000-08:002008-07-03T08:52:16.091-07:00

For full flavor minus tartnessThe urge to use the Meyer Lemons in a dessert had been quite strong for a while, even though I was trying very hard to use them in healthy(ier) everyday things that use lemons anyway. A good squeeze flavored a batch of hummus, some went into guacamole, in dal, in rasam, in all good things that need a little tartness. However, other than some lemon zest in a pasta

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com16tag:blogger.com,1999:blog-23147607.post-45359362981021270862008-02-04T08:44:00.000-08:002009-11-10T16:51:12.020-08:00

Comfort FoodThere is an old marathi adage, that goes 'vyakti titkyaa prakruti', which means 'there are as many personalities as there are people', and the food extension of it might be that there are as many khichadis too. Some like it soft, almost mashed, some prefer it more pulao like, with all grains intact. Some like it mild, others prefer it spiced. Either way, it is a quick and easy one pot

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com18tag:blogger.com,1999:blog-23147607.post-75210465516373647482008-02-01T08:52:00.000-08:002008-04-21T14:20:18.334-07:00

In praise of 'Bengali Cooking: Seasons and Festivals'A lot of cookbooks pass through my hands - at bookstores, in libraries, and through the virtual world of amazon's 'search inside' feature. While there are plenty of books I love, and even more that I want to buy, very rarely do I come across a book that makes me want to jump and evangelize! Chitrita Banerji's 'Bengali Cooking: Seasons and

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com12tag:blogger.com,1999:blog-23147607.post-19054703862900057832008-01-27T15:51:00.000-08:002008-09-28T19:48:33.483-07:00

The first time I ever encountered polenta was on a plain jane PBS show one Saturday morning (in the days before Food Network!), and I was so fascinated by it that I had to seek it out. After I found it, I taught myself how to make it just based on the instructions on the back of the packet. Having never cooked with cornmeal of any kind before that and after having read a few onerous articles on

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com16tag:blogger.com,1999:blog-23147607.post-10903517562260914692008-01-21T14:20:00.000-08:002008-07-03T08:52:16.094-07:00

At this time, the only plant in the yard that produces anything edible is a small Meyer lemon tree, and around early winter, I usually harvest a small basket of them, after which begins the great quest on how to use them up before they turn bad, because I don't really need a lot of lemon juice in everyday cooking. I have made standard Indian pickles out of them in the past and they work just as

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com19tag:blogger.com,1999:blog-23147607.post-18108736377494351702008-01-17T11:33:00.000-08:002008-07-03T08:53:18.052-07:00

The intentions were very good, but the outcome wasn't impressive. That was the case with a fat free feta cheese that shall remain unnamed. Yes, yes, I know that fat free cheese is a complete oxymoron, but it was the start of the year, the time when one is trying to curb calories, and sometimes ready to sacrifice taste.The taste isn't bad, but isn't great. No tang, no texture, none of that

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com8tag:blogger.com,1999:blog-23147607.post-42254789112174878632008-01-14T19:32:00.000-08:002010-01-14T16:43:09.262-08:00

Sesame CandiesI have lamented before that Indian festivals just don't seem the same here. It is simply not in the air, and not around you in a noticeable way. Makar Sankrant becomes just another day, something we see on our Kalnirnay, and then do nothing about it. I recall a time when 'sesame candies' used to appear in desi shops in January, and we would buy those for our token Sankrant

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com2tag:blogger.com,1999:blog-23147607.post-23290934746611794722008-01-13T09:28:00.000-08:002009-11-21T18:21:03.855-08:00

Trial Run with a Packaged MasalaA few weeks ago on a cold and rainy evening, when there were plenty of leftovers for dinner, and nothing great on television, I found myself with some rare time to go rummaging through the fridge, freezer, and pantry to take stock of all the spice powders that have been sitting idly in the kitchen, for months, perhaps longer. Out came packets, bottles, plastic

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com8tag:blogger.com,1999:blog-23147607.post-26033913752842675912008-01-11T10:06:00.000-08:002008-07-03T08:53:18.055-07:00

Wishing you all a happy and healthy year ahead!As soon as a new year is around the corner, you hear people talking about eating lighter, better, healthier and so on. The media isn't one to be left behind either, and in January, one can hardly pick up a newspaper or magazine without an article about resolutions, sensible eating, and exercise. While all that is a good thing, it can get predictably

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com11tag:blogger.com,1999:blog-23147607.post-39068155767437091572007-12-30T16:40:00.000-08:002007-12-30T16:41:21.753-08:00

dANyAcha kUTThis picture is my entry to the Click event: Powdered peanuts ready for cooking are the focus here, with the peanuts a step below, and peanuts in their shell in the bokeh.Peanuts are a staple in Marathi food and in a few other regional Indian cuisines as well, in many different forms, but the most common way of using them is either crushed or powdered. They are used in koshimbirs and

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com11tag:blogger.com,1999:blog-23147607.post-36009613406451502092007-12-18T20:45:00.000-08:002007-12-18T21:27:07.118-08:00

A year ago I took the first step towards making this blog a reality by writing my first post. For months before that, I had several ideas on what I wanted to write, and had even registered the blog name, but as days and weeks went by, I wasn't sure if I should really write what I wanted to. Then finally, I decided that could just try it out and see how it goes, and before I knew it, a year has

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com20tag:blogger.com,1999:blog-23147607.post-18050570072749706562007-12-17T13:54:00.000-08:002007-12-18T17:52:45.305-08:00

The 'Apple Corer' was among the first single function kitchen items I bought, purely for its novelty value more than anything else. Yet, I find myself reaching for this little tool so often that I thought I should do a post about it, especially now that apple season is upon us. The corer is to be held vertically, with sharp side down, to core out the seedy middle that is generally not eaten or

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com12tag:blogger.com,1999:blog-23147607.post-35404996423158971982007-12-16T23:15:00.000-08:002007-12-18T10:39:11.523-08:00

One good substitution deserves anotherFood bloggers can be admirably observant at times. For instance, consider the picture of a plateful of food, with poori and bhaji as stars of the post, and yet, what two of my favorite bloggers, Richa and Bee asked me was about the tiny speck of Apple Chutney, which was nearly hidden under a papad! Giving them the recipe was the easy part, but if I had to

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com20tag:blogger.com,1999:blog-23147607.post-36189559313624947462007-12-07T09:50:00.000-08:002008-03-08T18:12:57.365-08:00

Trying to recreate something from the pastIt all started when a friend and I were talking and sharing our memories of hiking in the Sahyadris. Anyone who has ever hiked there knows of the joys - of walking through the hills in the rains, through the lush green grass, and the chipik chipik mud, of the smell of the pure air, the cool monsoon breezes, and of the rush of reaching the end of a trail

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com14tag:blogger.com,1999:blog-23147607.post-79107006850053789112007-12-04T15:31:00.000-08:002007-12-04T15:33:10.394-08:00

The only herb that is nearly always in my fridge, and most likely in other Indian fridges too, is cilantro. The first thing I do after getting cilantro home is trim off the hard stalk portion, then wrap the leafy part in a paper towel, and this package then goes off into a plastic box, to be used as required. The cilantro stays fine for a couple of weeks. If the stalks are particularly healthy

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com18tag:blogger.com,1999:blog-23147607.post-40747930692782220542007-11-28T16:04:00.000-08:002007-12-14T22:30:43.280-08:00

Arguably, some of the best chefs in the world are men, but I know very few men who cook regularly. Among Indian men, it is practically a rarity, and even rarer are those who are actually interested in cooking. So much for all the fights for parity, the daily cooking grind is most often borne by women. I don't want to turn this post into one with shades of feminism, but instead acknowledge my

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com27tag:blogger.com,1999:blog-23147607.post-41998738227454741582007-11-21T11:26:00.000-08:002007-11-21T20:50:21.572-08:00

Yawning at 10am4pm stomach growlsNeed to take a nap at 6pmUp at 2amSleepless at 5amAll the signs of jet lag, after the long and tiring flights from India, that play havoc with me each time I return. Each time I hope it will be better this time, mind over body, and all that, but no. I succumb. Over the last few days this has slowly diminished, but I am not yet back to cooking anything exciting or

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com20tag:blogger.com,1999:blog-23147607.post-58988064208322925312007-10-31T00:27:00.000-07:002008-04-08T10:20:00.065-07:00

Friends, blogreaders, passersby,This is just a short note to say that I have been in India the last few days and will be here for some more time, so just like my trip, I had to take an unplanned blogging break.Hope to catch up sometime eventually, but right now there is too much going on. Even though I visit India almost every year, there are things to learn and unlearn and every year I see some

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com7tag:blogger.com,1999:blog-23147607.post-6329553283457799652007-10-14T07:55:00.000-07:002008-04-04T13:41:34.743-07:00

The eggplant tales continueAs far as possible, I like to write a story in my posts, however short it might be; just a little something to give a sense of purpose to the dish I post about. For this one, there just isn't much to say. The recipe itself is based on some random recipe from the web that I copied down years ago (hah, copied down?) and then it underwent some experimentation and changes

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com19tag:blogger.com,1999:blog-23147607.post-49397036639389180252007-10-10T20:27:00.000-07:002008-04-04T13:43:33.254-07:00

Gifts are usually a matter of taste, and with food gifts that is twice as true (see the terrible pun?). Luckily, I have been at the receiving end of some excellent food gifts recently. Like these white eggplants, which came along with the Thelma Sanders squash, but I am finally writing about it now.I had heard and read about white eggplants in relation to the explanation for how aubergines came

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com14tag:blogger.com,1999:blog-23147607.post-29720590667962175642007-09-28T07:05:00.000-07:002011-08-16T17:29:53.120-07:00

Making the most of the last peaches of the season The peach stands were still around the last couple of weeks, and the aroma that wafts out of them was on the decline, but I couldn't resist buying a few good peaches before they stop showing up completely. Wise decision that, because these peaches were really tasty. While the temptation to eat them simply sliced was very strong, so was the pull

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com26tag:blogger.com,1999:blog-23147607.post-66936764469136686292007-09-25T14:18:00.000-07:002007-10-03T13:46:32.120-07:00

The SquashWe are at the cusp of seasons now, as early fall produce is rearing its head in the form of squashes, grapes, and figs, but the glories of late summer's tomatoes, peppers, eggplants and strawberries are still around in plenty too. It is in this bountiful period that I received a wonderful surprise from a friend in the form of some of the season's best produce.Thelma Sanders SquashThe

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com19tag:blogger.com,1999:blog-23147607.post-9372072451490694312007-09-19T15:58:00.000-07:002008-07-03T08:53:18.060-07:00

I had nearly finished my shopping at the farmers market and was making my way back when I slowed down at one stall that had strawberries out for tasting. I ate one, and it was so good that within seconds I was inexplicably taken by the idea that I should (or could?) make jam out of it, and before I had thought it through I was lugging a pack of 3 pint boxes of strawberries. There is a good reason

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com22tag:blogger.com,1999:blog-23147607.post-42139506474955669302007-09-10T08:27:00.000-07:002007-12-04T16:14:13.795-08:00

Going to the farmers' market is as rewarding as it is challenging. The payoffs are many - fresh local produce, interesting varieties that one would never see in a supermarket, people who are willing to give you a tip or two on how to cook something, photo opportunities, people watching, goods from local bakeries, cheese makers, fresh flowers, live music, and in general, the feeling of all being

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com20tag:blogger.com,1999:blog-23147607.post-65290564301655632172007-09-05T07:42:00.000-07:002008-02-12T11:47:02.753-08:00

Living as an expat one realizes that festivals seem like festivals only because of the people and the surrounding atmosphere. In fact in the USofA, where I live, festivals are not even called as such, but are called holidays, and what we knew as holidays are strictly vacations.Last week for example was raksha bandhan, which coincides with the nAraLI pournimA, which is celebrated along the coast

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com23tag:blogger.com,1999:blog-23147607.post-84569744463753695272007-08-28T08:27:00.000-07:002007-10-10T20:36:56.158-07:00

As August draws close to an end, I am getting ready to bid adieu to my favorite of the month, the summer corn. When it comes to produce, many people like to think of tomatoes come summer, but for me, it is corn. Especially the freshest fresh corn that one finds in the farmers market. If I could write poems, I would have composed an ode to it by now, but clearly that hasn't happened yet. By the

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com20tag:blogger.com,1999:blog-23147607.post-1395413309910955872007-08-28T07:40:00.000-07:002008-02-16T13:15:57.107-08:00

In the good old days, coconut milk could have meant only one thing, and that is the milky extract got out of freshly scraped or shredded coconut. Fast forward to this day and age and there are several easier options available, which are not a patch on the real thing, but unfortunately it is not always possible to get down to making your own when one is constrained for time and when the coconut

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com2tag:blogger.com,1999:blog-23147607.post-79847491121348408982007-08-18T09:51:00.000-07:002010-02-23T08:55:40.245-08:00

Sweet!It is time to celebrate, as Manisha of Indian Food Rocks, sent me this pretty pink 'Rockin' Girl Blogger' award, which is easily my first award in the world of blogging. Even though it would take a good stretch of the imagination to call me a girl anymore, I love it. I also really don't see myself so much as a blogger as much as someone who has a blog - is there a subtle difference? I still

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com20tag:blogger.com,1999:blog-23147607.post-42638320413788579742007-08-14T09:25:00.000-07:002009-11-28T09:06:22.386-08:00

baTATyAchi bhAji ANI pUriLast year, I was in Delhi for several days under some trying circumstances. Since the reason for being there was grim and important, meals were the least of our priorities, and we ate as and when there was time.The only constant in the day used to be the breakfast in the hotel. The spread was average fare like cereals, toast, fruit, and hah, poori and potato bhaji, or

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com21tag:blogger.com,1999:blog-23147607.post-68437439675387637632007-08-08T17:05:00.000-07:002008-07-03T08:53:18.066-07:00

Some things begin with a plan, and others happen at random. This time it started with a packet of tofu that was getting close to its expiration date. Tofu and I share a strange relation. When I see it in the store or in some recipe I feel very inspired but then it languishes in the fridge for a while before I start reminding myself to use it up in the intended recipe. Usually it lands up in a

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com17tag:blogger.com,1999:blog-23147607.post-84038208083563430042007-08-06T10:17:00.000-07:002007-08-06T13:46:27.616-07:00

Serrated Bread KnifeA good bread deserves a good bread knife. This is such a simple little thing, that I was hesitant to create a post just for it. I am however often surprised at how many people do not have a bread knife or even know about it, so I thought it deserves a mention. It is not something I grew up with, because bread did not play a big role in our food in India, unsliced loaves even

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com9tag:blogger.com,1999:blog-23147607.post-37798043998681585512007-07-31T16:31:00.000-07:002008-07-22T10:42:26.003-07:00

Saying 'Cheese' AgainThe path to getting my blood calcium to a normal level was arduous and painful, but hopefully behind me now. One of the things I missed a lot during this time was 'cheese', and it was something I was waiting to get back to. So I went a little crazy last week and bought no less than five types of cheeses, which will now be savored with some good bread or crackers, or alone,

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com10tag:blogger.com,1999:blog-23147607.post-40777609581677027892007-07-24T16:10:00.000-07:002007-07-26T11:16:26.194-07:00

Watermelon has been a ritual of summer for me, ever since I was a child. I loved the drama of going to the corner kalingadwallah, first with parents, then later by myself, poking around to find the best looking one, tapping and thumping it, and finally asking the guy to slice off a chunk to see how red it is inside. Perfect at the art of cutting it, he would pierce the knife exactly so as to pull

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com14tag:blogger.com,1999:blog-23147607.post-12399534742600526872007-07-20T09:44:00.000-07:002008-07-03T08:55:10.256-07:00

Two wonderful bloggers tagged me simultaneously for the 7-random-facts meme. When Komal tagged me, I had never seen her blog before, so it was a revelation, though out of the blue. The other person to tag me was the Cooker, who always has wonderful informative posts whether she is doing something innovative or traditional. I won't deny that I was fazed about this at first, and also wondered how

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com19tag:blogger.com,1999:blog-23147607.post-66137424921789819442007-07-18T17:34:00.000-07:002007-07-18T21:19:44.618-07:00

The New York Times Praises Ammini's book(Free registration required to read the article)This article written by Anne Mendelson appeared today in the New York Times, full of praise for the book "Grains, Greens and Grated Coconuts", written by Ammini Ramachandran. Makes me feel so proud to have known Ammini. Please join me in congratulating her on this achievement!Here is what part of the article

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com8tag:blogger.com,1999:blog-23147607.post-83895213679171517622007-07-17T17:15:00.000-07:002010-03-16T15:12:53.024-07:00

It is an irony of fate that soon after I wrote my post declaring my favorite breakfast to be oats, brown sugar and raisins, I received two blows. First, I was told by my doctor to watch my carbs. I wasn't at a point where I had to bring it down, but where it would be better to keep an eye on it. The bigger blow however was that my blood calcium was found to be too high, and that had to be

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com19tag:blogger.com,1999:blog-23147607.post-28316213644980719802007-07-15T11:27:00.000-07:002007-07-15T13:43:10.272-07:00

Flavorful, healthy, fresh, and simple are some of the qualities I strive for in everyday food, but do not like to sacrifice good taste towards that end. This is one of those dishes that meets these requirements very well and is unbelievably delicious as a bonus. It fits in with any kind of meal, from pairing with a sandwich to being a part of an elaborate Indian meal. Even though this is a yogurt

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com16tag:blogger.com,1999:blog-23147607.post-24960738084618316202007-07-13T15:12:00.000-07:002008-07-03T08:55:10.259-07:00

As I write this post, a google search for 'banana nut bread' gives me 1,290,000 results. I am curious to know how many results were available when I did the exact same search on yahoo roughly ten years ago, but one of the recipes that showed up on the first page was this one and for that I am immensely thankful.I printed out the recipe because it looked too simple to be true, and tried it out,

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com21tag:blogger.com,1999:blog-23147607.post-11249762586899918722007-07-04T15:55:00.000-07:002008-04-04T13:44:55.939-07:00

'A sanza is always yellow', is the first thing I am likely to hear when I mention yellow sanza. Yes, yes, I know that 'sanza' is yellow because it has turmeric in it, but why I started calling it so as a kid has to do with the degree of bright yellowness of the sanza that one of my Maushis made, as opposed to the one my mother made.Before I go ahead, let me introduce Maushi M, my mother's older

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com20tag:blogger.com,1999:blog-23147607.post-66011512798882114402007-06-29T14:45:00.000-07:002007-10-10T20:36:19.093-07:00

When I go out to eat, I usually like to order something that I don't particularly enjoy making at home either because it is too complicated, or needs a lot of time or patience, or involves deep frying, or for myriad other reasons. So I was quite surprised when I was eating with a bunch of friends when someone ordered 'Bhindi Masala'. Why would one order something as simple as that, I thought. I

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com15tag:blogger.com,1999:blog-23147607.post-11620640867393061262007-06-22T09:50:00.000-07:002008-07-03T08:55:10.261-07:00

While reading some of the food blogs, I noticed a lot of them displaying icons for an event called WBB. That sent me searching for what it meant, and found out that it stood for 'Weekend Breakfast Blogging'. Ah, I see. Quite fortuitous, as I was about to post a recipe that would fit in with the latest theme 'Spice it up'.When I saw this recipe for Lavender Scones in Sunset, the first thought that

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com22tag:blogger.com,1999:blog-23147607.post-73531333294918959662007-06-17T15:54:00.001-07:002008-07-03T08:55:10.264-07:00

I mentioned earlier about picking tons of cherries and lugging them home from the orchard. After I gave away a few packets of these fresh cherries to friends, one of the things I made right away was Cherry Pickle. I liked it so much that I made another double batch of it, and gifted some of that too. Most of the remaining ones were used for snacking and as a natural dessert, but I also wanted to

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com13tag:blogger.com,1999:blog-23147607.post-48040216251987305822007-06-14T17:10:00.000-07:002008-06-11T17:03:08.697-07:00

Pithale - Bhakri SandwichGrowing up in a big city, having a yard was a dream, and being on a farm was just impossible. In fact there wasn't a farm to be seen for miles. So you have to forgive me, but my idea about farmers on the deccan plateau of Maharashtra was derived from geography books, and marathi movies that were shown on Doordarshan on Saturday evenings. These movies often romanticised

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com12tag:blogger.com,1999:blog-23147607.post-65398462945108172982007-06-11T16:42:00.000-07:002008-06-13T09:25:10.705-07:00

Good things come in small packagesIt would be an understatement to say that chutneys are an integral part of an Indian meal. They come in countless forms and combinations, and are used as condiments to zip up something that someone might find bland. In traditional maharashtrian meals, chutneys are generally served as part of a meal, in small quantitites, on the top left side of the plate.This is

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com11tag:blogger.com,1999:blog-23147607.post-67928663618745095122007-06-08T08:52:00.000-07:002010-06-21T14:50:29.690-07:00

When a neice called me up a couple of months ago to say that she will be in Vancouver for a project, I immediately started looking for flight tickets. Of course, it wasn't until she got somewhat settled that I made real plans to go there. I had visited Vancouver a few years ago, and was quite smitten with the place and the surrounding area of British Columbia at that time. So this was a good

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com7tag:blogger.com,1999:blog-23147607.post-90605485642871813542007-06-06T10:48:00.001-07:002007-06-06T11:05:53.573-07:00

Does this look familiar?

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com8tag:blogger.com,1999:blog-23147607.post-55963240336922029632007-05-30T17:45:00.000-07:002007-06-08T09:43:27.197-07:00

When life gives you cherries do you make pickle or jam?In either case, you first need to pit them. I always fancied buying a cherry pitter but never had the need to buy one. I usually eat cherries straight up, but last weekend I brought tons of fruit home, and I am quite sure that it would be impossible to finish it all by simply snacking. So, I have plans to preserve them a couple of different

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com15tag:blogger.com,1999:blog-23147607.post-78337320255904371052007-05-29T18:20:00.000-07:002007-05-30T09:34:20.701-07:00

Around here, the cherries are starting to get ripe and ready. Which means thousands of people will be thronging to various orchards, especially on weekends, to eat some fruit off the trees and then pick some to take home. Last weekend, I was one among the many, and oh, what fun it was. The cherry trees were overflowing with fruit, and at one point I could see green orchards dotted with red as far

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com7tag:blogger.com,1999:blog-23147607.post-41190366462942608982007-05-28T15:51:00.001-07:002007-09-25T14:25:53.986-07:00

Baakar BhaajiA while back, gudy2shuz asked me if I had a recipe for 'lal bhoplyachi bakar bhaji' with sesame seeds and peanuts. She even offered me her aaji's (grandmother's) recipe, which was: "you dice the pumpkin, roast together some dry coconut, khus khus, peanuts and sesame seeds. grind the stuff into a coarse powder. make a phodni of mustard seeds, hing and haldi, saute the pumpkin in it

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com17tag:blogger.com,1999:blog-23147607.post-56527014171361810192007-05-27T18:37:00.000-07:002008-02-12T08:40:25.679-08:00

The Marathi cookbookFor someone who likes to cook, reading and buying cookbooks follows naturally. When it comes to Maharashtrian cooking, if you randomly survey some Marathi people and ask them to name one cookbook they know or use, I can predict the result quite accurately, if I say so. The answer has to be 'Ruchira'.'Ruchira' is a Maharashtrian cookbook, written in Marathi by Kamalabai Ogle,

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com13tag:blogger.com,1999:blog-23147607.post-83509828736572232812007-05-25T10:15:00.000-07:002007-10-12T10:17:53.938-07:00

Getting the carbs before a long runLong distance running is not my thing; never was. Or short distance running, for that matter. However, some circumstances led to me running in the 'Bay to Breakers' race in San Francisco last weekend. It is a 12K or 7.6 mile course, and it was my longest run ever. If worst comes to worst, I could simply walk, I thought. This being the tamasha that the 'Bay to

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com14tag:blogger.com,1999:blog-23147607.post-13818293578229735492007-05-21T17:38:00.000-07:002008-02-06T15:51:26.334-08:00

The next stepAs a follow up to my previous post on shrikhand, I wanted to add a note about something that is made by processing it further. It is even lower or non-existent on my favoritism-meter, so this is only in the spirit of enlightening!These are called shrikhandachya wadya and they are made by cooking the chakka and sugar together until it comes together to a soft dough consistency. At

evolvingtasteshttp://www.blogger.com/profile/12965307088019704302noreply@blogger.com11