Sinful Curry

The heart monitor beeped steadily. The morning nurse gently tapped the half full IV bag as she checked in on my Father. She nodded and left the room. The room reeked of disinfectant. I hesitantly looked at Mom, my forehead  shrunk into a frown. “So? He looks ok, right? Why did you wake me up?” I complained, annoyed at being shaken awake in the wee hours of the morning. I’d spent the night with Mom at the hospital. My Father, Papa as we called him, lay in the post operative ward at the National Institute of Mental Sciences, Bangalore, recovering from a brain surgery performed the previous day. I hadn’t slept well and my groggy self grumbled more than usual. Mom moved closer to me. “Papa opened his eyes this morning. He asked for you – first thing,” she whispered. “Asked for me? How come?” I said shifting on my feet, my discomfort made obvious. Mom shrugged. “Ok? What do I do now?” I continued, uncertain. Mom’s gaze dropped down at him. He stirred under the white sheets. His e...

This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :). Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too. Ing...

This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :). Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too. Ingredient...

My Mom makes the best uzhunnu vadas I’ve eaten. Unfortunately I’ve never get to watch her make them since very rarely can we stand each other in the same room let alone a kitchen. Very often as I am gulping down some of her tasty delights, there occurs brief lapses in my senses and in the bliss of ecstasy I find my self proclaiming the usual foot-in- the-mouth/call-it-on-yourself declarations like: I’ve got to learn this from you !! And then of course I find her smirking and hear her insinuating, PRETEND under the breath remark(loud enough for the next door neighbor to hear): Oh that will need your butt to forsake the couch. Of course that sends me eating more than my stomach can handle and I walk away making sure my eyes reveal what my tongue so desperately wants to lash out, but dare not say: My ass will never leave the couch Ma and you forever will end up cooking for me ‘cause I’m going to make sure you outlive me and manipulated by me, your motherly instincts will continue to feed...

This recipe tastes great with the long green variety of eggplants. If you can’t find the green kind you can use whatever you have just like I did here. Though it might not taste as good it still will do sufficient justice to your taste buds. Ingredients 2 lbs eggplant (I’ve used the small round/oval ones, but the long green ones work best) 1/2 tsp three Cs spice mix (cardamom-cinnamon-clove spice mix) 1/2 cup fresh shredded coconut  3 tsp coriander seeds 1/4 tsp fennel seeds 1 large onion, chopped finely julienne style 1/2 tsp chili powder( base it on tolerable spice level) 1 tbsp ginger-garlic paste 1 tsp black mustard seeds 1 tsp cumin 1/4 tsp turmeric 1/2 tsp of tamarind paste 1-2 sprigs of  curry leaves refined vegetable oil salt to taste Directions If you are using the small egg plants like I’ve used -cut off only the green stalk of the eggplants letting the green ring on the top remain (this will help hold the individual eggplant together even after it is cooked), make four slits...

This dish is as simple as an Indian curry can get. At the same time it is so flavorful that it goes well with either plain rice or rotis. Ingredients 2 cups black eyed peas soaked in water for  5 – 6 hours 1 medium onion finely chopped 1tbsp ginger-garlic paste 2- 3 green chilies minced 1/2 tsp 3 Cs spice mix 1 bay leaf 2 1/2 teaspoons turmeric 1/2 teaspoon ground cumin 2 tbsp chopped cilantro  1 cup plain yogurt 2 tomatoes chopped salt, to taste 2 tbsp refined oil Directions Boil the peas until they are cooked. I use a pressure cooker and allow two whistle before I let it simmer for 10 minutes.  Heat oil in a wide pan. Add cumin and bay leaf and sauté for 15 secs. Add turmeric and sauté for another 30 secs. Add onion and sauté until translucent. Add ginger-garlic and green chilies and sauté until the oil separates. Add tomatoes and spice mix and sauté until the tomatoes form a mush. Add the cooked black eyed peas and salt to taste and 1/2 cups of water and let it simmer for 5-10...