Adai

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Adai was one of the first foods I tasted in my Tamil mom-in-law's kitchen. It became an instant favorite. Unlike its simpler but yummy counterpart, the plain old dosa, an Adai is a star, hiding complex flavors beneath its lovely, golden skin.It is also, in my opinion, a little more fun to cook … [Read more...]

Vegan Dal Makhani with Raisin and Nut Pilaf

Dal Makhani

February is always a busy travel month for me, and that's one reason I've failed to feed my blog these last few days.Now I travel a lot- both for work and pleasure- and I truly enjoy it. But since I went vegan, travel has posed some new challenges. Being on the road is not always easy for a vegan, … [Read more...]

Mushroom Barley Risotto

Mushroom Barley Risotto

Risotto is a labor of love. Cooking rice, in my kitchen, usually means bunging it into a pressure cooker or a saucepan with liquid and letting it steam away all by itself for a few minutes until it emerges all cooked and ready to eat.But a risotto, while not really difficult, can take an hour to … [Read more...]

Garlic Rasam (Poondu Rasam)

Garlic Rasam

Rasam and sambar are two of the most basic dishes cooked in every Tamilian kitchen. They are usually made at the same meal, in fact at almost every meal, and are a wonderful example of the resourceful creativity of the Indian housewife: when cooked, the thick lentils sit at the bottom of the pan … [Read more...]

Dosa with Sambar and Chutney

Dosa with Mixed-Vegetable Kuzhambu and Coconut-Coriander Chutney

Being married to a Tamilian, I learned long ago to love Tamilian food. It was not a hard thing to do, by any means: Tamil Nadu cuisine is chock-full of such palate-pleasing delights as sambars, rasams, dosas and idlis. This South Indian state even gave the world the popular Mulligatawny Soup (milagu … [Read more...]