As a true Southie (South Indian), I am a rice and curry kind of girl. So when I got an opportunity to write a sponsored post for Minute® Rice, I immediately jumped at it. I have cooked all kinds of rice; you name it and I have cooked them all. But, I never used Minute® Rice before. Most of you who have cooked regular rice will attest to the fact that it takes at least a minimum of 20 minutes to cook...
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This next recipe is from my friend P.L and since she wishes to remain anonymous, I am going to use only her initials. As a Mangalorean konkani, she has very fond memories of this dish. It is called Paan Polo in her language, while in Tulu we call it Neer Dosa. This particular dosa or crepe is made from watered down and runny rice batter. It does not need any fermentation and therefore can be made...
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When I saw this recipe in “Self” magazine (April 2012), I knew I had to try it. Something about it tempted me to go for it. I checked out the ingredients and with the exception of the rice vinegar and dill, I had all the others at home. So after shopping for those, I set out to make these burgers. The best part about this burger is that it is totally vegetarian. Made entirely from chickpeas and...
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Whenever I make the Kadale Manoli Bhaji, I am instantly reminded of my mom making it in the kitchen and I am waiting impatiently for her to finish it. Manoli is nothing but (as per my Google search) Indian Ivy Gourd. The most common Indian name for this vegetable that I know of is Tindora, Tondli and Tendli. It is around 2 1/2″ to 3″ long, green, and when halved resembles a tiny cucumber. It...
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Its is my pleasure to introduce my very first guest under the “Food I Grew up Eating” segment. Her name is Arti Khatri and I have known her for about 5 years now. Having attended her numerous get-togethers, I can seriously vouch for her ability to cook and serve fabulous dishes. At my request she was kind enough to share the recipe of “Kachori Aloo”.
She inherited this recipe from...
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