The last time we made lacto-plums on an impulse I threw some of the plum vinegar into a batter I was making for dosa. I usually keep my dosa pure, but in for a penny, in for a pound: in went some black cumin after which a pinch of hing felt obligatory. Then I waited until morning for the result.
The batter had a definite yeasty smell and was extra full of air. This batter wanted to make soft, fluffy kutti (small) dosa. The type you drop onto a skillet and let spread naturally while a thousand bubbles burst to adorn the top
You can make Kutti Dosa the traditional way: just omit the lacto plum vinegar. Even the spices are optional
Continue reading “Kutti Dosa – Little South Indian Rice & Lentil Pancakes”
This is my earliest memory of making curry. 1981, the London Sivananda Yoga Ashram, my home at the time, is hosting a distinguished group of Indian scholars for a week of lectures on Vedanta philosophy. Declaring European fare as “bland” our guests have brought their own cook who is promptly dispatched to the kitchen.
A Brahmin, the highest of the Hindu casts, Rita handles food exclusively with her right hand, her left dedicated to supporting a long, shimmering fold of silken sari. She requests assistance. My luck is in. Continue reading “Aloo Gobi – Potato & Cauliflower Curry”
Ginger and garlic make a perfect pairing and the paste is much used in dishes throughout India and south-east Asia
Garlic-ginger paste can be bought ready-prepared or made in bulk and stored in the fridge. Continue reading “Garlic – Ginger Paste”
I’m noticing a trend towards “healthy” Indian restaurants in London. I’m delighted, of course. The likes of Sonita’s Kitchen , Healthy indian Cooking in London’s Camden Lock certainly deserves every one of its 4.5 Google-stars.
The marketing, however, implies that normal Indian food is less than healthy. But India is a country of half a billion vegetarians. A country where through Ayurveda, India’s ancient healing tradition, ordinary folk are intimately familiar with the medicinal properties of their food. And Indian food is regional and as varied as anything accross any two European countries. No, the trouble is exclusively with the British curry’s heavy-handed use of oil. Continue reading “The Secret To The Great Taste Of The British Restaurant Curry”
Yoga & Mindful Walking Menu 1
What a fantastic week! Thank you so much guys. The yoga, minfulness and nature walking really got those creative juices going, and what better outlet than cooking – and eating.
As promised here’s the first of the menus for you to request recipes.
You’ll need to join to request and comment.
- why? because it’s really boring sifting through spammy comments which you, our dear users, would never make
- ps: you don’t have to have been on the yoga-walking event to participate
- and remember: we don’t spy on you with cookies or share your email address with ANYONE! Continue reading “Welcome Supper”
Momordica Charantia – AKA Bitter Melon or Karela
I’ve been coming across this knobbly green gourd for years in London, as I’m in the habit of frequenting Asian and Oriental shops and market-stalls where they’re ubiquitous. Yet, not knowing what to do with it I’ve simply passed it by. Continue reading “Bitter-Gourd – a cure for diabetes?”