On one of my weekly local market visits, I saw Singhadas. Their unique shape and green/red/reddish-green colours which caught my eye.
Singhada: The Low-calorie delicious Indian Water Chestnut
Blogs
Cast Iron vs Teflon cookware- Which one is better?
In the Indian context, Cast iron cookware has been used since time immemorial. It is an important of the Maharashtrian kitchen whereas Teflon is a relatively new concept. My personal favourites are the clay and cast iron cookware.
Why and How is Foxtail millet a great addition to your daily diet?
Foxtail millets have been used from ancient times in India but I hadn’t heard of it until a while back. A couple of months back while discussing food and food ingredients the topic had suddenly turned to millets. But the one millet that caught my attention was the foxtail millet. Yes, it was the name …
Cooking for Beginners Simplified by a Dietitian.
As a teen being a Tomboy, the last thing I wanted to do was enter the kitchen. But having both parents working and me being a curious child, the kitchen became my laboratory. I brewed some disasters there and conducted some successful experiments. I guess that’s where my rendezvous with food began. Over the years …
Tadgola or Ice apples-A Natural Summer Coolant
Tadgola is a summer fruit that is delicious with a melt-in mouthfeel that will help you beat the summer heat.
How to use leftover Roti to make a wholesome dish?
When you have only Roti /Chapattis /Indian flatbread and no vegetables or have leftover roti what do you do? Here is one of my favourite recipes that always comes to the rescue.
Tangy and Spicy Kairi- A quick raw mango delicacy.
As a kid when it was summer a long visit to my grandma’s house was a must. She prepared fabulous dishes ( I loved her food so I don’t mind calling myself biased ). One of my favourite dishes during summer was the tangy and spicy Kairi/raw mango gravy.