Banana flower is considered as a vegetable in many Asian cuisines. The inner cream coloured flowers are used here and not the red outer covering. Banana flower is yet another veggie full of nutrients and helps in anaemia, diabetes, kidney function, ulcers etc. This salad is called BHUNGA in Burmese. Here is my take on…
Tag: Indian
Red Sorrel Curry with Chicken
I first had Gongura pickle back in college days at Bangalore at a friends place. The taste lingered and was unavailable in the north of India as readily. Subsequent visits to the city always demanded a visit to some local restaurant preparing this as a pickle or delicacy. Recently, discovered this in Bangkok local market…
Handvo with Foxtail millet & Spinach
Foxtail millet is one of the oldest of all the cultivated millets. These are good for heart, fights with diabetes, gluten free, high in antioxidants, prevents cancer…. It is high in dietary fiber, protein, and healthy micros. It offers rich grain support for brain health, nerve signals, hair health, memory and skin health. Need I go…
Karonda Instant Pickle
Karonda is a tart-berry, seasonal fruit, which is mainly used for making pickles, chutneys, and different kinds of preserves. It is green and sour when unripe and turns pink / red when ripe.I live in Bangkok, where Karondas are generally very rare to find. But when you do, one just simply cannot resist making pickle….
Achari Mathri
Who doesn’t like Mathri with pickles right ? But what if you don’t like the mess of pickle oils, or have old pickle that no one wants to eat anymore since there is a new and fresh one available. During my early days in Bangkok, all my pickles would be brought in from my mother’s…
Khandvi
Ingredients : 1 cup gram flour or besan 1 cup sour curd 1 cup water 1 tsp salt 1/2 tsp haldi pwd For tempering: 1 tablespoon oil, 1 tablespoon white sesame seeds 1 green chilli finely chopped 1 sprig of curry leaves Method: 1. Mix all the above khandvi ingredients in a mixer jar and…
Flavour Bursts 