My son wants, what he calls, storybook breakfasts. Food items in the shape of things like UFOs or emojis and while he eats it, I have to string them all together and tell him a story. Today I made him French Toast. The way my classmate used to get them in school, for lunch.
When I say the gravy is the soul, this is what I mean. I feel as accomplished as a new tenor in an opera as I made this beautiful Kerala Lurma LD Style for the first time and what a maiden voyage it turned out to be!
A good Nasi Goreng is like a concert in my mouth. Soft and mellow, and then sharp and crunchy. Had copious mouthfuls of NG while in Malaysia. And in this recipe, I set out to make my version of NG and I call it Desi Goreng LD Version.
With due apologies given to galangal, lemongrass, kafir lime, desiccated coconut and red chillies, here is what I did for the Thai Lock-Down Red Curry. Get your plates.
An easy to make, super simple, one-pot-pasta that makes for a filling dinner. Wish I had some basil leaves. But with most ingredients in your larder / fridge, I am sure you will love this recipe.
What do you do when you want to have ramen, when your kitchen is not fully stocked to make ramen? Well, you innovate on-the-go. This is my special Homemade Ramen Lock-Down recipe, guaranteed to make for a wholesome and super-filling meal for the entire family.
This recipe has got to be my tribute to all things Malayali that I was in touch with in Dubai – friends, colleagues, restaurants, servers, shawarma makers – and the wonderful food I was exposed to. Presenting the Veg Lock Down Stew Mallu Style.
This is part of the Lock-Down Recipes – meals I made using whatever was there in the kitchen. This is grilled chicken with mushy peas and creamy mash.