The recipe, to mum, I appealed, used up a gourd for its peel. Simplicity, thats the deal, the real taste is in the peel.
True benediction is when your child asks for eggs to be done a certain way and when the parent passes that test with flying colours. Poached eggs, was my test in boiling waters.
Do not take any calls, photographs or check WhatsApp while cooking Chinese. Also, am glad that they haven’t banned noodles.
If the recipe is called Ghee Roast, there will be ghee. Lots of it. So do the ghee with glee. And remember, there is no ghee roast without byadgi chillies. I used both. Here’s the recipe and story.
I prayed to the Burmese Bhagwans of food that it turn out well, lest my family and I would have to settle for peanut butter sandwiches for dinner. This is my LD Khao Suey recipe.
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.