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Kartha Masala -Dark Masala
𝗞𝗮𝗿𝘁𝗵𝗮 𝗠𝗮𝘀𝗮𝗹𝗮 literally translated as “dark masala”. The whole spices are dry roasted, a shade darker than you would normally roast the spices and then grind these spices into a fine powder. The longer dry roasting adds a smoky-earthy taste to the curry.
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I Met Kaveri Ponnapa!
I met author 𝗞𝗮𝘃𝗲𝗿𝗶 𝗣𝗼𝗻𝗻𝗮𝗽𝗮 in Bengaluru earlier this month. She has a Master’s Degree in Social Anthropology from the School of Oriental and African Studies, London. She authored 𝗧𝗵𝗲 𝗩𝗮𝗻𝗶𝘀𝗵𝗶𝗻𝗴 𝗞𝗼𝗱𝗮𝘃𝗮𝘀. She spent more than 8 years to do extensive research on the Kodava people for this 350-page book and I must salute her for the patience and passion.
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Traditional Coorg Lunch
Being at the kitchen with Kaveri and watching her cook, talking about food, smelling all that food being cooked right under my nose, truly whetted a great appetite. The lunch was outstanding, so satisfying and I thoroughly enjoyed myself.
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Vegetable Briyani
There is nothing like the aroma of a briyani or like eating good plate of fragrant biryani! Who says only the non-vegetarians are privileged to enjoy briyani??
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Banana Paniyaram
My mother used to soak rice grains, grind the grains with coconut and bananas and then flavour it with ground cardamoms, coconut chips and chunky mashed bananas.
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Cornflour Halwa
Deepavali is nearing and many of you would be wondering what kind of sweetmeats to make or buy. For centuries, Indian sweetmeats have been part of all Indian festivals and also as offerings during prayers.
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Cashew Nut and Apricot Bars
These energy bars are a perfect healthy and handy treat not only for children, but for adults too. Forget the store-bought types; why not simply make your own?
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Mocha Mascarpone Rolls
Impress your friends and guests with this dessert. Pour a bit of liqueur into the Mocha Mascarpone Icing.
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Roasted Potato Wedges with Rosemary
Toss well and watch the cheese melting on the wedges. Instead of rosemary, try curry leaves………..they too make for sensational potato wedges!
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Shahi Tukda
Ghee or butter is very important in this recipe as it gives that special flavour and aroma to this dessert. In India, the bread slices are deep fried in ghee.
