Yet another Thai recipe! Well, its no news that I love Thai food, right? :) So does the husband, so it’s a hit in our house anytime I make it, in any format.
I am aware of the fact that the husband likes Thai food only because it looks very much like the South Indian food, especially the Thai Red curry, which is why I make quite some stuff with Thai Red Curry paste as the base. Check out my Thai Red Curry Poha recipe here.
Syn Asian Grill & Bar at Taj Deccan, Hyderabad is hosting an exclusive Sushi & Teppanyaki festival. Yours truly and Arundati got an opportunity to taste some of the items on this menu. Here is a detailed account of what I had, and how my taste buds reacted as I was eating each of those :-)
It’s a known fact that am a vegetarian, so Sushi for a vegetarian is something many people don’t understand, with all fair reason. Authentic Sushi is supposed to be sea-food , but I’ve discovered a couple of years ago that some innovative Chefs have vegetarianized this wonderful dish. We still get to eat the hand-made sushi-styled rice roll, with a different filling , wasabi and soya sauce. And with all the different varieties of Sushi I’ve had the opportunity to eat, I can safely say that there are quite a lot of varieties for us to sample, and treat our taste buds to. The sheer no. of different sushis possible even with veggies is mind-boggling, and is a good exercise for those of us , enthusiastic home-chefs to try at our homes too.
Bisibele-bath is almost a staple in South-Indian households, especially Kannada kitchens, I feel. There is something about this sambar-rice that we all love, and the fact that it is healthy also, adds to the allure.
For a while now, I’ve been experimenting with poha, how to make various South Indian main course items with this lighter version, so that I still get to eat the comfort food, but with less carbs.
A couple of days ago, something very delectable appeared on my FB feed. HaathiTime was craving carbs, and posted a very yummy photo of the bread pudding she made. And that’s it. It was like madness creeping onto me. I HAD TO TRY IT!
The recipe she posted had egg, so I had to make it eggless, and so I had to customize the recipe a bit. And then, this pregnant friend of mine at work had been asking me to bake her something , and so where others at work. I thought, why not make a big batch of bread pudding and serve everyone I know at work! :)
some awesome wine and a great time is what you get when you visit the restaurant Tuscany in Hyderabad’s Hotel Trident.
Having eaten there before and loved their food, I was super excited when I was asked to do a food review, when their Michelin Star Chef Adriano Baldassarre was visiting Hyderabad to do a special food festival based on the theme – Regions of Italy.
Yes, it was really a little bit of Tuscany there, what with some great vegetarian food served along with wonderful wine, enhancing the whole experience. The music was soft, making it possible for us to have a good conversation with Ms.Rajveer Kaur, their Communications Manager and Ms.Aadishree Chury, the Restaurant Manager for Tuscany, both women very knowledgeable about the food they like and serve.
Every meal in Tuscany is served with some freshly baked Focaccia bread, which goes extremely well with the olive oil served at the table.
Bitter gourd is one mysterious vegetable, in our house. I’ve never tried cooking with it, because it always looks complicated, but the two of us love it.
Tell me which self-proclaimed-kitchen-goddess doesn’t dream of making fresh pasta. Well, moi aussi.
But this post is not about fresh pasta. This is about fresh lasagna, the easier one of the lot!
Couple of days ago, a friend invited a bunch of us, girlfriends over for lasagna in the evening. The evening was fun, full of laughter, conversation and great food. And I sat there and marveled as she counted her recipe of making fresh lasagna sheets. So simple, and I hadn’t tried it yet!
*peeks into the blog*
Hello. Hi. How are you guys doing? All the four of you that visit my blog regularly ? :-)
Thanks a lot. No, really.
I’ve been away, and how! I won’t even give silly excuses on how life was busy or work was hectic or anything. I’ve been lazy. Plain lazy. And feeling a bit burnt out. Don’t ask me, of what! :-)
So to start blogging again, here is a simple post.
Something so simple, that you can make it in a jiffy.
Something so essential that your dishes will not taste the same once you start using it.
And something so nutritional yet tasty that it’ll pump you up instantly.
First of all, The Meal Algorithm wishes you a very happy new year!
May your year be filled with healthy and delicious food, shared with loving family and friends.
And may your plates always be colorful and your glasses clinking!
For sometime now, I’ve been looking for good and healthy rice substitutes, some complex carbs which are healthy , easy too cook and very easy on the pocket too. In that endeavor, am experimenting with various kinds of millets. And I must say I’ve got quite comfortable with incorporating them in my meals. Which is why I gathered the confidence to share one of my millet recipes here. There are more on the way, but this one’s an easy , tasty and full meal!
Korralu, as they are called in Telugu or Foxtail millet is one of the easily available millets, and can be used in almost any dish as a rice substitute. I pack these millets for my lunch box also, and mix them with dal and sabzi for lunch. For dinner, I resort to recipes like this which make a full meal.
