As part of my discovery of South Indian food, I have loved discovering many more ways in which rice can be used. It is primarily used to make flour for snacks, dosas, idlis, and of course as rice itself. There are so many ways to amp up basic rice! Of the rice variations, lemon rice has been the one I always knew (and still love the most) while coconut rice is a recent favourite.
I love fries! Crispy, delicious and happiness inducing! For me, fries were always made of potatoes, but over the past 10 years or so I’ve tried some others too. Sweet potato fries are the most common of these and I actually really like them despite being wary to begin with. Given the need to be healthy, I’ve also been experimenting with ways to bake things vs fry them. Fries are super easy to bake and are a nice alternative to the heavily fried stuff we end up eating so often.
It’s amazing how the cuisine changes from city to city in India. Having spent most of my life in Delhi, I didn’t know a lot about South Indian food, like I’ve told you before. When I moved to Hyderabad, Bombay and now Bangalore, I’ve had the opportunity to try so much new food and learn so many new styles of cooking. Mangalorean food is one such cuisine that I’ve grown to love and am always on the lookout for new things to try or opportunities to try my favourites, like this prawn sukka 😍
If there is one dish that has been more on the ‘miss’ side of things, than the ‘hit’ side, it has to be sabudana Khichdi. I have tried this way too many times but somehow haven’t always been able to get it right. Until now! It’s magic! It worked and tasted amazing so I absolutely had to share it with you 🙂
I’ve grown up watching a lot of international cooking shows and reading books by Enid Blyton which were massively focussed on food (those picnics, dinners and delicious sounding puddings!). While I didn’t get to eat a lot of those dishes at home, I pounced on the chance to try them as I grew older, either from upcoming bakeries or while traveling. Crumble, to me, is one such iconic dish. It sounded super delicious so I made sure I tried it when I saw it on the menu at a brunch, many years ago. I loved it! Buttery, crumbly, fruity and delicious, this was definitely worth learning. So here is one version, with plums and a little spice 🙂
My Tuck Box 