Sat_Mar__2_08:01:24_PST_2019

You know what I love even better than local food? Local food blogs
I read a long list of St. Louis based food blogs and always find interesting information on restaurants and stores, events and places that I would never hear of otherwise. This week, my penchant for reading St. Louis based blogs reaped me a large vegetable harvest.

Comments

Post a Comment

Popular posts from this blog

Mon_Apr_15_04:01:22_PDT_2019

Image
This week at One Hot Stove , it is "Q for quick" ! So here is a quick post featuring my favorite quick meal It maximizes flavor and nutrition while minimizing effort and prep time. Mixed vegetables , lentils and rice come together, and are flavored by tamarind and a ready-made spice mix . The whole thing virtually cooks itself in the pressure cooker and you are in for a treat! Bisibele rice is a specialty from the Southern Indian state of Karnataka, featuring lentils, rice, vegetables and spices cooked together slowly and lovingly into a festive dish. In my quick khichdi, I use bisibele spice mix to approximate those flavors in a fraction of the time and make faux bisibele rice . Here's how... 1. Prepare 2 cups of mixed vegetables , cut in medium dice. Here, I have used green beans, frozen peas and carrots. Other vegetables that work well are zucchini, eggplant, cauliflower, lima beans etc. 2. Prepare 1 tbsp thick tamarind paste . If you use tamarind pulp, the past...
Read more

Mon_Apr_15_00:01:23_PDT_2019

Image
Lakshmi of blogspot.com/">Veggie Cuisine has come up with a new event that is close to my heart: Regional Cuisines of India or RCI. Each month, we will be making the food of one region/ state of India. This month, the RCI event is being hosted by Latha of Masala Magic . The theme is Andhra Cuisine , i.e., the cuisine of the Southern state of Andhra Pradesh . I am a relative newcomer to the world of Andhra food. A few years ago, I was living in Bangalore for the summer, a nd ended up with some friends at a Andhra restaurant called Bheema's . That evening was my memorable introduction to Andhra cuisine . We ate off verdant banana leaves; the courses kept coming, progressively ever tastier and ever more fiery, until I had tears of pain running down my cheeks. But I kept gulping down cool water and eating some more. I don't know what they put in that food, but that stuff was downright addictive . Now, the world of food blogs has provided me with several wonderful ...
Read more