Thu_Mar_14_16:01:14_PDT_2019
As much as I love to read cookbooks the way other people read novels, and to read 200 food blogs on a regular basis looking for new dishes to try, my daily cooking is quite free-wheeling
It is unfettered by black and white recipe instructions, dictated instead by the current residents of my fridge and pantry. Last night's impromptu creation was tasty enough to make it to the blog.
I soaked urad dal and rice to make Kanchipuram dosa from Aayi's Recipes. A crisp dosa needs a good dunking in some tasty stew, and instead of the usual sambar, I decided to make coconut-based kurma/sagu that I have been on so many blogs. With not many vegetables on hand, I used pantry staples like potatoes, onion, carrot and a half-bag of
It is unfettered by black and white recipe instructions, dictated instead by the current residents of my fridge and pantry. Last night's impromptu creation was tasty enough to make it to the blog.
I soaked urad dal and rice to make Kanchipuram dosa from Aayi's Recipes. A crisp dosa needs a good dunking in some tasty stew, and instead of the usual sambar, I decided to make coconut-based kurma/sagu that I have been on so many blogs. With not many vegetables on hand, I used pantry staples like potatoes, onion, carrot and a half-bag of
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