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Sat_Apr_13_12:01:16_PDT_2019

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Lakshmi of 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 cooking up specialties of one region/ state of India. This month, the RCI event is being hosted by Richa of As Dear As Salt . The theme is Punjabi Cuisine , i.e., the cuisine of the Northern state of Punjab. Punjabi cuisine : if ever there was a regional cuisine that has found iconic success, this is it. In Indian restaurants in all the far-flung regions of this planet, whether they are fancy-schmancy ones or pokey holes-in-the-wall, Punjabi cuisine is ubiquitous. People who know absolutely nothing about India will nevertheless be familiar with aloo gobi and saag paneer . In the 80s and 90s in places where I lived, when families went out to eat, it was almost always to restaurants serving Punjabi cuisine. It was also the cuisine of choice for celebratory dinners, such as birthday and wedding buffets. It is hardly surprising that I associat
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Sun_Mar_31_20:01:16_PDT_2019

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I am big on breakfasts, and strongly believe in equal opportunity for breakfast foods- so you will often catch me serving them for lunch, tea and dinner as well This month (or what's left of it), I decided to give some thought to including more whole grains into breakfast. I do love my so-not-whole-grain poha, sabudana, rava dosa and baguettes, but let me add some whole grains to my repertoire too. Today's whole-grain tweak: Brown rice in idlis and dosas . The idli-dosa family of breakfast foods has got to be one of the most strongest contenders in the "nutritious meets delicious" department. There is something about the whole ritual of soaking rice and lentils, grinding them, fermenting the batter and churning out fluffy idlis and crispy dosas that is just very fulfilling. Makes me feel like a real proper cook :D Until a month or two ago, the biggest challenge for me was the grinding of the batter; I had to manage with my KitchenAid food processor. Just f or th
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