Print Recipe Medu Vadai Two Ways In this recipe, I will show you two ways of presenting the simple medu …
Gelato: Mango
After learning to make pizza and gelato in Florence, Italy in April, I finally got around to actually making the gelato a couple of weekends ago.
A few points:
Gelato is Italian ice cream. It has nothing to do with gelatin.
Gelato has more milk, and very little cream. Ergo, less fat, and somehow, an enhanced taste.
It has at the most 4 ingredients, and is very easy to make. It’s a bit denser than ice cream, which I actually like.
I used the Williams Sonoma ice cream maker, you may use whatever tools/methods you typically make ice cream or sorbet with.
For my very first attempt at a frozen dessert, I chose mango flavor. I also stuck with raw sugar, and just 1 ripe mango, as I like it understated and not too sweet.
You may use more flavor, and more sugar. Play with it. We loved the results.
Cashew Pakora (Cashew Fritters)
A rainy day afternoon deserves, no, demands a light and crispy pakora like this simple, comes-togethe- in-15-minutes snack. With a hot cup of coffee or masala chai. Accompanied by a great book. Or just the sound of thunder, wind, and the pitter patter of rain on the rooftop. Chores, work, worries…all can wait for another sunny day. Make yourself these, and just enjoy the storm while it lasts.
Pagarkai Gojju (Bittergourd/Karela Spiced Gravy)
This recipe was taught to me by my husband’s cousin, Indu, who is a fabulous cook. The title “pagarkai gojju” means Bittergourd Gravy. Bitter gourd, or as its sometimes called, bitter melon, is a green vegetable that is very bitter and is used extensively in Indian cuisine. Gojju is a Kannada term for a spiced gravy that typically incorporates sour, pungent, heat, and sweet tastes. Add to it the bitter taste of the gourd, and this dish truly tickles every inch of the palate. The sourness comes from the tamarind, the heat from the red chilies, and the sweet comes from jaggery/gud/vellam/brown sugar or raw, unrefined sugar. This dish is my husband’s favorite and is a real adventure in your mouth. On to the recipe now.
Dosa Dosa!
Does anyone not like or know about dosa? There is not much introduction needed for this much loved universally known delicious fermented “pancake” from the Indian peninsula. Without much ado, I’ll share my recipe that I’ve tweaked over 25 years with several insights from my own experiments, and advice from family members.