TOMATO "OMELETTE"

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I have no idea how the name came about, but tomato "omelette" is what I have always known these as.  And since I have eaten it at places other than my home, including the Udupi restaurants, I am certain it wasn't a name coined by my family:)  Tomatoes, fresh ginger, green chilies and besan (gram/chickpea flour) thrown into the blender to make a smooth batter and then spread on a hot skillet to given absolutely delicious savory crepes.  As with so many Indian dishes, plenty of variation depending on the hands making them.  
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MIRCHI BAJJI

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Summer so far has been hot and humid days followed by more hot and humid days.  When both the air-conditioning and fans are running round the clock and lethargy is the predominant word of the day.  Which then makes these deep-fried, spicy fritters look completely incongruous for this season; more suited for the dark and cold days of winter.  Or better yet, the monsoons :)   But for me, they will always be associated with summer and trips to see my grandparents during summer break......and the first time time I tasted them when I was probably 8 or 9 years old...and how I ate six or seven in one sitting.... and the comical drama that followed :)
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LYCHEE,THAI BASIL & GINGER LIMEADE

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That I chose to turn these gorgeous Lychees into a drink surprised even me.  Being very much a fruit over juice person, I am not sure where this idea came from.  Maybe it was the memory of the only fruit juice I ever think back on longingly.  The small tetrapak boxes of Lychee juice served on domestic flights in India.  When after hours of flying across continents and countries with painful layovers, you get on that last flight to take you to a place that is also another home.  Bleary-eyed and exhausted, you almost pounce on the steaming hot tray that probably holds the best airline food of your entire journey with some Nimbu-Pani (Indian lemonade) or sometimes, the Lychee juice nestling on the side.
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