The Hindu
Amaranth. Photo: G. P. Sampath Kumar
The promises are so alluring. The back stories so romantic. The reality so prosaic. Super foods are the heroes of our time. You can’t go online without stumbling on goji berries from Mongolia. Acai...
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Related:
Set out this summer
Related:
Set out this summer
Columns:
Writing on chocolate
Related:
Extra large on flavour
How to make… Arbi mein bandh gobi
This dish tastes best with rice or chapathi. Colocasia, being a tuber, is rich in carbohydrates and high on calories. It is also a rich source of fibre. Cabbage coupled with colocasia gives a twis...
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Columns:
How to make… Mango pulissery
Columns:
How to make… Mango pulissery
Related:
How to make… Kesari mithai cake
Cooking up a trend
Geeta Padmanabhan discovers the ingredients that go into making cookery shows on television a hit with the young and the old
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2 comments
May 19, 2013
Some chutney, please
Coriander leaves are referred to as fresh coriander, Chinese parsley and cilantro. The fresh leaves are an ingredient in many South Asian foods such as chutneys and salads, in Chinese dishes, in M...
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CHENNAI,
May 17, 2013
Sweet as Kandee
Mahesh Dharam’s home in Adyar is drenched in the sweet smell of candy. Walk into the manufacturing area and you’ll see four women at work, rolling out long strips of colourful sugar dough — some r...
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May 16, 2013
Blame it on convenience
Why do most people who try to lose fat or move towards a healthy lifestyle succeed briefly only to fail eventually? Why is it so hard for you to give up something you’re technically not addicted t...
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May 15, 2013
Being catered to
“So see you Friday 7p.m., my place.” And just when you thought everything was set for your small get-together, the food muse laughs in your face. Maybe you can’t risk cooking, maybe you’re tired o...
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May 12, 2013
Big on figs?
Figs are one of the few fruits with an abundance of health benefits. They are cultivated throughout the Mediterranean and Middle Eastern region, Iran, Turkey, Pakistan and Northern India. Figs are...
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May 12, 2013
Spice route
There are many legends associated with the Vencatachellum family and their signature condiment the Madras Curry Powder. An Englishman named Sharwood once dined in Madras and was so taken by the cu...
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May 9, 2013
Writing on chocolate
My pantry’s beginning to look like a mad scientist’s lair. There’s a dodgy looking bottle of Absolut vodka, sloshing with a dark, dense, dusty liquid. About six months ago, I sliced and scraped va...
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May 5, 2013
Just jamming
The apricot, Prunus armeniaca, is a species of Prunus. Apricots are small, golden orange fruits, with velvety skin and flesh, not too juicy but smooth and sweet. They are enjoyed as a fresh...
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May 2, 2013
Country comes calling
Over the years the Valluvar Kottam High Road has got accustomed to the whiff of freshly ground coffee, ghee-rich halwa, paper roast dosas and flavourful sambar. But lately, amidst all this one dis...
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May 2, 2013
Glass of goodness?
Are fruit juices a good option when trying to lose fat? Fruits are healthful, yes. So does that mean fruit juices are healthful? Unfortunately no. Let me explain. Firstly, understand tha...
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6 comments
Extra large on flavour
Tuna treat
Hot on accessories
Purple attraction
How to make…Pulikaachal
Dessert Safari
Turban Tales: Dindigul Thalapakatti’s recipe to success
The joys of veganism
May 17, 2013
Master of spices
So this time round, you’re travelling to Africa, Italy, South America and Europe. What are the highlights of the trip?I think Peru for culinary adventure was one of the greatest. And...
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May 16, 2013
How to make… Mango pulissery
I learnt this traditional recipe from my mother. This dish is made during all festivals in Kerala. What you need
Mangoes, rice, medium-sized: 6
Coconut, medium-s...
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1 comment
May 16, 2013
Set out this summer
We drive to Illusions: The Madras Pub, the city’s newest watering hole for the young and the restless, at a suitably ‘cool’ time. The bouncers look us up and down suspiciously. Clearly I’ve been aw...
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May 15, 2013
Foods that chill
Toss a Salad IngredientsWatermelon: 1/2Mango: 1Cucumbers: 1Celery: Few leavesIceberg lettuce: 1Cherry tomatoes: 10Lemon: 1<...
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May 12, 2013
Crisp and crunchy
It’s holiday time and that’s when the kids are perpetually raiding the kitchen, looking for snacks. Here are some recipes that you can rustle up quickly…
Bread Rolls
In...
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May 9, 2013
How to make…Arisi vadai
I learnt this recipe from my husband’s grandmother. This vadai is different from the usual ones which we make using black gram or mixed pulses. Arisi vadai tastes great with the flavour of curd an...
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May 6, 2013
It’s a piece of cake!
If you are a busy working woman or man desperate to de-stress after a hard week, if you are a stay-at-home mum who needs some “me” time to re-energise, if you drool over bake-offs on TV and wonder...
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May 3, 2013
Okra delights
Fresh and tender lady’s finger or okra has a great natural flavour. This healthy green vegetable can be converted into tasty and spicy accompaniment for rice or rotis. It’s easy to prepare with a...
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May 2, 2013
How to make… Kesari mithai cake
I first learnt this recipe from my mother almost 25 years ago for a college-level cooking competition. It was handed down to my mother by my grandmother.What you need Maida – 1 cup»
May 2, 2013
Sadhana in the kitchen!
His simplicity, compassion and divine attributes get enough attention; but how many are aware of the culinary skills of Bhagavan Ramana? An exemplary cook, he taught fellow kitchen mates how to un...
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1 comment
A summer mania called mango
How to make…Sweet and sour lunji
There’s dough in dosa
Old-world flavours
Facts about fat
All in the bean
How to make…Appalam vathakuzhambu
VIDEO
It feels like I've walked into a Kalyana Mandapam, says Dharma Raman, as she steps into the canteen at Narada Gana Sabha; the bustle, the festive air, and the promising aromas. The caterers have whipped out their best, but the proof of the halwa, sugiyan and kulcha is in the eating. Do you have time for a sumptuous snack?
VIDEO
'tis the season of music, but this is also the time when every caterer worth his salt, or sweet, whichever you prefer, puts up a no-holds-barred exhibition of his best condiments. Amrith Bhargav and Preethi Zachariah welcome you to the season's special - Foods of Margazhi!
