Gastronomy
Banana Roti
Rotis made by kneading wheat flour with blended ripe banana, milk and a little sugar, then rested, rolled and roasted on a tawa until flecked golden.
Notes onclarity, practice, meaning, change
Short pieces on the distinctions that change how a thing is seen — written by the people doing the work.
Gastronomy
Date Balls
No-cook date balls: mashed black dates mixed with crushed cashews, almonds and pumpkin seeds, shaped into bites and rolled in grated coconut.
Gastronomy
Tangy Mango Chutney
Raw mango pulsed with coconut, curry leaves, cumin, red chillies and salt into a tangy, semi-coarse chutney.
Gastronomy
Groundnut Chutney
Roasted groundnuts and red chillies ground with tamarind, jaggery, coconut and coriander into a coarse chutney with a mustard and cumin tempering.
Gastronomy
Mango-Curd Chutney
Raw mango and coconut ground with mustard seeds and red chillies, blended smooth with curd and finished with a coconut-oil mustard and curry-leaf tempering.
Gastronomy
Toovar Dal Chutney
Roasted toor dal ground with red chillies, curry leaves, coconut, tamarind and salt into a chutney.
Gastronomy
Ridge Gourd Peel Chutney
Ridge gourd peels sautéed and ground with roasted dals, red chillies, coconut, ginger and tamarind into a chutney for rice or chapatis.
Gastronomy
Green Tamarind Chutney
Fresh green tamarind ground with red chillies, cumin, jaggery and salt into a coarse chutney, finished with a mustard seed tempering.
Gastronomy
American-style Snack Mix
Puffed rice, puffed jowar, cornflakes, rice crackers and roasted nuts tossed in spiced ghee with nigella, amchur and soy sauce, then oven-roasted until golden.
Gastronomy
Green Dosa
Dosas from a fermented batter of parboiled rice, sprouted moong and three dals, coloured green with coriander and ginger and seasoned with black pepper.
Gastronomy
Maize Sooji Uppuma
Dry-roasted maize sooji cooked into uppuma with carrot, beans, capsicum, peas, mint and a mustard tempering, finished with lemon, coconut and roasted cashews.
Gastronomy
Ragi Palak and Vegetable Dosa
Ragi and dosa-flour dosas with spinach, cabbage and carrot, the batter rested for two hours and seasoned with a mustard, dal and curry-leaf tempering.
Gastronomy
Ragi (Finger Millet) Idiyappam (String Hoppers)
Ragi and rice flour dough pressed into string hoppers, steamed in idli moulds, then sweetened with coconut, cardamom, cashews and jaggery or sugar.
Gastronomy
Bottle Gourd Muthiya (Steamed Dumplings)
Grated bottle gourd kneaded with coarse atta, gram flour and spices, shaped into rolls, steamed, then sliced and tempered with mustard seeds and curry leaves.
Gastronomy
Ragi (Finger Millet) Dosa
Dosas from a ragi and urad dal flour batter rested for two hours and seasoned with coriander leaves, cumin and torn curry leaves.
Gastronomy
Butter Fruit (Avocado) Chutney
A no-cook avocado chutney ground with black pepper, lemon juice and salt, then finished with a little olive oil.
Gastronomy
Sago Uppuma
Soaked sago stirred with beans, carrot and potato in a mustard, cumin and curry-leaf seasoning, then finished with roasted groundnuts, lemon and coriander.
Gastronomy
Apple-Tomato Chutney
Apples, tomatoes, raisins and brown sugar ground to a paste and cooked down with a cloth bundle of whole spices into a thick, sweet-spicy chutney.
Gastronomy
Appam (Hoppers)
Appam from a fermented rice and urad dal batter thinned with coconut water, swirled in an appam pan and cooked covered; serve with stew or sweet coconut milk.
Gastronomy
Kadhi (Moar Kuzhambu)
Gram flour and curd whisked with water and boiled with a ghee tempering of fenugreek, whole spices, red chillies and curry leaves, finished with garam masala.
Gastronomy
Ginger and Coconut Kadhi
Ginger and coconut ground with fried fenugreek and curry leaves, cooked briefly with a mustard and urad dal tempering, then mixed into curd off the heat.
Gastronomy
Banana Stem Sambar
Banana stem cooked with tamarind and jaggery, then simmered with toor dal and a roasted coconut-spice paste and finished with a mustard and curry-leaf tempering.
Gastronomy
Rice Kanji
A soft gruel of rice and green gram boiled until mashable with cumin and salt, served as the base for poriyal, sundal and chutney.
Gastronomy
Vegetable (Poriyal)
Carrot, cabbage and peas or beans tossed in a mustard, urad dal, red chilli and curry-leaf tempering, finished with coconut, lemon juice and salt.