You’ve seen ratatouille. That scene when Anton Ego takes that bite, only to be reminded of him mom’s cooking. Everyone has one. And this is mine. There’s also a story why I love this dish Puttu is a staple breakfast in my family. And as it goes, plantain is the “side dish”. It was so easy a breakfast when my mom had to rush the three kids out the door by 7:45 AM. But I totally hated the “side dish”. In fact, I don’t like most things sweet. Except white chocolate, of course. So being the fussy eater I am, my mom made this for my brother and me. This curry is so incredible that I often end up finishing what was planned for two days. Decades later on, my wife would try making this for me only to realize competing with my mom is Tywin going to war with Daenerys Targaryen. How difficult can a green peas curry be? Little do we know the subtleties matter. Five years and several experiments later, I went back to my mom. Here’s her secret. This is a very simple curry, but you have to get the in
It was corn season time in Bangalore and I so badly wanted to get this right. My previous attempts with corn weren’t that great, especially the sweet corn chicken soup. Almost all the corn based recipes used canned, pre cooked corns and that’s so much a deterrent for me. I wanted to use the fresh corn you get roadside. And then I came across David Lebovitz’s adaptation to this soup. This is pretty easy to make and once done stays for 4-5 days building up the flavor. My adaption was sweeter than I anticipated but I used a bit of soy sauce with every serving to get around it. If corn’s cheap in you area, this serves well! Some day I’ll add bacon to this :-)
My lunch and breakfast for couple of days.
This recipe is perhaps the biggest surprise I've had to chicken. Without any doubts this will top my list of the most delectable, easy and healthy chicken recipes of all time. It wasn't a simple decision to try this though. Glancing through Priya's recipe the very thought of spending time cooking a chicken without ABOSOLUTELY no spices scared me. The only I reason went ahead was to accommodate my low spice tolerant teamie Aqeel. And boy, was I happy for the first time to be wrong. And the bigger problem is I just can't explain how such few ingredients can infuse so much taste. This also goes into my list of recipes to go with beer or drinks.