Parwatisingari's Weblog

Tag: food

  • DesiZaika Raichur adige with udupi oota– Bringing Raichur food to Udupi

    Udupi  the temple town of Karnataka, has lent its name to the hospitality industry by lending its name to  become a cuisine cult “Udupi hotel” most of these that we see today, are the standard cosmopolitan fare that homogenizes various cuisine to create one standard taste. Though the traditional Udupi cuisine if you want the…

  • COMMUNITY KITCHEN.

    When we were kids, it was quite acceptable for kids from the villages to attend the town school; those who had relatives in town went to their house for lunch. Then there were houses that took on “vaarada oota” that is families would take on feeding couple of school going kids once a week. The…

  • The Foodie… The Roadie and the Cake maker

    Nov.1st a girls day out, two and a half vegetarians, Being vegetarian travellers in Goa eating out is quite monotonous so Lucie’s invite for French food was definitely inviting. We went up to Baga on Lucie Mason’s invite. if you are expecting an restaraunt review I recommend either http://madscientistskitchen.blogspot.in/2014/11/restaurant-review-at-bakers–studio-baga.html or http://www.inditales.com/2014/11/review-bakers–studio-baga-goa.html I am sharing a…

  • Divine nourishment

    Akshaya Trithiya celebrates abundance. This abundance is personified by DhanyaLakshmi. Food or what is refered to as “Anna” is one of them. The sacred texts say The hymn to Annapurneshwari talks about Anna being pratyeksha maheshwari. The visible divine.  For food is the primary need of every living creature in the plant and animal world.…

  • sweet potato Usali

    Sweet potato ½ kg. Green chilli 2 Coconut scraping ¼ cup Cooking oil  2 tbsps. Asafoetida pinch Urad al 1 tsp Salt  to taste Jaggery to taste Mustard Kharipatta  Clean the sweet potato, kin and dice to small pieces. In wok pour the oil, and season with mustard, urad dal, green chilli and kharipatta add…

  • Spongy dosa

    3 cups dosa rice 4 tsps methi seeds 1 cup avalakki(beaten rice) 3 cups sour curd Salt to taste Soak the rice and methi seeds for about 2hrs. Grind with sour curd once the batter turns smooth, add in the beaten rice and grind further. The batter should be of dropping consistency. One ladle of…