Cuisine of Rajasthan - The land and its (limited!) bounty
This is the first of a series of posts over the next few months where Markley Boyer, friend and foodie, will explore the desert cuisine of Rajasthan.
The Blog — 24 posts
indian cooking tour
Every teaching, story, and reflection filed under indian cooking tour.
Part 2: The World of Indian Spices
Today we continue with Part 2 (read Part 1) of my friend, foodie and, fantastic Indian chef: Markley Boyer’s article discussing the signature spices of India:
The World of Indian Spices
This week we will be exploring many of the signature spices used in Indian cooking. A good friend of mine, foodie, and fantastic Indian chef, Markley Boyer’s will be explaining what regions these…
South Indian Cooking Class
As part of our south Indian cooking class that we has organized we learned about the different types of rice dishes that are prepared in the region. Well, we learned about three dishes at least.
Kola Urundai Kolambu Recipe
Well, if you can say the name of this dish then you can surely make it as it is easier than it sounds. And when you have one of these lentil balls (urandais) in your mouth you won't be saying…
Mint Chutney Recipe
Here's a recipe that we acquired on our recent spiritual and culinary adventure in South India. This Mint Chutney recipe was taught to us in the heart of Chettinad in Tamil Nadu state where they make…
Rice, food of the south
The harvest festival, Thai Pongal, takes place on the 14th of January and is celebrated predominantly in Tamil Nadu, South India. The festival is dedicated to the sun god, Surya, and marks the…
Learning Chettinad Cooking
Our spiritual and culinary adventure is coming to a conclusion and today we had our last cooking class. It was on two Chettinad style dishes. The first was "Mint Chutney" and the second "Kola Urundai…
Eating with your hands
Eating with your hand is something that is common in Asia especially in India. The right hand is used and all meals are eaten with it. Today for lunch as part of our culinary journey we visited Sri…
No Plate Big Enough
After class we took an evening walk along the promenade in Pondicherry which always seems to be bustling with people. Then we headed into town walking past a lot of the colonial type structures that…
Avial
A classic preparation from Kerala, Avial is a light, easy-to-make dish of vegetables cooked with coconut and yogurt. It goes particularly well with Pallapam. Preparation should take no more than 15…
Palappam
South Indian cooks make breads from lots of different ingredients more or less unknown in the west. This unusual and delicious bread from Kerala uses a fermented batter of rice flour and coconut…
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