Rosemary focaccia

We are Touched by what we touch

We are Shaped by what we shape

We are Enhanced by what we enhance

– Thomas Berry

In short, this is what this rosemary focaccia is all about!

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Thair Vadai

‘Maanas’ and ‘Manoj’ are written all over these; I can’t tell which one is more though! And, till it gets over, I don’t have to think about preparing any other food for them. That’s “Thair(means yogurt or curd) Vadai”, the savory lentil donuts soaked in an exotic yogurt sauce, these two relish till the very last drop!

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Vadai

Who can resist a crispy, fluffy, deep fried yet not so oily snack ever? Made using the highly nutritious “Black Gram/Urad Dal”, Vadai is one of the well loved South Indian snacks. Though they can vary in size and shape, it is traditionally shaped as a doughnut, measuring about 6 cm across, the hole in the center being the defining feature. All the ingredients needed to make vadai are typically available in any South Indian kitchen at any given time and that, I guess, would be one of the reasons why it is so commonly prepared at home. Also, in spite of being deep-fried, it is not oily if we get the consistency of the batter right. Just the thrill of getting the shape right is an absolute reward for attempting to make these!

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Gobi(Cauliflower) Manchurian

Isn’t this the most loved indo-chinese appetizer ever? Just the name makes many of us drool, I’m sure:). We enjoy this as an appetizer, side dish and main course, all at the same time; that’s how much we love ‘Gobi Manchurian’!

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