I can’t think of any vegetable more versatile than eggplant and any dish made out of eggplant that’s tastier than this!
For Maanas, if last year had been a year of carrot soup, this year has been all about corn chowder. He seems to enjoy this ‘pale golden soup, with the hint of sweetness’ so much. So when we picked our first corn, there was nothing much to think but make his favorite corn chowder. A perfect ending to the summer!
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!