How to make Homemade Yogurt + Tips to set it right

homemade yogurt in clay pot

Where should I start about Yogurt?

If I get carried away which I almost always do, I might start on a poetic note. Such as, if yogurt was a flower, I’d imagine it would be magnolia or white rose.

But I am glad it isn’t. Because, hypothetically speaking, if there’s one good reason I can’t be a full time vegan, it has got to be yogurt other than ghee of course.

Really. You know what is indispensable in my kitchen?

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Pahalakkai Poricha Kootu | Stewed Bitter Gourd in sweet and tangy gravy

Bitter Gourd rings simmered in freshly ground coconut, black pepper, tamarind gravy

Pahalakkai Poricha Kootu

I think about this all the time.

An Apple Pie or a Tiramisu, say a Chocolate pots de crème – people need no introduction on any of these dishes, let alone ask for ingredients. A mention of the dish is pretty much enough to lure anyone to grab and taste. This is true for many of us, isn’t it? How often does someone totally new to a dish from another cuisine get drawn to and motivated to cook it without a clue about its taste, especially when it is a typical traditional dish never seen in any restaurant?

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Haagalkai Gojju ~ Amma’s recipe

Bitter Gourd in a palate clearing sweet and spicy tamarind gravy – mom’s recipe

Haagalkai Gojju and oil

It was end of the 90’s and the beginning of my hostel days. The very first time that I was on my own, in a place far enough from home and certainly with no access to home food. Home sick I was, like hell. Except, once a month when Amma would come to see me. Religiously, I would look forward to the first week of the month, because I could get to see Amma, spend the special day catching up and end the day co-sleeping, sharing the same hostel bed, chatting away into the wee hours until we fell asleep before she left early the next morning.  Continue reading

Green Beans and Carrot Puzhi Kootu

Green Beans and Carrot in a freshly ground South Indian coconut masala gravy

Puzhi kootu rice papad

As a young girl, I was always curious about the goings-on in the kitchen. Hovering around my dear aunt, the then head chef in my grand dad’s kitchen was one of my favorite pastimes. Over the years, whether it was for my keen interest or my unsolicited opinions, somewhat naturally, I had earned a say in vital decisions such as the daily menu. Vegetables would be brought fresh for the next day, the evening before, in a green tarpaulin bag. Plastic had no place then. And in the morning, before leaving for school, I would dash to the kitchen to see what’s cooking for lunch. Whenever it was green beans, there were only two ways I would love them, either in a simple stir fry with freshly grated coconut or an elaborately prepared gravy in the form of this lip smacking traditional South Indian dish. This was the recipe I wanted to learn to make first, whenever I would start cooking on my own.

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