Thambuli is from Udupi, as far as I know. Growing up we did have it made at home with different green leaves – spinach, coriander, amaranth leaves, methi leaves and more. Then there are kinds without the greens like ginger, methi and plain coconut. They all have two things in common – a coconut base and yoghurt. Ideally a summer side dish, thambuli is very cooling and delicious. For people who don’t like consuming yoghurt as it is, thambuli works great.
Got any leftover rice? A raw mango? Some coconut? There’s your lunch in a jiffy. Absolutely effortless and utterly delicious this rice dish is. Years ago, a colleague in Bangalore brought this box full of raw mango rice his mother had made using leftover rice. I hadn’t had anything like that before. And being a sucker for anything sour, I loved it. Having no recipe in hand and with no intention of looking up one either, I tried making some myself. This time around I added freshly grated coconut. This is a new favourite. It takes just about 10 mins to put it together. It took me longer to grate the damn mango actually. I paired this with Udupi style curry leaves thambuli and a cheat mango gojju.
First off, homemade harissa is the best. If you haven’t made it, let me tell you it’s the easiest condiment to make with everyday ingredients. And quite fun too. Also, there are so many different dishes you can make based on harissa. I made a salad dressing and it was delicious. You can make chicken wings with it, or simply use it in yoghurt to make a dip and much more.
Yes, there are enough and more hummus and its variations. And you’ll find all their recipes online. I’ve made a couple of them myself – smoked beetroot hummus and peri peri hummus. But we all get excited when we try out a new kind and want to share it. I’m doing just that right now. My roasted pumpkin salad got me roasted a lot of pumpkin and I had saved enough to make a batch of hummus with it. It’s pretty straightforward and tasted delicious. The pumpkin adds sweetness to the hummus so I added some chilli oil along with the olive oil to balance it out. I also found some pounded chilli powder I used to sprinkle on the hummus.
It’s just a simple salad I put together in minutes (barring the 40 mins it took to roast the pumpkin in the oven). Pumpkin has never been a contender of favourite vegetable for me. I grew up picking the pieces out of sambar and curries while pulling my face. It still isn’t a favourite, but I learned how it can taste pretty good with other vegetables or in a luscious soup.
Oh, if you could only get a taste of this one. There’s researched, tried and tested recipes and then there’s completely accidental hits. This one’s the latter. Chicken in chilli and garlic is probably common in most households, but adding a couple of extra things made this one even better. Firstly, the chilli garlic paste was home made with only deseeded Kashmiri chillies and lots of garlic. I keep this in my fridge for those times of spicy needs. Then, I pounded some coriander leaves and stems with more garlic, peppercorns and coriander seeds in my mortar and pestle. Lastly, some maple and chilli garlic glaze on the chicken – all this gave my favourte roast chicken a glamorous makeover.
It’s a continuous struggle to be able to eat relatively healthy and still have a lot of flavour in your food. I Crossfit thrice a week post work and I don’t have the time to cook (or even eat) elaborate meals. Which is also why I haven’t been able to post regularly on the blog. Anyhoo! One of the easiest and quickest meals I can think of making is a chicken stir-fry with a few veggies thrown in. Sometimes it turns into a stew with coconut milk. Other times it ends up becoming something in between. Like this dish for example, isn’t a stew or a stir-fry. But I ate it like a stew for dinner and added some cooked soba noodles for lunch.
I’m reaaalllyyy not into hipster breakfasts like this but sometimes you want something cold, sweet and light. Particularly during summers that make your face melt. I just have chia seeds with me thanks to an old friend who bought it, never used it and left it at my place. I tried chia pudding once and didn’t quite come around to liking it. I wasn’t a fan of the texture for the most part. But yesterday I thought I’d do a breakfast parfait, because that’s one of my favourite summer breakfasts. And I thought some chia might be good in there. It looks pretty, doesn’t it?
Thank heavens for bottled sauces. Sometimes all you have the energy and time for is to whisk in a sauce with meat and get going. For me, weekends are when I cook elaborate meals. I don’t have that kind of time during weekdays. So, it’s always quick cooking and quicker packing for lunch. Nothing easier and quicker than a bowl of minced chicken with some soba noodles to go with. A few days ago I got some chilli garlic sauce and spicy black bean sauce along with some minced chicken and it was a great time to open these jars.
Leftover greens in the fridge make for great curry bases. In this case I had a bunch of palak that were on the verge of wilting on their own. So I added some methi and coriander to the mix and cooked some chicken in it. It was perfectly light and delicious. As summer crawls back into our lives, food must also get lighter. Heavy masala based curries gives me the sweats and keeping Sunday lunches light is my main goal this summer. Even the spices I used were mostly pepper, coriander, cumin and fenugreek seeds. Helps cool off the body. No wonder these spices are a huge part of Mangalorean cuisine.