In Tamil Nadu, February is when high quality fresh green peas are available. It gives me great pleasure to shell them and to see the lovely green peas inside and, of course, cook them too! This Peas Pulav is a very simple, easy to make preparation, but it can hold pride of place in any feast.
Mothers find it difficult to prepare packed lunches which provide satiety and nutrients, variety, and of course easy to pack and easy to eat in any location or situation. I created this Spicy Egg Toast for my children to carry in their backpacks without any risk of oil or gravy leaking. A couple of decades later it still serves the same purpose when they take the bus to work.
Pork Vindaloo is primarily a Goan preparation with many variations found throughout the west coast. It is very easy to make and will keep even for 3 days without refrigerating. I have experimented making it with different combinations of spices, and finally I arrived at this recipe which is not too spicy and could be eaten with rice or chappatis.
My 100th recipe 🙂 A long time ago, in 1973 to be exact, I developed a highly nutritious ragi (millet) cookie recipe when I attended a Summer Institute in foods and nutrition. It was a great success; unfortunately someone leaked the recipe to the bakers in Chennai from which ragi biscuits were developed and appeared in local bakeries (and are still popular today, though quite far removed from my original). I have revived my creation here and modified it for the 21st century (so this also does not resemble the original, but is much tastier and eggless).