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Panfusine
10 followers -
Global Palate, Indian Perspective
Global Palate, Indian Perspective

10 followers
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Kerala meets Korea - Mustard & Chile flavored Kimchi
I'm not sure how a food related 'Jiminy Cricket' conscience would look like in real life but imagination tells me it would be brandishing a wooden ladle for sure and would probably speak to me in my mother's voice. Admonishing me for not keeping up on my wr...
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Oct 6 - Paal Payasam (Navratri day 6)
I like to alternate the sundals with something sweet for prasaad. two days of savory , followed by one day of a sweet dessert. Today it was a quick Pal payasam. I was playing around with possible shortcuts (aded some forbidden rice flour, which didn't do mu...
Oct 6 - Paal Payasam (Navratri day 6)
Oct 6 - Paal Payasam (Navratri day 6)
dish-a-day-panfusine.blogspot.com
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Oct 5 - Fresh Corn Sundal (Navratri Day 5)
I had somehow neglected to soak beans or legumes for today's Sundal in time to make the neivedyam. So after running my 'soccer mom' chores for the day in between the two kids' Taekwondo clases, I dashed off to my local farm to pick up some corn before they ...
Oct 5 - Fresh Corn Sundal (Navratri Day 5)
Oct 5 - Fresh Corn Sundal (Navratri Day 5)
dish-a-day-panfusine.blogspot.com
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Oct 4 - Black eyed Peas sundal with Omani Lime (Navratri Day 4)
Sundal need not always be seasoned with coconut, although I invariably see it added in almost every variant of sundal that is prepared for spiritual purposes. (which means that onions & garlic are never ever used). This version with black eyed peas had me u...
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Oct 3 - Ksheera with Cashews & Banana (Navratri - day 4)
Its not exactly a photogenic dish (of course using the right sized grits and a truckload of ghee helps), but I just happen to like using whatIi have around at home and love cooking this comfort food with milk in lieu of water. Plus I soemtimes forget to soa...
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Oct 2 - Masoor dal sundal with toasted pecans (Navratri Day 2)
Sundal made with split mung dal is a standard  sundal variant and i was in no mood to repeat that. The next choice obviously was to work with split masoor. Since split masoor tends to be much more fragile that its mung cousin (just try cooking them side by ...
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Oct 1 - Adzuki bean sundal (Navratri Day 1)
Adzuki beans are used generally to make the sweet variety of sundal as offerings for Navratri, they tend to mush up when cooked in the pressure cooker. I preseoaked the beans and decided to boil it in water and they cooked up just enough to keep their shape...
Oct 1 - Adzuki bean sundal (Navratri Day 1)
Oct 1 - Adzuki bean sundal (Navratri Day 1)
dish-a-day-panfusine.blogspot.com
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Paneer & Padron pepper curry
There's a very simple 'dry' curry that often is seen on dining tables in North India. Its basically cubes of paneer stirfried with diced 'simla mirch' (the hindi term for bell pepper/capsicum) with plenty of sliced onions added. the spicing could be as simp...
Paneer & Padron pepper curry
Paneer & Padron pepper curry
dish-a-day-panfusine.blogspot.com
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Sept 29 - Potatoes and sweet peppers
Russet potatoes cut into sticks and sauteed with sweet peppers and finished with a spice blend of toasted coriander, cumin and a touch of cinnamon.
Sept 29 - Potatoes and sweet peppers
Sept 29 - Potatoes and sweet peppers
dish-a-day-panfusine.blogspot.com
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Sept 28 - Salted dried blueberries (blueberry 'Vethal)
If I have to pick one ingredient to highlight as a 'discovery' it has to be blueberries, unripe blueberries, this was a batch that I soaked in brine for three days and then dried them out in the oven overnight. It makes for a fantastic ingredient in making ...
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