Today, I went on an almost 100% raw food diet, basically to de-tox. There was a time when I was an almost raw food diet on a regular basis but was not consistent in maintaining it. Now, my goal is to go raw once a week and be consistent.

Living along the sea coast has its advantages. One of them being regular availability of freshly caught sea food, especially fish. Today I bought Vanjaram (spotted seer fish) and prepared a simple roast with minimal spices. Nehal and Satish relish it and so do I. There are few things I love more than a nicely roasted fish, hot off the pan.

Yesterday, I prepared Vegetable Pulao and raita. The vegetables I use for the regular pulao are carrots, beans, peas and potatoes. I rarely use cauliflower and capsicum for pulao. I use whole spices instead of masala powder which yields an aromatic mild flavor to the rice and a combination of ghee and oil for frying the vegetables which brings out their flavor beautifully.

Chicken Vindaloo, a popular recipe of Goan-Portuguese fusion cooking, is a dish that stimulates one’s appetite with its delicious and addictive flavors. Vindaloo is roughly translated from Portuguese as ‘wine, vinegar and garlic’.

Yesterday was a busy day and meant less time in the kitchen. Made a simple, lemon-flavored, vibrant colored rice that was not only quick to prepare but brightened up my day. Relished it with yogurt and papads. An all time favorite especially during travel and as picnic food. Love the way how a pinch of [...]

Earlier I had blogged Beerkaya thokku pachadi using the peel of ridge gourd and the peeled ridge gourd was used to prepare a simple stir fry, Beerakaya Gasagasalu aka Ridge gourd Poppy seeds.

Coconut usage in our kitchen is pretty moderate inspite of growing 8 coconut trees in our garden. A large percentage of tender coconuts are devoured by us for coconut water, few mature ones find place in our kitchen, few sent to relatives and friends (especially during Dasara and Karthika Masam) while the remaining are sun dried to extract coconut oil.

Today, Sailu’s Kitchen turns four. Feels incredible! A mere ‘thank you’ isn’t enough to express my gratitude for your affection, support and encouragement, dear readers. I appreciate each and every comment, feedback and emails sent by you. Thank you very much!

Ridge gourd is one vegetable that I find regularly at my neighbourhood rythu bazaar (farmer’s market). Always buy 1/2 kg on almost every visit since our family relishes it. The peel which is high in fibre is edible and need not be thrown away. Use it to prepare a tangy spiced chutney.

My foray into rasam making wasn’t very impressive during the many trial and error sessions of my early kitchen days. I would try numerous versions to replicate a flavor that I tasted at my Tamilian friend’s home or at a restaurant in Coimbatore or elsewhere during my travels to Tamil Nadu. Each home has its [...]