Wrighting about food..#MY PHILOSOPHY
Well..there are so many blogs writing beautiful things about different types of cuisine out there, what i am trying to do is just bring out the simple day today recipies that are cooked in any ones house, because every house is different, they can be sisters or our neighbors for years but what i believe is that every one have something unique in there space.Having access to simple food is really important because every one does not have time for complicated recipies lets agree on that.
Well I'm a Rajasthani so my food may often have north western touch. But that does not mean i don't like other types of food. in India itself every state have something tasty to offer. I'm a big fan of Indian, Italian, Continental, Chinese and many more cuisines. Of course am proud of my Rajasthani heritage, people their did not have the luxury of fresh green vegetables because the weather conditions were really harsh, and as we all will be aware it gets really hot in summers there. so whats really interesting to know is that how with little resources they manged to live through al this centuries, Food like Ker sangri, gatta, Dal batti, Churma, Rabodi, Baadi, Mirch vada and the list goes on..
On left is sangree in its green form freshly plucked,which is often dried and preserved to be used when needed, it can be cooked as it is. With sangree we can make sangree ka saag, sangree ka raita, ker sangree ka saag
On our left we can see sangree tree in a barren land.
On left is Kachra.
Of which we can make kachre ka saag, kaachre ka raita, kacre ki chutni which i have al ready mentioned in my blog.
Here again on left we have gatta ka saag. Even gatta is made out of dried ingrediants. Its a spicy curry which we could either make with cured or with out curd(dahi) according to our preference.
There are ample of dishes even i am falling sort of word now, slowly i would keep on posting little by little the reepies iv mentiond.
Not only Rajasthani cuisine but I prefer to read and write and also make, other variety of foods like sandwiches, pasta, my version of Brruschetta recipe,south Indian cuisine
I even like writing about kids food, anything that kids or teenagers can also relate to.
Well that's a very small intro to #My Philosophy on food until next time friends.
Well I'm a Rajasthani so my food may often have north western touch. But that does not mean i don't like other types of food. in India itself every state have something tasty to offer. I'm a big fan of Indian, Italian, Continental, Chinese and many more cuisines. Of course am proud of my Rajasthani heritage, people their did not have the luxury of fresh green vegetables because the weather conditions were really harsh, and as we all will be aware it gets really hot in summers there. so whats really interesting to know is that how with little resources they manged to live through al this centuries, Food like Ker sangri, gatta, Dal batti, Churma, Rabodi, Baadi, Mirch vada and the list goes on..
On left is sangree in its green form freshly plucked,which is often dried and preserved to be used when needed, it can be cooked as it is. With sangree we can make sangree ka saag, sangree ka raita, ker sangree ka saag
On our left we can see sangree tree in a barren land.
On left is Kachra.
Of which we can make kachre ka saag, kaachre ka raita, kacre ki chutni which i have al ready mentioned in my blog.
There are ample of dishes even i am falling sort of word now, slowly i would keep on posting little by little the reepies iv mentiond.
Not only Rajasthani cuisine but I prefer to read and write and also make, other variety of foods like sandwiches, pasta, my version of Brruschetta recipe,south Indian cuisine
I even like writing about kids food, anything that kids or teenagers can also relate to.
Well that's a very small intro to #My Philosophy on food until next time friends.
Comments
Post a Comment