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Olan Recipe

Olan is a Kerala dish (stew) prepared with coconut milk as base, ash gourd (kumbalanga) and red cow peas (vanpayar) as main ingredients. This is a simple recipe with minimal ingredients, yet so flavourful. Olan is served as a part of Kerala Onam Sadhya but it is a wonderful accompaniment for regular south Indian lunch...

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Pineapple Pachadi Recipe

Pineapple pachadi is a traditional south Indian accompaniment that combines sweet as well as savory taste in coconut and yoghurt base. This is often served as part of a Kerala meal (sadhya). Let's see how to make this simple and easy dish in this post. You can make it as part of Onam sadhya or...

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Fruit Custard Recipe

Fruit custard is a rich and creamy, milk based dessert with your favorite collection of fruits. It usually has a mild colour and flavour from fruits and the custard. Let's see how to make this treat perfectly with step by step images. This is basically a chilled dessert, so perfect in summer as well as...

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Ghee Coffee Recipe | Bulletproof Coffee

Ghee coffee recipe or bulletproof coffee is a popular beverage among those who follow ketogenic diet as well as paleo diet. But recently it is getting popular in India for weight loss as well. In this post, I am sharing two ways to prepare, with the potential health benefits. Perfect to prepare yourself for the...

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Ulundu murukku recipe | Urad dal murukku

Ulundu murukku also known as urad dal murukku is a super light and crispy snack prepared with cooked urad dal instead of the regular flour. Murukku is a popular south Indian snack prepared at households with various methods. In this blog post, let's see how to make ulundu murukku with step by step pictures and...

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Thalagam recipe

Thalagam recipe with medley of vegetables, fresh roasted ground spices and coconut. Learn how to make it with step by step images and video. This is also known as thalagam kuzhambu or thiruvathirai thalagam widely. Thalagam is made during festivals like Thiruvathirai, Pongal and during Tamil month of Aadi along with manjal pongal. You can...

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Thirupagam recipe | Deepavali Sweets

Thirupagam is a south Indian delicacy prepared with gram flour, cashew powder, ghee and sugar as main ingredients. It is popular in Thirunelveli district in Tamilnadu. This sweet can be prepared on special occasions and festivals like Deepavali or as prasadam on auspicious days like Kandha sashti. Check out my Badam halwa and 7 cup...

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Ragi Dosa Batter Recipe

Ragi dosa batter recipe, made by grinding whole ragi and no rice, in fermentation method. A nutritious south Indian breakfast, a healthy alternative to regular dosa. Make it for breakfast on a weekend or weekday morning and enjoy as a family, kickstarting the day with a healthy note. Check out my Instant version I posted...

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Kadambam recipe

Kadambam rice recipe for the Navaratri season, you can prepare this as prasadam. Kadambam is a medley of flavors and textures prepared with rice, toor dal and mixed vegetables and fresh ground spice mix. A no onion no garlic recipe, perfect for this festive season. Kadambam can be enjoyed throughout the year, but mainly popular...

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Gujiya Recipe

Gujiya is a traditional Indian sweet/ pastry, is a crescent shaped pastry with filling made up of khoya (mawa - Milk solids) along with dry fruits and nuts. Let's see how to prepare this at home with step by step images. Gujiya is mainly prepared during festivals like Holi, Diwali etc, aslo during special occasions....

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Pumpkin Paratha Recipe | Kaddu paratha

Pumpkin paratha or kaddu paratha is a nutritious, tasty, soft flatbreads made with wheat flour, yellow pumpkin and simple ingredients. In this post, let's see how to incorporate this vegetable in fun way that will be a great choice for your or your kid's lunchbox and tiffin. You can make this anytime of the year...

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Aadi Paal Recipe

Aadi paal is a sweet drink with jaggery and coconut milk as main ingredients, prepared especially on the 1st day of Tamil month Aadi. It is very simple recipe that you can try for the festive month. Though aadi paal is typically made to mark 1st day of aadi, it can also be made to...

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Olan Recipe

The post Olan Recipe appeared first on Raks Kitchen.

Pineapple Pachadi Recipe

The post Pineapple Pachadi Recipe appeared first on Raks Kitchen.

Fruit Custard Recipe

The post Fruit Custard Recipe appeared first on Raks Kitchen.

Ghee Coffee Recipe | Bulletproof Coffee

The post Ghee Coffee Recipe | Bulletproof Coffee appeared first on Raks Kitchen.

Ulundu murukku recipe | Urad dal murukku

The post Ulundu murukku recipe | Urad dal murukku appeared first on Raks Kitchen.

Thalagam recipe

The post Thalagam recipe appeared first on Raks Kitchen.

Thirupagam recipe | Deepavali Sweets

The post Thirupagam recipe | Deepavali Sweets appeared first on Raks Kitchen.

Ragi Dosa Batter Recipe

The post Ragi Dosa Batter Recipe appeared first on Raks Kitchen.

Kadambam recipe

The post Kadambam recipe appeared first on Raks Kitchen.

Gujiya Recipe

The post Gujiya Recipe appeared first on Raks Kitchen.

Pumpkin Paratha Recipe | Kaddu paratha

The post Pumpkin Paratha Recipe | Kaddu paratha appeared first on Raks Kitchen.

Aadi Paal Recipe

The post Aadi Paal Recipe appeared first on Raks Kitchen.

Wine That Stands Up to Pesto

My usual go-to wine when strong green, herbal notes are part of a dish is Sauvignon Blanc. But New Zealand Sauvignon Blancs are often quite citrusy, and US Sauvignon Blancs can be too melony and soft for basil. So I opened a Chilean Sauvignon Blanc--and it was perfect with my linguine tossed with homemade pesto and topped with some heirloom cherry tomatoes.

The 2011 ViA+-a Carmen Sauvignon Blanc Gran Reserva (available for $13-$15 in the market) is made from grapes grown in the Leyda Valley. It has vibrant aromas of grass, gooseberry, and that uniquely weird smell of boxwood that I often smell in Sauvignon Blancs from the southern hemisphere. This wine was green and leafy rather than citrusy, with a backbone of acidity that was neutral in flavor but kept your mouth watering for more. The midpalate was herbal, making me think 'this is what Cabernet Franc would taste like if it were white and not red.' Cool and refreshing, this stood up to the basil. If you have the wine with something less resolutely green, you may find that its assertiveness is a problem but if you have basil, this is a good wine to go with it--and it represents very good QPR.
Full Disclosure: I received a sample of this wine for possible review.

Fish Eye Pinot Grigio: A Genuine Bargain in White Wine

I first enjoyed the Fish Eye Pinot Grigio in 2009 with my fellow wine bloggers at our annual conference (and wrote about that experience here). It was a humbling moment for many of us, who were a bit sniffy about the wine based on the cute label, its availability in large-format bottles and boxes, and because it was Pinot Grigio. There is a lot (and I do mean a lot) of terrible, cheap Pinot Grigio out there. So much of it, in fact, that I've stopped ordering it in restaurants.
So it is with great pleasure that I report that the 2011 Fish Eye Pinot Grigio still has a suggested retail price of $7 (though you can find it in the market for prices between $5 and $10), it is still delicious, it is still widely available throughout the country, and it is still excellent QPR. Expect zesty, pure lemon and lime aromas and to have those scents echo through the flavors. You might detect a nice peachy note as you sip, which takes off some of the bitterness that can be associated with Pinot Grigio.

This is a versatile, food-friendly wine that is light enough to pair with vegetables and salads at a weekend lunch, will be a great companion to asparagus and lemon pasta as you work your way into your spring recipes, and will be welcome at summer barbeques so if you see some on the shelf give it a try.

Full Disclosure: I received a sample of this wine for possible review.

Miracles Happen: Three Worthy Pinot Noirs for $25 or Less

Pinot Noir is a budgetary nightmare for most of us. Pinot is a finicky grape, which makes it difficult to grow, which translates into expensive bottles on the shelves. And that was before the movie that put Pinot Noir in everybody's glass, displacing Merlot.
Recently, I had not one, not two, but THREE bottles of Pinot Noir that were impressive--and none cost more than $25, which is quite reasonable by Pinot Noir standards. If $25 is too much for you--or you like more traditional tasting wines--scroll down to the final recommendation. At $12, it's a steal.

2010 Davis Bynum Pinot Noir (suggested retail $25; available in the market for $20-24) This excellent QPR example of Russian River Valley Pinor Noir has full-bore raspberry aromas and flavors with a burnt sugar edge. The mouthfeel is silky, with lots of toast and spice. The finish is long, with cinnamon and clove notes.
2010 Echelon Pinot Noir Russian River Valley (suggested retail $24.99; use the winery's "where to buy" feature to find a bottle near you) For around the same price as the Davis Bynum, and from grapes grown in the same place, this very good QPR example has intense raspberry fruit with a slightly candied edge to the flavors. The aftertaste is spicy, but less complex and dominated by clove notes.

(suggested retail $12) You might not expect to find Pinot Noir in Chile, but think again. This wine was much lighter in style, which some prefer, with pure raspberry aromas and flavors. You can't beat it for the price, this is a simple and delicious expression of the grape. Excellent QPR for a wine that will appeal to fans of more traditional Pinot Noir.

Full Disclosure: I received samples of these wines for possible review.

Sauvignon Blanc...from Slovenia

Wine is an adventure. At least that's what I've always thought. So many grapes. So many styles. So many countries to visit--even if it's only through the liquid in your glass.
So when one of my favorite addictions--er, on-line retailers--Garagiste up in Seattle offered a three-pack of Slovenian whites to try, I jumped at the opportunity. The three-pack cost around $45, which meant there was a $15 investment per bottle for a Riesling, a Chardonnay, and a Sauvignon Blanc. Recently, I opened up the Sauvignon Blanc and was extremely pleased at my first foray into Slovenian wine.

You might not think "Slovenia" and "Sauvignon Blanc" in the same breath, but there's no reason why you shouldn't do so. Most parts of the globe have a history of wine-making, and that includes central Europe. I had some amazing Merlot when I visited Prague, and have enjoyed some wonderful Romanian wine here on the blog, and one of my all-time-favorite wines from Trader Joe's comes from Hungary. As for Slovenia, they have a venerable viticultural tradition that goes back to pre-Roman times (check this site for more information). So don't be afraid to try wine from regions you may be unfamiliar with, as they often represent very good value, as in this very good QPR example.

2008 Marof Sauvignon Blanc ( purchased in a three-pack from Garagiste; available in the market for around $11) This terrific Sauvignon Blanc had tart lemon pith, gooseberry, and lemongrass aromas and flavors. It was very clean and precise, without being overly herbaceous. A nice balance of fruit and acidity made it an ideal partner for food, and you can't complain about the price! It would be excellent with all kinds of dishes, from salads, to fish, to roasted chicken with lemon. We had it with a soup made with ancient grains and vegetables, and the lively acidity was a lovely counterpoint to the earthiness of the kamut and lentils, and picked out the bright tarragon herbal notes.

Classic Cabernets for $15 or Less

There are all kinds of Cabernet Sauvignon out there. Some are too fruity for me. Some are too green. Some are too expensive. Some are too huge, with big alcohol and palate-punishing tannins.
I like my Cabernets to have a classic profile: plum and currant in the fruit department, pepper for spice, and enough acidity that I know I'm not drinking watered-down jam.

Here are three bottles that fit my preferences--and none has a suggested retail of more than $15. If you like your Cabernets big and bold or fruity and sweet, these wines may not appeal to you. But if what you're looking for is a wine that shows the grape's varietal character and an appealing price point, give one of them a try.

2009 Lander Jenkins Cabernet Sauvignon Spirit Hawk (suggested retail $15; available in the market for $7-$15) Rich plum aromas characteristic of this grape variety lead into a plummy palate with notes of mocha and eucalyptus. Though the tannins are fine-grained, they have a nice grip that will be appealing to lovers of more brawny wine. Excellent QPR.

2010 Robert Mondavi Winery Cabernet Sauvignon Private Selection (suggested retail $11; available for $8-$12 in the market) This wine has classic aromas and flavors of cassis, plum, herbs, and green pepper with smooth, well-integrated tannins. This will not necessarily appeal to fans of hugely fruity Cabernets, but if elegance is what you're after, you can't do better than this for $11. Excellent QPR.

(suggested retail $13.99; available for $7-$9 in the market) Another Cabernet built along classic lines, this bottle has some green pepper aromas and flavors among the cassis and cherry. There is good acidity, and tannins that area bit astringent in the mouth--which will make it a great partner for juicy beef dishes. Very good QPR (though if you find it for $7, consider this excellent QPR!)

Classic pairings for Cabernet Sauvignon include burgers, roast beef, grilled steak, and (a personal favorite from my childhood) Pepper Steak. If you're a vegetarian and want something to go with Cabernet, look for a recipe that uses rosemary like this white bean and rosemary soup recipe (sub veggie stock for the chicken stock). Rosemary and Cabernet are a match made in heaven!

Full Disclosure: I received samples of these wines for possible review.

Aromatic Food Calls for Aromatic Wine

If you are fond of aromatic food--including Thai, Moroccan, or Indian dishes--you might find them difficult to pair with wine. All those spices can overwhelm an ordinary white or red, and very tannic or very acidic wines can clash with what's on your plate. Often, I recommend Gewurztraminer or Riesling when there are lots of spices in a recipe (and I mean spicy, not necessarily hot).
There is another good option, however: Viognier. The grape is well-known among Rhone wine lovers, but may not be something you've tasted. Intensely aromatic wines made with Viognier can be wonderful with their floral scents and full-bodied texture, but there are many examples (especially inexpensive bottles) that taste a bit too much like dish detergent and feel waxy in the mouth.

So I'm really pleased to have discovered this excellent QPR option for those of you who would like to try something different in the white wine department. Try it with something like this one-pot chicken and chickpea tagine with bulgur (also from Mark Bittman...I'm on a Bittman kick these days).

2010 Wild Horse Viognier (suggested retail $17; average online price also $17) This wine is an excellent example of what Viognier can be, with lemon pith and honeysuckle aromas and flavors. Its stony core keeps it from getting sweet and sappy, and there is a liveliness in the mouth. Expect a nice interplay between the fruit and flower elements. This bottle would pair well with spicy chicken dishes, anything that uses lemons, Moroccan food, and Indian food.

Full Disclosure: I received a sample of this wine for possible review.

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