I mostly eat to live, and cook 'things' that would have been widely condemned had they been widely accessible. But occasionally and unexpectedly I make food that is par none. These not-so-sporadic successes lead me to hypothesize that there may be a gawd-chef waiting to be unleashed upon the culinary hedonists. My trysts with the members of the plant kingdom will be chronicled here in an attempt to clear up this slight matter...
Wednesday, October 5, 2011
Masala Vadai, Chakkara Pongal, and Avial - part of Navaratri celebrations
