Roma's Space

I had a pleasant lunch with a friend on Friday afternoon. It was an unplanned meal so my menu was within limitations of what was available in my fridge – one radish and some brinjals. I decided on radish sambar and Baigan ki sabzi. I have never made brinjals when I’ve invited someone over for lunch or dinner as most people dont eat brinjals. Thankfully my friend likes them and she enjoyed the sambar as well. I did not go out of the way to make something special. So I thought “Ok, lunch is the usual so why not make the dessert interesting?” Read the rest of this entry »

Chutneys are yummy accompaniments that usually negate any lack of taste that might be there in a main dish. If the salt in your dal is less you make up for it my adding more chutney, if your food happens to be bland you can compensate for it by adding a spicy chutney into it, etc;

I am particularly fascinated by fruit chutneys . Fruits that are naturally sweet n sour like grapes, pineapples and mangoes are excellent ingredients for chutneys. Here is the recipe of a mango chutney I tried a few months ago. I was waiting for a good day to write about it. So sorry that the day has come when the season has gone. Today I made a pineapple chutney which was made following pretty much the same procedure as the mango one. I visited the majestic area (Bangalore) yesterday and pineapple vendors were dishing out chaat every 100 mts. The season is back  so friends who have been waiting to make Gojjus, rasams and other pineapple delicacies, this is the time. Read the rest of this entry »

What do you do on a day like this? Bangalore saw no sun. Even my 2-year old was asking me what the matter was. Its been gloomy and cloudy like an evening 6 pm through out the day! All cars in the basement were intact. That means no one wants to venture out in the cold. I was in the mood to eat something hot and spicy. Given that you cant go anywhere you got to make it yourself. So thats how I decided to make egg curry with parathas and jeera rice for our Sunday Lunch. Read the rest of this entry »