To make jaggery (god in konkani; gur in North India), sugarcane juice is simply boiled in open air vats, condensed and poured in moulds. See my picture post on the Making of Jaggery in Karnataka. Jaggery is not refined and no chemicals are added in its processing, it thus retains much of the fiber, minerals […]
I have a soft corner for the Konkani delicacy, SurnoLi; it reminds me of my doting grandmother in Bhatkal (Karnataka). M thinks it’s my sweet tooth. When training for the marathon, I am uninhibited in gobbling these delicacies. But the instant I cross the finish line on Sunday, I’ll nit-pick my food and watch every […]
Arrowroot powder is the starch component of the perennial tuber, marantha, found in tropical forests. Starch from these tubers is believed to be of a higher quality compared to potato starch or corn starch, as it has a neutral taste when used in cooking.
During this season of plenty, we turn our hearts and minds to farmers who toil the land, and bring food to our tables. Their's is a difficult life! Indian farmers would celebrate, simply breaking even. Many are frustrated by the cycle of debt and end their lives, leaving their families deeper in debt! According to […]
On a recent visit to India, we took a cab from Belgaum to Badami to see the exquisitely carved cave temples. The route goes through some of the most rural and poorest parts of North Karnataka, with whole families helping in tilling the fields, sowing, weeding and harvesting. See post on peanut farm. Sugarcane (kabbu) […]
Last week during Gudi Padva, M indulged me with some freshly made puran polis – a konkani delicacy! For those who have not tried one, imagine a paratha stuffed with a blend of chana-dal, jaggery and elaichi. Liberally spread tuup (clarified butter) on warm puran polis and … heavenly! M made 10, she ate 2 […]