Swaruchy

Wednesday, May 15, 2013

Kandi Attu

The Recipe:

Soak Toor dal for 6 hrs
Grind with Jeera,Red chillies,Hing,salt and very little water
Smear a tava with oil and smear the batter with hand on it and roast on a low flame till crisp

Authored by Swaruchy at 10:30 AM

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Swaruchy: Washington DC, United States

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About Swaruchy..

Swaruchy is a kitchen journal depicting the culinary musings of a passionate cook. Its created and maintained by me, Sirisha.

Food is--almost to an obsessive degree--my main interest. Swaruchy is spiced by Indian food and a lot of interesting anecdotes. Here's my cooking adventures.......I invite you to try the recipes, and if you would like, leave constructive feedback in the comments.

The area I'm most interested in at the moment is... flavour.I think it's often overlooked in favour of texture. While texture is certainly integral to the deliciousness of any dish, for me at least, flavour is more important. And by flavour, I don't mean the flavour of the sauce or topping, but the actual flavour of the main ingredient .

There are, as I'm sure you're aware, many ways to coax flavour out of ingredients. Whether it's adding salt, lemon juice, or using certain techniques to prevent flavour from escaping. I'm interested in anything I can do to make ingredients shine. Starting with the best ingredients I can find and afford, I'd like to be able to cook the cabbagest tasting cabbage, and make an apple sorbet that has a flavour of a thousand ripe apples bursting in my mouth. :)

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