Sunday, March 11, 2007

puliyogare 2.0

Whether this is considered an enhanced version or not depends on culinary conservatism of the reader, but I'd like to think it tastes way better than the standard preparation...


Locally available ingredients here in Chennai, apart from the predictable rice (the Ponni Raw variety that grows on Foodworld shelves) and MTR Puliogare mix, are soya chunks from Soy Day, shelled peas, garlic-chilli sauce from Asian Home Gourmet and gram-daal mixture. Variants on this theme include firm tofu instead of soya chunks, and spinach/keerai mixed in with the rice - my recipe from bygone Austin potluck days.

3 comments:

Manohar said...

The picture you have shown of the dish, is that regurgitated??

*rofl*

footnotz said...

Ah! I can now try something 'different' at home when I'm free and when I want Saddam to relax for a change! Wish I could use it though to impress a date!!!

Wild Reeds said...

mmmmmmm
now only for a cup of your steaming hot coffee and the strains of the shruti box, sitting on the dhurries, and I am in heaven