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An integral part of Kerala cuisine, Thoran is a stir-fry essentially made with grated coconut and minimal spices. From potatoes to cabbage, carrots, green beans, broccoli or even pumpkin, you can make a thoran with almost any vegetable that can hold some shape after cooking. Today's version is made with my favorite vegetable - plantain or (green) raw banana. This is my go-to recipe whenever I am out of ideas; super tired or when I hardly have any fresh vegetables on hand. Happy Cooking!
Tomato season is long gone here in California but I occasionally see a bag of small, cherry tomatoes here in the Farmer's Markets. Whenever I do, I eagerly grab a few. Most of the times, I eat them raw. I have a long commute to work so these serve as a handy, easy to carry snack to curb those 5 pm hunger pangs. But, this time around I put some extra effort to roast these beauties. I saw today's Oven Roasted Cherry Tomatoes recipe in Heidi Swanson's cookbook and instantly fell in love with its simplicity. You will be surprised on how little there is to do but by the end they are so flavorful that it is hard to stop nibbling on them. I ended munching an entire tray full of roasted tomatoes in one go and had to make an another batch to add to my favorite pasta and my weekly salad. Yumm-ee-dee-dum, I tell ya!
Every time I make these Simply Fried Cauliflower florets at home, I think of my mother and her cooking. Our favorite to this day, it is simply amazing how she used to deep fry almost everything without a drop of excess oil. There were times when we were kids - me & my sister used to just gobble right out of the frying pan. Especially on rainy days and Saturdays, these were an absolute must-make dish in our household. The ritual continued until I charted out to a far away land for my higher studies. Now, living worlds apart from her, I crave for her reassuring words during times of distress and most of all her comforting food. Amma, this post like many others on this blog is dedicated to you. I love you. I miss you.
