Cooking, like gardening and backpacking has been one of the activities that de-stresses me. This section was part of my earlier static website but somehow it never really took off as I got busy with other things. Simply Simple is not just a blog for people to come and find free information which they can use, but is also a journal or diary of sorts for me. I often revisit my own posts to figure out how I fixed a previous IT complaint as it is difficult to remember what worked for a similar complaint a few years back. This holds true for all of the content published on Simplysimple.info including this one with the section on reviews being an exception.
This section is penned in the same spirit. In addition to that, it is an archive to the traditional cooking techniques, methods and recipes from Udupi on the sea coast in south Karnataka. It also includes the cuisine of its surrounding areas which is more or less identical. I wanted to preserve the knowledge my mother, her sisters and her peers inherited before all the traditional methods are lost forever to the fast paced lifestyle of our current generation. Needless to say, the coconut dominates most of the recipes.
It will also include other fast cooking healthy recipes which are ideal to pack for lunch or for eating on the run. These are not necessarily from this region. I'd like to point out here that in the normal course of cooking, I leave out all refined stuff, try to leave the peels on and prefer organic ingredients.
This has been one of my favorite snacks. I have written it down from mum many times but have always misplaced the scrap of paper I wrote it on. From now on I can refer to this post. Poha is flattened or beaten rice. It is manufactured by rolling de-husked rice which has been parboiled. [...]
As a kid, this was not one of my favorite dishes, but it did rank above the idli. Now I have no such reservations and I actually regret that I did not enjoy these special foods when I had a chance to do so. This was on my list of To Do’s last Christmas, actually [...]
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Kappar Rotti or Uppu dosae (Uppu = salt) This is prepared on a clay vodu. As previously mentioned, the vodu was swabbed with a salt water solution and the rotti poured onto the Vodu. It is more or less similar to the rotti used for [...]
All the practical aspects for my blog posts take place out of my house, usually when I’m traveling to different places on official work, or on leave -especially my annual leave which I prefer to take all at once for Christmas. This is a blessing in disguise as I can focus all my energy on [...]
The drumstick tree, as it is known in India or the Moringa Oleifera, is a well known tree. The stick like seed pod is commonly cooked, the leaves although being highly nutritious are seldom used. Even though we had a tree by our window all through our childhood years in Bombay, my mother, in spite [...]
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Saemai da addae a.k.a nook addae or gonchel dosae
Semai da Addae/Nook Addae [Literally, Push Dosa] This is a noodle like preparation traditionally made from par boiled rice. One of the key differences between Idiappam and Semai da Adde is that, in idiappam the raw noodles are [...]
Part 1 2 3 Search for the words food and Udupi together in a search engine and you will quite likely come across the term Udupi “hotels” (read as Udupi restaurants). Even though this post uses these words numerous times, I won’t be writing about the vegetarian fare that is served in Udupi restaurants which [...]
