Fueled by curiosity and appetite, in this blog, I explore people, products, processes and perspectives that create the greatest culinary experiences. I am a cook -- I've been studying at the Culinary Institute of America since March!
cook-it-raw:
Davide Scabin and David Chang’s collaboration at Cook it Raw Lapland 2010, Arctic...
That’s how masala dosa is made. You spread a thin layer of the urad dal / rice batter. You top it with some seasoning. Then comes the masala with potatoes, herbs and spices. It is topped with raw cabbage for extra texture. And in two-three minutes it is folded into crispy perfection.
Near Crawford Market, Mumbai
Two Kerala breakfasts, filling and flavorful! Check the captions for descriptions. Dosas, puff pastry, coconut curries, cutlets and stuffed green bananas!
