Edible Garden

Simple, Delicious, Everyday Recipes

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More About Me and Edible Garden

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Hi there!

Edible Garden is maintained, authored, and obsessed over by me, Nags. I have a full-time job, (what feels like) a couple of part-time jobs and almost always a list of to-dos that longer than the Nile. All of this keeps me going though, and I enjoy every single bit of it. Well, most of the time, anyway.

I am a Reddiar girl born in Nagercoil (where I only lived for the first 10 days of my life) and brought up in Kottayam, Kerala. My family has lived in Kerala for a couple of generations now but we are Telugu by origin and our cooking is a fantastic mix of Kerala food + South Tamil Nadu style cooking + a healthy mix of this and that thrown in.

I know most blogs talk about how they started off blogging so I feel obliged to share my story too. Actually there’s no story. One fine day I came across a food blog. I thought it was pretty cool. A month or so later, I had my own although I was barely cooking back then.

A wedding, a husband, 2 relocations, a 10kg increase in weight, and almost 7 years later, I am cooking much more and enjoying it too. I got more interested in food photography, food styling, recipe development, restaurant reviews, blogging and a whole bunch of things which I never knew existed a few years back. It’s changed my life, definitely for the better.

As I was saying, I am originally from the beautiful town of Kottayam in Kerala, lived in Hyderabad for 2.5 years, Singapore for 5 years 3 months, a too-short one year stint in Sydney, Australia, and now back in Singapore since 2014. Singapore is a haven for food lovers and has a lot of great markets and hawker food from this region. I also have a full-time job with Twitter (yes, the one which only allows 140 characters per tweet).

The Recipes

The best way for you to get started is by searching for a recipe. You can also just search for an ingredient name in the search bar, whatever you’d like to cook or bake with at the moment. The category links on the sidebar work great too so feel free to use that to dive into a particular group of recipes you may be interested in.

I am not very good at concocting recipes on my own. Of course, I do one odd dish here and there but most of my recipes are borrowed and adapted or inspired from another source. I am very particular about giving due credit (and I expect the same in return, thank you very much). If I try one of your recipes, I will mention that and link to you if you have a site. If you still have a problem with me doing that, please let me know and I will keep your awesome recipe to myself.

All recipes are tried and tested in my kitchen unless otherwise mentioned.

Oh and also, use all recipes as a guideline. Food is a very personal thing and my tastes are almost definitely going to be different from yours. Use your discretion when you add, subtract, and substitute ingredients. If you are absolutely new to cooking and what you make looks nothing like the pictures I have posted, I am going to safely assume you did something wrong. Cooking takes practice and patience.

Photography

I currently use a Nikon D7100 with a 50mm 1.8D prime lens or the 60mm Nikkor macro lens for all my food pictures. The 18-105mm that came with the camera is my last choice but its width is great for outdoor shots so I bear with it.

Although I am in no way a professional photographer, I like to pretend like I am one and know a lot. You can read my posts on Food Photography Basics to learn more. I know the bare minimum to take basic pictures and I thought you may want to read up on that.

Comments

My site is open to comments, which means you can check out what I have written and leave your thoughts and opinions. We are all entitled to have our own opinions and while I welcome yours, I do request that you share yours in a respectful manner. I know respectful is a very subjective word but if you are rude, crude, mean, or just not adding any value with your comment other than to spite someone (or me), then the comment may get deleted. If ever a dispute arises, we are going to assume I am ultimately right. Ok? Ok.

Advertising and Revenue

In less than a year after starting to work on this site, I monetized it. So I want to let you all know that each view of yours (and sometimes clicks) makes me money, although a very tiny amount. I spend a considerable amount of time buying ingredients, cooking, photographing, researching, obsessing, and writing out the content of this site and that’s my excuse for monetising it. Since moving to WordPress in late 2015, I also incur significant costs in server space, site maintenance, etc. If at any time you feel the ads are offensive or annoying, please let me know.

Some posts may also contain affiliate links. This means if you follow a link from this site and sign up or purchase the item or service I have linked to, I get a small commission from it. This comes at no extra cost to you, it’s just a small token you are passing to me for recommending amazing things. Ah yes, I was going to mention that – I only recommend things I use and love and feel confident you would too.

Frequently Asked Questions (FAQs)

Q: What can I substitute ingredient A with?

This is tough for me to admit, what with me being perceived as a cooking guru and all. But I will say it anyway. In most cases, I have no clue. If you want to learn how to substitute eggs in a recipe, I would recommend a Google search. In fact, for most questions on substituting ingredients, I would recommend a Google search. Sometimes, a comment on the post itself may help or someone else may have asked the question and I or someone else may have replied. But, I would request you do your own research on this. I may have a suggestion but it’s likely that I haven’t tried it and so can’t vouch for it.

Q: How do I pre-heat my oven Model #XYZ

Again, no idea! As you can imagine, it’s impossible for me to know every make and model of ovens there is. Ironically, my post on how to pre-heat an oven made a lot of people ask me this question for their specific models. Sadly, I can’t help on a 1:1 basis. If my post doesn’t help, please check the instruction manual that came with your oven or with the retailer who sold it to you.

Q: I tried recipe A but it turned out different than your picture. What went wrong?

This is getting to be a long list of “I have no clue” answers but that’s really the truth. It’s tough for me to know under what conditions you tried my recipe. If you were cooking something, maybe the type of ingredient you used was different. Something as basic as a potato comes in so many different varieties! If you were baking, even tougher. You could have used your oven wrong, overbeat or underbeat the batter, used different-sized eggs, etc. Like I mentioned above, use your discretion and hopefully things get better with practice.

Q: I requested a recipe but you never made it / I sent you a recipe but you never tried and posted about it!

Ok that wasn’t really a question but I will answer it anyway. I have a request recipe form somewhere in this site and I do look at it occasionally. However, my time is limited and I can only make what my husband and I can or will eat. While I would love to make, say, a 12-layer rainbow cake, it’s not feasible to do it on some random day. I would suggest doing an Internet search if your request is super urgent. Same goes for recipes you send me. I get tons of recipes each month from readers. I bookmark them all, trust me. I will get to them some day. Too many recipes, too few meals! Also, remember the 10kg I gained? Yep.

Q: Can I post a recipe of yours in my blog which I adapted from  you?

Of course! All I ask is that you link back to my post and credit the original recipe to me by linking to my site. Also, it would be great if you could let me know so I can check it out too.

Q: I have a question regarding one of your recipes that wasn’t answered above. What’s the best way to reach you?

As a rule (that’s likely to kill me in the near future), I always reply all my emails. I get an average of 2-3 emails just from readers every day and most of them are generic questions around food or specifically about one of my recipes. While emailing is fine in some cases (in fact all the stuff in Love Letters were originally emails), I would really prefer it if you left a comment in the relevant recipe post for me to answer. I hope one of the other commenters will pick it up and respond, and if not, I am happy to reply as soon as I can. It will also help those who have a similar question in future. Which brings me to the point – please read through all comments before asking your question!

Q: Where can I get ingredient A where I live?

The best place to ask this question would be the Edible Garden Facebook Page because we have members from all over the world who could help answer you. Come on over and speak up, don’t be shy.

PS: if Facebook is not your thing, I also have a page on Google+ where the membership is not as large but just as engaging.

I will try to keep this list of questions updated. I hope you like what you see and will stay around a bit more. Browse around, have fun.

All content in this website including text and pictures is copyrighted and belongs to me. If you need to use it or reproduce it, please ask first. Any unauthorised usage will constitute plagiarism.

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    • I get why you are asking but Reddiars are an endangered and dying community. Our food is part of our rich heritage and I feel proud to do my part in keeping some of it alive and recording it here. I am agnostic, there’s no religious or elitist connotation here. I call it out to highlight the amalgamation of various states in our blood and our cooking. I am not going to remove it or apologise for doing this.

      Reply

  3. Hi Nags,
    Stumbled across your blog as I was searching the web to figure out if Magimix FP would be suited for Indian cooking. Glad to read your review on that.

    I too am based in SG, was just curiouss….are you still around? Wanted to know, if you are you still equally happy with your magimix or you have found any other brand to be better for Indian cooking? Any change of mind on the dicer attachement review that you posted?

    I am looking for a FP – main obj is making roti dough and veggie prep… i am also on the lookout for a good dicer – for hard and soft veggies as I am forever dicing veggies for making daily sabzi’s !!

    I am looking at a dicer reciew, that is not just showing how to do the regu potatoes, cucumbers, carrots and cabbage, but a review which shares if the pdt can dice dice celery, sweetpotatoes, brinjals, chou chou, lauki, ridge gourd,,,,, . Also a dicer with diff sizes for these aforementioned vegfies and small size dices for onions.
    Will search your blog to see if you hv a dicer review, (cos i straightaway started typing my mail after reading your magimix reciew) but if you havent done one yet, how about my suggestion as a topic for your next review…
    All the best

    Reply

    • Hi Neeta, I have since then sold my Magimix because my circumstances changed, I moved back to Singapore, had a baby and (most important reason for change), got a helper. From my limited search, I have not found a good electronic dicer because it’s really tough to handle all textures of vegetables. I still found the Magimix really helpful to do large batches of chopping and cutting.

      Reply

  6. thank you very much for my mail reply keep it upup it was a immense use for me specially you kerala plum cake I have tried it at home myself was marvellous pls mam if u can mail me the how to make black forest cake and other types of cake also pls. mam I a m a business man dealing with general commodities. now planing to open a bakery in Africa. now in India a going to bakery to learn how to make bread, bun, butter bun etc etc, it will be much use for me thank again God bless u bye bye, take care

    Reply

  7. Hi Nags,
    Iam a follower of your food blog. I love both your traditional and contemporary recipes. The step by step pictures adds to the ease of cooking.

    I request you to post a Butterscotch cake recipe (the one we used to eat back in India…the crunchy one).

    Thanks in advance.

    Luv,
    Durga

    Reply

  9. Hi Nags, I’ve been following your blog for the last few years now. And I simply love it. Love the way you write. You make the most scary recipes seem so simple. Thank you ! Today turned out to be a very special day for my daughter. An extra special thank you for that. Would like to email something to you . Please give me an email address to to reach you at. Thanks again.

    Reply

  11. Hi I am from kerala living in dubai gonna migrate to Australia…just wanted to ask you whether You used to get kerala veggies nd stuff out there??…where u able to prepare te basic stuff like sambar nd all with all te veggies when u used to live there??
    I just wanted to b prepared..would be really helpful if u cud share ur view point
    Thanks
    Indie

    Reply

    • hi indie, lots i can talk about but will keep it short. you do get kerala veggies but most of it will be frozen. the toughest for me was no shallots (ulli) and no fresh green chillies which is the indian variety. the frozen shallots are terrible but i found a decent substitute which is the french shallots you get in all supermarkets. for drumstick, vazhakka etc you have to either go to a large indian store or buy frozen. not ideal but you can definitely make good sambar, just that sourcing ingredients won’t be as easy as in dubai. it will take some getting used to. that said, fresh food in australia is fantastic so enjoy! 🙂

      Reply

  12. Hi there,

    I have subscribed to get new recipes since 2014. I was getting regular emails till 12/14/2015. But after that it has been stopped.
    Could you please help me to start emails again? The last recipe I got is Bottle guard soup recipe and after that I didn’t get any.

    I love your recipes and don’t want to stop getting your emails.
    Thanks.

    Reply

    • hello PS, i am really sorry to hear that. i think the issue started coming up after i migrated to wordpress. would you mind trying to sign up again for emails? that may help

      Reply

    • Hi there Deepthi, thank you for the kind offer. I am currently really swamped with work and so hesitant to commit to a guest post. Can I please reach out when I get things in better order over the next few months? If you’re still open then, we can explore it 🙂

      Reply

  15. Good blog !!!

    I was missing my moms cakes and thot of trying it alone this Christmas. Had some rough idea of ingrediants and when googled for it found the “Tutti Frutti ” & “Kerala Plum” Cake which is exactly my mom use to make. Hoping my first attempt to be a good one.

    Also look like am also following your same path in terms of location & language :D, basically a mallu from Kottayam brot up in hyderabad and now working in Singapore 😀

    anywayzz awesome blog & All the Best.

    Serin

    Reply

  18. Hi Nags,
    I was searching a recipe for paneer in yoghurt sauce and came across your blog.
    Thoroughly enjoyed it, I am a Singaporean living in New Zealand and missing her local food!
    thank you again for your blog.
    Choon

    Reply

  20. Hi Nags – I just came across your blog and love it! Got here via Veggie Belly – great post on a traditional South Indian recipe. I wanted to write to you as I'm intrigued by your background. I just moved to Singapore from the US a few months ago and was quite thrilled to see you are from here too. And the fact that you are at Google – I have been introduced to a few folks there as well:) If possible, would love to meet up sometime over lunch one of these days:)- Malini

    Reply

  21. Hi Nagalakshmi,
    I came across your website and straight away tried out your sweet and sour dhal recipe. i'm about to sit down to it with some chapati that i made. I wanted to ask you about the format you used for your blog. i am interested in having a food blog, but i do not know where to start, and i do not have any spare funds to buy any programs. i was wondering if you had any advice as to how to start, and where to start! i would appreciate it. thank you!

    Reply

  22. Hey
    I just finished my 12th grade and was wondering wat to do for my looong holiday till university…ur blog just gave me the answer…actually, my mom's friend suggested it coz she made some awesome cakes thx 2 u…
    like every1 said, i just cant decide…
    And ur photography rox…keep snappin…i was lookin forward to start it up as a hobby…so i simply adore ur blog..
    thanks for the info on the cam specifications!
    keep rockin..

    Reply

  23. Hi! I have a quick question. I absolutely love the recipes you post, but I personally suck at checking my RSS and Facebook feeds. If I catch them, it's by chance. ]: Is there anyway there could be a subscribe by e-mail option implemented? Thanks!

    Reply

  24. Hi Nags,
    I am a full time professional too, and I often think that I am working full time, so cannot match up to my housewively-neighbours …but this site makes me rethink..I came here through Sharmis'passions, and I started out by reading your profile…A big wow to your varied interests and the way you are making time for cooking and work! great!

    Reply

  25. One fine day I was looking for Eggless Cake recipe and then I found your blog..it came out very nice and descriptors and step photography helped me a lot..also the tips you gave as in in made me clear with things which I was practicing wrong:)…since then I'm a regular visitor to your site and I love each and every bit of it!!!…Thank You for your amazing way that you've been doing:)

    Thanks,
    Anita

    Reply

  26. Hey Nags,
    I like your comments in between. More like a convo between you and the reader – one-sided in this case- 🙂
    Your recipes are very doable. That's what i like about them.
    Cheers
    Usha

    Reply

  31. Hello,

    I have tried some of your recipes using the exact measurement that u have mentioned…and it really came out well..!!!!! I have a qstn, i feel its been confusing me from quite a long time..When u say 1 tbsp or 1 tsp, do u mean 1 heaped spoon?

    Regards,
    Anu

    Reply

    • Hello Anu, I generally don't pay too much attention to that. I just use a spoon and scoop out the ingredients. You don't have to explicitly heap up the ingredients until mentioned that way.

      Reply

  33. Hi Friend
    Searching for Agra peda recipe took me to your blog. Usually I wont read 'about me' page of any blog. But today, this sleepless night forced me to read some topics in your blog. We cant judge people through a few scribbles, I know. But still I want to tell you what i understood 'about you' , that you are an open minded/open-hearted person.Be like that always.
    I didnt read much of your recipes, read only a few; will read later.
    I love cooking,photography,gardening,list goes on.
    Yours is a nice blog, keep posting.
    Its my first time comment ever to a blog.Thanks.

    Sims

    Reply

  34. hi nags
    great recipes. i tried the veg burger and it was sooo good. you are making life for us veggies alot better. i hope you are considering publishing a book.
    the indian delight is getting a lil outdated lol

    btw, love your writting style
    nash

    Reply

  35. Such an amazing blog full of super recipes! 🙂 Came here looking for eggless bakes and I have a ton of them now! 🙂 I bake as a hobby and have since turned it into a challenge for myself to try and bake different kinds…not just the chocolate types! 🙂 Many thanks and wishing you all the very best!
    Shobana

    Reply

  36. Hey I came upon your blog purely by accident but must say it is very impressive. Finally I've come across a food blog that is authentic, very well laid out, comprehensive and very professional.This is exactly the kind of blog I've been looking for to inspire my own lack-lustre blog.Thanks for cooking inspiration too!

    Reply

  37. Hi,

    You make cooking look so simple!!! I love cooking. Off late I want to try my hand at baking, being a vegetarian I wanted to try out the eggless cakes and tried your eggless vanilla sponge cake!! I tried it thrice and finally it came out well the third attempt 🙂
    I am going to try the eggless chocolate cake this weekend!! 🙂
    I love your blog!!! keeping cooking 🙂

    Reply

  38. Hi Nags, i was searching something in google images and stumbled upon ur website. It is awesome and really good work. Well explained story behind ur blog. I am very much impressed. keep up ur good work.

    Reply

  39. Hi Nags,
    First of all a big "THANKS" for the wonderful and much needed recipes in your blog.The step by step procedure,easy to understand instructions and tempting photography are all awesome.Kudos :)After my wedding for an amateur cook like me your recipes were the most preferred by me.Now if i wish to cook anything new the first thing i do is serach for that recipe in your blog before going anywhere else :)Keep up the good work….And Happy bday 🙂

    Reply

  40. Hi,
    Being newly married, I often visit your food blog to get ideas on new dishes that I want to try out, the recipes are simple & taste delicious! Thank you 🙂

    -Nandini

    Reply

  41. Hi Nags,
    Being newly married, I often visit your food blog to get ideas on new dishes that I want to try out, the recipes are simple & taste delicious! Thank you 🙂

    -Nandini

    Reply

  42. Hi nagalakshmi

    We have an english daily in Print, we would like to print some of your recipes with due credit to your website…you can mail me on [email protected]. This daily is out of Pune.

    Shehnaz Chawla

    Reply

  43. Hi,

    I tried a few of your recipes and they really work and taste great!! 🙂 Now this is my default look up for menu ideas.Do you have a page where one can send you ideas for a recipe to try? I recently went to this resto called Vermilion in Chicago(India/ Latin American Fusion) and they had this super brilliant dessert- Mango Cardamom Flan. I am dying to try it on my own but not being much of a cook myself would love for the expert to try it and post the recipe.

    Looking forward to the posting!

    K

    Reply

  44. Amazing website you have got out here… My sister is a big fan of your site… You know her well too… the owner of http://www.redchillycurry.com... she told me that you appreciated her site and her recipes.. I jus wanted to thank you for that… Also I believe you too take your own pics for this site…Gr8 work at that too… will try out ur cooking soon and give u more feed backs on how the food turns out for me… 🙂

    Reply

  45. Hi Nags,
    Its Deepti here..I have the usual story…I stumbled upon ur blog through a friend of mine..Suma satish..I must say it is just amazing….Kudos to you, Love the photography skill…I am gonna try each and every recipe and get bak to you :))…The only problem am worried is tht am gonna put on a couple of Kilos…heheh

    Deepti.

    P.S: I was in Singapore(NUS)for my gradute program,from 2006-2007, gosh i never knew u existed then :)And yeah sent you a friend request on fb, if u dont mind do add me…Thnkx in advance, and keep up the gud work

    Reply

  48. I am from Kerala. I work in Kairali TV. I am a fan of your blog for a very longg time. I have tested your recepies at home…mmm…so…yummy….
    A great work by u…
    Looking forward to more of your recepies. ANAND

    anand @kairalitv.in

    Reply

  49. Hi Nags, I am your fan =D
    I really love your recipes, you teach me a simple way to cook and I like it. I've made one of your eggless desert for my sister birthday, although I failed but they really love it and said it's delicious 🙂
    I have thinking to start a blog too but I am not really good at blogging maintenance. You are awesome and thanks for the recipes. 🙂

    ps:Have you ever getting bored of your routines?

    Reply

  53. I came across your blog last week while I was searching for a good paneer butter masala recipe. I been trying to make the perfect paneer butter madsala for quite sometime now.But always I feel i missed somthing or It doesnt taste as the PBM i had at Indian restaurant.Bingo…I tried yours and It tasted wonderful.My husband also loved it.Thanks for posting this recipe.

    Reply

  57. Hi Nagalakshmi,

    You have an amazing blog here. I had not visited your blog for quite a while. Back to it again today and the new look you have now here looks great. Gr8 work with the photography and the recipes. I know you have spent a gr8 deal of time in this. Keep posting so that we can try these new recipes :).Best wishes..TC!

    Reply

  58. Dear nags,,, i think i can call you so..
    i am lekshmi staying in dubai and very much interested in food blogs.. i have gone through so many food blogs but truly speaking your blog has inspired to start one of my own.thanks a lot.your photos of food are so professional and cant keep to take a eye of it.all my best wishes and warm regards
    lekshmi

    Reply

  59. Hello Nags,
    You have an interesting blog here-lots of mouth-watering dishes, many of which look like what my former housemates would serve. I'm curious about your name. Is it short for something or just used for this blog? You must know what it means in our language, and I don't get the impression it applies to you. Anyway, the real reason for my comment is this: do you have any recipes for making homemade methi chapatis? I'm not sure of spelling, but I have bought them in the store before. They are basically fenugreek tortillas. I would appreciate any advice you have on how to make these. Thank you.

    Reply

  60. Hey Nags,

    Hope you are fine and in the best of your mood.Good to see you going at a steady and wonderful pace.I did try your recipe.They came out well and have kept the site as my close preference.I am a new blogger and I wish I could write about you.Not much…simple way in which you have inspired me…I will be inviting you to the blog…do visit and put your valuable suggestions.You own a great website and blog…hope someday I can work on my creativity on it as well…

    Lots of love and prayers…cheers…Lakshmi

    Reply

  61. Hi Nags,

    I am just in "love" (emphasis) with your blog. I used to be a horrible cook and now for the last 5-6yrs thanks to a foodie boyfriend turned husband I do cook and like it too. I have been taking pictures of the food I cook for a few years now and after reading your blog for a couple of yrs now, I decided to start my own blog. Its more like a notebook wich I could refer to remember some of those recipes which maybe I havent cooked in sometime. Its a very basic blog and I am too shy to send you the blog link. Its very rudimentary, to say the least. But I hope to be in touch with you, as you have my source of motivation to start this blog. Hope to share more of this food love with each other.

    Also, if you ever visit the Gurgaon office, let me know. I am a fellow Googler and work from the Gurgaon office. 🙂 Take care. 🙂

    Reply

    • I saw your site, it's coming along so so well, you should not be shy to share it at all. Your comment is very timely, I will be in Gurgaon next week for ad:tech. Will be in office on Tuesday so email me and we can catch up 🙂

      Reply

  62. Thoughtfully and honestly written with good attention to the irritants that you probably often confront. This post reminds me of an amazing guitar artist who has a write up on his YouTube, with answers to all questions that probably haunted him forever including the inside story on why his guitar has an Adidas sticker. His page on YT is called Pete's Music Oasis. All the best!

    Reply

  64. Hi Nags,
    I love the way you write…About you section is very elaborate and clear…Loved to hear about you…I almost end up here in your page atleast once every day…Today morning too made Upma from your recipe…Yesterday it was Rava idli….The first time I need a recipe I check your blog before I google cause it is easier and simpler in your space and yes most important -Most of your recipes call for ingredients that are on my kitchen shelf…That gives me an advantge of not waiting till the next shopping session to satisfy my craving..Love everything about this space…Keep going girl…Though I dont post often I do read each and every post of yours and give you loud shout outs when someone asks me for a cookery blog…Few of my friends ended up here as ardent fans of you…Do bring in more & more simple and easy recipes for lazy heads like me….

    Reply

  65. Hi

    I am a regular 'silent reader' of your blog and have tried some of your recipes too. Some, I have posted in my blog (due credit given to u) and some were just enjoyed with family.

    I saw this 'About' page just now and wanted to let you know that it is awesome. Really liked the way it is composed : your cooking journey, the 10 kilos that you gained (15 is my number!)and the honest upfront answer of 'I have no idea' instead of bluffing through, are all very well written.

    Keep up the good work and keep the recipes coming!

    Rajani

    Reply

  66. Hi Nags,
    I wanted 2 type this out for a long time. Probably now is the time. I stumbled on ur blog while looking for kootu receipe. I have been hooked since then. I have bookmarked and tried a lot of receipes.
    I am not all that of a good cook and I find it annoying. When I quit my job a year back to take up freelancing, I turned to cooking, purely to beat boredom. Dats whn I found ur blog.
    Thanks to you, I am turning into a good cook now. I am showered with compliments for most of your receipes. Your 'no bake brownies' is a big hit among my friends. Keep up your good work and continue showering us with ur wonderful receipes.
    One day, if I happen to have a food blog of my own, you would be my sole inspiration. My hometown is Coonoor. I dont think you would have noticed an orange coloured house, visible from the backyard of The Taj.
    Dat is mine. Drop in the next time you visit Coonoor.
    I love your writing style too. I will keep visiting here… Good luck Nags 🙂

    Monisha

    Reply

  69. Hey Nagalakshmi.. This is an amazing blog.. Just loved it..!! Thanks a lot for those awesome recipes.. I am a guy who is studying ma masters in the UK.. So I have to cook on my own. And since it is like the first time in my life that I am cooking. I chose to make a rather simple recipe –> Paneer butter masala (restaurant style with that "secret ingredient" cream in it). I totally loved it. Thanks a lot once again.. 🙂

    And hey I got a question.. Is there any possible way in which I can access these recipes on my iPhone? Is there an apple iPhone app or something for accessing this blog via my iPhone? If there is any other easier way (other than to go to your site eveytime) it would be amazing. And I am sure that way, the popularity of your sit will improve and it will reach out to a much larger number of people. Which these awesome recipes totally deserve.

    Thanks a lot once again. 🙂

    Reply

  70. hey Nagalakshmi.. Amazing site.. Just loved it..!! Thanks a lot for the awesome paneer butter masala (restaurant style with that "secret ingr." cream added) recipe. I got a question.. Is there any possibility that I can access these recipes of yours in my iPhone? Maybe probably via an iPhone app or something? Thanks a lot..!!

    Reply

  71. hey Nagalakshmi.. Amazing site.. Just loved it..!! Thanks a lot for the awesome paneer butter masala (restaurant style with that "secret ingr." cream added) recipe. I got a question.. Is there any possibility that I can access these recipes of yours in my iPhone? Maybe probably via an iPhone app or something? Thanks a lot..!!

    Reply

  75. As an absolute beginner to baking, I tried you banana bread and apple crumble. I'm happy to report that these were successes (the banana bread turned out to be yummilicious!). Thank you for your recipes and this wonderful treasure trove that I landed upon via google.

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  76. Anon, i would recommend cooking the vegetables keeping the pan open. if you close it, the vegetables let out water. also, keep frying or sauteeing until the water evaporates, with pan open. adding corn flour is not a good idea anyway 🙂 hope you try and like the spring roll recipe

    Reply

  78. hello… ur spring roll recipe is good and i have a question…like the mixture leaves water so what do u suggest for that ( i don't want to add cornflour ) 'll be waiting for ur reply.

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  80. You deserve very loud applause for your presentation style (Photographs at each milestone of the dish).

    You are very creative mind to think very simple.

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  81. The site looks amazing with photographs at important milestones of a dish (which is very new to me)

    You have very creative mind to think very simple.

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  83. I have only recently discovered your blog and am enjoying my time here. I am particularly interested in the photography series that you started. I must tell you, they are by far most interesting and informative compared to any other photography tutorials online. Simple, easy to understand and so practical.
    thank you for sharing.
    I am from Kerala too and enjoy cooking a lot. Photography is a new step and I feel I have taken a lot of good pointers from your post.

    Reply

  85. hi nags,

    liked ur blog and recipes..very practical and tasty dishes. am in singapore too.. the other day my son had sweet sour soya gravy dish at a public function in DAV and asked me to make this.. can u post the recipe or similar ones, please?

    thanks

    Reply

  86. Thanks for your recipes. As I am staying alone, it helps me a lot. Few days back I tried dalia upma, and it was really awesome.

    Reply

  88. Amazing stuff Nagalakshmi. Am a malayalee who grew up in Andhra Pradesh, and married to a person who grew up in Tamil Nadu. Kinda share your cooking passion. Was looking for a telugu recipe which my dad used to make when i was small – called " Nooni Bangayalu" – and found it as "Enna Kathirikay" in your blog. Trying it today and will send you a note. Thanks a Ton!!

    Reply

  90. I visited today for the first time and am hooked. Have bookmarked tons of recipes. Thanks for the step by step details n pics.
    posting as anonymous since there is no option that i can opt for.(I dont understand why simple gmail ID cant work on blogger)

    shivani

    Reply

  91. Hi N,

    I was drawn in by the title "Edible Garden" because I love the concept of homes growing their own vegetables, no matter at how small a scale. Even a small pot on a balcony can provide a satisfying return of green chillies, cherry tomatoes, "Bengal roses" (fragrant & edible)and of course, jasmines, also edible.

    Beyond a pot, if people have tiny slivers of land abutting boundary walls, even 1-2 feet wide, these can be made wonderfully fecund under Indian conditions, bad/non-existent soils or rats/pests not being an issue.

    Even terraces and roofs, under certain conditions, can become delightful gardening spots for those with sufficient interest.

    I should be delighted to offer suggestions.

    Finally, I am from a generation that shies away from Westernized abbreviations of Indian names. I should be most grateful if you could let me know if you are Sm.NagaLakshi or Sm.NAgaLakshmi. Both are beautiful in their own right, but a long vowel profoundly changes the meaning and context.

    Thank you for all the work, goodness and good cheer that you put into the blog, and for the happiness it brings to readers.

    Reply

  93. I reaally really love your blog and your recipes. Have tried loads of them. But I find it very difficult to browse/search for a particular recipe as you have so many and my net connection is slow so I have to keep clicking on "Show older posts" to find the right one.

    I was wondering if you could organize your recipe index with summaries to make it easier to search for a dish? Something like this: http://zaiqa.net/?page_id=5598 ? (This is another one of my favorite food blogs)
    Hope you don't mind me requesting.

    Thank you and have a nice weekend 🙂

    Reply

  96. Hi Nags, a very good morning :)..

    I always look into your blog to keep learning new new things. I tried searching for a personal id but couldnt find one. I always look up tp u as my guru :)… I m not a great a cook and have tons and tons to learn. I m writing to you, to help me grow through the phase of an average cook to a good cook. Could you please send me your id through my blog? I would love to hear from you and your support. Looking forward to your mail :)..

    Reply

  102. Dear Nags……..

    I am mother of two beautiful angels inwhich one loves food and one run away from food….I dnt get much into the kitchen as i stay with my amma and she always cook good food for us …but my hobby is to keep searching for the new recipies and once in a blue moon try them …I am a regular visitor of ur site and i gt the chambakka achar recipe from ur Edible Garden…..chambakka veruthey kalayayirunnu jhangal….made it as per ur amma's recipe and it came out well…convey my special thanx to her…will keep on visiting ur site as far as I LOVE FOOD……

    Love

    Neetz

    Reply

  103. Thank you so much Seema. Very glad you decided to drop in a word 🙂 I am planning to update this page though, its been a while since I did!

    Reply

  104. Hi, just came across your blog today and it's really impressive – well thought out and an easy read. I rarely (more like almost never) post comments, but felt I had to today 🙂
    Keep up the good work, I'm going to be a regular visitor 🙂
    Seema

    Reply

  106. Great work! One of the best cooking blogs I've visited!

    I came across your blog when I was googling for Kothamalli sadam. I fell for the wonderful picture you had taken of the dish and tried your recipe the very next day and it came out yummy 🙂

    Keep the good work going!

    Reply

  109. i am not from any big shot college, neither am i an engineer 🙂 i work in Google's online advertising, with the adwords product.

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  110. BTW were r u now?Not Hyd rgt? Hmm so u might be a IITian or from some Nerd School.Googlers r already great and then u have such a great passion to,mama-mia.
    U r so down to earth girl.Thats wht is so attractive

    Reply

  112. WOW u r a great woman!
    An insipiration.
    I never knew anyone who works for google
    Now i do!! I came to know abt you from ur sisz blog.Great sisters!
    Heads high for ppl like u.
    Kudoos

    Reply

  116. Hi..I tried your Cherupayaar kootu today and it was delicious- exactly like the way my mom-in-law makes it at home.. i ran out of curry leaves , but it tasted great just the same.. thanks!

    Reply

  118. Great getting to know you Nags. Here's hoping we have a joyous ride together on this culinary journey.

    Deepti (www.somesalttotaste.blogspot.com)

    Reply

  120. U are inspiring me a lot these days!! i was really unaware of ur great talents…will surely try to exploit u and ur recipes!! Kudos girl..keep going!

    Reply

  126. Hey Nags! That's a lovely intro, you write so well. Simple and effective! Nice to meet you, albiet virtually! I am Nashira. I'm also from Kerala but living in Doha, Qatar.

    I love your section on food photography. It's so selfless of you and very informative for newbies like me. Thanks for posting those tips and tricks.

    Hey I'm honestly impressed by the traffic you get on your site. Being a stumbling beginner I was wondering if there was anything I could do to generate more interest in my blog and take better pictues too.

    I would really appreciate if you had a moment to visit my blog and share your thoughts. Your advise would be really valuable! Here's my url: http://nashplateful.blogspot.com/

    Thanks so much for your time and efforts!

    Reply

  129. Nags….Great collection of recipes and good tips on food photography 🙂
    Me too from Kerala …currently in Singapore…:-)
    Looking forward 4 more recipes n tips…

    Reply

  137. first time here…loved all ur recipes..seeing all ur recipes from yesterday!!!loved the kitchen things and step by step pictures.will sure peek often..

    Reply

  142. Hey there! 🙂

    Stumbled upon your blog few days back and girl, am I glad I did!!! Hooked to your blog for life!!! 😀

    As a beginner, I tried out two of your recipes, namely Chena-Ulli Theeyal and Paneer Butter Masala (Restaurant style), and it turned out A-W-E-S-O-M-E!!!, which of course gave me triple confidence. 🙂

    Super-thrilled to try out all your recipes! 😀 😀

    Keep posting and God bless, and oh, nice meeting you! 🙂

    Reply

  144. I love your cooking concept of cooking in under 15 mins. Mee too loves to spend as much less time cooking as possible. And yet love to eat delicious food. I hear you girl! 🙂

    Reply

  146. Hello Nags! You have a wonderful blog and the pictures make me feel hungry! I have tried a couple of recipes and have absolutely loved it! Keep it up 🙂

    Reply

  147. hi
    This blog is wonderful . I feel really inspired to try out new recipes. I am amazed at the amazing pictures. good job. keep it up!
    Ananyavishwanath.

    Reply

  149. I am an amateur cook and I usually visit blogs and you tube to get a basic understanding about cooking. Your blog is a great help and have picked up quite a lot of tips by now…

    Reply

  155. hai Nags…

    Great work..!!! Very nice blog… especially l lvd th header… no, i will go thru ur posts as well. (i luv cooking)
    hop u remember me, i was thr in bvm college. Bt i thnk tat time i never calld u Nags.. ha..ha.. Anyway nice to know tat thr was a Pioneer Woman amongst us….

    Reply

  160. That's awesome Priya. Let me know if you need any help from me, like look at your pics and suggest tips, with my limited skills of course! 🙂

    Reply

  161. Great blog, Wonderful pics of food. I m a newbie to blogging, finding all sorts of tips and tricks for shooting good snaps of my recipe.
    your Food photography link is wonderful!!! On my way to dirham store near my place for shopping some plates/bowls.

    Reply

  166. Where can you buy puff pastry sheets? I used to buy them from Pepperidge farm for cheeper, but they closed down== Superfresh or Pathmark sell them, but they are soo expensive. I live in Philadelphia PA.. thanks by the way ur recipes look so good

    Reply

  168. i felt earlier tat cooking is a hard stuff and it wont work 4 me..i was(am)a person who can even make decent dosas as i meddle wit the adjusting of flames…bt nw u have helped me wit a lil bit cookoiing..thank u..u help me a lot

    Reply

  170. hi, this is the first time I came to ur blog through Raks Kitchen, it was very interesting to read about ur photography, mine or too bad compared to all you people with awesome photography, must try some of the dishes u have posted, My husband loves kerala & vegetarian dishes too. great work keep it up!

    Reply

  173. I am going to Tamil Nadu and Kerala (again) in January on holiday and have just discovered your blog. I can’t decide what to try first and it is making me very excited for my holiday!

    Reply

  174. Great work Nags!!!!
    I have always loved your website and like somebody said – the only thing is, I can’t decide what to try first 🙂

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  178. The only thing I dislike about this site is I cannot decide what to try cooking first! I think the potato curry will do for now.

    Reply

  179. Nags,

    I can’t believe how amazing your blog looks these days! I have not really been in the blog scene for a loooong time. I just decided to check yours seeing the url in google chat. I LOVE the new template. It looks awesome!

    You are inspiring me to get back babes!
    Kanch

    Reply

    • We are looking for Indian culinary experts to teach working chefs in Indian Restaurant in Singapore for Govt recognized Diploma course in Singapore.

      Please call on 98223438

      Reply
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