The philosophical solo cook

Pita bread is a kind of Mediterranean bread that is made such that a pocket is created inside it. It is used as a container for falafel and salads, a popular street food all around the world.
Ready made pita bread - to be bought and baked and eaten. Filled with a salad of lightly fried carrots, cabbage, bean sprouts and spring onions - also available cut and ready to fry. The solo cook must try to experiment with new kinds of food even if it is with ready to cook dishes. It keeps the spirit of the whole ceremony of cooking food alive. What ceremony? You would only understand if you have been through the process of making something for over an hour or two only to devour it in a few fleeting minutes. It is the spirit that matters. It doesn't even matter how the food tastes. Yes, that's what I said!
Holding the bread in my hand and squeezing it gently was the only way I could get the filling in the picture. So there it is! Fun to eat!

Home Spicy Home

Memory of taste is a very strong one. You not only remember a particular taste, your memory also associates it to the times when you tasted something for the first time or repeatedly.
This dish tasted a lot like what was a regular at home.
Coconut, mint leaves, coriander leaves, cloves and chilies ground to a paste. Fried with chopped beans, potatoes and capsicum. Cooked with rice and salt. Eaten with lemon in chopped onions.
Not exactly a "chili spicy" thing, it was a great mix of spice.

Sorry for the weird looking picture

Actually, it was an attempt to show you the crisp parts of our rava upma.

Simple, no frills - rava (sooji/fine semolina) with onions, less than a teaspoon of oil and a red chili. Sometimes I don't care to put up pictures of very plain looking food that I have, when I am not experimenting. This plain food is very very important and just because I don't put up pictures, it doesn't mean these meals are not good. Long live simple food!