How and Why I Am Cooking.

The best I could do was a fried eggs other than the typical Kerala special Poott.

But I used to hang around the kitchen in my childhood assisting my mother and watching her helpers, orotha chedathy and parre chedathy going about some of the most skilful acts in making those delicacies.

Of late I have started on trying out a few of those exotic and traditional dishes, some of which are practically extinct.

I find satisfaction, sense of achievement and quite a relaxation after making something which I never thought I could make.

Here are some of them, which I had blogged earlier.

https://obsessed2015.com/2018/04/20/chakka-unda-jackfruit-balls/

https://obsessed2015.com/2017/10/30/virgin-coconut-oil-my-favorite/

https://obsessed2015.com/2020/10/28/adigas-sambar-felt-like-a-michelin-star-chef/

https://obsessed2015.com/2021/01/25/thai-green-chicken-curry-i-did-it-i-did-it/

https://obsessed2015.com/2018/01/11/chakka-chips-best-in-class/

https://obsessed2015.com/2020/06/18/vietnamese-chicken-curry-try-this-and-youll-be-hooked/

https://obsessed2015.com/2019/04/29/manga-thera-mango-bars-the-uniquely-traditional/

https://obsessed2015.com/2021/01/21/dim-sum-har-gow/

How and Why I Am Cooking.

3 thoughts on “How and Why I Am Cooking.

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