Gayathri Raghavan
Indian classical dance is my passion though I don’t perform anymore. I can spend an entire day visiting a museum. My love for wine, vineyards, and tequila will never cease to exist.
Chef's Recipes
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Ingredients
- Tamarind (soaked in hot water): Indian lemon size
- Asafoetida: ½ tsp
- Salt to taste
- Turmeric powder: ¼ tsp
- Ghee (clarified butter): 1 tsp
- Kandathipilli (long pepper, also called pipli): 5-6
- Arisithipilli: 7-8
- Coriander seeds: 2 tsp
- Split yellow arhar dal (pigeon pea): 3 tsp
- Whole dried chiili: 1-2
- Whole black pepper: ¼ tsp
- Curry leaves: 10
- Jeera (cumin seeds): 2 tsp
- Ghee (clarified butter): 1 tsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Curry leaves: 5
- Whole red dry chilli: 1
Kandathipilli rasam (Indian long pepper rasam, a…
Rasam is comfort food. My maternal grandmother was from Tanjore, TN. And like all Tamil brahmins hailing from Tanjore, she was…
