Linika Kumar
I am deeply interested in art and the business of art. I have been a part of Sakshi Gallery since 1989. Food, like art, has so many textures, colours, and stories. A new recipe never fails to excite me and triggers a chemical reaction that makes me try things head on! Having lived in Chennai and Bombay and currently living in Bangalore, I get to explore subtle differences in cuisines from the South. I try and divide my time between family, yoga, and Vedanta.
Chef's Recipes
View Ingredients
Ingredients
- Poha (flat rice) (sifted to remove fine powder): 1 cup
- Green peas (frozen or fresh): 1 cup
- Ginger (chopped fine): 1 tsp
- Green chilli (chopped fine): 1
- Green chillies (slit long, for frying): 2
- Coriander chopped for garnish: 1 tbsp
- Jeera (cumin): ½ tsp
- Salt to taste
- Oil for deep frying: 2 cups
- Asafoetida: a pinch
- Lemons (quartered): 2
Chura mattar (flat rice with green peas)
A fairly common breakfast dish in Uttar Pradesh, it is usually made in the winter months when green peas are in…
View Ingredients
Ingredients
- Basmati rice :1 cup
- Dhuli masoor dal (red lentils without skin): ½ cup
- Coriander leaves (chopped fine): ½ cup
- Mint leaves (chopped fine): ½ cup
- Onions (sliced thin): 2
- Green chillies (sliced long): 4-5
- Ginger-garlic paste: 2 tbsp
- Shahjeera (caraway seeds): 1 tsp
- Ghee (clarified butter): 3-4 tbsp
- Cloves: 4
- Green cardamom: 2-3
- Bay leaf: 1
- Cinnamon: 2” piece
- Water*: 5 cups
- Salt to taste*
Hyderabadi Khichdi
A summer spent in Kodaikanal in the company of awesome cooks and golfers led to an exchange of many recipes. My…
