Hello and welcome to RedChillies, a food blog of recipes, cooking adventures and musings. I am Supriya, the cook, photographer and writer of this blog. I consider this blog a creative outlet, an opportunity for sharing the recipes that I have learnt. The recipes that you see here are all Vegetarian and the one’s that I have enjoyed cooking and sharing with my family. I am neither a professional cook/chef nor have I received any training to be one.


Food, photography and writing; skills considered essentials of blogging are all creative arts and this blog RedChillies is a manifestation of that expression. Food is a part and parcel of our everyday lives. I grew up being exposed to good food and great cooks. I also had/have a penchant for learning recipes. After I took up the mantle of cooking I discovered that I enjoy cooking, experimenting and also learning new dishes. So I used this platform of blogging for sharing the recipes and culinary ideas with people across the world.


I am a Konkani brought up in the wonderful city of Bangalore. I am a Vegetarian and I have influences of North Kanara, South Kanara, Maharashtrian and Karnataka cuisine in my cooking.


Currently I live in the Texas, United States with my wonderful husband and an energetic, funny 10 year old boy who is the light of our lives. I am an engineer and currently work full time in the software field for a dynamic, growth oriented company.  I enjoy writing, photography, listening to music, reading about History, Spirituality and Personal Finance.


Read more about me:


Why the name “RedChillies” …. 


In our family we love spicy food and chillies are a quintessential part of our cooking. Being a Konkani we use plenty of dried Red chillies along with coconut and tamarind in our everyday cooking. Hence the name RedChillies. 


Notable Mentions:

Contact Me ….

If you would like to contact me, use my recipes, use my pictures, or advertise then, product reviews, write to me at myredchillies@yahoo.com for questions, suggestions etc.  

 FoodWorld ….


I also maintain a Food Blog Aggregator called FoodWorld.. Aggregator is one stop place for checking the latest updates from favorite bloggers and this greatly reduces the time and effort needed to regularly check websites for newer updates. This is a free service provided to other fellow bloggers and is intended to create a platform for presenting and sharing work with other people.



  1. Aishwarya Ranjan says:

    Great content and in depth details of food. Reading and going through such dishes make me learn more and more about the richness and variety of food.
    Recipes is not our forte but, we look forward to find the places where they can be find and cover such rich varieties dishes on our portal.

    Aishwarya Ranjan
    BD Manager


    Dear Editor, Author, or persons authorized to give copyright permission.
    I am writing to you to get the permission to use your articles in my book The Foodpedia Fresh Fruits and Vegetables books series and other books will follow, on the history of other items in the food world. That will help the people of the world to eat and stay Healthier.
    I care and I hope you care about passing on to the new generation to stay Healthier.
    I am writing these books to “give back” my knowledge to the next generation of people, all over this world. I am writing these books to educate the people about the advantages of eating “Fresh Fruits” and “Fresh Vegetables” and how they can help themselves to have a healthier body, and the foods that are not good for a healthy body.
    I got your name from the website. On the Fruit you wrote about. I have your name on the information that I used, so that you will get all the credit on it. I do not want the credit for your works. You’re the one that did all the research on the food items. I have to rely on you for all this knowledge and your researchers.
    I praise you for this, that is why I want you to get all the credit you put in to these articles.
    I have to rely on your help to teach and training our next generation to live healthier. Then living on all this junk food and all the chemical’s they put into the foods we eat today.
    That is why we are the product of this generation of obesity etc. We have to help our new generation to eat and stay healthier so they can have a better life, then being sick and overweight all the time.
    The world is changing and we have to change with it NOW for our kid’s sake.
    This is the 21st Century NOW, and we have to do something about it NOW!
    I am on a movement (mission) of caring and share to help, not to make the same mistake this generation and our pass generations has made, to help them live healthier lives better then we did.
    But I need your help to get this mission (movement) going. I need your permission to let this happen, to use your research in food, to train and educate the people of the world to eat healthier.
    Remember the people will go to your website for more updates. Because you are always updating it, that I cannot do.
    Can you please e-mail the permission letter to authorize me to use your articles in my books (The History of Fresh Fruits. { Foodpedia The History of Fresh Fruit }) I have about 166 chapters of some of the fresh fruit used around the world, with over 5,000 color and about 5,000 pages).
    Can you please email {foodpediapjh@gmail.com } with your permission to use your articles so we can help the this and the next generation to live and be healthier.
    Thank You Chef Paul J. Hintersteiner
    Enclosed is the website of the articles I need permission on


    Hi This is the second time I am writing you to get permission to you your article(s) in my book The History of Fresh Fruit. From all over the world. Can you please send me the permission. Thank You Paul

    PS: the people of the world should know this, so they can live a better and Healthier life. I am on quest to help this and the next generation. I hope you will join me on the quest. Thank You Paul

    I love this saying (“The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.”
    Fernand Point, 1941) So I am not the only that believes in this Chef Paul

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