where recipes are made …
Sambar (சாம்பார்),- flavour of every south Indian home. This south Indian delicacy is a must-do on auspicious days. The flavour that it renders makes a divinity feel on every south Indian home. There are many ways to make a delicious Sambar and every region in Tamil Nadu follows a unique style. However, the Tirunelveli Sambar …
Aloo Gobi Matar (आलू गोबी मट्टर ), is an easy fix side dish, made with potatoes, cauliflower and green peas and is suitable for rotis/phulkas or rice. My family loves any version of boiled potatoes rather than the deeply roasted versions. So, I prefer to make this low cal version. With cauliflower available throughout the year …
Vegetable cutlets are a favorite snack from kids to adults. I made this a few months back for my LO’s school potluck. I made it less spicy for the children and they liked it. Its an easy snack and can be made ahead and refrigerated. Once we have guests at home, it can be deep-fried …
வாழைத்தண்டு (Banana stem) is a fiber-rich vegetable that comes from the very noble banana plant. The versatility of banana is very well known, for every part of it is useful to mankind in some ways. Banana stem is available throughout the year in India, while in the US, I find it very rare. While I …
Green Moong dal Curry( मूंग सब्ज़ी )is a hands-on sidedish when I run out of the vegetables. It so happens I mostly make this for rotis/phulkas on a Friday night or on Saturday mornings before I could rush to the grocery stores. Though I was not a huge fan of this back at mom’s place when …
Channa | Garbanzo bean| Chickpea |வெள்ளை கொண்டக்கடலை is a protein-rich dry bean that is highly recommended. Though the Punjabi chole masala is my favorite, I mean to make this sundal every year during Vinayagar Chaturthi and Navratri. We prefer to have this white-colored chickpea over the brown. It is a myth that most of us …
Channa Dal Sundal ( கடலை பருப்பு சுண்டல்) is one of the easily made sundal variety for upcoming Navratri season. Remember those days when amma does this sundal for Saraswathi pooja every year. Also, my maternal grandfather loves this sundal. He calls this “Poomparuppu sundal”. He insists that this sundal had to be cooked perfectly soft like …
Paal Payasam(பால் பாயசம்) is a rich and very yummy dessert that can be served for any occasion. Being the auspicious day of Saraswati Pooja, let us make this yummy payasam and get the blessings of Goddess Shakthi. It can be made in a heavy-bottomed vessel or in a pressure cooker to reduce the cooking time. …
Salna (சால்னா)!!!! Yes, you heard it right. It sounds like a non-vegetarian curry, nope I tried to do a vegetarian version of it. Salna is a very famous curry, relished along with parotta, and is popular in the roadside hotels of TamilNadu. Parotta and Salna are made for each other. Though I have not tested …
Vazhaikkai poriyal is our family favorite. Every household has a different style of this versatile vegetable. My family too has different ways of dealing with this vegetable. Vazhaikkai can be used to make kootu, stir fry, deep fry, roast, etc. My H loves this poriyal and I usually make this for him. This version is …
Potatoes are universal favorites. Every cuisine and every family have their own favorite recipes made of this loyal vegetable that is incredibly tasty. From mashed potatoes to bakes and fries, potatoes never let our hands down. They are so versatile that they can prove themselves towards whatever method it is being treated to. Of the …
Firstly, a week-long gap in my posts is due to the turmoil of the Chennai floods. Though this post was scheduled to be posted in the mid of last week, I didn’t have an interest in doing that after watching videos and talking to people about the disaster to my wonderful city. How ever, Chennai …
This is no fancy recipe. Green beans boiled and sauteed with mild flavors is a commonly found lunch sides in many of the restaurants here. I buy green beans whenever I see them in the market. Usually, beans poriyal or Paruppu usili is what I make. My Husband was insisting me to try this at …
Mor kulambu is a very common recipe in many households. I make this then and there when I have surplus yogurt left. Authentically, it requires at least an hour to soak rice+ toor dal to make mor kulambu. But the given recipe does not require any soaking. Even if we forget to soak the dal …
Variety rice / One pot meal is always very easy to prepare on busy weekdays for lunch. Ranging from our South- Indian lemon rice, coconut rice to the North- Indian pulao varieties, these one-pot meals can be prepared in a jiffy. One such very simple one-pot meal is the Jeera rice. This jeera rice is …
Vegetables are the heart and soul for every human being, especially the vegetarians. Every vegetable has its own goodness. I agree with this fact and try to incorporate most of the vegetables to our diet. However, there are some vegetables that are in my least likely one’s list. Bittergourd is at the top level in …
Yes!!! I reached another milestone – Glad to inform you that this is my 50th post !!! While I wasn’t aware that I am reaching my 50th post, I quickly realized after looking at my post numbers. I wanted to celebrate this gesture with our family’s favorite and a vegetable of my little one’s choice. While …
Idlis and Dosas are staples for many of us. Finding a right accompaniment for them is a challenge. Coconut chutney or sambar is a classic combo for hot Idlis. However, there are various other options for those. One such kosthu/ sambar varieties that I often prepare with Idlis is the Ridge Gourd Kosthu from the market. This …
Yellow Pumpkin/ Parangikka is one of the sweet members of the pumpkin family. In the part of the world where I live, this pumpkin is found on anything and everything in the harvest month of October. From what we see, hear and taste, we have had pumpkin in desserts from cakes, pie, and to a …
The birthplace of Koftas is in central Asia and Africa, especially in Egypt. Basically, koftas are made with vegetables, meats or beans and formed into a dumpling. In the northern part of India, particularly in regions of Kashmir, koftas are often made with meats. These are further cooked in spicy, rich gravy and served along …
A very popular Tamilnadu food is Idly. You go to any part of the world or even outside of Tamilnadu, you will definitely start to long for this. While Idly is a staple and all-time favorite for every age group, its taste is definitely elevated with its best friend Sambar. You start two Idlis first, …
Making side dishes for phulka / rotis/ rice is a challenge for me. I was cleaning up the pantry and found lots of potatoes hiding up there waiting for my attention. Though the routine aloo mutter is what I make when there are lots of potatoes and peas at home. However this time I also …
Puliogare is one variety rice that pops up in mind when ever I think of it. Being a south- Indian with various options for one pot meal, Puliogare stands first when we are planning travel or a potluck. Though it is a known recipe for every one, there are numerous ways of preparing it. In Tamil …
Navratri is all about the season of sundals. In most of the households, the evening snacks during Navratri days are sundal. Ranging from green gram, channa, Kala channa we use a variety of beans for this. Meanwhile, lentils like channa dal and moong dal are also made. Channa dal sundal is usually made on Saraswathi …
I was MIA mode for some time now, due to other priorities in life. I am back into actions with loads of pictures of the recipes that I had cooked and clicked so far during this break. To start off after that festive food, I made this Sathumavu Urundai a.k.Health mix balls for a week’s …
The Cold weather around brings in a lot of uninvited guests – cough, cold, strep throat. Also, we look on for hot, spicy stuff to treat our tastebuds. Milagu Kuzhambu is one such version of spicy, traditional remedy for the winter weather troubles. The combination of fresh spice powder, combined with tamarind juice and garlic pods …
I love sweet corn. Be it a simple cup of corn or grilled ones. There are days, when I and my mom used to go shopping, just to end up eating this cup corn from those pop-up stalls outside the supermarkets. After moving to my part of the world, what tempts me most is the …
Hope you all had a wonderful Christmas 2016!! We had a good vacation too. This post is a long pending one. I had clicked them when I prepared Carrot Raitha. I usually have a packet of frozen mix veggies in my freezer. There are times when I run out of vegetables and just rely on …
Wishing all my readers a very Happy and prosperous New year 2017. The last year had been a wonderful journey for me with respect to my blog. Though my blog had been started a few years back, I became very active in the year 2016. I had written about 40 + recipes last year. Thanks to …
Dal is an integral part of any Indian meal. Whether you come from North, South, West, or Eastern part of Indian, every cuisine has dal included in some form. Bengali cuisine usually consists of rice and fish as their staple food. However, most of them observe at least two or three days of strict vegetarianism …
The other day when I went for my grocery shopping, some fresh green plantain caught my eyes. I love fresh vegetables. I grabbed two of them keeping in mind making vazhaikkai poriyal. Somehow, I just used one of them only as it was enough for my family. The other plantain was however sitting in the …
Steamed foods are always a hit in our household. It is less in fat, softer, yet tasty and can be gulped without any guilt 😃. Kozhukattai is one of our favorite steamed foods. We have them as a snack and also sometimes as dinner. The other day, we were back after a tiresome grocery shopping …
Some days, the stomach seeks for comfort food that is light yet tasty. If you are looking for one such or need a change from your routine breakfast favorites, then this Paal congee /Milk porridge is for you. This congee is made of rice + urad dal and mildly flavored with fenugreek and jeera. A generous …
Hello all!! Been a while that I was away from blogging. Life has been good to us and blessed us with a little baby girl and she is already ONE!!! Blogging took a backseat and the priority went to running house errands and baby chores. This is the break that I desperately needed, and I …
Mezhukupiratti is a Kerala dish that often finds its place in the Onam sadhya. This simple side uses very minimal spices, yet gives a strong flavor and taste to the dish. Mezhukupiratti is often made with vegetables like green bananas(Vazha mezhukupiratti), Yam ( Chenai Mezhukupiratti), Ivy gourd ( Kovaikkai Mezhukupiratti) Long beans (Achanga Payir Mezhukupiratti). …
Sevai is a very tasty South – Indian tiffin recipe. When you have a packet of ready-made sevai, your option to make a tasty meal is endless. From Sweet to Savory, Sevai is so versatile that it can be tasty food. Though a ready-made sevai is easy to prepare, we need to know the exact …
Peanuts are a wonderful source of protein and fiber. Peanuts are high in protein, calorie-rich, less in carbohydrates, and make you fill with a handful of them. Peanuts are an essential part of cooking in most of the South- Indian variety rice. It is also our pantry staple. I came across this peanut rice in …
The quarantine time has lots to do with online grocery orders. We have been doing online orders for our weekly vegetables and fruits. The process of cleaning and storing them is a tricky one as some of the fresh produce needs to be used early. Berries usually have a short shelf life and hence needs …
Paal Kolukattai is a very tasty traditional sweet that has numerous ways of preparation. This is very famous in the Chettinad area of Tamil Nadu and authentically prepared with jaggery and coconut milk. Some people also make it with regular whole milk and sugar or jaggery. This kolukattai is underrated because of its appearance like …
Gourds are groups of vegetables that include, but not limited to pumpkin, squash, and cucumbers. The gourds may be hard or soft-shelled with seeds in most of them. The gourds are commonly found in South and South-East Asian countries and have an important place in Indian cooking. They are so versatile that it gives immense …
If you are a sweet tooth person, this sweet delicacy will definitely be on the top of your list. Rasgulla and gulab jamuns are distant cousins that have some things in common, yet are very unique in their own style. Rasgullas are very famous in the Eastern part of India, especially in Kolkatta. Rasgulla tastes …
The Tamil month of Aadi sets the beginning of various festivals in Tamil Nadu. It is customary in our house to celebrate every Aadi velli ( Aadi Friday) very religiously. The smell of agarbathi with flowers and boiling sambar along with a background of devotional songs is what I have grown up watching. My mom …
Payasam and kheers are a part of many Indian festivals. Even if it is a special occasion like a Friday pooja, payasams are offered as prasadam/ offering to the deity. When there is a packet of biscuits that you are bored with eating, transform it to this Biscuit payasam in a jiffy, and enjoy a …
Ven Pongal is everyone’s favorite at home. But it also counts for the calories that come with it. Back in childhood, I remember Amma making Pongal for our Saturday breakfast and we have it with Sambar and Vadai that Appa used to get from the Udupi hotel after his morning walks. That piping hot Pongal …
If you have been to Chennai Marina beach, you might not have definitely missed tasting this. Masala Puri is very famous at Marina beach in the evening hours. The piping hot masala puri combined with the cool sea breeze is definitely to live for. I have recreated this Masala Puri at home with dried green …
Payasam is an integral part of any occasion and celebration. Every sumptuous meal always has a sweet ending with payasam. Semiya/ Vermicelli payasam is a very easy one to prepare at home. This payasam uses the same ingredients, yet, the process of preparing varies and this payasam tastes very different. Caramel is made from sugar …
Kharabhat is a very famous dish in Karnataka region. Khara means the spicy version that uses Green chili and also the addition of spicy masala powder. It is almost a near cousin of Upma or Uppitu that is famous in South- India. Though both Upma and KharaBhath use similar ingredients, there are also some additional …
Jackfruit is one of the very tasty tropical fruit. In India, Jackfruits can be seen in many people’s backyard. Jackfruit is a bit tricky and time-consuming to clean. However, the taste of the fruit is worth the time spent cleaning them up. This Jackfruit payasam is very famous in Kerala and is called as Chakka …
Kozhukattai is the main neivedhyam for Vinayagar Chaturthi. It is the favorite of Lord Ganesha. Kozhukattai is a simple steamed food with an outer covering of rice flour and an inner filling which may be sweet or savory. In southern parts of India, this is mandatory for Vinayagar Chaturthi. The sweet filling for Kozhukattai can …
The Onam festival is celebrated for ten days in Kerala with pomp and show. On the final day – the Thiruvonam, a sumptuous and elaborate Onam Sadhya is cooked and served on a traditional banana leaf. The Sadhya consists of Upperi, Thoran, Kalan, Olan, Eriserry, Pachadi, Kichadi, Avial, Sambar, and many more. In this Onam …
Olan is one of the components in Onam Sadhya. It is served on the banana leaf along with other sides. Olan is a very mild preparation made with ash gourd, coconut milk, and green chili, tempered with coconut oil and curry leaves. Commonly, cooked black-eyed peas / Vanpayar are added alongside ash gourd to make …
Every festival is accompanied by a sweet dessert. In the same way, every Onam sadhya meal has at least two payasam in it. Usually, one of the payasam is made from rice, dal, or a combination of it with the addition of jaggery. If you are looking for a payasam with a combo of rice …
Beetroot Sweet Pachadi is a must-have dish at the wedding menus. If you are a 90’s kid, you will know of this sweet pachadi that is served in lunch or reception menu at the weddings. Early last month, we did vegetable picking and had lots of beets that were leftover and needed to be preserved. …
Gajar Pulav or Carrot Pulav is a very simple, healthy, and flavorful one-pot rice recipe that can pair up very well with any rich or spicy curries. The kids in our household are a great fan of carrots. Carrots are very healthy and rich in nutrients. They are a great source of Vitamin A and …
Green Papaya is a fruit that is loaded with nutrients. It is less in carbohydrates and high in folate – a much-needed one for women and young girls. There are some fruits like green papaya that are rich in enzymes before it becomes very ripe. Green papaya itself has a very mild sweetness to it …
Idli and Dosa are staples in south-Indian homes. However, there are some traditional tiffin recipes that are tasty and often appear in the dinner scene in our household. One such recipe is Arisi Upma. Arisi Upma is made from coarsely grounded rice in a rava consistency. Arisi Rava is traditionally cooked in a heavy-bottomed brass …
Molagootal is one delicacy in Kerala cuisine. It is also popular among the Palakkad Tamils and hence they are famous in Tamil speaking households too. Molagootal can be made with mixed vegetables too. However, molagootal made with fresh greens/ Keerai tastes great. Keerai Molagootal is made with spinach greens, amaranth greens, or purslane greens. The …
Vankaya Bhajji is an Andhra delicacy that is very simple to make. Pulusu, Bhajji is usually served in the lunch menu in many Telugu households. I tasted this Vankaya bhajji at a restaurant a few years back in Chicago. Though there was a lot of menu in the buffet, this one tasted very yummy. I …
Pulav or Pulao is a Sunday favorite for many of us. Vegetable Biriyani can be made in many ways from less spicy to very spicy ones. There are so many ways of preparing it too from slow cooking, pressure cooking, cooking in electric cookers, etc. Whatever the method of cooking is, they serve as an …
There are plenty of kurma recipes in the blogosphere. One of the classic Kurma recipes is the Nilgiri Kurma. Nilgiri is one of the regions in the Western Ghats and luscious in nature. As the name goes by, this Kurma is very luscious and tasty. This Nilgiri Kurma is very famous and uses fresh ingredients …
Paneer Lababdar is a very rich and creamy Paneer side dish. The word “Lababdar” means a strong desire for something and surrendering to it. As the name means, the taste of this Paneer gravy makes your taste buds to surrender it. Paneer is used in two ways in this recipe. One is to add cubes …
Diwali is around the corner and many of us are gearing up with Diwali preparations. The joy of Diwali is complete with preparing sweets and sharing them with family/friends. From childhood, we have the tradition of making sweets at home and Amma tries a new variety every year. The process of cleaning up rice, dal, …
Kadhambam means ” Variety” in Tamil. As the name goes, this Kadhamba Sadham is made with Rice and toor dal along with an assortment of country vegetables and freshly ground masala paste. Kadhamba Sadham is made during festivals like Navratri and Pongal on the Kanum Pongal day. After an elaborate purchase of vegetables for Pongal, …
For a south Indian, everyday lunch comprises rice, poriyal, and importantly kulambu/ gravy/ pulusu or Rasam. This is an important part of the lunch and made with tamarind base or buttermilk base with the addition of dals/vegetables. In Tamilnadu cuisine, Chettinad cuisine is very famous for its unique flavors. There are certain spices and vegetables …
Millets are becoming an essential part of everyone’s diet these days. While millets are available as a whole grain or flour, they are also available as rava or flattened rice /poha. I usually grab a pack of millet Poha during my grocery hauls. Poha upma is an usual affair with them. However, I wanted to …
Spinach is a super food rich in Iron. The rich green color it renders to any dish is always eye pleasing in addition to the loads of nutrients it has. Spinach can be used in many ways in smoothies, pastas, stir fry and in Indian dishes too. I usually use it in dosas, coot, poriyal …
Palak Paneer is a classic recipe that is loved by many. A truly Punjabi curry, this palak paneer has many ways of doing it. Palak greens are easily available in India through the year. While it is a luxury vegetable and not found very often in my part of the world, I try to replace …
Phirni is a Punjabi dessert that is made with rice and cooked in milk. The main difference between a Kheer and Phirni is that kheer is cooked with whole rice grain, while Phirni is cooked with grounded rice paste. The consistency of phirni is on a creamier side and it is definitely a crowd pleaser …
Valentines Day is a special occasion, not only for couples, but for any one we love most. If you are looking to make any last minute Valentine dessert for your loved ones, then this recipe is for you. It is easy to put together and can be made under 30 mins. The process is very …
Urad dal is a very healthy ingredient, rich in calcium and Iron. The health benefits from Urad dal are so much. Urad Dal helps regulate the diabetes, good for cardiac health, good for bones. This Urad dal rice is very famous in the Tirunelveli district of Tamilnadu. It is usually given to little girls while …
Dal Makhani is a very healthy and creamy Punjabi curry. The main ingredients for this are black Urad Dal, Rajma, butter and cream. As the name goes, this dal is tempered with butter and finished off with some fresh cream. This Dal makhani is rich in protein content from both the pulses and pairs up …
Modaks / Kozhukattai / Sweet dumplings are famous Indian sweet dishes that are made during Ganesh chaturthi celebrations. Different varieties of modak are prepared in various cultures. Modaks are made either by steaming or by frying. Commonly the outer covering of the kozhukattai/ Modak are made with rice flour and are steam cooked. Sometimes, the …
Pulissery is a very famous Kerala dish that is usually served on a sadhya meal. Pulissery is made with different kinds of vegetables/ fruits like Ashgourd, Pineapple and Mango. It is prepared with a freshly grounded coconut paste along with sour curd. Though it is a yogurt based dish and may look like the Morkuzhambu …
Mangalore Cuisine is a distinctive south-Indian cuisine. The addition of coconut and curry leaves in most of their dishes make them stand out of others. Mangalore cuisine can be seen in Udupi, Tulu people. Some of the famous dishes of Mangalore region are Korri roti, Ghassi, Udupi Sambar and Neer dosa. Of these Ghassi is …
Karnataka Cuisine is different in manyways. Though Rice, Ragi and steamed vegetables are the main ingredients of Karnataka Cuisine, they keep varying as we travel through different parts of Karnataka. Karnataka Cuisine has different cuisines within itself from Udupi cuisine, Davanagere cuisine, Uttar Karnataka Cuisine, Mangalore cuisine to name a few. Gasagase Payasa is a …
Every Tamil Nadu meal consists of a many varieties of kulambu, Poriyal, Kootu and pachadi. Of all this, kulambu variety is prepared every day in different households. Kulambu is prepared with tamarind, butter milk or addition of dal. Though Sambar is a famous kulambu variety prepared with dal and vegetable on a tamarind broth, other …
KALAN/ KATTI KALAN/ KURUKKU KALAN is a very famous Kerala recipe, that is part of every Sadhya meal served on a banana leaf. Every Sadhya meal has an array of dishes ranging from Parippu curry, Kerala Sambar, Olan, Eriserry, Avial, Thoran, Puli Inji and Kalan. Of this, Kalan is made with a combination of vegetables …
Coriander / cilantro is a part of every household. They are one herbs that have a strong flavor when used in any dish. While they are commonly used to garnish any dish or make green chutney / thogayals, this simple to put together Cilantro/ Coriander rice is very tasty and filled with strong flavors. It …
Guthi Vangaya Pulusu is a very famous pulusu made in Andhra. Pulusu is a very common tamarind based curry made in Andhra regions. Generally vegetables are slow cooked in tamarind broth with basic masalas and finally tempered. Brinjal is a very favorite vegetable commonly used in Andhra cuisine and brinjal in pulusu tastes great. Some …
Orange is an immunity boosting fruit rich in Vitamin C. Orange peel is also beneficial with the presence of immense nutrients in them. The skin of Oranges have fibre and polyphenols that are great against many diseases. The limonene present in orange skin has ant-cancerous properties. Indian food as such make good use of the …
Custard Powder is a mixture of milk proteins and cornflour along with a little amount of sugar in it. The custard flour is available in stores in different flavors like banana, strawberry, oranges, and Mango. Each of the flavors has a unique taste in them. Custard powder is used as a base to make fruit …
One Pot variety rice are like savior on a busy day. Each state in India has their own speciality one pot recipes. Though Pulav / Biryani are the favorite of many, their variants like this Masala Bhath/ Baath is equally loved. Masalae Baath is a Maharasthra regional speciality. It is usually served alone with some …
Say Tirunelveli, there are a lot of regional speciality from this district in South TamilNadu. For every one who knows the name of this city, the immediate one is the famous Iruttu kadai Halwa. Thesecond top on this list is Sodhi Kulambu that is unique to this region and cannot be found in any other …
Cilantro / Coriander Leaves is a versatile herb that is very commonly available around the world. It can be easily grown at home garden too and makes any dish flavorful. Also it is used widely in many cuisines around the world. Once such cuisine is the Mexican cuisine that I personally love due to its …
Sooji/ Rava / Semolina is a very easily available ingredient in Indian households. The tradition of making some sweet on the last Friday of every Tamil month is followed in our households. For a Friday Pooja, I made this easy Sooji kheer with simple and easily available ingredients in the pantry. In under 20 mins, …
Milagu Pongal is a very famous prasadham that is offered in Nanganallur Anjaneyar temple. Nanganallur is in the suburbs of Chennai and is very famous for its temples. Though there are many temples in Nanganallur, the Anjaneyar Kovil is very well known and people from different parts of Chennai visit the temple. The majestic Idol …
Quinoa is one of the popular grain that is widely used these days. Though it originated in the South Americas , it has gained popularity in the recent few years in Indian cooking. It has much more fibre content than rice and hence people are opting for different ways to include Quinoa in daily diet.Quinoa …
There are days when the tummy demands some light and easy dinner. On those days, soups and salads are big saviors. Also, they are highly nutritious as there is less cooking and hence there is minimal loss of nutrients. While we love tomato soup the best, our new found fa is this CARROT APPLE GINGER …
Vindaloo is a very famous Indian dish inspired from the Portuguese dish vinha d’alhos. It is made with freshly grounded spices along with vinegar. Due to the Portuguese colonies in Goa state of India, this Vindaloo is very famous here too. After moving to the USA, I have always found this vindaloo curry on every …
Water melon is a summer fruit that is rich in water content. After coming back from the scorching sunny day, we need to quench our thirst with this water rich fruit. Water melon by itself is sweet and there are a lot of recipes that can be made from it including sorbets, popsicles, drinks and …
Hayagreeva Maddi is a very famous dessert made with bengal gram/ channa dal and jaggery. It is often confused with the Kamala paruppu payasam or with the Pooranam/ sweet stuffing used to make puli and Modakams. But these are definitely different from both of them. The consistency of this hayagreeva Maddi is more of a …
Every South-Indian meal has a kulambu, rasam and curd. These are paired up with portal , varuval or Kootu. Though it is not possible to make all these varieties on a single day, there is at least one of them in the lunch menu. We love Kootu as they it makes a complete meal by …
Aloo / Potatoes are universal favorites. Every cuisine has a different and delicious way to make potatoes. Of all the vegetables, Potato is used widely in all regions of Indian cuisine. Each of these dishes is made either with simple ingredients or many regional ingredients to make a delicious potato dish. Of all the potato …
Barnyard Millet / Kuthirai vali arrisi is one of the positive millet that is a boon to human. Positive millets are those millets that help in curing any health issues or disorders. Hence their consumption is very good for health. The carbohydrate content of this Barnyard millet is low and it is rich in fibre. …
Tomato is a fruit available throughout the year. Tomatoes are so versatile and they are part of main dishes, appetizers, jams /jellies, and even pickles. Pickles are a major part of Indian cooking and Summer is a season of pickles. I usually make pickles with Mango and Lemon in the summer season. This time on …
Keerai / greens are a great source of Iron. It is good to include greens in our diet. Back In India, we can find a variety of greens. However, we can only find a few varieties like Kale, Chard, Moringa, and Spinach. We often make Spinach Dosa, Spinach Molagootal, Andhra Pappu, and Palak Paneer. Sometimes …
Sadhya Meal is a sumptuous one with at least a minimum of 20 tasty Kerala recipes. When it comes to the flavors, Kerala cuisine uses mild spices that are native to land. The use of coconut oil elevates the taste of any Kerala recipe. Thoran, Kalan, Olan, Puliserry, Eriserry, Pachadi, and Kichadi are a major …
Ada Pradhaman is a Kerala delicacy. It is made with flattened rice strips that are cooked with jaggery syrup and finished off with thick coconut milk. Ada Pradhaman is. apart of marriages or as a part of the Onam Sadhya meal. There are a lot of ways to make this Kerala Ada Pradhaman. Some people …
The richness of any regional cuisine is mainly focussed on what abundantly is available in the place or what is suitable for its climatic conditions. This vegetable curry is from “God’s Own Country”, with the star of their food- Mr. Coconut!!! Yes, You heard it right. Most of the dishes from Kerala is incomplete sans …
Modak / Kozhukattai is a favorite prasadam made during the Vinayagar Chaturthi festival. Vinayagar Chaturthi is celebrated in many parts of India and modak/ kozhukattai is offered ,as it is the favorite one for Lord Ganesha. Kozhukattais are made in south India with an outer rice flour covering and an inner filling usually made with …
A South-Indian meal has a kulambu, poriyal or kootu along with rice and ghee on a daily basis. Of this kulambu, some of them are made with dal and mostly with tamarind. After delivery, it is suggested that the moms eat healthy to heal themselves as well as foods that help in nursing babies. For. …
Kozhukattai is a quick snack or a fulfilling dinner for us. While we make other sweet variety of kozhukttais for chaturthi, we always make savory kozhukattais for dinner or a quick evening snack. Of the many savory kozhukattai we make, I love this curry leaves/karuvepillai ammini kozhukattai very much. Growing up, curry leaves was not …
Kootanchoru is a very famous dish in the Tirunelveli region. Growing up as a kid, I remember this Kootanchoru made whenever we have family members gather for any family events, or during travel. Traditionally, Kootanchoru is made in a large open pot and cooked on the woodstove. Kootanchoru is often confused with Sambar Sadham which …
Dal is an integral part of food in many regions of India. being rich in protein and the comfort it gives, dals are cooked and served in different ways. One such is the Gujarati Dal. Gujarati Dal is made with toor dal/ split pigeon peas along with boiled peanuts. The dal itself has a sweet, …
In our household, any medicinal Kulambu is done after the day of heavy feasting to balance the digestive health. One such is this Inji Kulambu / Ginger Kuzhambu. This Kuzhambu is made with fresh ginger pieces grounded with spices and cooked on a tamarind broth. It is finished off with some gingelly oil and jaggery …
Kozhukattai is a famous South-Indian food that can be had as a snack or a fulfilling dinner recipe. Kozhukattais are very versatile and can be made with any grain from rice, wheat, ragi, or any millet variety. I try to include millets in our family diet regularly, mainly because they are complex carbs that are …
Raitha is an integral part of any biryanis, pulao, or mixed rice. Raitha can be made from vegetables, fruits, nuts, or a combination of them. While onion, tomato, and cucumber raithas are very commonly made, raitha with greens is a very healthy option if you like to include vegetables in many forms. This Spinach Raitha …
Every South-Indian lunch menu has at least two – to a four-course meals. Normally Sambar, rasam, and finally curd is served to finish off a meal. While there are many curd-based dishes, in South-Indian cooking, this morucurry is my favorite. If you have a fridge clean-up day or days without any vegetables at home, you …
Maha Shivarathri is an important Hindu festival celebrated in India. During Shivarathri, people fast the entire night and also consume no-onion, no-garlic food until they break the fast. Sabudhana is one grain that is commonly consumed during fasting. Sabudhana Vada is a crispy snack made with soaked sabudhana, boiled potatoes, and peanuts. It is very …
Green Leafy Vegetables are rich in vitamins and minerals. Chettinadu Keerai Masiyal is a very tasty and healthy recipe that can be eaten with rice or served as an accompaniment. They are creamy in texture and mildly spiced making them kids-friendly. This masiyal can be made with any variety of green. The addition of dal …
Kozhukattais are specialties from Tamilnadu and this Pidi Kozhukattai is a very traditional one made during Chaturthi in our household. we need the basic ingredients available in the pantry to make this Pidi kozhukattai. Unlike the modaks, they do not require poornam or filling to make them. It is more like a dump-and-go recipe, however, …
Mani Pittu/ Mani Puttu is a Srilankan recipe that is a combination of Idiyappam, puttu and kozhukattai. This is an heirloom recipe that had undergone many changes. Though it originated in Srilanka, it was widely made in many parts of South India. Recently many had forgotten this super tasty recipe. The process of making this …
Vathals and Vadagams are very commonly made in India during the summer months. Vathals are usually made with different forms of vegetables like brinjal, ladysfinger, and bittergourd. These vegetables are parboiled in water and sun-dried for -5 days depending on the heat. After completely dried, they are stored in an air-tight container and fried when …
For a South-Indian, lunch means it has rice, kulambu and a side of poriyal/stirfry and Kootu. While Sambhar and rasam are almost liked by many, KaraKulambu is one that tastes great with a tangy and spicy side . I love the Karakulambu served in hotels as they are flavorful and spicy. The hotel style Karakulambu …
If you think of Kerala recipes, there are a lot of recipes that come to mind. Coming to sadhya meals, every meal will definitely have this Pradhaman to finish off an elaborate lunch. Pradhaman is a sweet dish made with fruits, dals, or rice ada. I love the Ada pradhaman. Also, I equally love this …
Indian spices are rich in medicinal values. Every spice has medical benefits to cure cough, cold, indigestion, and congestion easily available in the Indian Pantry. Of these the one spice that aids in indigestion disorder is the carom seeds/ Omam/ ajwain seeds. Omam is very versatile, that it can be even given to little babies …
While Kulambu , poriyal and kootu are everyday affairs, the essence of the weekend is achieved only with Biryani. For many, Biryani is more than an emotion and a weekend or holiday, or celebration is made special only with Biryani. Biryani has its origin in Persia and slowly entered India. It is differently made in …
Vinayagar chaturthi is all about Kozhukattais. All Pillayar loves this simple and easy steamed food. There are many kozhukattais/ modakams made in sweet and savory versions. While making modakam is a bit lengthy process, beginners those who stay way from home can bring a festive feel with this simple savory/kara pidi kozhukattai. It is so …
Every South-Indian meal usually has two or three course. Starting off with Paruppu or thogayal or Podi , followed with Kulambu. While Sambar, Kara kuzhambu and Rasam are commonly made, there are some kulambu varieties that are traditionally prepared with freshly grounded masala. One such very flavorful Kulambu is Pitlai. Pitlai is made with bittergourd, …
Badam Kheer is a favorite drink for many of us. It is very rich , tasty and soothing . It can be served warm or chilled. Either ways, it is delicious to drink. During childhood days, we used to drink chilled Badham Kheer on hot summer days. The traditional way of making badham kheer involves …
Every South-Indian meal has atleast two course. Usually it begins with sambar and followed by rasam. Rasam is an integral part of any south-Indian full meals. It is made of spices that can soothe the tummy after any heavy meal. While there are many traditional rasam varieties, I have used oranges to make this rasam. …
Paneer is a favorite ingredient for many from kids to adults. We can make any number of dishes with Paneer from paratha to curries, sandwiches and incorporate them into rice. It is so versatile, that it can be used in any cuisine. Being rich in protein, Paneer is a very filling one. While Paneer is …
Winter days are usually very short with day light. It tends to great dark very soon. We always love to sip on hot beverages and soup during winter. One such hot beverage that is favorite for all of us is the classic hot chocolate. Hot Chocolate can be made in different ways. But I love …
Gummidikaya Pulusu or Dappalam as it is locally called is made with yellow pumpkin on a tangy tamarind broth. This is similar to the kulambu variety made without dal. The pulusu is generally not very thick as sambar or pappu. This dappalam is made generally made with country vegetables like drumsticks, sweet potato, yellow pumpkin. …
Poosanikkai / White pumpkin / Ashgourd is a vegetable rich in water content. It is usually tasteless and very commonly used in sambar, mor kulambu , kootu. Ash gourd kootu is also made, but many do not like it. If you are one of that kind, then this puli kootu is a must try. …
Breakfast and Dinner Recipes are very hard to think of. After a busy day, everyone wants a hot, and quick dinner recipe.. If you are looking for something like that, then this famous Tamil nadu style Rava Pongal is for you. Rava Pongal is very soft, delicious and quick to make. It is also very …