where recipes are made …
Carrots have always been in the wishlist for everyone at home. With many variations of this carrot curry around, I have my own version that my LO at home love to eat. With a tint of ginger added, it has a unique flavor and taste. Carrots are rich in beta carotenes and are one of …
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 …
Tomato Chutney (தக்காளி சட்னி) is a weekly routine for a day in my house to take a break from the regular coconut chutney. My mom makes wonderful tomato chutney and I still remember the days we eat an additional dosa or idli, just for the sake of this chutney. This is my brother’s favorite and he likes …
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 …
Ulli Theeyal(உள்ளி தீயல்) is a coconut-based Kerala dish, that I make when I buy fresh coconut. I have tried this with dry coconut powder and found the difference when it is made with fresh coconut. “Theeyal” means burnt. The taste of this curry truly depends on the level of coconut is fried. Theeyal can be …
Pumpkin Chutney ( பரங்கிக்காய் சட்னி)After all that Navratri celebration, with yummy foods and fun, let us treat our busily engaged stomach to a simple, colorful and tasty chutney. With the pumpkin season in its peak and we see pumpkin flavor everywhere from the pumpkin latte to the pumpkin spiced hand washes, let us try this …
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 …
Firstly, apologies for the delayed posts. Been a while that I posted here. However, I did click some pictures and will be posting here regularly. Cabbage- Peas Poriyal (கோஸ் பட்டாணி பொரியல் )is a simple poriyal and rich in taste. We can see this poriyal commonly in marriages and functions. Cabbage curries bring out a good volume for …
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 …
Vazhaipoo Vadai (A.k.a) Banana flower vadai is a traditional Chettinad recipe. the mild flavor of fennel seeds along with slight bitterness from the banana flower makes this lip-smacking vadai. The banana flower is full of nutrients. The medicinal value of the banana flower is such that it can regulate insulin levels in the blood. It is …
Kuthi Vangaya Kurra is a brinjal curry popular in the region of Andhra. This gravy is rich in flavor and taste with its smooth paste blending together the south Indian spices and cooked alongside Indian eggplants a.k.a violet brinjals. The same recipe can be followed with green Mirchi replacing brinjal. Though I have tried the …
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 …
Tikka Masala is a most wanted food for many westerners. Go to any restaurant in the US, you are sure to find Chicken Tikka Masala.. Wait!! Wait!! I am not here to share the chicken Tikka masala recipe here. I am a strict vegetarian and have no ideas about how the chicken looks like… Gweekk, except …
Idli and Dosa are always a favorite for south Indians like me. However, having an appropriate side dish for it makes you gobble more or less. While coconut chutney is a classic combo always, sometimes, the taste buds ask for a spicy accompaniment. One such spicy and heart-healthy accompaniment is the Garlic Chutney. I bought …
Proteins are the building blocks of life. Agreed!!! While there are so many advertisements on protein powders and shakes, why not we try including proteins our way – The Indian way!! This moong dal dosa is inspired by the pesarattu. I follow the same procedure as I do for it. They can be prepared for a …
Millets are the new trends. It is good to know!! However, the sad part is, this is not a NEW thing to our culture. These millets were a part of the healthy and long life of our elders. In ancient days, our grandmoms were so innovative with these millets, that they tried their hands on …
I have been growing up watching my mom doing chutneys with different kinds of vegetables and even their skins. Those were the days when we would eat coconut chutney, once in a week, while our cuisine is very much popular with the coconut chutney. Trust me she is an awesome cook and loves to explore. …
I am back again with another millet recipe. This is no fancy recipe. Those who know to cook with millets and have been doing the same would definitely be aware of this. As far as I know, ragi is one of the very common millets that people have been using, due to its availability as …
Dry nuts are extensive storehouses of vitamins and minerals necessary for body functioning. There are some dry nuts like walnut and almonds that help in maintaining the good cholesterol in the blood. From beautiful skin and nails to a healthy heart, dry nuts offer numerous goodness. While eating them raw is good, sometimes the H …
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 …
Bisibelabath is yummy South- Indian delicacy from the Indian state of Karnataka. I have had this for few times while in India. Though it may look like sambar Sadam of Tamilnadu, it definitely tastes different from the proportion of different kinds of spices added to it. Authentically, bisibelabath is prepared with rice and toor dal …
The inclusion of beans is a part of the Indian diet, irrespective of the region we belong to. Indian cuisine can enhance the flavor of any bean with the subtle addition of spices to it. One such very commonly used bean from the bean galore is the Soyabean / Karamani Kadalai / Lobia. Soya bean …
I am back again with another healthy dosa option. Whole black Urad dal is used in Indian cuisine in many ways. One of the popular dishes that are famous throughout the world is Dal Makhani, where the black urad dal is the chief ingredient. In Tamil Nadu, we use this dal for dosas too. It …
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 …
I have been away a while from blogging. It was a much-needed break for me, with so many things running around. I am back again and will be prompt with new and easy recipes as usual. Idli and dosas are the staples of every South- Indian. Choosing side dishes for these elevate these staples. I …
Apart from the curry, kulambu, poriyal – kootu varieties that occupy our palette every day, there are some days of the week when the taste buds just need some subtle powders and thokku. One such is the Dal powder a.k.a paruppu podi. Hailing from the southern state of Andhra (O.k. Telengana? – O.K. No comments. …
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 …
There are some traditional vegetables that bring us their exotic flavors when cooked at the right consistency with mild spices. I always experience that cooking vegetables like okra or brinjal is a little challenging. Might sound a bit weird right? Yes, but too much or less of water added to this will definitely ruin their …
Porikadalai thogayal is a no- fancy recipe. I have been away from blogging for quiet a while and back now, looking for some comfort food. The seek for these simple foods comes after those elaborate feast at family weddings that we had over the last couple of months. One such comfort foods that we had for …
This that time of the year again!! Yup BACK TO SCHOOL!! After that month of vacation, kids are looking forward to the next school year. While they are busy looking for a school, teachers, and friends, the moms are hitting their heads for healthy, quick lunch ideas. If your kid is a first-timer like mine, …
I always love to experiment with different cuisine. When we call anything as North- Indian cuisine, it covers up many states. Though we may feel that paneer, aloo, butter makes up this North – Indian cuisine, there are also very subtle flavored dishes that imparts comfort flavors. One such is the Gujarati cuisine. Gujarati cuisine …
Navratri is all about prayers, fun, dance, and leave it not – Food too. Irrespective of our geographical placement, we Indians try to pass our traditions to our family by all these. Food plays an integral part of any festival. Though we have evolved to try new recipes and techniques in our meal each day, …
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 …
Yaay!!! Hurray !!! Yes, I did it!!!! This sweet dish is my long term wish to prepare, click, and post. Though I prefer savories, there are some very particular sweets that I love for it. Jangri, Gulab Jamuns, Rasagulla, and Rasmalai. I know they are all very sugary and completely soaked up in syrup, yet …
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 …
Karthigai Deepam is an important festival celebrated at houses and temples all over in Tamilnadu. It falls in the Karthigai Masam of the Tamil calendar. It is to be believed that a constellation of six stars group together to form a pendant shape. Thirukkarthigai is celebrated with lamps placed all over the houses for three …
Making a two or three-course dish for the lunch is a part of our household. Though variety rice or one-pot meals come in between, people back at home prefer to have a quick fix meal that has a kulambu, kootu/poriyal, and complete off the lunch with curd and pickle. A wee little bit planning makes …
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 …
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 …
Whether it is Idli or dosa as breakfast, we always need chutney or sambar as accompaniment. Though there is always a stock of Idli podi at home, I prefer making chutneys for the morning meal. Coconut is a vital visitor at our household, but I love exploring different chutneys making use of vegetables too. We …
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). …
With a school going kid and a toddler at home who are keeping me on to the toes, blogging had taken a back seat for a year. One of my 2020 new year resolutions was to keep my blog up and going. On this wonderful day of Thiruvadhirai or Arudhra Dharisanam, here comes the first …
This healthy Aval Ladoo is my kids’ recent favorite. This ladoo can be made in a jiffy with simply three ingredients that are available in the pantry. Also, it is very healthy with the addition of dates- a rich source of iron and also a natural sweetener. While having a random phone conversation with mom, she …
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 …
Being a South- Indian, we love our Idlis and Dosas accompanied by various chutney and sambars. We love our coconut, Onion and tomato chutneys, but do not want to get bored with eating the same. Hence I try my hands on various vegetables and even their skin for chutneys. Not only they taste great, but …
If you are a South- Indian, Idlis must be your staple food. The taste of any well made Idli raises when it is paired with a delicious Chutney or Sambar. If the tasty chutney turns out to be healthy too, its a bonus. Coconut chutney is an easy one and can be made with a …
Gongura / Sorrel leaves are an important ingredient in Indian cuisine especially in the regions of Andhra and Telangana. If you visit any Andhra restaurant or mess, the complimentary spice caddy will be filled up with goodies like gongura pachadi, Andhra parupppu podi, and Avakkai. There are also various dishes from Pappu to Gongura mamsam …
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 …
Rotis and Phulkas are a part of our weekly dinner routines. From Dals to Kurmas, I pair the phulkas to make a delicious dinner. Before this COVID thing happened, dinner is the only time where we all gather together at the table with everyone following a different routine. A delicious dinner plate with the discussions …
Vellaikari is a very tangy kulambu/ curry recipe that is famous in the Tirunelveli region. Sambar, Puli kulambu, and Rasam are very common in many households. When we get bored of these kulambu varieties, we make this vellaikari. Vellaikari is made with fresh ground spices without the addition of any Dal Varieties. It is very …
Dosa is a daily fare in many Indian households. Apart from the regular Idli-Dosa made with rice alone, it is a bonus if we could incorporate some healthy greens too. One such healthy and evergreen hit dosa is this spinach dosa which the kids love. In addition to the rice, I have also added quinoa …
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 …
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 …
Vella Seedai is one of the mandatory deep-fried South- Indian Snack during Krishna Jayanthi. It is one underrated snack because of the labor it goes into making this and also the risk it involves preparing it. Yes, it requires an immense amount of skill and practice to making this most delicious Vella seedai. The proportion …
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 …
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 …
Every week, while I plan my weekly menu, the one question that arises is what do I make for dinner. It is easy to plan out my breakfast menus as Idlis, dosas, cereal, or Oatmeal are our go-to ones on weekdays. Though we have a routine of soups, phulkas for dinner, the kids get bored …
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 …
Ulundhu Kali is a very famous and traditional dish in the Tirunelveli region. There are different recipes of this Ulundhu Kali in other parts of TamilNadu too with variation in the proportion of ingredients added. However, the key ingredient in this is the Whole Black Urad dal. My Amma is a specialist in making this …
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 …
When it comes to South- Indian breakfasts, the accompaniments that are served along with Idlis and Dosas are eye-catching to everyone. From the simple coconut chutney to many varieties of vegetable chutney, the chutney always enhances the flavor of the breakfast mains and makes everyone want more of them. While coconut chutney is everyone’s favorite, …
After all that busy holiday feasts, followed by the busy shopping, the Indian taste buds always demand us for those homemade, traditional, comfort foods. While I know how busy this long weekend would go, I planned this guilt-free, soft pillow-like aapam ahead and left them in my oven to ferment overnight ( Grr.. Mine almost …
Ivy Gourd/ Tindora/ Tendli/ Kovaikkai is one least looked on vegetable. It is not very commonly seen in my grocery store. However, when I find them, I grab some of them to make poriyal, chutney, and this Dondakaya Vepudu. The first time I tasted this Dondakaya Vepudu was in an Indian restaurant back in Chicago …
Garlic is one of the very healthy vegetables that are heart-healthy. It is a key seasoning ingredient that is used widely around the world. A south-Indian meal is not complete without a bowl of creamy curd rice. A spicy pickle elevates the taste of the curd rice. However, a store-bought pickle is loaded with preservatives …
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 …
Paneer is a very favorite ingredient from kids to adults. Biryani is another weekend affair for many including vegetarians and non-vegetarians. Adding the favorite Paneer to Biryani is a great combo. The south-Indian Biryani is usually a bit spicy and has a burst of flavor from the spices. They are also made predominantly with Jeera …
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 …
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 …
Millets are trending grains these days. Though these super grains are not new to us, we have completely avoided them so far. Also, the misconception that they can be had only as porridges/ gruel had not interested many. However, we can incorporate these super grains into daily affairs like Idli and Dosas. They are not …
Proso millet is one of the millet variety commonly found in Europe, Indian and United States. In the United States, this millet is also used as bird feed. It is approved as human food too. Being non- glutenous and it is an appropriate food for people who are allergic to wheat. Proso millet has a …
Millets are a wonderful substitute for rice and wheat that is consumed widely. Though these wonderful grains are not new to us, they were definitely forgotten for a while. With the internet people are becoming more and more aware of these wonderful grains. While some of them had switched back to millet on a daily …
Celery is a water- rich vegetable that is commonly eaten raw alone or as salads. Celery has zero calories and hence it is a part of many people’s diet and in weight loss. Celery stalks are also added in soups and smoothies. While it is good for health, the flavor of celery is very strong. …
Nei Appam is a very traditional Kerala recipe that is made with rice, jaggery, cardamom, coconut and cooked in ghee. It is called Kerala Unniappam and is a part of festivals from Onam, Chithra Vishu etc. “Unni” in Malayalam means small and “Appam” means made with rice. Though there are many dishes in various cuisines, …
Kanchipuram Idli / Kovil Idli / temple Idli is a very famous Idli variety that had its origin in a small town -Kanchipuram, TamilNadu. This is served as an offering in the famous Sri Varadharaja temple and meticulously made in bamboo cases lined with Mandharai leaves. Though it seem to be a regular Idli, this …
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 …
Plum is one of the stone fruit that is available for a certain season of the year. We love eating them as such, however, when we got a box of plums, we could not finish them. The three of the plums were ripe and I wanted to put them to good use. I decided to …
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 …
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 …
Mushrooms are a great source of vitamins. Mushroom Pepper Masala is a very common recipe/dish that is available in many Indian restaurants. It is prepared with Mushrooms on a gravy and topped off with freshly grounded pepper corns. Mushrooms are a large source of proteins if you are a vegetarian. I was not a big …
Aval/ Avalakki/Poha is a very common breakfast ingredient that is used in many different ways It is easy to make and yet tasty too. There are lot of poha versions and every region has their own recipe. This GOJJU AVALAKKI is a very famous breakfast recipe from the state of Karnataka. It is made with …
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 …
Azhagar Kovil is a very small village in the Madurai district of Tamil Nadu. The name of the village is from the very famous Azhagar/ Kallazhagar Kovil. The main deity of this temple is Sundarabahu Perumal in standing pose ( Nindra kolam). Azhagar Kovil is one of the 108 divya desam as per the Vaishavite …
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 …
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 …
Chutney and Sambar are vital in a South-Indian breakfast. While Idli and Dosa are great breakfast options, the chutneys that pairs up with them, make them more interesting. I make chutney with onion, tomato and vegetables, I also love making them with dals. Refer to Chutneys in the website.One such is this tasty Urad Dal …
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 …
Suraikkai / Bottle gourd is a variety of the squash family and rich in water content. Lauki is very commonly used in Indian cooking to make sambar, stews, kootu, kofta, and stir fry. This vegetable is also aids in weight loss due to the water content in it. It has immense health benefits, relieving stress, …
Mangoes are everyone’s favorite. Be it a fruit or used as. a vegetable, Mangoes are loved by everyone. In Indian cooking, raw mango is widely used in many regions to make pickles, pachadi, sambar, curries, and rice too. I usually make mango sambar, which is our family favorite, and sometimes this rice too for the …
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 …
Whenever we eat heavy meals on a festive day, the next day calls for. a simple lunch. Simple Lunch means it either has some rasam, thogayal, or a flavorful Podi with some ghee or gingelly oil. In our household, I always stock up on dal Powder/ Paruppu Podi and this flavorful Dhaniya podi. This Dhaniya …
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. …
It’s that time of the year, where everyone’s home and life are lit up with joy and happiness. Diwali is a time where the family gathers up for the celebration. To add more joy to the celebrations, sweets and savories are prepared and shared. A quick and tasty sweet like this Kesar Rava Ladoo will …
Pregnancy is an important phase for every women and recovery after childbirth needs to be done cautiously. In early ages, where medical facilities are less and most childbirth was done at home, the diet that was followed postpartum helped in the healing process. Most of the foods given to new moms included peppercorns against the …
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 …
If you are a coconut lover like me, then Kerala dishes will be top of your list. The freshness of Coconut when added to any dish elevates the taste of the dish many folds. From kootu curry to thorans and avial, their taste gets elevated with the addition of fresh coconut. One of the very …
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 …
Halwa is a traditional sweet that can be made with flour, vegetables, and even fruits. How about trying halwa with rusk? For most of us, teatime is not complete without those one or two pieces of rusk. While I got the rusks for this purpose, I had almost half a packet of them, left untouched. …
Chutneys are the best accompaniment for any tiffin. If you are a South Indian, you will agree to this. A flavorful and tasty chutney can make a wonderful breakfast. A train journey brings a lot of memories. Also, if you have purchased any food packets during travel, you would have tasted this spicy rail chutney. …
Coconut is one freshly available food that is loaded with all richness. Coconut is generally considered a healthy form of fat. Being South-Indian, any Poriyal or thoran is not complete without Coconut in it. While I had plenty of grated fresh Coconut, I decided to make this super soft and flavorful coconut dosa instead of …
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 …
Pongal is the time of the year when we can find fresh turmeric roots in the market. While most of the Indian curries have turmeric in the ingredient list, there are only a few dishes that you can make with fresh turmeric roots. Turmeric pickles and Turmeric milk are the most common ones that can …
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 …
The Masala box is an important one that is available in every Indian Kitchen. Each of the ingredients in the Masala box brings flavor and enhances the taste of the dish it is added to. One of the ingredients seen is Fenugreek which has a bitter taste, yet gives awesome flavors when added to sambar, …
Podis are best companions for Idli, dosa, or rice on a busy day when there is less time to make an elaborate meal. We love our podis and this Pudhina podi has become our household favorite. While we like to add. a spoonful of this with rice and ghee, the kids love to eat with …
Pesarattu is a very healthy and wholesome breakfast option. It is a very famous breakfast/ tiffin from Andhra Cuisine. It is called Andhra Pesarattu, Pesara – means green moong bean and Attu means Dosa or crepe. It is also called Pesara Dosa or Cheeldo. Pesarattu is rich in proteins and is very filling. It is …
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 …
Brinjal is a very commonly used vegetable in Indian cuisine. It is so versatile that it is used in North and South Indian dishes from Sambar, to chutney and stuffed ones. There are hundereds of stuffed Brinjal recipes in Indian cuisine and this Bharli Vangi is a Maharashtrian version of stuffed brinjal that uses peanuts …
We need to include healthy foods into our daily diet. Healthy foods need not be always salads and soups. We can make our regular meals incorporating these healthy ingredients to it. One of the plants that have most of its part that is edible is Drumstick/Moringa tree. The leaves, flowers, vegetables can be safely consumed …
Pulav/Pulao is an easy one-pot meal that can quickly be done for a weekday meal. They also make a perfect fit for lunchboxes. There are many pulav varieties made in different parts of India. Tarkari Palav is a very famous Karnataka dish. It is made with any short grain rice like sona masoori, raw rice …
Karamani Vadai (Lobia/காராமணி பயிறு) is an attempt to infuse bean into our diet. I made this vadai last year during the Navratri season. I was a bit hesitant during the process of making this vadai, fearing its outcome. Surprisingly it turned out very crunchy like our normal masala vadai. The kids liked it very much …
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 …
Every South-Indian meal comprises the main course as rice with any kulambu with a side of poriyal, kootu, varuval and thoran. Of all, I love the thorans. Thoran can be made with vegetables like cabbage, carrot, beans, broad beans, and most green vegetables. The Cabbage thoran that I made the other day is our family’s …
Paneer is a favorite ingredient for many from kids to adults. There are many recipes with paneer that are tasty. We tasted this specific Paneer curry in a restaurant. Normally, Hariyali Paneer tikkas are served in many restaurants. But this was more like curry and perfect for phulkas. It is very tasty and subtle in …
The Indian subcontinent grows about 6000 varieties of rice. While, the world knows much about the Basmati and the Sona masoori rice, there are may varieties like the rajamundhry, thooyamalli, kaatuyanam, kavuni arisi among those thousand varieties. Of these, the black rice, which is commonly called the Kavuni Arisi in South India, is very good …
Saathur is a small town in the southern part of Tamilnadu. It comes under the Virudhunagar district of Tamilnadu. Saathur is very famous for its cottage industries that are many source of income for its residents. Apart from these cottage industries, Saathur is very famous for its Karasev. If you belong to Tamilnadu, you might …
Idli is a universally accepted comfort food. It has the right proportion of lentils (proteins and rice ( carbs) for a healthy breakfast. Urad Dal is the main component of the Idli. It is so important to make a perfect Idli. The main deal to get a soft Idli is to master the ratio of …
Watermelon is a favorite summer fruit. It is the best thirst quencher during the hot, sunny summer days. After enjoying the delicious fruits, dont throw away this flesh. Instead, make this delicious Watermelon rind halwa. It is so much delicious and kind of tastes like the Kasi Halwa- made with Ashgourd. Besan/Gram Flour acts as …
South-Indian breakfasts are very satisfying and tasty. The main staple breakfast items are Idlis and Dosas with an array of accompaniments including chutneys, sambar and podis. Though I make different types of chutney, my family always wants their Idli molagapodi with their Idlis and Dosas. There are many ways to make the Idli podi. Some …
Dosai is an emotion if you are a proper south-indian. There are many varieties of dosa that is available like the paper roast, ghee roast, masala dosa, millets dosai and many more. OF all these, some dosa varieties are famous in certain places like this BUN DOSAI . This dosai is very very soft like …
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 …
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. …
Mushrooms are a rich in Vit B, which is not very much available in vegetarian diet. It has no carbs and rich in water content. Hence it can be eaten without guilt by people who are in their weight loss journey. Also, the cooking process is very quick . Mushrooms are so versatile that they …
Kara Sev is a variation of murukku which is usually spiced with pepper or red chilli powder along with flavors from different combination of spices. While I love pepper kara sev, specially the thick ones, I also equally love this garlic /Poondu kara sev for it outstanding flavors. The combination of garlic/poondu with omam just …
Karuvepillai is an important ingredient in any southIndian food. Though its presence is very prominent, most of the people throw them away. However, Curry Leaves is a very nutritious and healthy ingredient. It is very rich in Iron and anti-oxidants. After a heavy Deepavali meal, I decided to make a simple, and healthy meal. I …
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 …
One pot meals are always quick to make on busy week days. It will be an added benefit if it is nutritious with lots of vegetables. While Pulav and south- Indian variety rice comes in handy, I love exploring various cuisines. One such is this Maharashtrian cuisine which has close flavors and ingredients that are …
Masal Vadai is made with dal and spices. It is very crispy and crunchy outside and soft inside. The Masal vadai is so flavorful with a burst of spices in every single bite. Though it is a very simple recipe, a lot of techniques need to be followed. It is important to get the texture …
Cranberry is a super fruit that is very commonly used during holiday seasons. It is made as a chutney or relish for Thanks giving Dinner. The fresh cranberry fruit is available very commonly in grocery stores. It is rich in nutrients and anti oxidants making it a super fruit. During off-season, it is available in …
Pudhina/ Mint is a flavorful herb used in many cuisines. It is used in main dishes, gravies, salads, soups, as garnishing. Today i made this very flavorful pudhina thogayal . This thogayal is very appetizing with the bright color and its taste. You can enjoy this thogayal with idli and dosas. This can also be …
Whether its fasting or festivals, sweets play an important role in them. However there are few restrictions in making sweets when preparing ladoo. How about a ladoo that can be prepared in a jiffy with very few ingredients in under 15 mins? I made this delicious ladoo with coconut and phool makhana/ fox nuts that …
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. …
Puttu is one of the very famous breakfast recipes. It is very famous among malayalis and made with a variety of grains. Puttu can be made with rice, red rice, ragi , and wheat flour. I tried making puttu with oats flour. It is very easy to prepare and stays soft for a longer time. …