LATEST STORIES

May 27, 2018

May 26, 2018

Milagu Kuzhambu / Pepper Corn Gravy

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An authentic recipe from Tambrahmin Cuisine fully packed with flavours . It is very good for health and makes the lunch blissful.Mix this milagu kuzhambu with hot steaming rice with a teaspoon of sesame oil and Paruppu Thogayal (Dal Chutney) as side dish &  enjoy the divine taste. This milagu kuzhambu also tastes heavenly as the side dish for curd rice.

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April 28, 2018

April 09, 2018

Masal Vadai

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Masal Vadai made adding lot of onion is a popular road side snack in Tamil nadu. The Masal Vadai sold in my school canteen (I am a teacher) always stands special in taste and stays crispy for a long time without becoming hard and dry. I got the recipe from the chef and from then, started to follow the method given by him. Not only as a snack,  in south Tamil nadu many people have the habit of having Masal Vadai as the side dish for Rice.

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March 31, 2018

March 14, 2018

Tips# 61:How to Choose Good Quality Vegetables?

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Vegetables are the prime ingredients of our diet and we spend a lot for them. Some times in haste we buy the vegetables displayed attractively in super markets or in road side shops and we complain that they have cheated us. The taste of the cooking depends on the quality of the vegetables we use. What to look for in appearance and texture is very important in choosing vegetables. So use these Smart Samayal Tips to get the basic skills of selecting good  vegetables and avoid wasting money:

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March 02, 2018

Black gram Rice with Lady’s Finger Tangy Gravy and Sesame Chutney (Uluthamparuppu Sadham and Vendaikkai Pachadi)

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This Combo meal is the traditional and very healthy food of Tirunelveli in South Tamilnadu.  A mouth watering meal with very high nutritious values. Every ingredient used for preparing  this meal makes you healthier in many ways. I have given the individual nutritious values towards the end of the recipe...

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February 21, 2018

Muzhu Ullunthu Dosa (Whole Blackgram Dosa)

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Muzhu Ulunthu Dosai is the authentic dosa of Tirunelveli district. Usually we use dehusked  Blakgram or splitted one for making dosa. Here the wholegrain of Blackgram without removing the skin is used and hence it is packed with proteins and fiber. Blackgram is also rich in iron, calcium and Phosphorus.

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