March 31, 2017
March 30, 2017
Vazhaikkai Podi / Raw Banana Spicy Powder
We regularly make stir fries, chips and kootu out of raw bananas. We can also make spicy powder combining raw bananas, fried lentils and chillies. This is an age old recipe made in Tanjore Brahmin families. This Vazhaikai podi is mixed with hot steaming rice adding few drops of sesame oil and as the side dish to podi rice morkuzhambu is made. ..
March 29, 2017
Suraikkai Adai /Bottle Gourd and Lentils Dosa
March 26, 2017
Raw Mango Rice
March 25, 2017
Puli Upma is a yummy and distinct Upma variety of Tamil Brahmins . It is a traditional tiffin which we love to eat at any time. Mostly made in the evenings as school return tiffin! It has the combined taste and flavour of Tamarind's tanginess, Sesame oil's aroma, Dal's crunchiness and the hotness of spices.
March 24, 2017
Masala Pudalangai (Spicy Snake-gourd Fry)
March 23, 2017
Easy Chana Masala
March 22, 2017
Neer Elumichangai (Oil-Free Lemon Pickle)
Poricha Kuzhambu, More Kuzhambu and Upma varieties. It gives the taste of a pickle and at the same time oil and spice free and hence even elders can have guilt free...
March 21, 2017
Kandathippilli Rasam (Long pepper Rasam)
March 20, 2017
Vegetable Makhanwala is a special, rich, creamy side dish made with butter and spices for special occasions to be served with rotis, naan or plain rice. The vegetables are sated with spices, then simmered and cooked in creamy buttery tomato gravy. The simple jeera rice or fried rice or plain rice when served with this Vegetable Makhanwala, just makes you to feel heavenly...
March 19, 2017
Poha Crispies (Aval Vadam)
March 18, 2017
Peerkangai / Ridge Gourd Dosa
Peerkangai dosa is an inviting dosa that attracts everybody by its appearance and taste. This dosa belongs to Udupi cuisine and it does not need any special side dish since it already has everything in it!!. No doubt children will get excited by seeing this dosa. The crispy and fine golden red colour outer layer with soft cooked ridge gourd slices inside taste yummy to have with curd...
March 17, 2017
Puli Dosa / Tangy Tamarind Dosa
Basically this Puli Dosa is a Karnataka recipe and the batter made for this dosa is also used to make different types vegetable dosa, by dipping the sliced veggies in to the batter. This Puli dosa not only contains tamarind but also chillies for hotness, jagerry for mild sweetness and some mild spices to tickle the taste buds...
March 16, 2017
Green gram Kichadi
March 15, 2017
Perfect Maavadu Recipe
Nothing could equalize the Curd rice and Maavadu combination. The red chilli gravy with the strong raw mango flavour and hotness tastes very inviting to have as side dish for upma, pongal and even dosa. Maavadu is also known as Vadu mangai and kadugu Mangai. I still remember those days when my grandma used to buy these raw baby mangoes in sack and make pickles for the whole family members. That too the fresh crunchy raw mangoes soaked in red chilli gravy with its sour and tanginess gives heavenly taste. Here is the perfect recipe of my Grandma for making this pickle that lasts for even a year...
March 13, 2017
Karuppatti Chola paniyaram (Palm jagery Jowar Appe)
March 12, 2017
Karadaiyan Nombu Adai (savored and sweet)
March 11, 2017
Cabbage Kati Roll
March 10, 2017
Thur dal Rice (Thuvaram Paruppu Sadham)
Thuvaramparuppu Sadham is an age old traditional recipe of Tirunelveli. I can say authentically that this is a complete balanced main course with all essential nutrients. It finds place in the menu at least once in a month especially on Sundays. An inviting meal with exotic taste that should be relished with Aviyal and crisps....
March 08, 2017
Vegetable Bread Upma
Wheat bread and Multi grain bread always find place in my kitchen and give hand on busy mornings to make simple, healthy and quick break fast. I make different bread recipes but always with wheat and multi grain breads. When you have small portion of different vegetables leftover in the refrigerator make this healthy breakfast to get a break from regular toasting or sandwich...
March 06, 2017
Punugulu / An easy crispy South Indian Snack
Basically this is the Andhra snack made instantly with Idli batter. It can be made either with fresh batter or a day old batter with mild sourness. Doing it with fresh idli batter does not consume more oil, where as when it is made with the batter with mild sourness consumes more oil. An ideal snack for evening tea time...
March 05, 2017
Poha, Murmur&Oats Idlis (Aval, Pori&Oats Idlis)
Super Soft Idlis without wet grinders and no fermentation!!! Amazing isn't it? Yes ready to make idlis that melts in mouth and remains soft even in lunch boxes with three healthy ingredients. I make this idlis a perfect complete planned breakfast with Palak Sambahar (Spinach with dals) as side dish. Make this powder during week ends and make mess free kitchen on busy mornings..
March 04, 2017
Instant Vegetable Biryani
The easiest way to make the yummiest Vegetable Biryani. The only job you have to do is chopping the vegetables. That too if you do it in advance and keep ready in the refrigerator, in just 20 minutes the spicy flavourful Biryani is ready. I prefer this method while doing for more number of people like for potlucks, parties and picnics...
March 03, 2017
Sweet Potato Parathas
March 02, 2017
Thakkali Thokku / Tomato Pickle
The hot, spicy, tangy Tomato Thokku/Pickle serves as the mouthwatering side dish for idlis, dosas, bread toast, rotis and curd rice. When tomatoes are available at cheap prices in the market this can be done in bulk and stored for more than two weeks. It reduces the burden of making chutney daily for breakfast or dinner. Very often I make this and store since helps me in hand when I have guests..