November 30, 2016
November 29, 2016
Poosanikkai Thayir Pachadi / Ash gourd Raitha
Poosanikkai Thayir Pachadi / Ash gourd Raitha is the traditional recipe and served very next to Payasam (Kheer) in all important feasts of Tamilnadu. This healthy, fiber rich and easy to make raitha tastes exotic with any type of meals. The creamy and white raitha looks great when served on the green banana leaves...
November 28, 2016
Oats, Cracked Wheat Rava Idli
November 27, 2016
Seppankizhangu / Taro root Roast
November 26, 2016
Vazhaithandu Mor Kootu (Banana stem Kootu)
November 25, 2016
Restaurant Style Kadai Vegetables
November 23, 2016
Cabbage Garlic Paratha
November 22, 2016
Nellai Special Vathakuzhambu
Tirunelveli Vathakuzhambu is very special and no doubt it is a lip-smacking one. In all hotels and marriages here though Sambar is served, Vathakuzhambu is mandatory. The vathakuzhambu made by fresh roasted spices gives a fantastic flavour and taste. Nobody can resist from asking for more. This vatha kuzhambu can be mixed with plain rice with sesame oil and also be had with curd rice...
November 21, 2016
Spicy Aloo Sweet Corn Dosa
November 20, 2016
Neer kozhukattai is almost an oil free recipe which is the traditional recipe of Kanyakumari district. We love to have this as dinner on rainy days. Since it is a complete boiled food, it is easily digestible also. A healthy and tasty tiffin that needs very less ingredients and no complicated procedure....
November 19, 2016
Jeera Aloo Pulao (Cumin Potato Rice)
November 18, 2016
South Indian Spicy Vegetable Kurma
November 17, 2016
Gothumai Rawa and Thinai Adai / Broken Wheat and Foxtail millet Spicy Dosa
November 16, 2016
Venthaya Kuzhambu (Fenugreek seeds Gravy)
November 15, 2016
Baby Potato Chilli Fry
November 14, 2016
Keerai Puliserri (Creamy Spinach Buttermilk Gravy)
November 13, 2016
Mixed Millet Idli ( Diet Idli)
November 12, 2016
Dried Coconut Chutney Powder / Kopra thengai podi
This dried coconut chutney powder is the traditional condiment we make at home very often as a substitute to pickle and chutney. The fine part of this is that it serves as the best side dish for dosa, idli and curd rice. We also add this to hot steaming rice with a tea spoon of coconut oil and enjoy with any vegetable kootu and pappad as side dish. It has a long shelf time too..
November 11, 2016
Veppillakatti (Tangy, Citrus Leaf Pickle Powder)
One who tastes this Veppillakatti for the first time will become a fan of this. An authentic, traditional side dish for curd rice from the cuisine of Palakkad Iyers. Usually it is said that in the Tamil month of Ippasi / Aswin (Mid october) making Veppillakatti brings prosperity. whether it is true or not, the leaves used for making this side dish are very fresh and tender during this month. Moreover since Omam(Ajwain) is used, it is also good for digestion.
Kootanchoru - A Classic Recipe of Tirunelveli (Mixed Vegetable and Lentils Rice)
November 10, 2016
Pacha Sambhar / Raw Sambhar
Nearly 25 years ago , I visited my Hubby's Grandma house. His grandma made this sambhar for us which was very yummy. After that I totally forgot about that. My Mother in law two days before just asked me Whether I have posted her mom's signature recipe Pacha Sambhar in my blog. I thanked for the reminder, got the recipe from her and made Pacha Sambhar yesterday. Here is the recipe of simply delicious and flavoursome sambhar...
November 09, 2016
Schezwan Idli Fry
November 08, 2016
Cabbage & Beetroot Stir Fry with Greengram Sprouts
November 07, 2016
Puli Charu and Kadalai Paruppu Thogaiyal
A simple meal that can be made ready in just 20 minutes. When I was commuting back home from my work place, my colleague told this recipe to me. I made this on that day itself for dinner. We loved it!!!. She told, whenever their family return home after vacation she makes this as a refreshing meal. Before the rice gets ready, these two items can be made and simple microwaved pappad serves as the best side dish...