December 31, 2016
December 24, 2016
December 23, 2016
Chola Dosai / Jowar Dosa
An amazing Dosa with very mild sweetness and unique flavour of Jowar / Cholam. When I made this Jowar dosa for the first time I was surprised to get such a crispy, golden dosa. The same batter can be used to get fluffy Jowar idlis too.I started making it often since Jowar is the power house of many vitamins, minerals and it gives half the daily required protein..
December 21, 2016
Kovil Ven Pongal
The piping hot Ven Pongal given in Perumal temples in the early morning during the month of Margazhi / Dhanur has a divine taste. In most of the temples of Tamil nadu the Pongal is made in the gooey form and here in Tirunelveli district in some temples they are not so mushy or gooey. The ginger pieces, pepper corns and cashews make it very very ideal for the winter morning...
December 20, 2016
Flavoured Sweet Rice (Meethe Chawal)
December 19, 2016
Inji Kuzhambu / Tangy Ginger Gravy
Few years ago, I went through the recipe of making Inji / Ginger Kuzhambu in a magazine and made it. We all just loved it very much and from then I started making it regularly at least twice a month.Since it is made using ginger, pepper and cumin , very good for digestion too. It is thick like a gravy with fine aroma and spiciness and it suits not only rice, but also Pongal and Upma. Just like vatha kuzhambu it can be kept for two days...
December 18, 2016
December 17, 2016
Tomato Chutney with Sautéd Onions
This Tomato Chutney is the popular side dish served in many Restaurants of Tamil nadu especially in Tirunelveli for Idli, Dosa and Pongal. The fried onions soaked in Tomato pulp, the roasted dals in it blend with the spices and serves as the wonderful side dish. This chutney also tastes very nice to have with rotis...
December 16, 2016
Dibba Rotti (Crispy Flatbread)
December 15, 2016
Paruppu Urundai Rasam
A perfect recipe to make on a rainy day when you couldn't get veggies from shop. We make this Rasam and More Kuzhambu with fried Pappads and this menu makes your lunch something delicious and lip smackinng. Mix the spicy lentil balls with rice Have mor kuzhambu as the side dish and enjoy the lunch..
December 14, 2016
Pulliyitta Kuzhambu is a flavourful, traditional and a very different kuzhambu of Kanyakumari and Tirunelveli district Brahmin Cuisine that can be done easily. No need for adding coconut or boiled dal. Though it looks like Vathakuzhambu, this kuzhambu does not need much oil. Have this kuzhambu with hot rice just adding a teaspoon of sesame oil and relish its taste.
December 11, 2016
Benne Dosa (Butter Dosa)
Of all the Dosa varieties I make at home, this Benne dosa is the most favorite of all. This Benne dosa is the traditional and authentic Dosa variety of a place called Devanagere in Karnataka. Benne doas is to be served with mashed potatoes called Bhaji. This dosa tastes quite different and soft, thick and also amazingly crispy at the edges.
December 10, 2016
Karthigai Deepam Recipes
Lamps lit with oil are a symbol of holiness in Indian culture. Karthigai Deepam which falls on December 12 this year is no exception. Beautifully lit lamps are found all around the home to bring in happiness to the home. This festival occurs when the moon is seen fully in the sky. Karthigai Deepam is celebrated during Purnima or full moon day when the moon is in line with the six star constellation called Karthigai. We make mouth watering food in homes and go out to see the decorations in the streets and the homes of the relatives. Festival time is really great when people forget all their worries and come together to spend some quality time..
December 09, 2016
Tomato Aval / Poha bath
December 08, 2016
Verkadalai Urundai (Peanut Sweet Balls)
December 07, 2016
Jeeraga Kuzhambu / Cumin seed Gravy
December 05, 2016
Seppankizhangu Iru Puli Kuzhambu (Taro Kuzhambu with coconut base)
Iru puli kuzhambu is the most favorite kuzhambu in my family. It is a typical Nagercoil traditional Kuzhambu with the base of Coconut and butter milk. Since both tamarind and buttermilk are used for sourness it is called as Iru puli and we all call it colloquially Erruvulli. Drumstick, Onion, Brinjal, Ashgourd or Seppankizhangu (taro) can be used to make this Kuzhambu....
December 02, 2016
Rajma Pulao (Kidney Beans Pulao)
December 01, 2016
Arisi Upma and Kathirikkai Gothsu
Arisi upma, traditionally is made in vengala panai (Bell metal pot) and it tastes heavenly when had with kathirikkai gothsu. Usually we make this for dinner. Arisi upma is made in different ways following their own traditional family recipe. The recipe which I give today is authentic Tanjore style Arisi Upma.