 Kanda Poha is a staple food of Maharashtra and is eaten with awe for breakfast.This is made with beaten rice or poha with potatoes(batata) and onion(kanda) and cooked to perfection.It is an easy to make dish and is also a good lunch box option.One my friends who is a Maharashtrian,taught me the exotic recipe which was not only quick but easy and tasty as well.Plenty of onions and boiled and cubed potatoes gives this recipe a unique and flavourful feel.As many of you might be aware of Poha in South Indian cuisine would be either Puli Aval which is tamarind based or a pepper flavoured one called Milagu Aval.Also there is a sweet version with jaggery called Vella Aval and sugar based Aval Kesari.
Vella Sadam or jaggery rice is a tasty rice made during the fesival ADI PERUUKU.This festival falls in the 18th day of the tamil calendar month aadi.Aadi Perukku is the monsoon festival that is celebrated across the state of Tamil Nadu.After the heat waves settle down and people long for something c
It is a must in any household to have chutney for any breakfast or dinner recipes as an accompaniment. Curry Leaves Coconut Chutney is a tasty side dish for idlis and dosas. You can make this recipe in less than 15 minutes. Curry leaves are great source of iron...
Curry Leaves Sevai is an excellant breakfast or evening snack recipe which is an easy to make and filling meal.Usually I make Curry Leaves Rice or Karuveppilai Sadam which has abundant iron content and gives an aromatic feel to the dish.I stumbled upon this idea when I wanted to...
 I never had a sweet tooth, but have always awed at my mom who used to make sweets and savories with much ease.In my growing years in New Delhi,when kitchen was almost unknown to me,every now and then a new delicacy would pop up and surprise us.This is one such traditional recipe which my mother made and that too in no time.I have also seen my grandma who used to sit painstakingly near the stove to make these deep fried dumplings. As I had this post long pending in my draft,i thought of posting this today.Children nowadays have a liking of desserts like doughnuts,cakes and pastries,but have you ever thought that in our Indian Cuisine there are innumerable desserts that you might have not even heard of.This Karjikai is a sweet made with maida dough which is rolled as a chapati and filled with sweet filling of coconut,roasted gram and sugar.As you can see it is in the shape of semi circle.Besides making this sweet for Diwali,people also make this for Ganesh Chaturthi.But you can make this at any time of the year to treat your loved ones,right?Over to this sweet recipe of Karjikai.
It was some time back that i was thinking somehow i don’t have this gravy in my blog,though we make regularly at home and dhivya too likes it.This kuzhambu variety is a long forgotten recipe in many households and some might not even have heard of this exotic gravy.I have enjoyed it eating many a times from the hands of my grandmothers and my mother too. In my in laws place too this recipe is known and my MIL makes it often.This simple recipe can be made in no time and tastes great with dal rice with dollops of ghee.I...
There are some recipes which are made hassel free and with leftover items.They turn out to be super delicious and are a always a hit. Idli Upma is one such recipe which can be made in seconds,yet it is healthy and quick to make as it is pre cooked and only tempering and mixing is needed.I usually make this from leftover idlis or make idlis in the morning and make this using idlis for dinner.Or it can be given as an evening snack when kids return from school.It is packed with proteins from urad dal and rice.I can have it...
Paruppu usili is a traditional tamil brahmin curry variety had with rice and gravy.Lentils are soaked, ground and steamed then crumbled and mixed with boiled veggie in this casa clucter bean or kotthavarangai in tamil.Usually this is a great combo with Mor kuzhambu but tastes as much good with vatha kuzhambu as well.You can try the same recipe with french beans as well.Follow this proceedure and enjoy a traditional meal with your loved ones. Notes
Aama Vadai or Paruppu Vadai as it is called is a bengal gram and tur dal based fritter usually made during festivals in Tamil Nadu.It is specially made during Weddings,Boghi and Avani Avittam. Avani Avitttam or Upakarma is a vedic ritual practiced by Hindus of Brahmin caste.It is conducted once in a year during the month of Shravana when Brahmins change their Upanayana thread. This day is also important as Brahmins worship Rishis and offer libation of water to their ancestors. Amongst other delicacies Paruppu Poli and Paruppu Payasam is also made.The vadai is a no garlic no onion recipe,since...
I have seen beautiful arrangement of Dry Jamoons in restuarants in their display and have enjoyed it quite a number of times.Normally I make jamoon at home for any festivity but this time wanted to try it in the dry version with milk powder.As I have one jamoon recipe with khova already,this would be a nice variation and tasty one too.So last sunday,I made these and took photos leisurely.Jamoons with milk powder are soft and melt in the mouth consistency.I have also added maida for binding and ghee for softness.Planning to post another version of gulab jamoon in the blog...
