Morkuzhambu is a tasty yogurt based gravy slightly sour in taste. Usually made with Ash gourd, Lady's Finger or Chayote, this one with raw mango along with cucumber adds a special taste and flavour to the gravy. I have Ash Gourd Morkuzhambu already in my blog, but this recipe...
We all like to have simple yet healthy and filling menu sometimes and from the elaborate preparations stick to a wholesome quick food.This cabbage kootu aptly fits the category and and i prefer it on lazy afternoons with hot rasam.Kootu is a stew made out of many vegetables such as chayote or chow chow,pumpkin,snake gourd to name a few.Each one can be made differently and the choice is yours.It is less time consuming to prepare,tasty and flafourful too.Cabbage is otherwise very bland having no taste of it’s own,but considering the fact it is healthy i have added a few spices...
Kanchipuram Idli is a traditional breakfast item in most South Indian households.However did you know it is made in the Madapallis or Temple Kitchens and offered to GOD VARADARAJA PERUMAL in Kanchipuram district of Tamil Nadu and is encased in the dried mandharai leaves as per the procedure followed there.It is a whole some and easily digestable meal since it has rice and urad dal.As per custom it is steamed in a large foot long vessel which requires hours to get cooked.But in homes we can make the same Idli in our idli moulds or small vessels as well. I...
This Mor Kuzhu is an authentic recipe of yesteryears.Though many families still make it,it is quite new to many people so I thought of posting it.It can be had for breakfast or as an evening tiffin.My mother used to make it for me and it is still my favourite tiffin item.She used to tease me that even on my birthdays I would be pleased to have this compared to cakes or sweets.True amma's a master in that..Mor Kuzhu is so soft and fluffy and melts into your mouth and it gives great satisfaction for sudden hunger pangs, believe me it...
Kara means spicy and true to it’s name Kara Chutney is a spicy an tangy chutney best suited for many items like idli,dosa and kuzhi paniyaram.All are very fond of this chutney.This is a chettinad special and I make it often. So when yesterday I made kuzhi paniyarams,I couldn’t resist myself in making this tasty chutney.Usually red chillies are on a higher side in this chutney but you can adjust it to your taste buds.Onions and tomatoes well blended with tamarind and red chilles are perfect as a best combo for dosas and idlis.Do try it and let me know.....
Adirasam is a deep fried type of Indian sweet from the Tamil cuisine.Also this is one of the traditional sweets made in Tamil Nadu during festivals and marriages.Though it requires a very ingredients,it is very difficult to attain the perfect texture and requires absolute concentration.It is made using rice flour and jaggery.The rice is soaked and dried and then powdered. Jaggery is made into a syrup and added to the rice flour,mixed and made in to balls which are flattened and deep fried.Some make it with syrup too,but I have never attempted to make that version. Somehow it was a...
Pani Puri is a chaat which is tasty tangy and sweet owing to the different chutneys and the water used in it.I am very fond of Pani Puri and love to eat whenever we go out to eat.In North specially in Delhi where I grew up it is called Golgappa. Usually for making chaats at home,you need a lot of patience and it is time consuming also as it requires assembling of lots of items.But with proper planning you can make the things in advance and enjoy with your family.In my earlier days of cooking,I had tried this recipe trying...
Chilli Gobhi is a lip smacking stater recipe similar to Gobhi Manchurian.It is made out of deep fried cauliflower florets in maida and corn flour batter mixed with a variety of sauces.This Indo-Chinese dish is my daughter's favorite and I made this for her some time back.This easy recipe can be made in 15 minutes if all ingredients are kept ready.It forms a good side dish for fried rice besides being a tasty snack.If you don't want to serve it dry as I have done,you make add water and make it a gravy consistency.The tricky part is to keep the...
 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
