Enjoy cooking
Today’s lunch at home was again a simple, easy to make and heathy South Indian food cooked with very little oil. For the first time I made agathi keerai dry curry. It came out very well and my kids liked it very much. Agathi keerai is known as August tree leaves. It is slightly bitter inRead more about Simple Lunch Menu 9[…]
Coconut is known as thengai in Tamil.Thenga Milagai podi is a variety of idli podi with thenga. Usually dry coconut is used to make this podi. But fresh coconut too can be used. It’s very easy to make , yummy and very handy to have in the kitchen. It can be served with idli, dosa,Read more about Thenga Milagai Podi[…]
Sago is known as Javarisi in Tamil and sabudhana in Hindi. Javarisi payasam is one my most favourite and my mom used to make for me on my birthday every year:) Today is my bday and I had this sudden desire to have this payasam. It very easy to make and too delicious. Sharing withRead more about Javarisi Payasam[…]
Ingredients Aval ( poha/ rice flakes) – 1 cup Grated jaggery – 1 cup Milk – 1/4th cup Ghee – 3 tbsps Cashew nuts – 1 tbsp Grated coconut – 1 tbsp Cardamom powder- 1/4th tsp Method Wash the aval well. Drain completely and soak it in milk for 15-20 mins. Add jaggery and 1/4thRead more about Aval Chakara Pongal[…]
It’s my son, Arjjun’s birthday today. He is turning 18. When I asked him what he wanted for his special day, he said he wanted Ras malai:) Ras malai which is a traditional sweet from West Bengal is made with just 2 main ingredients, milk and sugar and some saffron. It’s really wonder that suchRead more about Ras Malai[…]
My husband had been travelling for the past two weeks. He came back only today morning. He had told me that he was getting sick of eating out and was just waiting to come back to home food. So, our lunch at home was his favourite menu, a traditional and simple Tamil Brahmin meal. ArachuvittaRead more about Chinna Vengaya Arachuvitta Sambar[…]
Another simple South Indian lunch menu from my kitchen. The best thing about South Indian cooking is that the amount of oil used for cooking is very less. Oil is basically used only for tempering. Generally when I make morekuzhambhu( South Indian Kadhi), I add tomatoes to it. Today, I have added banana stem. BansnaRead more about Simple Lunch Menu 8[…]
This is very a different, creamy and a delicious dish from the Gujarati cuisine. Instead of tomatoes, sour yogurt is used in this recipe to give a tangy taste to this dal. Yogurt gives a rich and creamy texture to the dal and also enhances the protein and calcium content the dal. It is veryRead more about Yogurt Tuvar dal[…]
Kuzhipaniyaram is a speciality of Chetinadu cuisine. It’s made with batter made of rice and urad dal. Many uses idli batter to make Kuzhipaniyaram. That’s what even I used to do, but not any longer. Last year, I learnt the authentic recipe for Kuzhipaniyaram from my art teacher and very good friend, Geetha:) The firstRead more about Kuzhipaniyaram[…]
This is a very mild, aromatic, rich, creamy and delicious khuzhambu from Chetinadu cuisine which can be served with steamed rice, appam or idiyappam. Ingredients Onions – 2 Tomatoes – 3-4 Turmeric powder – 1/2 tsp Red chilli powder – 1 tsp Thick coconut milk – 1 cup Salt to taste Oil – 1 tbspRead more about Tomato Khuzhambu[…]
