Enjoy cooking
Few days back, in a TV cookery show, I saw few recipes from Sri Lankan cuisine. I found them similar to Kerala and South Eastern cuisine. It was very interesting. Today being sunday, I thought I’ll make something different today. So, decided to try Sri Lankan cuisine. I made yellow pumpkin gravy in Sri LankanRead more about Srilankan Pumpkin Curry[…]
Today I made a new rasam with omam ( ajwain / carom seeds) and Inji (ginger )as I wanted to make something light and therapeutic. Both omam and ginger are very good for digestion and relieving flatulence. It was mildly spicy, very aromatic, light and indeed very delicious and my family really liked it:) IngredientsRead more about Omam and Ingi Rasam[…]
Carrot is one vegetable that I use everyday in my cooking. Mostly I use it to make salads or raita. Sometimes I do make soup or dry vegetable curry using carrots. Carrots are very rich in beta carotene and vitamin A. It’s very good for the vision, reduce cholesterol, protects the heart, anti cancerous ,Read more about Carrot Rasam[…]
Today’s menu for lunch was from Chetinadu cuisine. It’s one of most favourite cuisine. I never miss a chance to try new recipes from this cuisine. I tried one new recipe today, Chetinadu Poondu Milagu Khuzhambu which came out really well. The garlic and pepper cooked with shallots and tamarind was indeed very delicious:) IngredientsRead more about Chetinadu Poondu Milagu Khuzhambu[…]
If you are bored of making the regular Poha Upma, then you should check this recipe. I had made this once few months back. Usually I add grated carrots to poha upma to make it more healthier and colourful. That day, I didn’t have carrots. I had some left over grated raw mango. So, IRead more about Mango Poha[…]
I wanted make to make something different today for breakfast. I had decided to make corn and paneer parathas. It’s been some time since I made parathas. Instead of mixing corn and paneer for the stuffing, I made separate stuffing with paneer and corn and used it to make 2 layers of stuffing:) My kidsRead more about Double Decker Paratha[…]
Today, after a long time I made thenga thogaiyal ( a type of coconut chutney). Generally tamarind is added to give a sharpness and sour flavour to this thogaiyal. But today, instead of tamarind, I added raw mango to make more healthier and interesting. Everyone at home liked it very much and am happily sharingRead more about Thenga Manga Thogaiyal[…]
Navrathri this year was as usual very good and very hectic. It was great seeing all my friends and relatives during these nine days. Though I was not doing any elaborate traditional cooking, I felt like I had made enough of sweets and sundal varieties. So, made this simple, healthy and very colourful Minty riceRead more about Minty Rice[…]
The day after Navrathri is celebrated as Dashahara or Vijayadashami. Kama( lust), Krodha( anger), Moha( attachment), Lobha( greed), Mada( pride), Matsara( jealousy), Swartha( selfishness), Anyaaya( injustice), Amanavta( cruelty) and Ahankara ( ego) are the ten negative qualities within us. Dashahara means defeat of these ten negative qualities and Vijayadashami means victory over these ten negativeRead more about Aval Vazhaipazham Payasam[…]
Today is the ninth day of Navrathri ( navami). Divine Mother is worshipped in the form of Siddhidhatri. Siddhidhatri is the one who gives all the siddhis. Siddhi means perfection. When you want something, and if before the want arises it is available to you, that is called Siddhi (when you receive before you evenRead more about Karuppu Kondakadalai Sundal[…]
