Enjoy cooking
Kadhi, a very traditional and popular Indian dish is a yogurt based gravy which is thickened using gram flour. Every region has its own recipe for this dish. Gujarati kadhi and Punjabi are very popular varieties of kadhi. Gujarati kadhi is mildly sweet as sugar is added in this recipe. My family is very fondRead more about Gujarati Kadhi[…]
Thepla is a very famous and authentic Gujarati flat bread which can be served for breakfast, as a snack , can be carried for picnics or while traveling as it stays good for a week too:) We have always carried theplas with us while travelling since finding a vegetarian restaurant is quite a challenge inRead more about Thepla[…]
I learnt this recipe many years back from a TV show. Its a dish from Chetinadu cuisine. I have made small changes in that recipe to suit our taste. Lady’s finger/ Okra is known as vendakai in Tamil and bhindi in Hindi. Vendakai is rich in dietary fibre, vitamins A, B and C. It isRead more about Vendakai Thengaipal Khuzhambu[…]
I had planned to make chole ( chickpeas) and rice today for lunch. My daughter and I are very fond this combo, while my son is not. While I was draining the boiled chole, I got this sudden idea of making tikkis with chole and serve with rice, hoping that my son would like it.Read more about Chole Tikki With Tomato Rice[…]
Today’s lunch at home was a very simple affair. I had made a new rice variety today. I used very simple ingredients and fresh spices. It’s very simple to make, healthy, wholesom, full of flavour and was very tasty. Shallots added a mild sweetness and the roasted corn kernels gave a good crunch to rice.Read more about Shallots and Roasted Corn Rice[…]
Drumsticks are known as murungakkai in Tamil. It’s widely used vegetable in South Indian cooking. It’s generally added in sambar, avial and many Khuzhambu varieties. Drumsticks are rich in protein, B complex vitamins, calcium, vitamin C, zinc and iron. It’s good for diabetic patients as it helps in controlling blood sugar. It is also antiRead more about Murungakka Vathakhuzhambhu[…]
Today I wanted to make bagara baingan ( a specialty from Hyderabadi cuisine) and vegetable pulao for lunch. Then I found that the brinjals were of different sizes. For making bagara baingan, I prefer to use small, uniformed sized brinjals. As I was thinking what to do, I got this idea of using yogurt asRead more about Dahi Baingan[…]
Cooking in a single pot is probably the easiest way of cooking. As home makers, many of us use this method to make something in a jiffy. Today I made sambar using this method. It will very useful while multi tasking,for beginners in cooking and students or when you are not in a mood forRead more about Quick Sambar[…]
Few days back, my cousin Uma told me about a new rasam that she had made. She told me that she had seen the recipe in the net. It was a very unique rasam in which betel leaves and Amla had been used. I found it be very very interesting and the therapeutic. It hasRead more about Betel Leaves Rasam[…]
Many years back, I learnt to do this simple and delicious Mixed dal from a TV cookery show. It’s very mild in flavour and very aromatic. Different spices are used to create a very beautiful balance in flavour. The highlight of this dish is that it’s simple, cooked with basic ingredients, very healthy, delicious andRead more about Mixed Dal[…]
