Enjoy cooking
Kothu Parotta is a very special delicacy from Tamil Nadu. Its generally made with Parotta( layered paratha), egg or meat and spicy sauce. The vegetarian version is known as Chilli Parotta. The shredded Parotta is sautéed with spicy mixed vegetables. This is s very famous dish in Saravana Bhavan restaurant. My son is very fondRead more about Chilli Parotta[…]
Set dosa is a speciality from the Karnataka Cuisine. It’s called as set dosa because it is always served as set of two dosas. Set dosa is very light, spongy and has a melt in mouth texture. It’s smaller than the regular dosa. It’s generally served with vegetable sagu and coconut chutney. I made setRead more about Set Dosa[…]
Kadhambam in Tamil means mixed. Today I made Kadhamba sambar ( mixed vegetables sambar) for lunch. There are many recipes for this sambar and I have mine too:) I use both sambar powder and fresh, roasted and ground spices to make this sambar. The sambar is very colourful, aromatic, healthy, very easy to make andRead more about Kadhamba Sambar[…]
Few days back, I made a new gravy called Sothi for lunch. Sothi is a mildly spiced gravy with coconut milk as the main ingredient for the gravy. The vegetables are cooked in thin coconut milk and the gravy is thickened by adding thick coconut milk. Since I did not want to use lot ofRead more about Cabbage, Drumstick Sothi[…]
Hello everyone! I am back to blogging again after a very long time. December 2015 had been a very happening month for majority of Chennaites which am sure none would be looking forward to again. It’s time to get over all that and look forward to a beautiful and a brilliant year:) To keep withRead more about Sweet Corn Khuzhi Appam[…]
As the name suggests, this is one of the famous varieties of rasam from the Karnataka cuisine. I am fond of all varieties of rasam. But Mysore rasam tops the list. My family too loves this rasam. It’s a simple to make, healthy, aromatic and absolutely delicious rasam. I am going to share my foolRead more about Mysore Rasam[…]
Brinjals are known as Vankaya in Telugu. Gutti Vankaya Kura is s very authentic dish from Andhra cuisine. Tender brinjals are stuffed with fresh, ground masala, sautéed and simmered in tamarind gravy. It’s a rich, spicy sweet , sour and a very delicious gravy which can be served with rice or roti. I made itRead more about Gutti Vankaya Kura[…]
A very easy way to make a vegetable curry more healthy and wholesome is by adding some pulses to it. Today, I made cabbage curry with green chick peas. You can add any pulse of your choice. I added chick peas as I had some leftover. The curry was indeed very tasty and the chickRead more about Cabbage and Chickpeas Curry[…]
Karthigai Deepam is a Festival of Lights celebrated all over Tamil Nadu during the Tamil month of Karthigai ( mid november- mid december). I really look forward to this beautiful festival. In our community ( Tamil Brahmins), this festival is dedicated to the brothers. The sisters pray for the well being of their brothers andRead more about Nel Pori Urundai[…]
Avial ( aviyal) is a very traditional dish from Kerala. It’s very popular in Tamil Nadu also. It’s a part all vegetarian wedding menus in Tamil Nadu. It’s a very important dish in Onam sadhaya ( the elaborate meal that is made during Onam). In Tamil Nadu, avial is served with adai, a thick dosaRead more about Avial[…]
