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Brinjal is known as Kathrikai in Tamil and baingan in Hindi. Kathrikai Rasavangi is a spicy, tamarind based delicious gravy which is served with steamed rice. Long time back,my maternal uncle, who had come home for a visit asked me,’do you know to make Kathrikai Rasavangi?’ Though I have heard about it, never had triedRead more about Kathrikai Rasavangi[…]
As a kid what really fascinated me was the shape of Kanchipuram idli. Unlike the regular idlies, it was cup shaped. But I had never wanted to taste them. After I started cooking regularly and started trying new recipes, I tried Mallika Bhadrinath’s recipe. The moment I tasted it, I fell in love with itsRead more about Kanchipuram Idli[…]
Mahashivratri is one of the greatest and the most celebrated Hindu festivals when Lord Shiva is glorified, worshipped and honored with sanctifying rituals throughout the night. The word Shiva means all-auspicious. Maha means great, and Ratri means night. Maha Shivaratri means The Great Night of Shiva. For Lord Shiva devotees Maha Shivaratri 2015 is theRead more about Pasi Paruppu Payasam[…]
Sambar is a very important recipe of South Indian cuisine. It’s a tamarind based gravy with generous amount of pulses( mostly tuvar dal/ pigeon peas) and vegetables, thus making it rich in protein, vitamins and minerals. When served with idli or dosa or steamed rice, it helps in bringing a balance in the menu. ThereRead more about Yogurt and Spinach Sambar[…]
Idli with milagai podi( gun powder or Idli Podi ) is a very traditional and classic combination. The crunchy and spicy milagai podi compliments the soft and bland idli. Milagai Podi is rich in protein as it is basically made of chana dal( kadalai paruppu) and urad dal( ullundhu). Carbohydrates from the idli and proteinRead more about Podi Idli[…]
Idli podi is a coarse powder made of dried red chillies, urad dal( ullundhu) chana dal( kadalai paruppu) and sesame seeds. Some add jaggery too. Tamilians traditionally use idli podi mixed with sesame oil as a dipping for Idli , dosas and other South Indian dishes. Every family has their own recipe for Idli podi.Read more about Idli Podi[…]
I have never been fond of Mysore Pak until I tasted the very famous Krishna sweet’s Mysore Pak. I was completely bowled over by the richness and melt in mouth texture of that Mysore Pak. Long back, in the year 1995 when I was working with Citi Bank’s customer service, one of my good friendRead more about Mysore Pak[…]
Methi Matar Malai Fenugreek leaves are known as Methi in Hindi and Vendhaya Keerai in Tamil. Methi seeds as well as the leaves are extensively used in Indian cuisine. It contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. It also contains a compound diosgenin which has oestrogen-like properties, as well as steroidal saponins.Read more about Methi Matar Malai[…]
Red kidney beans are known as Rajma in Hindi. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. It is the staple food of Mexico. This dish developed after the red kidney bean was brought to the Indian subcontinent from Portugal . Being a popularRead more about Rajma[…]
Amaranth leaves is known as Siru Keerai in Tamil. It is rich in iron and calcium. It increases memory power if it’s taken in a daily diet. It excretes the unwanted materials and protects the body form dangerous diseases. The person who is suffering from the final or critical stage of phthisis are recommended byRead more about Siru Keerai ( Amaranth) Masiyal[…]
