Enjoy cooking
Buttermilk is called as moru in Tamil. Morekali is a very traditional delicacy from Tamil Brahmin cuisine. It is actually a spicy and a tangy porridge cake cooked with sour buttermilk and rice flour. And for tempering moremolagai ( red chillies soaked in salted buttermilk and sundried) are used to make it spicy. It alsoRead more about Morekali[…]
I saw this recipe in a cookery show yesterday. It was by Chef Venkatesh Bhat.I have never heard about this before, though I do have some good friends from Mangalore. He said that it is a very traditional recipe from that region. Though it is called as bun, it’s actually a thick and flaky puriRead more about Mangalore Bun[…]
Sambar Powder is a basic ingredient to make Sambar, a popular south Indian gravy. Sambar is a spicy tamarind based gravy cooked with vegetables and pulses. It is served with rice, idli, dosa, vada etc. Every family has its own recipe for sambar powder. I follow my mom’s recipe which according to me is theRead more about Sambar Powder[…]
Ukkarai is a very traditional sweet which is made during Diwali, specially in Tamil Brahmin community. This is one of the healthy sweet variety as it is made of lentils and jaggery and less amount of ghee is used. It’s one of most favourite traditional sweet dish. My mom is an expert in making thisRead more about Ukkarai[…]
Dhokla is a traditional dish from Gujarati cuisine. There are many varieties of dhokla. I had learnt to make Khaman Dhokla ( made with chickpea flour) during my stay in Muscat from my neighbour, Toprani aunty:) She is one of the sweetest and beautiful woman that I have ever met. She taught me a foolRead more about Poha and Rava Dhokla[…]
Brinjal / Eggplant/ Aubergine is known as Vaangi in Kannada. Vaangi Bhath is a South Indian dish originated in Karnataka. It is popular among the Brahmin community. Literal translation could be as fried brinjal rice. It is also found in neighboring states, AndhraPradesh and Tamil Nadu. It is actually considered as a delicacy. It’s my family’s favourite dish. Brinjal provide dietary fiber in abundance whichRead more about Vaangi Bhath[…]
Cucumber is known as vellarikai in Tamil and khira/ kakdi in Hindi. It is one of the very low calorie vegetables; provide just 15 calories per 100 g. It contains no saturated fats or cholesterol. It is a very good source of potassium. Cucumbers contains unique anti-oxidants in moderate ratios such as ß-carotene and a-carotene, vitamin-C, vitamin-A, zea-xanthin and lutein. Cucumbers have mildRead more about Vellarikai Pachadi[…]
The best part about South Indian Cuisine is that it requires very less amount of oil in cooking, especially when it comes to cooking vegetables. Steaming is the predominantly used method of cooking vegetables. And also the real flavour of the vegetable is always retained as very minimum spices are used. Sharing one such healthyRead more about Beans and Carrot Curry[…]
Rasam is a comfort food for most of the South Indians. And am no exception to that. There are many varieties of rasam. Pineapple rasam is a very famous variety. It is generally a part of wedding feasts. It’s actually a delicacy. At home it’s made for special occasions. I made this today after aRead more about Pineapple Rasam[…]
Mango is known as manga in Tamil and Aam in Hindi. Manga pachadi ( raita) is a very special recipe which is prepared for Tamil New Year’s which falls on the 14th of April. It’s a very traditional recipe. It’s sweet, sour and spicy. All the flavours are delicately balanced. Trust me when I say thatRead more about Manga Pachadi[…]
