Enjoy cooking
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[…]
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[…]
My son’s friend has come home to stay with us. He wanted me to make North Indian cuisine for lunch. So, I made bhindi masala and plain kulcha. I made bhindi masala after a very long time. It’s a very simple recipe and it really came out very well 🙂 Ingredients Bhindi ( lady’s finger/Read more about Bhindi Masala[…]
After a long time I bought baby corns. My plan was to make Chinese food for lunch today. But I couldn’t manage to get spring onions. So I made a new gravy along with paneer and served it with coconut and onion rice:) The gravy was rich, creamy, yummy and my kids really loved it:)Read more about Baby Corn and Paneer Subzi[…]
Banana stem is known as vazhaithandu in Tamil. It’s a very humble and a healthy vegetable. It has very less calories and high fibre content. It is diuretic and recommended for people who are suffering from kidney stones and gall bladder stones. It’s good for diabetic patients and it aids weight loss. Ingredients Chopped vazhaithanduRead more about Vazhaithandu Paruppu Curry[…]
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[…]
The best thing about cooking vegetables South Indian way is that, very minimum amount of oil and spices are used. The natural flavour of the vegetable is well retained. Today, I made a dry curry with broad beans. Broad beans is known as Avarekkai in tamil. It’s rich in protein, fibre and potassium. I haveRead more about Broad Beans and Moong Curry[…]
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[…]
I made this gravy two days back. I had very limited choice of vegetables at home, the basic ones like potatoes, onions and some carrots. Initial plan was to make potato stir fried rice and carrot raita. Then I thought I’ll make potato stew and rice. Finally ended up creating a new recipe. As always, itRead more about Potatoes In Creamy Carrot And Cashew Gravy[…]
Ingredients Agathi keerai ( only leaves) – 3 cups Grated coconut – 1/2 cup Oil – 2 tsps Mustard – 1 tsp Split urad dal ( black gram/ ulundhu) – 1 tsp Chana dal ( Bengal gram/ kadala paruppu)- 1 tsp Red chillies – 2 Moong dal ( Pasi paruppu) – 3 tbsps Sugar –Read more about Agathi Keerai Curry[…]
