Enjoy cooking
Red curry is a very popular Thai dish consisting of red curry paste cooked in coconut milk and added with meat or vegetables or tofu (vegetarian protein). Thai cuisine is one of our family’s most favourite, specially the red curry with mixed vegetables. I follow Nita Mehta’s recipe for this dish and it has alwaysRead more about Thai Red Curry[…]
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamin A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach. TheRead more about Beetroot Curry[…]
Green beans is also known as string beans. It is low in Sodium, and very low in saturated fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, FolateRead more about Green Beans Poriyal[…]
Am enjoying my stay at my sister’s place and her cooking. It’s good to a take break from day to day chores, though after a day or two it’s becomes difficult to stay away from cooking. Today’s dinner is mixed vegetable subzi served with rotis. She made yummy hot phulkas and I made mixed vegetablesRead more about Mixed Vegetables In Rich Cashew And Coconut Gravy[…]
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[…]
Potato is known as Urulai kizhangu in Tamil and Aloo in Hindi. Potato is one vegetable that everyone is fond off and is used in almost all the cuisines of the world. It’s a very healthy and a versatile vegetable which is used in many varieties of recipes like soups, starters, salads, main courses, accompanimentsRead more about Urulai Peratal […]
I saw a Burmese soup recipe in a cookery show. It was very healthy, interesting and something different. It was a coconut milk based soup thickened with besan ( chickpea flour) served with noodles and lot of accompaniments. This gave me an idea to make this coconut based Kadhi which I have also servedRead more about Zucchini and Pineapple in Coconut Kadhi[…]
Yeriseri / Errisery is a very traditional dish of Kerala cuisine. It’s made with raw banana and yam. It is one of the dish that is part of the Onam Sadya. Onam is the state festival of Kerala with State holidays on 4 days starting from Onam Eve (Uthradom) to the 3rd Onam Day. In Kerala, it is theRead more about Yeriseri[…]
Bitter gourd is known as pavakkai in Tamil and karela in Hindi. If there is one vegetable which I have never been fond off, then it’s certainly bitter gourd. My son has taken to me. But my husband and daughter are fond of this vegetable. Whenever he buys vegetables, he will buy 1/2 kg ofRead more about Spicy, Sweet and Tangy Bitter Gourd[…]
Cauliflower Stew Stew is generally served along with Appam and Idiyappam ( string hoppers). It is a mildly spicy ( I make it spicy to suit my family preference), coconut milk based gravy. The coconut milk gives the stew a rich flavour. I generally make potato stew with appam. Today, since I had bought sRead more about Cauliflower Stew[…]
