Enjoy cooking
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[…]
It’s study holidays for my son now and am packing school tiffin only for my daughter. She is not very fond of upma varieties. Only exception is vermicelli upma. So when I told her the previous night that I was planning to make that for school tiffin, she agreed. She is very fond of freshRead more about Cheesy Vermicelli Upma Cutlet[…]
I just gave in to my imagination today and made this. When it comes to baking, am generally little hesitant in trying my own recipe as I have very limited knowledge and experience. But today was an exception. I made this for daughter’s school tiffin. She didn’t want the usual Idli/ paratha/upma/. She was okRead more about Whole wheat Potli Pizza[…]
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[…]
Orange peels are the thick finely-textured and orange coloured skin of oranges. Since ancient times, orange peels have been valued for their curative properties. This is the first time am using orange peel, though I have used small amount of orange zest few times. I was aware that fruit peels are power house of nutrients.Read more about Orange Peel and Pomegranate Pickle[…]
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[…]
Sunday lunch menu is generally Onion Vathal Kuzhambu with Paruppu Usili or Potato fry and a salad. It’s almost an unsaid rule at home:) Today is no exception, though instead of paruppu Usili and salad, I have made french beans dry curry and keerai masiyal. In addition to these I tried a new pickle today-Read more about Simple Lunch Menu (5)[…]
Vathal Khuzhambu is a spicy tamarind based gravy with very intense flavours. It’s a very popular recipe from the South Indian cuisine. Vathal means that which has been dried ( sun dried ). Many vegetables during the season are soaked in salted butter milk or salt solution and sun dried, and preserved. This process ensuresRead more about Chinna Vengaya ( shallots ) Vathal Khuzhambu[…]
Rajma and rice is one of my most favourite food. It is as much a comfort food to me as rasam and rice is. It’s something that I look forward to eat while cooking. I don’t make it very often as my husband is not fond of rajma. One of my very good friend SuruchiRead more about Simple Lunch Menu (4)[…]
