Kola urundai is a very famous Chetinad dish made with meat. Few weeks back, in a tv cookery show by a famous chef, Mr Venkatesh Bhat, I watched him making raw banana kola urundai as a snack. Inspired by that recipe, few days back I made Raw banana Kola urundai Khuzhambu. It came out justRead more about Raw Banana Kola Urundai Khuzhambu… Read More!
Little millet, known as samai in tamizh can replace rice in many recipes. Millers are richer in protein and it’s good to include in day to day diet. Few days ago, I tried making paniyaram with samai instead of rice. The paniyaram was soft inside and had a crispy crust. It was indeed yummy andRead more about Samai Paniyaram… Read More!
Fenugreek is known as vendhayam in Tamil and methi in Hindi. It’s bitter in taste, very aromatic and generally used in small quantities in cooking. Fenugreek seeds are good sources of fibre. It helps in reducing body heat and in maintaining blood glucose levels. I learnt this recipe from my dear sister in law, IndhuRead more about Thengaipal Vendhaya Khuzhambu… Read More!
Vadacurry is a very famous , delicious and spicy gravy from the Chetinadu cuisine which is generally served with Idli/ Dosa/ Idiyappam/ Appam. Set dosa and vadacurry is a very famous combo served in all restaurants in Tami Nadu. In the restaurants, vadacurry is generally made with left over masala vadai. Vadacurry has been inRead more about Vadacurry… Read More!
Hello everyone! I am back to blogging again after a very long time. December 2015 had been a very happening month for majority of Chennaites which am sure none would be looking forward to again. It’s time to get over all that and look forward to a beautiful and a brilliant year:) To keep withRead more about Sweet Corn Khuzhi Appam… Read More!
Today’s menu for lunch was from Chetinadu cuisine. It’s one of most favourite cuisine. I never miss a chance to try new recipes from this cuisine. I tried one new recipe today, Chetinadu Poondu Milagu Khuzhambu which came out really well. The garlic and pepper cooked with shallots and tamarind was indeed very delicious:) IngredientsRead more about Chetinadu Poondu Milagu Khuzhambu… Read More!
Curry leaves are known as Karuvepalai in Tamil and Kadi patta in Hindi. Karuvepalai is an important ingredient used in all South Indian tempering. It’s packed with minerals and nutrients. It’s very rich in fibre, iron, calcium, potassium, vitamin C and B vitamins. It helps in treating iron deficiency anaemia, lowering blood cholesterol, improves digestionRead more about Karuvepalai Khuzhambu… Read More!
I learnt this recipe many years back from a TV show. Its a dish from Chetinadu cuisine. I have made small changes in that recipe to suit our taste. Lady’s finger/ Okra is known as vendakai in Tamil and bhindi in Hindi. Vendakai is rich in dietary fibre, vitamins A, B and C. It isRead more about Vendakai Thengaipal Khuzhambu… Read More!
Garlic is known as Poondu in Tamil. My cousin Viji, who had come home yesterday for Janmashtami celebration, shared this wonderful recipe with me. She told that she had seen this in a TV cookery show and that it is a very authentic dish from Chetinadu Cuisine. It’s a very simple and easy to makeRead more about Chetinadu Poondu Khuzhambu … Read More!
Kuzhipaniyaram is a speciality of Chetinadu cuisine. It’s made with batter made of rice and urad dal. Many uses idli batter to make Kuzhipaniyaram. That’s what even I used to do, but not any longer. Last year, I learnt the authentic recipe for Kuzhipaniyaram from my art teacher and very good friend, Geetha:) The firstRead more about Kuzhipaniyaram… Read More!