Vadai Morekhuzhambu is a traditional Tamil brahmin dish. It’s the South Indian version of the Khadi pakora. Crispy vadas simmered in creamy Morekhuzhambu is a delicacy indeed. The recipe is simple, but care has to be taken to make a smooth Khuzhambu as yogurt when cooked can curdle and make the gravy grainy which isRead more about Vadai Morekhuzhambu… Read More!
Neem flowers are called as vepampoo in tamil. Vepampoo has lot of medicinal properties. It’s mainly used to improve digestion, appetite and detoxification of the gut. It is also used as a natural ingredient for deworming. In the traditional South Indian cooking, vepampoo is used in many recipes like thogaiyal ( variety of chutney), asRead more about Vepampoo Khuzhambu… Read More!
Mango Shrikhand, also known as Amrakhand is a traditional dish from the Maharashtrian cuisine. It is made with hung yogurt and ripe, sweet mango purée. It’s a no cook dish, very simple to make and absolutely delicious. Chilled, rich, creamy and delicious mango shrikhand served with hot puris is an absolute delight to the palateRead more about Mango Shrikhand… Read More!
Few weeks back, when I had gone to visit my mom, while chatting, she shared this recipe with me. She had learnt it from her neighbour it seems and was very excited about sharing the recipe with me:) She had already tried the recipe and said that the dosa was very tasty. I have neverRead more about Tomato Dosa… Read More!
Few days back, my sister Uma, told me about this Khuzhambu. She told that she got the recipe from some source in the net and that it came out very well and very enthusiastically shared the recipe with me. It was indeed very interesting. A week back, I made this at home for lunch. TheRead more about Srirangam Vathakhuzhambu … Read More!
Two weeks back, a few of my friends from college had come home for lunch. I was meeting two of them after nearly 20 years. Needless to say, we all had a great time filled with silly jokes and non stop laughter, just like our good old college days. I had made a very traditional SouthRead more about Basundi… Read More!
Chayote is commonly known as Chow Chow or bengalur kathrikai inTamil Nadu. It belongs to the gourd family. It’s low in calories and is a very rich source of dietary fibre, B complex vitamins and minerals. Generally the flesh of the vegetable is only used for cooking. But the peel which is usually discarded has lotRead more about Chow Chow Peel Thogaiyal … 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!
Guthi Vankaya Pulusu or Gutti Vankaya Pulusu is a very traditional Andhra dish. Tender violet brinjals are stuffed with masala and cooked in tamarind extract. Few days back, my school junior and my sweet friend Deepika, shared a very interesting recipe of stuffed brinjal curry with me. She was very excited and told me inRead more about Guthi Vankaya Pulusu… Read More!
Thokku is a very famous variety of pickle from Tamil cuisine. It’s made with onion/ tomato/ mango/ coriander leaves/ curry leaves / mint leaves. It’s generally served along with curd rice or sometimes with hot steamed rice drizzled with some melted ghee. It can served with rotis and parathas too. Of all the varieties ofRead more about Mango Thokku… Read More!