Today’s recipe is another easy to make dish that can be served with rice – Kadhi. Kadhi is a famous gujrati sidedish which can be served with rice, kichadi and even with roti. Most important thing to be noted is that for this you don’t have to cut any vegetables. Being a Keralite, I always love curd based dishes but our food always contains curd and loads of coconut which
Paruppu usili is a popular iyengar dish which is made with lentils and vegetables. Usili is usually made with vegetables like cabbage, banana flower , cluster beans and so on. I have always wanted to make usili and today, I made it using snakegourd. I had plans to make usili using cabbage but I had cooked cabbage yesterday and didn’t want to repeat the same today. So tried with snakegourd
Upma needs no introduction to a South Indian. It is a South Indian breakfast dish. But apart from that I also make it in the evening for my daughter, when I feel that she hasn’t taken enough vegetables. Here I have given the recipe for an upma made with semolina. To increase the nutritional value, vegetables are also added to it. Upma can also be made with vermicelli, poha, bread and so on.
Thoran is served as a side dish for rice along with sambar or any other curry. Thoran can be made with various vegetables, like beans, long beans, okra, potato, and so many other vegetables. Parippu thoran is made with toor dal and it goes wvery well with rice and other dishes. Though this thoran can be served with any curry like theeyal, moru curry and so on but usually, I
Summer is here and what’s a better way to welcome the season of fun with delicious, chilled desserts and drinks. Today’s recipe is pista kulfi / pistachio kulfi. Kulfi is an Indian ice-cream, which is like egg-less ice-cream. It is made from milk by reducing it. Something to thicken up the milk is also used; milk powder or cornflour. I added some unsweetened khoya because it yields a richer and
Yet another well known north Indian classic recipe of sautéed or shallow fried boneless chicken pieces are cooked in a delicious, thick and buttery sauce of pureed tomatoes, onion paste and Indian spices. It’s a good accompaniment with roti, naan, paratha, fried rice etc. INGREDIENTS : Chicken – 1 kg, preferably boneless pieces. But in this recipe, I have used a whole chicken with bone in. Onion – 3 nos
A special recipe of Kappa Beef Puttu made using fresh Tapioca and boneless Beef. INGREDIENTS for BEEF filling Beef – ½ kg, boneless pieces Onion – 1 no, finely chopped Ginger – 1 medium piece, finely chopped Garlic – 4 cloves, finely chopped Green Chilli – 2 nos, chopped Turmeric powder – ½ tsp Tomato – 1 nos, peeled and chopped Whole Garam Masala – 2 pieces each Red Chilli Powder –
For Keralites or those who have been to Kerala at least once, there is no need of any introduction. It is a very favourite recipe and when you have it with a cup of chayya (tea), it is simply superb. In old malayalam films, heros will be introduced with a glass of tea in one hand and munching a vada with the other. Ingredients required channa dal/ toor dal –
Today I have made oats pongal. Pongal is a South Indian breakfast recipe which is usually cooked with rice and moong dal. Today I am sharing with you a healthy, easy to make pongal made with oats. I have made this pongal in the same way as we make normal ven pongal. It turned out to be very yummy and tasty. Oats is gaining popularity with all its health benifits
In malayalam, muringa means drum stick and ella is erissery. In our place it is told that drum stick and drumstick leaves are very good for health. It is grown in most of the houses. So this erissery will be prepared at least once in a week. My mother adds drum stick leaves to dosa and chapatti also. But this is one recipe which my mother learnt from a magazine called vanita and she taught
Kuska biryani – is nothing but plain biryani without vegetables cooked with masala and spices. This is an easy to make biryani as there is no need to chop vegetables, and the rice is cooked in coconut milk which gives it a wonderful flavor. I usually make this biryani when I am running short of time or when I don’t have enough vegetables to prepare vegetable biryani. You can also make
Here is a simple version of samabr with Beetroot as its main ingredient. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice. INGREDIENTS : Toor Dal – 1 cup Beetroot – 2 nos, medium size peeled and cubed Ladyfinger – 5 nos, cut into 2 inch size Potato – 1 nos, medium size peeled and cubed Shallots – 15 to 20 nos Turmeric powder – ¼ tsp Sambar
Semiya pakoda is a tasty crunchy snack prepared with semiya or vermicelli. Vermicelli is very popular in Indian cuisine and there are various dishes like vermicelli upma, vermicelli payasam, kesari, and many other dishes prepared with semiya. This recipe makes use of vermicelli and potatoes as the main ingredient. I have made use of rice flour here as rice flour gives a crunchiness which we expect from pakodas. This can be
Upma is a common South Indian breakfast. Though traditionally it is made of rava, here is the simple recipe of a different type of upma using Broken Wheat as the main ingredient. INGREDIENTS: Broken Wheat – 2 cups Oil – 1 tbsp Mustard Seeds – ½ tsp Urad Daal – 1 tsp Dry Red Chilly – 2 nos Curry Leaves – few Onion – 1, finely chopped Green Chilly –
Pongal is a famous festival of South India, it is a harvest festival. Pongal in Tamil means something that is overflowing. Usually it is overflowing of rice and milk. Ven pongal or khara pongal is a famous breakfast dish in Southern part of India. It is very easy to prepare, tasty and healthy. This can be served with coconut chutney or sambar. My husband loves it with onion salad, though
Today’s recipe is a very healthy thoran made with green gram and fenugreek leaves. Thoran as I have already told you, is a traditional Kerala dish made with vegetables or with lentils and a coconut mixture. It is a very tasty side dish that can be served with rice and any other curry of your choice. At home we all love thoran and I try to mix various vegetables along
Puttu ularthiyathu / puttu upma is a traditional Kerala dish which can be prepared from fresh puttu or left over puttu. I have already shared the recipe of puttu. Puttu is a traditional breakfast dish in Kerala and is served with pazham which means banana and papad or with kadala curry (black chickpeas curry). Puttu with kadala curry is a very tasty combination. But sometimes at home, we have some
Semiya upma / vermicelli upma is a popular South Indian breakfast dish. It is made from vermicelli, mixed vegetables and other spices. I try this recipe very often and is a hit in my family. This is a very simple version of vermicelli upma with loads of vegetables and no extra spice powders added to it. Not only for breakfast, it is great for snack also. In this
SAMBAR സാംബാർ is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice. INGREDIENTS : Toor Dal –
BLACK POMFRET CURRY ആവോലി കറി is an authentic Kerala style mildly spiced fish curry using fresh Black Pomfret cooked in a ground coconut based gravy. This is a good accompaniment with boiled rice. INGREDIENTS : Black Pomfret (ആവോലി) – 500 gms Red Chilli powder – 1 tbsp Turmeric powder – ¼ tsp Coriander powder – 1 tsp Fenugreek powder – 1 pinch Ginger, finely chopped – 2 tbsp Garlic –
