Hello folks. Weekend is coming and most of us are always looking for something special to cook during that time. So today’s recipe is a vegetarian pizza recipe. Believe me when I say that this is a real treat for the vegetarians out there. It has everything you would want on your pizza. Hence the name – Veggie Delight Pizza. Making pizzas from scratch can be quite a task. So
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
Today’s recipe is a nice tasty biryani which can be prepared easily and can be served to your family, for guests or even packed for lunch. The difficult part in making this biryani is cleaning mushrooms and the easiest part is this can be cooked in a pressure cooker. This recipe makes use of biryani masala, you can make use of homemade biryani masala powder or store bought ones. This
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 CHICKPEAS CURRY (കടലക്കറി) is a regular breakfast side dish goes well with many items like Puttu, Appam, idly, Dosa etc. in most of the South Indian homes especially in Kerala. It’s one of the traditional dishes of Kerala cuisine. INGREDIENTS : Black Chickpeas – 1 cup Shallots – 3 nos, finely chopped Green Chilli – 2 nos, chopped Onion – 2 nos, thinly sliced Tomato – 1 no, chopped
AALOO GOBI It’s a North Indian dry vegetarian side dish made with Potato and Cauliflower cooked adding mild Indian spices. INGREDIENTS : Potato – 2 medium, peeled and cubed Cauliflower – ½ kg, cut into florets Green Chilly – 2 nos, slit Onion – 1 medium, finely chopped Ginger, finely chopped – 1 tbsp Garlic, finely chopped – 1 tbsp Tomato – 1 medium, thinly sliced Mustard Seeds – ½
PARIPPU VADA പരിപ്പുവട is a favorite tea time delight in Kerala. A cup of black tea with crunchy and crispy parippuvada is a real time refreshment at the afternoon tea time. INGREDIENTS : Thoor Dal (തുവരപ്പരിപ്പ്) – 1 cup Chana Dal (കടലപ്പരിപ്പ്) – 1 cup Shallots or Onion – ½ cup, finely chopped Ginger, finely chopped – 1 tbsp Dry Red Chilli – 5 no, finely chopped Asafetida – a
GREEN MANGO CHUTNEY പച്ച മാങ്ങ ചമ്മന്തി It is a true traditional recipe of Kerala which goes very well with steamed or boiled rice or rice porridge. It’s very difficult to give an exact recipe for this chutney. The proportion of ingredients is always dependent on personal tastes. For this chutney, adjust the ratio of coconut to mango according to the sourness of the mango and how sour you like your
TOMATO CHUTNEY തക്കാളി ചമ്മന്തി is one of the quickest and easiest chutney recipes that a beginner can cook easily and goes well with Idli, Dosa, Chapathi, Poori etc. INGREDIENTS : Tomato – 2 big, chopped Onion – 3 medium, chopped Garlic – 1 clove (optional) Dry Red Chilli – 3 nos Urad Dal (white) – 2 tbsp Turmeric Powder – 1 pinch Curry Leaves – 1 spring Red Chilli Powder
PALAPPAM (പാലപ്പം) refers to the Nasrani dish of fermented bread made with rice batter and coconut milk and hence the name Palappam (meaning Milk Bread). Jewish people who migrated to India introduced this item in the country. It is a staple diet popular in South India and Srilanka. The batter for Palappam is made by grinding raw white rice with grated coconut and then fermented with toddy or yeast. The Palappam
LONG BRINJAL THORAN (വഴുതനങ്ങ തോരൻ) Thoran is a dry dish traditionally made of finely chopped fresh vegetables (long beans, bitter gourd, snake gourd, ivy gourd, young jackfruit, carrot, cabbage etc.) or fresh leaves (red spinach, green spinach, fenugreek leaves, drumstick leaves etc.) or edible flowers (banana flower, drumstick flowers etc.) Here is a very simple and tasty recipe of Long Brinjal Thoran which goes well with rice and chappati as
Lemon rice is a South Indian dish which can be easily prepared even when you are in a hurry. This can also be made with leftover rice. This recipe comes handy when you wake up late and want to prepare lunch. This is also best dish to pack for lunch or it is also good to pack during travel time. Since lemon is added, this rice dish will not get
Today I am sharing the recipe of sambar. Though the name sambar looks very simple, but for the same word, there are various methods of preparation. Tamilnadu sambar is different from Kerala sambar and if you think about Kerala sambar, Palakkadan sambar is very different from Travancore sambar . Though I love palakkadan sambar with the taste of roasted coconut and other whole spices, I also like travancore sambar and
Hello foodie buddies! I hope you had a great Sunday and enjoyed delicious food. Sundays are always special. I have a lot of free time and hence I always make it a point to cook something nice, and kind of comforting. This Sunday I prepared Dal Makhani, and that too dhaba style. I served it with Jeera Rice. That’s how they prefer it at my place. Dal Makhani pairs
