Last week I was in Chennai, I had the good fortune to eat at my grandaunt’s place. She is my father’s Maami, around 75 years of age and she is one of the best cooks in our family and even a simple weekday meal at her place will pretty much end up being a feast because of the number of dishes on the
Yard long beans (Chauli / Karamani) have not been my most favourite vegetable, because they are often tough and stringy when bought from the supermarket. Ever since I started growing these in my garden, I’ve changed my opinion about this vegetable. Seeds from Auchan (formerly SPAR) Supermarket, Ban
The summer is coming to an end and not one mango post on the blog, or so I was thinking. And then life presented me a sour mango this morning… You cut open a luscious looking mango anticipating sweet and juicy fruit, which is already making your mouth water. Sometimes, the mango lives up to your e
[Those who voted for me and got me into the final 6 Healthy Cooking Blogs, thank you! In the finals, my blog as of now is 5th. Feels kinda pointless asking to vote now as the better blogs lead by tons of votes, but if you’ve loved my work here, go ahead and vote for me. Directions here My garden alw
Spinach Lentil Soup Cooking for oneself can get extremely boring and uninspiring even for a food blogger. Sandwich, salad or soup is easily made for one person, without going through the bother of making a 3 part Indian meal like roti, vegetable and dal. It is also a good way to compensate a heavy d
Elephant Yam / Senai / Sooran is one of the underrated Indian vegetables. Read on to get the recipe for a delicious crispy dry curry made using Yam.
During my early blogging days, I posted pics of tomato chutney made with both red and green tomatoes and wrote that I’ll post the recipe soon. That ‘soon’ never came until Sowmya posted a comment on that old post, a couple of days ago asking for the recipe. Since it also fits with my theme of the mo
Steaming hot upma is served This recipe is another example of how simple traditional Tamil Brahmin cuisine is. No frills, no laundry-list of ingredients and yet divine in taste. In earlier times, rice rava used to be painstakingly prepared at home by picking, washing and draining the rice. It then u
I tried to think what the origin of the word ‘podimas’ would be…except that podi means some kind of powder or mash, I had no other clue to this. Origin apart, this is one delicious way of preparing potatoes and plantains. The potato version featured in my post detailing the ways in which potatoes
Beans and greens are a classic combination in many of the world cuisines. This delicious salad made using cooked double beans and greens, South Indian style is super healthy!
Regional Indian cooking has such variety that it’s mind-boggling. Every culture has had it’s cookbook bible that it trusts to preserve the heritage and authenticity – Meenakshi Ammal is one such great lady who put down traditional Tamil cuisine in three volumes. Such books are not only wonderful to discover in our kitchens the kind of food that is hardly ever available in restaurants, but also to give a great insight into the other cultures in our country. I can say the same about some of the food blogs 🙂 Rasachandrika, written by Ambabai Samshi is one such cooking bible for Saraswat community – and I was glad to buy it a few months ago – this showcases Chitrapur Saraswat cooking
Nothing much to ramble or ‘show’ today. The menu was an attempt to clear up the Sword beans (English equivalent of Avaraikkai ) my help had chopped up yesterday. The fat sweet carrots found themselves sliced and being thrown into the Carrot sambar…where they swam until they were devoured by us.