Recipe for Quinoa Pongal | Quinoa made South Indian Style – with mung dal Disclaimer:Â This was done only to make use of the quinoa I had stocked up in my fridge, and not to… [Continue Reading]
A detailed guide to cook an elaborate Tamil Vegetarian Menu
How to cook a Tamil Vegetarian Menu in 2 hours – includes entire step by step process of the meal I cooked and an alternate menu plan. The meal is naturally gluten free and vegan… [Continue Reading]
Easy Onion Rava Dosa
Onion Rava Dosa recipe | Crispy Rava Dosa | Tips to make a hotel style rava dosa | Savoury Semolina Crepes Whenever we are at a restaurant / cafe that has idli dosa on the… [Continue Reading]
Egg Kothu Parotta – The best way to use leftover rotis
Egg Kothu Parotta recipe is the best way to use up leftover rotis or parathas, with the heartiness of sauteed vegetables and scrambled eggs. Most Indians kitchens are very resourceful when it comes to refurbishing… [Continue Reading]
Ginger Rasam | Inji Rasam | Lentil Ginger Soup
A recipe for Ginger Rasam / Easy South Indian style lentil soup with ginger, goes best with steaming hot rice and ghee, and a stir fried veggie on the side.
Puli Aval – My great grandmother’s recipe for tamarind poha
A recipe for Puli Aval / Tamarind Poha, one of my favourite tiffin dishes that my great-grandmother would prepare for us. This is her recipe and I’m sure you’ll love it as much as I do.
Recipe for Keerai Kootaan / Milagoottal and Cabbage Poriyal
Another simple Tambrahm lunch menu – Spinach & Lentils (Keerai Koottu), Cabbage Poriyal (stir fry)
Pomegranate Rasam | Spicy pomegranate lentil soup
Pomegranate-BBC news calls this the fruity panacea. Packed with anti-oxidants (note the ruby red colour), it’s known to protect the heart, prevent prostate cancer, reduce LDL (the bad cholesterol). It’s rich in ACE Vitamins and iron, and no wonder doctors and many others are recommending a glass of
Brinjal Podi Curry
A South Indian style eggplant / brinjal curry prepared with freshly ground spice powder to give it a crunchy texture
