sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi a very special sweet dish that appeals our senses made from nendran raw banana. This sarkara varatti upperi is a unique kind of sweet with complex taste with a dominating flavour of ginger giving a spice tick to this dessert. While tasting you will feel the sweetness from the jaggery ending up with a big hint of spiciness. First I was thinking that the procedure will be quite complicated but it was very easy to do only thing we have to follow is right consistency and method. (more…)

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elaneer payasam tender coconut kheer

elaneer payasam tender coconut kheer

It’s right time to have loads of tender coconut water even daily can be made as a routine to dehydrate from scorching summer heat. Tender coconut is all filled with enriching amounts of vitamin c. Among two varieties of tender-coconut  available the yellow ones is my favourite more than the green ones. The yellow variety available here is called as “sevelani” in TamilNadu. More than tender coconut water I love the fleshy portion of the coconut very much. Its quite practical for us to have the coconut water as such but some time we can have it in other forms like desserts, beverages and even gravies are made with this tender-coconut. This time only I have made this elaneer payasam tender coconut kheer and it was very soothing and tasty. (more…)

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kerala pazham pori recipe /banana fritters /ethakka appam

kerala pazham pori recipe /banana fritters /ethakka appam

kerala pazham pori recipe is the trademark snack done at every nook and corner of the greenery dense world of kerala. I have very well heard about its popularity but never tried it at home. This time a quality produce of these nendram pazham was available at the farmers market and I was tempted to buy it. I did buy it to have it as a fruit but suddenly had a thought to try this kerala pazham pori recipe. I got the exact recipe from sutralam suvaikalam program. This recipe was lightly different from the usual one but its the exact method done in shops over there in the state. So, I strongly believed in the recipe,

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chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma

Chettinad vellai kurma is one of the favourite side dishes I usually make for chappathi, wheat parotta or phulkas. It’s a hotel style mixed vegetable kurma that you may have had in saravana bhavan hotels.If you have not tasted one then this is the exact method I used to do for years and definitely you will be loving it once when you taste it. Except adding green chillies there is no other heat taste in this kurma. Adding cashews and coconut are the main top ingredients that should not be missed while making

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south indian masala rice recipe /masala bhat/bhaat

south indian masala rice recipe /masala bhat/bhaat

Its definitely not a type of masala bhat that is done in Maharashtra its one of its special variation that is done here in South India.No complicated spices needed for this masala bhaat as needed for Maharashtrian masala bhat. They make maharashtrian masala rice with goda masala which is already in my blog and the list of spices is more. I have yet to try this type of masala rice and eager to do it someday. This south indian masala rice recipe speciality is done in

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Black rice idli /kavuni arisi idli /marudhuskitchen

Black rice idli /kavuni arisi idli

Black rice or kavuni arisi is a nutrient dense gluten free food obviously less common rice variety but available easily nowadays. This black rice is rich in vitamins, protein and also high in fibre. Still now we always have a comforting satisfaction with normal white rice only and have very limited liking for other healthy coloured rice varieties. But its not at all true these rice are equally tasty to consume and far better than the white rice. We can make this black rice in many forms like pongal,payasam and even puttu or

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ulunthankali recipe / karuppu ulutham kali /urad dal ulundhu kazhi

ulunthankali recipe / karuppu ulutham kali

ulunthankali recipe is a trade mark dish given mainly for the strong development of the bones mostly for the growing kids. Most importantly for the girl children they must be given at the stage when they attain puberty. But in general its very good for even grown ups, boy kids and finally every person can have this without any guilt. Traditionally only black urad dal with skin is used and only palm jaggery is the right combination for this sweet. Same way only gingelly oil is the best for this and I can say even ghee does not suit this sweet.

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jackfruit seeds poriyal /palakottai stirfry recipe

jackfruit seeds poriyal /palakottai stirfry recipe

Many a times we think more preciously valuable things as utter waste and we don’t even feel they are missed till the end. I think this applies to food also that many food items that are very nutritious and healthy are always missed. The very same applies to jackfruit most of the time we buy jackfruit eat the fruit part alone and just throw away the seeds. This is a kind of poriyal that is very tasty and very well goes as a side dish for any normal lunch menu. (more…)

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kurkuri bhindi fry recipe /crispy ladies finger fry

kurkuri bhindi fry recipe

This kurkuri bhindi fry recipe can become an easiest crunchy munchy snack or even a excellent side dish for lunch. Those people who don’t like this vegetable also will definitely like this for sure. As it is deep fried dish it gives an addictive taste. You can even shallow fry this both tastes equally good. While selecting the vegetable you should select the tender ones. So that it has less seeds and for this you have to slit it as length wise strips. I have used lemon juice for tanginess you can add some dry mango powder instead of the lemon juice. (more…)

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mulligatawny soup indian style / vegetarian mulligatawny soup

mulligatawny soup indian style / vegetarian mulligatawny soup

Its not one of the simpler soups that we make daily at home because its actually considered as national soup that many don’t know I think. The history tells the name mulligatawny soup is given by the Britishers who once ruled our country and they loved this soup very much when they were here. I made a complete research to get the exact authentic recipe for this soup but there was not a single one that I can replicate. Finally found this soup made by my favourite author (more…)

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poondu kuzhambu south indian recipe /garlic small onion kulambu

poondu kuzhambu south indian recipe /garlic small onion kulambu

Among other popular kuzhambu varieties that we do for lunch this poondu kuzhambu is also one among the evergreen dishes in the list. It’s a exact South Indian trade mark recipe which is addictive to be had as a side dish for even a simple plain curd rice. Especially for me curd rice and this poondu kuzhambu are deadly combination.Reason for adding equal amounts of onion and garlic is that the small onion and garlic enhances and lifts the taste of this kulambu. (more…)

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how to make maravalli kilangu vadai (kizhangu)/tapioca vadai

how to make maravalli kilangu vadai (kizhangu)/tapioca vadai

This tapioca root is all into its season now. Very common thing made out of this tapioca is to cook them simply with needed salt and have it. It may sound simple but most of us here love this steamed staple either with spicy chutney or sambar. My paati(grandma) used to say that during those days they make idli and dosa only once in a while but this steamed tapioca root was their morning breakfast for majority of the days.The maravali kizhangu root is extensively versatile just like potatoes and surely (more…)

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kesar badam halwa /how to make almond halwa recipe

kesar badam halwa

This kesar badam halwa is “the”king among the other well appreciated desserts. Badam is a high energy food that is more comforting and satisfying when taken specially during this winter days.At shops we can see the badam halwa mostly in small packets rolled in butter papers. Even now I can see these packets of badam halwa sold at my home town at that particular sweet shop where I use to buy. It’s all because of its unique taste and texture it stands tall among all other special occasion desserts. (more…)

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recipe for akkaravadisal /milk pongal with jaggery

recipe for akkaravadisal

Is there is anything that we should not eat sweets after that particular festivity is all over. But, for me its never like that I always love to have different desserts all day and all year around whenever I feel one. This recipe for akaravadisal is nothing but yet another variety of pongal the only difference is that its all done only with milk. The rice is strictly cooked only with milk and not with water. Using pacharisi is the best for this pongal and the real taste is got by using this rice. I still remember those days my mother cooking pongal this akaravadisal way. (more…)

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