Monday, July 11, 2016

Kathirikkai Kara Kuzhambu/Masala Kuzhambu

                                                                    We usually do not make this Kara Kuzhambu or masala Kozhambu regularly at home.I have tried in few restaurants and i saw so many recipes in different blogs so i just gave it a try.It was different , tasty and worth the try.I feel it is a milder version of Vatha kozhambu or you can call it coconut in vathakuzhambu.It tastes great when you have it with hot rice and gingelly oil drizzled on it with a beans and carrot poriyal with coconut!!!!

Sunday, June 26, 2016

Mango Lemonade

                                                                Mango season is coming to an end and before that i wanted to try out a mango recipe.I always felt mango milkshake is very heavy and kiils your appetitie so i thought i would try something that is light and chose to try this mango lemonade recipe.i still wonder how mango and lemon would go to gether because both of them are sour but it still tastes good....

Wednesday, June 15, 2016

Ragi Puttu/Ragi Sweet Puttu

                                                           One more Millet recipe I learnt from my friend Radha.I usually don't make Ragi puttu. I only make kanji (both versions) for breakfast, but she sent me this Ragi puttu few times and asked me to try. It was delicious. I don't need to say the health benefits of Ragi and this Puttu is easy to make as well.I really enjoyed trying this recipe and tasting it too.I am sure you will.....


Monday, June 6, 2016

Channa Pulao/Channa Biryani

                                                                Channa Pulao or Biriyani is different from the usual biriyani or pulao with vegetables.This one is with boiled kabuli channa so it is protein rich and becomes a complete meal with a vegetable raita.You can make it mildly spicy and call it a pulao or add a little more spices mint leaves and curd and make it a biryani.Choice is yours!!!! I made it mild like a pulao and cooked the rice seperately and mixed it with the gravy. I feel this way it is tastier.
                                        Soak the kabuli channa for 6-8 hours and boil it with salt for three whistles and five minutes.Usually I cook the channa for 10 more minutes than mentioned above for the channa masala but for this pulao or biryani, it is enough if you cook for this much.

Wednesday, May 25, 2016

Thengai Podi

                                                              We Tamil Brahmins eat a lot of these Podi's like Curry leaves,Jeera podi, etc and one of the main and tasty podi is the Thengai Podi.Everyone in my house loves it because it is a little spicy and tasty.We eat it with hot rice with some ghee or gingelly oil drizzled on it and with few roasted or fried pappads and more kuzhambu.Actually it is the dry version of Thengai Thogayal which can be stored for two weeks.You can also carry it while travelling and have it with idlis,dosas and steaming rice of course when you crave for some spicy home food.