Month: June 2020

THAYIR SEMIYA (CURD SEMIYA)

THAYIR SEMIYA (CURD SEMIYA)

Thayir Semiya (Curd Semiya) is vermicelli that is mixed with curd. In a way, it can be described as curd rice, but with vermicelli instead of rice. On a daily basis, we eat a lot of rice. But curd rice is an inevitable part of 

MIXED VEGETABLE PORIYAL

MIXED VEGETABLE PORIYAL

Mixed vegetable poriyal as the name suggests is made with a mixture of vegetables. My daughter is the biggest fan of hot steamed rice. She is content with eating just rice and a good side dish. It is quite easy for me to simply whip 

RED BEAN PASTE BUNS

RED BEAN PASTE BUNS

Red Bean Paste Buns go by a lot of names in a lot of countries, especially in the East Asian Region. Anpan, Dau Sha Bao and DanPatBbang are some of the names of these buns. In this lockdown period, my daughter has been baking a 

ARBI MASALA

ARBI MASALA

Arbi Masala is a relatively new dish in our household. One of my daughters is a big fan of potatoes, and only potatoes. It is the only ‘kizhangu’ (starchy root vegetable) that she likes and eats. Over the years I have tried to include arbi, 

CHANNA PARANTHA

CHANNA PARANTHA

Channa Parantha, doesn’t the name sound sort of new and unfamiliar ? Well, I thought so too. I was not really looking to make a parantha with channa. We had a lot of chickpeas sundal leftover from lunch one day. And I was looking for 

COCONUT SEVAI

COCONUT SEVAI

Sevai (not to be confused with semiya) are thin white strands typically made of rice. Coconut sevai is sevai that is cooked with grated coconut. It is flavoured with delightful coconut and tastes great for a relaxed meal. Coming to sevai, I have already shared 

DRY GARLIC CHUTNEY

DRY GARLIC CHUTNEY

Dry Garlic Chutney is a popular condiment used in chaats. Mainly, in vada pav. It is quite spicy, but if we are making it at home we can adjust the spice accordingly. I have prepared this dry garlic chutney with a mixture of coconuts, sesame 

BAKED VADA PAV | PAV BUN

BAKED VADA PAV | PAV BUN

Vada Pav is an iconic chaat famous in Maharashtra, baked vada pav is a healthier version of the snack. Traditionally, vada pav has a fried potato vada sandwiched in between a pav (bun). Along with these are the Green Chutney and a Garlic Powder. I 

VEGETABLE CHUTNEY (THOGAIYAL)

VEGETABLE CHUTNEY (THOGAIYAL)

In our house, usually chutney means what we generally have with any tiffin item as a side dish. Whereas, we mix thogaiyal in with plain steamed rice. We have a lot of famed chutneys like Coconut Chutney and Tomato Chutney. And these mostly focus on 

VEGETABLE POHA

VEGETABLE POHA

Vegetable poha is a quick and healthy dish that can be served either as an evening snack or dinner or breakfast.

LADIES FINGER FRY (VENDAKKAI FRY)

LADIES FINGER FRY (VENDAKKAI FRY)

I am sure we have all had some kind of ladies finger fry (Vendakkai Fry) in our lives. Each one is prepared differently, and taste different. While some have thin strands of ladies finger dipped in besan and fried, others are more directly fried. However, 

STUFFED TOMATO (In Gravy)

STUFFED TOMATO (In Gravy)

Why do most of our elaborate side dishes focus only on paneer ? Or why do we think of paneer when we want to treat ourselves to great food ? While paneer is amazing, it is greater when it is mixed with a few other 

PEPPER SEVAI (Milagu Sevai)

PEPPER SEVAI (Milagu Sevai)

Sevai (not to be confused with semiya) are thin white strands typically made of rice. Pepper sevai is sevai that is seasoned and cooked with pepper. It has the spicy kick of pepper along with a laid back flavour of a comforting meal. Coming to 

DRUMSTICK DAL

DRUMSTICK DAL

Jumping into what motivated me for this drumstick dal. During the end of the shopping week, we generally have only a few vegetables left. And during those times deciding upon what to cook is such a big task. This happened to me quite recently, and 

GAJAR HALWA (CARROT HALWA)

GAJAR HALWA (CARROT HALWA)

Carrot (Gajar) Halwa is a sweet treat traditionally made in the Northern Parts of India during winters. Winters are laden with bright red carrots (Delhi Carrots), which are used to make the halwa. Red carrots give carrot halwa its signature colour, and they tend to 

MANGO MILKSHAKE /THICKSHAKE

MANGO MILKSHAKE /THICKSHAKE

As I already mentioned in my Tangy Mango Rice recipe, embracing summer means (atleast to me) getting into a big mango frenzy. Mangoes are downright amazing. Just one word that can describe them. They are amazing ! Not just mangoes, even raw mangoes. Beach mangoes 

MANGO RICE

MANGO RICE

Since rice is our staple dish, most of us prefer having it for lunch. But in this extremely hot and annoying summer, having hot sambhar, rasam or kuzhambu everyday does not seem very preferable at home. Moreover, standing near the stove for a long time 

SULTANI DAL

SULTANI DAL

One day my daughter felt like I am over exerting myself in the kitchen, and she kept asking me to try and keep the cooking as simple as possible. I landed on this Sultani Dal recipe as it sounds extremely delicious, but it is super 

POOSANIKKAI MOR KOOTU (White Pumpkin Mor Kootu)

POOSANIKKAI MOR KOOTU (White Pumpkin Mor Kootu)

Kootu is a healthy South Indian dish, that is very famous in many Tamil homes. Kootu’s preparation is quite simple, and it is very delicious. A blend of vegetables and lentils are generally used in making kootu. However, in a mor kootu we reduce the 

VEGETABLE RAVA KHICHDI

VEGETABLE RAVA KHICHDI

I know a lot of people who will scrunch up their noses just at the mention of khichdi. However, I have also seen the same people eyeing khichdis served in restaurants because of the inviting colour and look. So here I have tried to create