This is a nutritious chutney. As my daughter doesn’t take vegetables to school, I need to sneak it in her diet. I give this with her morning dosa and she can get the benefit of both the vegetables. The colour is vibrant because of the beetroot used. The chutney tastes…
Vazhai Thandu is the stem of the banana tree and is obtained after they cut the tree. The method of preparing vazhai thandu is given in my kitchen basics blog. My mom saw this recipe in a cook book and asked me to prepare once when she visited me.…
I used to love puttu during my school days. When ever I asked for it, my mom prepared it for me. After marriage, I don’t prepare it often. When hubby went to Dindugal on a trip, there was a hotel famous for nei puttu. They fold it in banana leaves…
Vazhai thandu/ banana stem has a lot of medicinal value. The juice of the banana stem is used to cure kidney stones and it helps to reduce weight. The stem is used in many tamil dishes like kootu, pachadi and poriyal. It has a lot of fibres and so cutting…
I love masal vadai from my child hood. I also love murungai keerai/ drumstick leaves. So the combination was worth trying. Drumstick leaves are bitter when tasted separately but when combined in adai or vadai, it enhances the taste. This is not my daughter’s favourite, but it is my favourites…
I normally stock pumpkin in my freezer. There are two to three types of making the pumpkin puree. This is one of the methods. Pumpkin puree can be used to make parathas, pulao, kheer and many more delicious baked dishes. Grated pumpkin can also be frozen in zip lock bags.…
For the past two days it is raining heavily here in Madurai. During rain we always long for some thing hot or warm to eat. After Sruti returned from school, it started raining. She was enjoying the rain. I had the moong dhal batter in fridge which I prepared two…
Vellaripalam is the fruit of cucumber. It is not easily available in markets. When we travel to Theni, there are some villages in the route. Ladies sell this fruit in front of their houses. I never miss that opportunity to buy this fruit. The fully ripe vellaripalam should have a…
For this month’s Indian Cooking Challenge, Srivalli chose a sweet from West Bengal. This is one of the pithe recipes prepared for Poush Sankranti. A crepe is made with maida and rice flour and is filled with coconut and mawa filling. The sweetener used is palm sugar but if unavailable,…
For this month’s Blog Hop Wednesday, Radhika paired me with Smitha of kannada cuisine. She has a lot of authentic kannada recipes but I went through her bakes section. I saw these cookies and I knew I had to try them. I prepared these cookies twice. First I prepared it…