Last month I started a group to try out our hand in eggless baking. The group known as Baking Eggless deals with recipes using eggs. We try to convert the recipe with eggs to an eggless one. This is all about experimenting. Any one who is adventurous can join the…
Rasam is South Indian Soup. This is always relished with hot rice. This rasam is quite rich in taste because of the addition of coconut milk. Usually rasam powder is used in preparation. But my mom uses only pepper powder and cumin powder for flavour. This is an absolutely comforting…
Usually beans is prepared separately and carrot is prepared as a separate poriyal. But as my daughter likes this colour combination, I prepare it like this. This is very easy to prepare and delicious too. This poriyal finds its place in my daughter’s lunch box once in a week. While…
My husband likes coconut bun also known as thengai bun from bakeries. When ever we visit a bakery, the first snack he grabs is a piece of this thengai bun. I wanted to recreate the bun at home. Today I tried it and the result was not so bad. The…
For this month’s ICC-Indian Cooking Challenge, Srivalli chose Vennai Puttu, an authentic recipe shared by Priya Suresh. Apart from the link Srivalli gave, there were no posts on this sweet. Srivalli suggested Nirmala’s post for reference. Once I saw that, I got a general idea about the puttu. I have…
This is the simplest chutney which is very easy to prepare. Idli, dosas, and variety rice are served with different kinds of chutneys. Coconut chutney is a must for all these dishes. This chutney is a no cook chutney except for the tempering. If you have grated coconut in the…
Coconut milk is used in many recipes and is even delicious with a tsp of sugar. This gies richness to the dish when added. We usually add it in gravies, paayasam and pulao. It is also used as an accompaniment for idiyappam, paniyaram and aappam. It is also used as…
Grated coconut is an important ingredient in any Tamil recipe. We use it for garnishing vegetables or grind it as a paste and use it as a thickener in gravies. It is also used in sweets, payasam and many more dishes. Now a days we get coconut powder at stores but home…
For this month’s DB challenge Catherine Enfield of Munchie Musings introduced us to two Filipino desserts. Sans Rival which means without rival and a rice cake named Bibingka. As sans rival is completely based on eggs, I decided to do an eggless version of bibingka. Catherine’s recipe asked for glutinous…
Today is the second day of Blogging Marathon#9 under the theme regional specials. As you all know, I chose the chettinad cuisine for my theme. Yesterday I prepared these sweet, delicious and juicy paniyarams for evening tiffin. My hubby liked it a lot. The actual recipe uses deep fried paniyarams…