Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram

Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram is a traditional dish and a specialty  from Chettinad cuisine. It is ideal for breakfast, dinner  as well as a tea-time snack. It has been a practice to use idli/dosa batter, sometimes even left-overs  for making these kuzhi paniyarams in many households, including me. But to get the real taste of authentic chettinad kuzhi paniyaram, we need to grind the batter fresh, allow to ferment, do the seasonings and finally make the paniyaram.  Ofcouse, idli/dosa kuzhi paniyaram is also tasty but later would be tastier...

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Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola

Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola is a deep fried ball prepared with the mashed baby jackfruit pieces, fried gram powder & other spices.  These balls are crispy in their outer cover with a soft, spongy inner and have a nice meaty texture.  No one will find out it is made out of baby jackfruit and will not say “no” to these  yummy koftas. So I’m sure this recipe would be a keeper recipe for those who have a chance of getting these baby jackfruits. They can try this out without any second thought. As I told you...

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Karadaiyan Nombu Uppu Adai | Karadayan Nombu Uppu Karadai | Nonbu Karadai (Salt)

Karadaiyan nombu uppu adai  | Karadayan nombu  uppu karadai | Nonbu Karadai (Salt) is prepared by steaming the seasoned rice flour dough with karamani | black eyed bean. The steps followed in the recipe for making uppu karadai is more or less similar to that of Karadayan Nombu Sweet Adai except for adding jaggery to the latter one. Though this uppu adai is not meant for pooja, it is usually done along with sweet karadai, may be for balancing the taste of sweet karadai with that of savoury & salt one. Also the base flour & cooking procedure are more or less the same for both...

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Karadaiyan nombu adai | Karadayan nombu vella adai | Inippu karadai

Karadaiyan nombu adai | Karadayan nombu vella adai | Inippu karadai is a steamed dumpling prepared with rice flour, jaggery and karamani | black eyed bean. This is a must to do dish on Karadaiyan Nombu. This dish has an interesting story which should be mentioned here. Karadiayan Nombu | Savitri Nonbu | Savithri Viratham is observed in remembrance of a legendary couple Sathyavan-Savitri. Savitri who brought back the life of her husband, Sathyavan from the hands of Yama, the God of Death through her love, devotion, courage & intelligence. Hence this nonbu is observed by the married women...

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Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry

Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry is a quick but healthy recipe with the addition of few Indian spices. This magical green vegetable is gaining popularity through its excellent anti-cancerous properties. Apart from this, it is rich in Vitamin C & dietary fibre. While selecting the vegetable, look for greenish bud without too much of white or yellow spots. It has to be cooked afresh. It needs to be steamed | microwaved  to get the total benefits out of this vegetable.  I could eat this straight away after steaming but to satisfy everyone's taste buds I’ve...

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Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves

Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves is a specialty from Andhra Cuisine. Its tangy taste infused from the gongura leaves is finger licking good with any rice or roti.  Andhra meal, veg or non-veg, will never be complete without a dish made using these gongura leaves. Few days back  I came to know that  a Pot-Luck  Lunch was to be arranged in my husband’s office and I was clueless on the dish till yesterday until I saw my “keerai kaara amma” (Greens vendor) with loads of these fresh leaves.  I bought a bunch, having this spicy,...

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Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian

Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian is a very popular Indo-Chinese starter | appetizer. It is also an ideal accompaniment for any fried rice as well as noodles. I wanted to prepare something different from our usual South Indian menu for this Sunday. As usual my son opted for Egg fried rice with Gobi Manchurian. I too agreed since I didn’t post the recipe so far in my blog, though I’m making it quite often. Now going to the recipe,  preparation of Gobi manjurian involves  two steps process. First  by deep frying the batter coated cauliflower florets,...

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