Tomato Dhal
“Tomato Dhal” is an Andhra spcial and it is prepared with Thuvar dhal and tomato cooked together. I tried it with Green Gram dhal and tomato puree. Taste… Read More »
Butter Dosa
These butter-rich dosas, called as “Davanagere Benne Dosa”, are the speciality dish of “Davanagere” a city of Karnataka. I got the recipe from a leading newspaper. However, I… Read More »
Wheat Rawa Sweet Pongal
Method: In a kadai add wheat rawa and dry fry for few minutes. Remove. Same kadai add the green gram dhal and dry fry that too until light… Read More »
Ulundu (Black Gram) Rice
Ulundu (Black Gram) rice is normally prepared with parboiled (Puzhungal Arisi) Rice and whole black gram (Karuppu Ulundu) with skin. Garlic, cumin, coconut, fenugreek seeds are added to… Read More »
Stuffed Brinjal Curry
Method: Soak tamarind in little water and take out thick juice. In a dry kadai put the til (sesame seeds) and dry fry till it starts crackling. Remove… Read More »
Tomato Sweet Pachadi
This “Sweet Pachadi” is served in the South Indian Weddings. It is normally prepared with Tomato or Beetroot or with Mixed fruits. Here is the recipe for “Sweet… Read More »
Mango Thokku
Method: Wash and wipe the mango. Peel the skin and grate it finely. In a dry kadai put a teaspoon of fenugreek seeds and dry fry till it… Read More »
Carrot Sago Payasam
Method: Soak sago (Javvarisi) in water for about 1 hour. Soak cashew nuts (10 Nos) in little milk for 20 to 30 minutes. Wash and peel the skin… Read More »
Potato Payasam
Method: Add 1/2 cup water to the jaggery and bring to boil. When it starts boiling, remove from stove and strain it. Keep the jaggery syrup aside. Boil… Read More »
Okra (Vendaikai) Theeyal
“Theeyal” is a typical Kerala dish. It is similar to Tamil Nadu “Kuzhambu”, but the difference is, in Theeyal all the spices along with coconut are fried to… Read More »
Tomato Dhal
Stuffed Brinjal Curry
Butter Dosa
Mor Kuzhambu
Wheat Rawa Sweet Pongal
Milk Halwa
Brinjal Fry
Moong Dhal Murukku
Potato Dosai
Brinjal Kara Kuzhambu