Fried Modak
Method: Sieve maida, add salt and one teaspoon of ghee or oil and mix it well. Add water little by little and make a dough (like Puri dough)…. Read More »
Kadamba Chutney
“Kadambam” means mixture. This Kadamba Chutney can be prepared with different combinations using ingredients like tomato, onion, garlic, ginger, coriander leaves, curry leaves, mint leaves, coconut, dhals etc…. Read More »
Beet Root Poriyal
Method: Remove the skin from the beet root and cut it into small pieces. Chop the onion finely. In a kadai put the oil and when it is… Read More »
Milk Coconut Burfi
Method: Put milk, sugar and coconut gratings in a heavy bottomed kadai (non-stick preferable) and keep it on the stove. Keep the flame to medium and stir continuously… Read More »
Coconut Burfi
Method: In a dry kadai put the coconut gratings and fry just for two to three seconds without changing the white colour. Add little water (about 1/2 cup)… Read More »
Sweet Puttu
Method: Put Puttu flour in a big bowl and add salt and sprinkle little warm water and mix well. If you hold the flour in your palm and… Read More »
Coconut Dhal Chutney
In a kadai put one teaspoon oil and fry separately asafetida and dhal till it turn light brown. Add tamarind and green chillies and fry for two to… Read More »
Coconut Curry Leaves Chutney
Method: In a kadai put the oil and fry asafetida, dhals and red chillies. Add tamarind and fry for a while. Then add curry leaves and keep the… Read More »
Brinjal Kara Kuzhambu
The Brinjal Kara Kuzhambu goes well with rice as a main dish. Soak tamarind and salt in water. Squeeze out the juice, add water and make 3 cups… Read More »
Carrot Poriyal
Scrap the skin from the carrot and cut it into small pieces. Chop the onion and green chillies. In a kadai put the oil and heat it. When… Read More »
Mango Halwa
Stuffed Brinjal Curry
Mor Kuzhambu
Brinjal Fry
Wheat Rawa Sweet Pongal
Wheat Rawa Adai
Brinjal Kara Kuzhambu
Apple Halwa
Milk Halwa
Ridge Gourd (Peerkankai) Dhal