Peanut Raita
Method: Take half cup roasted peanut and remove the outer skin. Put it in a mixie and coarsely powder it and keep aside. In a small kadai put… Read More »
Tomato Pachadi
Method: Grind coconut, red chilli, mustard and cumin to a fine paste using little water. Chop the tomato and put it in a kadai. Add a tablespoon of… Read More »
Potato Curd Masala
Method: Pressure cook potatos for one to two whistles or till it is three fourth cooked. Cool and remove the skin. Cut it into medium size pieces. Chop… Read More »
Mixed Vegetable Curd Pachadi
Method: Remove the skin and seeds from cucumber and and cut it into tiny pieces. Remove skin from carrot and cut it also to the same size of… Read More »
Curd Oats
It is similar to preparing “Curd Rice”. Only change, instead of rice, we use oats. Method: Boil milk and add oats and cook for 3 to 4 minutes… Read More »
Oats Mor Kazhi
“Mor Kazhi” also known as “Mor Koozh” is a typical South Indian Snack item prepared with rice flour and buttermilk. Instead of “rice flour”, I used “Oats” and… Read More »
Watermelon Cold Soup
Method: Put the watermelon pieces along with curd, ginger, mint leaves in a mixie and blend it to a fine puree. Add lemon juice, salt and pepper powder…. Read More »
Curd Semiya
Method : Boil 6 cups of water and add the semiya along with 1 tsp oil, and salt. After semiya is cooked , remove from flame, strain and… Read More »
Nellikkai (Gooseberry) Curd Pachadi
Method: Wash gooseberries, cut it into pieces and remove the seeds. Grind gooseberry pieces, coconut, green chilli, ginger to a fine paste. Beat curd and add the gooseberry… Read More »
Iru Puzhi Kuzhambu (Twin Sour Kuzhambu)
Iru Puzhi Kuzhambu, means kuzhambu containing two sour items. It is prepared with tamarind and sour curd. It is a mixture of Vathal Kuzhambu and Mor Kuzhambu. Method:… Read More »
Mango Halwa
Mor Kuzhambu
Stuffed Brinjal Curry
Brinjal Fry
Brinjal Kara Kuzhambu
Wheat Rawa Sweet Pongal
Apple Halwa
Carrot Sago Payasam
Wheat Rawa Adai
Ridge Gourd (Peerkankai) Dhal