Indulge in the rich and creamy Carrot Semiya Payasam, a delicious South Indian dessert with grated carrots for added flavor and nutrition. Perfect for any occasion.
Author: Kamala
Suraikai Mor Kootu
Bottle gourd Mor kootu is a creamy South Indian dish made by cooking tender bottle gourd with a coconut-cumin paste and curd. Seasoned with spices, it offers a balance of flavors and is light yet satisfying. Ideal as a side or main dish, it’s nutritious and easy to prepare, best enjoyed with rice.
Grinch Fruit Kabobs
This is my grand-daughter’s preparation for a Christmas Party. Cut the banana into small slices as shown in the pictures. Then cut the head of the strawberries and make it flat on one side. Now insert the fruits into the skewers or tooth picks and arrange it on a plate. […]
Kadalai Maavu Dosai
Kadalai Maavu Dosai is a quick besan dosa made by mixing spices into a smooth batter, spreading it rava-dosa style, then topping with onion and tomato. Cook until crisp and serve with chutney.
Javvarisi Kozhukattai
Javvarisi Kozhukattai is a delightful Indian snack made from soaked sago pearls.
Kondai Kadalai Rice
Kondai Kadalai Rice is a flavored rice served with any raita or pachadi. It’s very easy to make.
Tomato Dosai
Experience the crispy and savory delight of tomato dosai, a beloved South Indian dish bursting with flavor and perfect for any time of day.
Murungai Keerai Adai
Murungai Keerai Adai is a hearty, crispy adai made with soaked rice and dals ground coarsely, then mixed with onion, coconut, and chopped murungai keerai. Cook on a greased tawa until golden brown and serve with jaggery, milagai podi, or chutney.
Garlic Rasam
Garlic Rasam blends strained tomato and tamarind juices with coarsely ground spices and crushed garlic, simmered until boiling. Finish with mustard-curry leaf tempering and coriander; serve hot with rice.
Caramel Payasam
Caramel Payasam is a rich, creamy dessert made by blending caramelized sugar into boiled milk, then thickening with rawa or rice flour. Finished with ghee-fried cashews, it’s best served hot.