'Karukk morukk' is how we Tamilians describe the sound that you will hear when you bite into these crispy, crunchy, deep fried and flavourful morsels of onion pakoda coated in warm spices and gram flour! There's a reason why rain and onion pakoda (also bajji) are a match made in heaven. Biting into a pakoda … Continue reading Onion Pakoda/Pakora – Step by Step
I've been on a health kick lately. Nothing drastic, but just trying to eat clean and eat fresh as much as possible. This is something I drink every other day, so I thought I should share the recipe here! Although its not really much of a recipe - just throwing things together and blitzing them for … Continue reading ABC (Apple, Beet, Carrot) Juice
Hello everyone! We recently visited Fromage, a European style restaurant located in MRC Nagar, Chennai - specifically in Somerset Greenways. It is right next door to another cafe, Broken Bridge, within the Somerset complex. After quite a long time, we had cause for a small celebration and wanted to go out for dinner. Sadly, we … Continue reading Fromage (Somerset Greenways, Chennai): Restaurant Review
Idli/Dosai batter is something I learnt how to make very very late in my life. Not because I wasn't interested to learn, but mostly because someone else always took care of it in my household. Growing up, it was either my mother or grandmother who handled the wet grinder and stood before it (for what … Continue reading How to make Idli & Dosai Batter: Step by Step
'Thogaiyal' is the Tamil word for a condiment that is generally thicker in consistency than a chutney, and made with lentils and coconut as base ingredients. Several other spices are mixed and matched to create varieties of this dish. This is made with fresh greens, coriander, mint leaves, endless varieties of vegetables, even peels of … Continue reading Paruppu Thogaiyal: Step by Step
'Kanchipuram Idli' gets its name from a town in Tamil Nadu, India called 'Kanjeevaram' or 'Kanchipuram'. It is in Kanchipuram, in the renowned Sri Varadarajaperumal Temple, that this dish is served traditionally to the deity. In Iyengar parlance, the temple kitchens are termed as 'Madapalli' , and it is here that this 'Kovil idli' (temple … Continue reading Quick Kanchipuram Idli (with leftover Idli batter): Step by Step
'Upma Pidi Kozhukattai' or 'Kaara Pidi Kozhukattai' is one of the quickest, easiest, and healthiest breakfast/dinner/snack options in South Indian cuisine. Sometimes when you're in a tearing hurry in the morning (or evening, or anytime of the day) and looking for a quick but healthy dish to make, this qualifies. Although the traditional method involves soaking … Continue reading Upma Pidi Kozhukattai / Kaara Kozhukattai (Steamed Savory Dumplings with Rice Flour)
Turmeric-Ginger-Lemon detox drink! This is more like a tea (without the tea leaves, of course), and a lot healthier 🙂 This is essentially a morning tonic, which is immensely beneficial if consumed first thing after you wake up. I've been drinking this for a while now, since i'm on a mission to make lifestyle changes … Continue reading Ginger-Lemon-Turmeric Detox Drink: Step by Step
Parathas are flatbreads traditionally made of wheat flour, shallow fried in ghee or oil, and noticeably thicker than the usual rotis or chapatis. In addition, parathas usually have some kind of stuffing in them - they range from savory (cauliflower, potatoes, peas, lentils, paneer/cottage cheese, radish, etc.) to sweet (jaggery and lentil mixture, grated coconut … Continue reading Mixed Vegetable Stuffed Paratha: Step by Step
Vegetable 'Ishtu' or 'Stew', is a gravy dish, more specifically a thin broth made from coconut milk and assorted spices. This is a specialty dish from Kerala, and is really tasty and nutritious in equal measure. This is very mild, aromatic and easy to prepare. This stew is extremely mild in spice, with almost zero … Continue reading Kerala Style Vegetable Stew / ‘Ishtu’ Recipe: Step by Step
