Keerai Molagoottal / Arachuvitta Keerai Koottu (Spinach cooked with lentils and coconut-spice mixture)

Today's dish is Keerai Molagoottal, or Arachuvitta Keerai Kootu. This is just blanched and ground spinach mixed with a coconut-spice paste, with a lentil base. Such a simple, but flavourful and nutritious dish. This is basically a traditional South Indian dish, with minimal spices and can be made in under 30 minutes. This curry base … Continue reading Keerai Molagoottal / Arachuvitta Keerai Koottu (Spinach cooked with lentils and coconut-spice mixture)

Thai Pongal Festival – Festival Menu!

Pongal is a happy occasion, a new beginning, an occasion to rejoice and be thankful. Rice is one of the main staple grains in South India, and this is celebrated during the harvest festival of Pongal, by making two dishes - one sweet, and one savoury, using rice and lentils. The word 'Pongal' literally means … Continue reading Thai Pongal Festival – Festival Menu!

Iyengar Sakkarai/Chakkarai Pongal (Temple Style): Step by Step Recipe

Chakkarai/Sakkarai Pongal is perhaps the sweet dish that is made most often at my home. If there were ever a 'default' dessert in my house, it is this 😀 And that speaks volumes about the universal love that everyone has for its deliciousness, because people in my house especially have super picky palates. Be it … Continue reading Iyengar Sakkarai/Chakkarai Pongal (Temple Style): Step by Step Recipe

Easy Badam Kheer / Payasam

Wish you all a healthy and prosperous New Year 2018! Begin your year with Badam Kheer, a really delicious dessert made with almonds, milk and sugar, with a hint of saffron. This is a lovely dish where almonds are blanched and ground to make a smooth paste, and the paste is added to boiled milk … Continue reading Easy Badam Kheer / Payasam

Iyengar Style Thakkali Thayir Pachadi (Tomato Raita): Step by Step

South Indian cooking is generally seasonal, simple, and devoid of too many spices. Made with minimal ingredients, the food tends to be healthy as well as tasty. Of course South Indian cuisine also has spicy, complex dishes as well - but most everyday dishes from this cuisine are really simple to make, yet so delicious … Continue reading Iyengar Style Thakkali Thayir Pachadi (Tomato Raita): Step by Step

Basic Vegetable Korma/Kurma (South Indian Style)- Recipe- Step by Step

Hello! Mixed Vegetable Kurma is something we make pretty often, especially for dinners alongside roti/chapati, puri, or even dosa at times- in which case the gravy is slightly more watery. We typically make two versions of this kurma- a red and a green type. The red one uses tomatoes/onions as base (with or without coconut, … Continue reading Basic Vegetable Korma/Kurma (South Indian Style)- Recipe- Step by Step

Karnataka Style Ghee Rice- Coconut Milk Pulao- Recipe- Step by Step

Ghee rice (Ghee: Clarified Butter) is a special kind of Pulao (a rice dish), generally served at special occasions, most commonly at weddings. One of the very famous dishes of South India, Ghee Rice is said to have originated from the Mughlai Cuisine. Especially in Karnataka, this dish is extremely popular and served at restaurants at … Continue reading Karnataka Style Ghee Rice- Coconut Milk Pulao- Recipe- Step by Step

Paruppu Rasam / South Indian Style Spiced Tomato Broth with Lentils

Hello! 🙂 If anybody asked me what my most favourite dish in the world is, I would say Rasam! For me, this comes on top of everything (yes, even curd rice ;)) and this version of Rasam, i.e., Paruppu Rasam is the best version of Rasam there ever is. This consists of a broth made … Continue reading Paruppu Rasam / South Indian Style Spiced Tomato Broth with Lentils

Boondhi Laddu / Laddoo: Step by Step

Like I said in my previous post, boondhis adapt well to both sweet as well as savoury flavours. This is a sweet dish - a laddoo made by immersing the fried boondhi in sugar syrup, and lightly spicing it with cardamom and cloves. For crunch, we add fried cashew nuts, sugar candy and raisins. A … Continue reading Boondhi Laddu / Laddoo: Step by Step

Kaara Boondhi / Khara Boondi

'Boondhi' is derived from the root word 'boondh' which means drops or droplets. It involves the process of dropping the chickpea flour batter from a perforated ladle, and the round droplets frying to a crisp in the hot oil. The boondi adapts well to sweet as well as savoury flavours. This recipe here is the … Continue reading Kaara Boondhi / Khara Boondi