Vegetable Sambar

Sambar is always been a easy and a tasty South Indian food. It can be used in breakfast with idly, dosa , Pongal and more. And also can be used in with rice. People very often cook sambar. It’s done with dhal and its ore and more nutritious. Sambhar originated in the kitchens of ThanjavurContinue reading “Vegetable Sambar”

Paneer Frankie 🌯

Paneer is also called as cottage cheese.The only difference between Paneer & Cottage Cheese is that while Paneer is unsalted, Cottage Cheese is salted and may sometimes have heavy cream in it. The steps involved in making these cheeses are the same. Paneer is loved by all ages. Paneer is rich in protein and its a ideal for diabetic people. Paneer doesn’t have any taste toContinue reading “Paneer Frankie 🌯”

Aapam (ஆப்பம்)

Appam is a type of pancake, originating from South India, made with fermented rice batter and coconut milk, common in Kerala, Sri Lanka, Tamil Nadu. It is eaten most frequently for breakfast or dinner. Appam is a popular breakfast in Kerala and Tamil Nadu they are spongy in the center and crisp in the corners.Continue reading “Aapam (ஆப்பம்)”

Little Millet Upma

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains. Millets are known as “Small Grains” or “Siru Thaaniyangal” in Tamil.Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes.Millets are also unique dueContinue reading “Little Millet Upma”

Onion 🧅 and tomato 🍅 chutney.

This tangy and hot onion and tomato chutney will go well with idly, dosa or even Pongal . It is not only good for breakfast but can also be used for rice with some ghee as a good lunch. You can add the coconut 🥥 or you can skip the part of you are allergicContinue reading “Onion 🧅 and tomato 🍅 chutney.”

Idly/ Dosa podi.

Idli podi or milagai podi a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, black gram, chickpeas, salt and sesame seeds. The spice mix is commonly referred to in informal speech as “gunpowder” or chutney powder.It is generally mixed with gingelly (sesame) oil or melted ghee when itContinue reading “Idly/ Dosa podi.”

Temple Style Pongal.

“Pongal is a popular south Indian dish,it’s the combination of rice and moong dhal which ensures protein-carb balance,light and easily digestible.Home made Pongal with limited ghee can prove to be an especially healthy breakfast choice.” SERVINGS:2-3pax. CUISINE:Indian. AUTHOR: Mrs Ilavarasi devendran. INGREDIENTS: (FOR PONGAL): Ponni rice -1cup. Moong dhal. -1/2 cup. Water. -4 1/2 cupContinue reading “Temple Style Pongal.”