Thakali Rava Kichadi

Thakali Rava Kichadi is mostly a dish that’s made for breakfast. However, I make it for dinner, though. It’s always been Rava Kichadi for one of the Saturday nights. For the Tamil Nadu Hotel Style Mini Tiffin, I wanted to make a different form of Kichadi. Since the regular Kichadi has less tomato added, I […]

Continue Reading

Bonda | How to make Aloo Bonda | Urulai Kilangu Bonda

We are into our Day 4 of Cooking Carnival, September Mega BM, where each of us is either cooking one ingredient or Category for entire month or 5 ingredients / 5 Category this month. I decided to club both the clauses by picking up one ingredient and doing 5 different categories through this month. What’s […]

Continue Reading

Vazhakkai Podimas Recipe | Valakkai Podimas

For the final day of Regional cuisine, from Tamil Nadu, I have a favorite dry saute, that I have always enjoyed, yet made it myself for the first time. This Vazhakkai Podimas is famous in the circle it gets done and I have been in the recieving end many times. To think I have never […]

Continue Reading

Pavakkai Pitlai | Bitter gourd Pitlai

For the second day of Regional Cuisine, I have a traditional dish from Tamil Nadu. Its called the Pitlai. Its a side dish served along with Rice and slightly thicker than Sambar. This is one of those dishes one won’t find served in restaurant. Or atleast I haven’t tasted. I have eaten this in my […]

Continue Reading

Ponnanganni Keerai Paruppu Poriyal

Happy New Year to all my readers! I am very happy to share this 60th Edition of BM with you all. A special thanks to all my BM friends. Starting this week with a Regional special and I will be featuring some Tamil Nadu dishes.  First in the series is this stir fry that we […]

Continue Reading

Thatta Payaru Vadai

For the second day of Tea Time Snacks, I have a Andhra Special Alasanda Garelu which incidentally is also prepared in Tamil Nadu. As I always think, one dish gets popularised by some states and it becomes famous for that particular state. Whereas the same ingredient and dish would still be prepared in other places, […]

Continue Reading

Panang Kalkandu Sakkarai Pongal

For the second day of Desserts, I have yet another Indian Sweet, made with Rice and Panang Kalkandu. While we mostly use Jaggary for making Sakkarai Pongal, sometimes I have used sugar, Sugar Candy instead of Jaggary. For Aadi Krithigai, this time, the sweet pongal was made using Palm Sugar. When we were thinking of alternate ingredient instead […]

Continue Reading

Serukeerai Pasiparuppu Poriyal ~ South Indian Curries

For the final day of showcasing the incredible side dishes that make up a thali, a beautiful canopy of what the local cuisine is all about, it is all about greens! The most essential greens that boast the health factor. Greens are always included in different forms. Sometimes it’s in the dal, sometimes as a […]

Continue Reading