Malai Mushroom

Malai Mushroom

Mushroom is a very nutritious food for the non-meat lovers. You will fall in love with Mushrooms once you try this delicacy. More »

Instant Tomato Pickle

Instant Tomato Pickle

This is an instant pickle made with very less chilli powder and can be used right away without any wait time unlike the typical Pickle which needs lot of chilli powder and marination time. More »

Gongura Pachadi / Chutney

Gongura Pachadi / Chutney

Spicy and Tangy Chutney made of Gongura leaves. It might feel like an exaggeration to say that this is the first thing that comes to people mind when they think of More »

 

Yellow Squash Majjiga Chaaru / Buttermilk Rasam

Ingredients:Yellow squash – 2Buttermilk – 4 CupsGarlic pods – 2Green chillies – 4Red chillies – 2Ajwain – 2 tspMustard seeds -1/2 tspMethi seeds – 1/2 tspZeera – 1/2 tspTurmeric – 1/2 tspCurry leaves – 1 sprigOil – 2 TbspSalt Method: Wash

Dosakai avakayi / Cucumber Pickle

Ingredients: Dosakaya – 1 big (about 2 cups of chopped) Red chilli powder – 4 Tbsp (Use Pickle chilli powder – more red and less spice than normal chilli powder) Mustard seeds powder – 4 Tbsp Salt ~ 1 1/2

Daddojanam / Seasoned Yogurt Rice

This is a quick and easy recipe that can be done with fresh or left over rice. If you are travelling for the weekend, and want to have home food on the go, you can make this dish and take

Senagapappu Kobbari Pachadi / Coconut Chana Dal Chutney

Ingredients:  Chana dal – 1/2 cupRed chillies – 3Grated Coconut – 1/4 cupTamarind – small marble sizeSugar / Jaggery ~ 1/2 TbspOil – 1 tspSalt Method: In a pan, pour oil and fry chana dal and red chillies together under

Beetroot Vullikaram / Beetroot Onion Fry

Ingredients: Beetroots – 3 mediumOnion – 1 smallCoconut – 1/4 cupRed chillies – 4Mustard – 1/2 tspZeera – 1 tspCurry leaves – 1 sprigOilSalt Method: Peel, wash and cut beetroot into small pieces. In a pan, do the seasoning with

Dosakaya Pappu / Cucumber Dal

A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein. Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices

Kothimeera Nimmarasam Pachadi / Coriander Lemon Chutney

Ingredients: Coriander leaves & stems chopped – 1 Cup (tightly packed)Green chillies – 4Lemon – 1Salt Method: Grind chopped coriander, green chillies, salt and lemon juice together. That’s it! Coriander chutney is ready to serve with Idli/Upma/Gheed rice/Curd rice.

Vankaya Allam Karam Koora / Green Brinjal Ginger Curry

Ingredients: Green brinjals – 12Tamarind – marble sizeGinger – 1/2 inchGreen chillies – 4Mustard – 1/2 tspZeera – 1/2 tspUrad dal – 1/2 tbspCurry leaves – 1 sprigOilSalt Method: Wash brinjals and cut off the stem. Cut them into thick

Tomato Rice

Ingredients: Rice – 1 cupTomatoes – 3Onions – 1/2 medium size – slicedGinger garlic paste – 1 TbspGreen chillies – 3Red chilli powder – 1/4 TbspGaram masala – 1/2 tspCashew nuts – FistfulChana dal – 1/2 TbspMustard – 1/2 tspZeera

Kobbari Rasam / Coconut Rasam

Ingredients: Grated coconut – 1/4 CupTomatoes – 2Green chillies – 4Corriander leaves – 1 fist fullGarlic – 2 podsMustard – 1tspZeera – 1 tspOilSaltWater – 3-4 cups Method: Prepare coconut paste with coconut, chillies, garlic and corriander leaves. Keep it