Potato curry

Potato curry/Potato fry/Urulaikizhangu varuval is one of the favourite dish for all. It is easy and tasty recipe prepared in Cast Iron kadai. Crispy potato fry always demands more oil but in Iron kadai, it consumes less oil because of its natural non stick properties. Check out my post on Iron kadai for A to z about them.

Varagarisi/Kodo millet Idli

Siru thaniyangal (Millets) are rich in fibre and high in nutritional value comparing to white rice that we eat. Today my post is about Varagarisi (Kodo millet), which is one of the millet variety.

Curd Rice

Curd rice is an easy recipe and can be made in mins. It is also called as Thayir sadam or bagala bath. As a kid I use to run and hide when my mom brings curd rice but it is one of the comforting food especially in summer. I have tried many variations in curd rice and will share all.

Clean and Cut Vazhaipoo

How to clean Vazhaipoo:






























Follow these steps to clean vazhaipoo 

Pattani Sundal

This Sundal is very famous in beach and you can hear the voice of young boys selling it as "thenga manga pattani sundal" in Marina beach. They have these daily news papers rolled in small cone shape and kept one over other. When we ask for sundal, they take one roll and put sundal in it also the highlight is garnishing with grated mango before serving. The same sundal is made during Navarathri days as neivedhyam. 

Ragi Dosa

Ragi is one of the millet which is rich in calcium and is suitable for babies as well. Ragi porridge is the common weaning food for babies after 6 months in India. Also diabetes patients are advised to include ragi in diet. This Ragi dosa is crispy and slight brown in colour. 

Instant Maangai urugai (Raw Mango Pickle)

Pickles always need lot of preparation and time but this one is very simple. It is very tasty and goes well with curd rice. Generally this pickle is made fresh whenever you want and if you refrigerate this pickle, the shelf life is for 3-5 days. This pickle is the first choice in most of the South Indian marriages during raw mango season. 

Sri Rama Navami Recipes-Panagam, Neer mor and Vadaparuppu

Sri Rama Navami is the festival celebrated as the birthday of Lord Rama who is the avatar of Lord Vishnu. On this auspicious day, the traditional recipes Panagam, Neer mor and Vadaparuppu are made as neivedyam. 

Neer Mor/Butter milk

Oh what a relief in summer if you drink this chilled neer mor/Butter milk.  If you store this neer mor in a mud pot, it will remain cool through out the day and you can drink it any time to quench the thirst. 

Panagam

Panagam/Panakam is a refreshing drink served chilled during summer. It is very easy as well as tasty and can be made in minutes . It is prepared during Sri rama navami as neivedyam for Lord Rama.

Kothamalli Rasam/Coriander leaves Rasam

Kothamalli/ Coriander leaves  are good source of antioxidants which delays ageing as well as helps in regulating insulin levels. Kothamalli is one such herb which has good taste as well as nice aroma. It is added in almost all Indian dishes to enhance the flavour.

South Indian Filter Coffee

Freshly brewed decoction mixed with hot milk, sugar with lots of froth peaking out of 
traditional dubrah tumbler and nice aroma in early morning is the trademark of South Indian filter coffee. As a child I have seen my grandparents drinking filter coffee in silver dubrah tumbler set from that time onwards I was developing the craze to have coffee but my mom never allowed me to drink coffee till I entered my college but it was worth waiting!!!

Pav Bhaji (easy method)

Pav Bhaji is my all time favourite and most popular street food of Mumbai. Pav is soft buns and Bhaji is mashed veggies cooked with masala. I follow this easy method to prepare bhaji and with no compromise in taste. 

Kathirikkai (Brinjal) Podi curry

Kathrikkai Podi curry is one of the traditional south Indian recipe.  I have made this recipe with normal kathrikkai/Brinjal in an iron kadai.  When you cook this curry in Iron kadai it is more tasty and healthy as well.

Another recipe is stuffing podi inside Kathrikkai after cutting vertically into 4 slices (not completely but till 3/4 portion) and frying. There are lots of varieties in kathrikkai and this traditional one is made with Aathur kathrikai (name of the variety used) which is small and tasty. To get the recipe, click here.