A few years ago, organic raw papaya was not available in the market. In many parts of the country, this vegetable is used to make several kinds of dishes. I too love dishes containing raw papaya. But I was always a little nervous to use raw papaya in a salad. Mainly of account of the…
Month: June 2018
Ellu Sadam (Sesame Rice, Til Rice)
Sesame is one of the richest sources of calcium in the world. Many people believe that dairy milk and it by-products give them calcium. But experts have told me that dairy milk actually draws calcium from the bones! Till about 2 generations ago, there was always a stock of sesame ladoos (balls of sesame seeds…
Puliyodharai (Tamarind Rice, Imli Chawal)
Among all South Indian flavoured rice, lemon rice and tamarind rice compete for the top slot. Both are made often. Lemon rice is made when unannounced guests drop in. There is no need for an occasion to make tamarind rice. Most Devi temples (Goddess Uma in her myriad manifestations) also serve tamarind rice. The combination…
Peerkangai (Ridge Gourd, Jhinga Tori) Chutney
Chutneys are a regular feature in my home. That’s because I invariably have a probiotic breakfast like idli, dosa or oothappam. Even with other dishes such as adai or pesarattu, I have a freshly prepared chutney unless there is sambar, morkootan or vathal kuzhambu left over from the previous day. I have tried growing ridge…
Vegan Shammi Kebab
Ever been to those cocktail parties where you are a vegetarian and all the snacks being served are non-vegetarian? Or, worse still, you are a vegan and the only vegetarian snack is paneer (cottage cheese)? I have! And left after registering my presence. Because I was so hungry that all I could think of was…
Thakkali Morkootan (Tomato Kadhi, Tomato Curry)
My Mum was a fabulous cook. Unfortunately, she had an unexpected and untimely death. So, many of her recipes were not recorded. About 25 years after she passed away, I had this incredible craving for her tomato kadhi. But did not know the recipe. So, I asked my father (he was still living then), but…
Thakkali (Tomato) Rasam
Rasam is a very watery main dish that is had as a second or third course in traditional South Indian meals. It is normally mixed with rice. In many other parts of the country, it is drunk as a soup. Making a good rasam is an art. My youngest aunt made the best rasams that…
Vegetable Aval Upma (Poha, Flattened Rice Upma)
In most parts of India, flattened rice is often prepared as a quick breakfast dish. It is exceptionally popular in states like Maharashtra. In South India, it is prepared in a variety of ways, including flavouring such as tamarind, lime, sesame, peanut… Or just plain with some vegetables added. You can use any vegetables of…
Thakkali Sadam (Tomato Rice)
As I mentioned before, a number of flavoured rice are made for the festival of Aadi Perukku. This festival falls on the 18th. day of the month of the Tamizh month Aadi (July-August). This festival is supposed to revere water for its properties of sustaining life on earth. But many of these flavoured rice are…
Katharikkai Chutney (Baingan, Eggplant Chutney)
As a child, I used to hate eggplant. Any meal which featured this vegetable was depressing. As I grew older and set up my own home, I used to stoically buy this vegetable once a week, feeling that I had done my duty. It is only after I turned vegan that I really began enjoying…
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