Vangi Baath (Eggplant Rice)

Aadi Perukku is a festival celebrated in Thamizhnadu to pay tribute to the life-sustaining properties of water. I have been posting about this festival for some years now, including the recipes made as offerings to the Gods. This year, the festival falls on August3. So, I haven’t really started preparing the recipes (different flavoured rice…

Cabbage Usili

My post today is cabbage usili. Usili basically means that vegetables are garnished with a gram mixture. One can make an usili with several vegetables, though not in combination. So, cabbage, French beans, long beans, cluster beans… can be used to make an usili. These dishes are nutritious and very tasty. The procedure is similar,…

Akuri

I have received some requests for tofu akuri. Here goes. This is actually a Parsi dish made with eggs. But the tofu version tastes really good. Ingredients 1 packet firm tofu, drained and crumbled 1 onion, chopped fine 1-2 garlic cloves, chopped fine A small piece ginger, chopped fine 1-2 green chillies, chopped fine 4…

Cucumber Tomato Raita

Salads, in the conventional sense, hardly feature on the table in India. Some regions, like Maharashtra, are exceptions. But on occasions when a salad is made, it is invariably a few pieces of sliced cucumber, tomato and onion. With a whole green chilli thrown in. But this is changing slowly with the adoption of the…

Lauki Muthia

I have never been overly fond of lauki (doodhi, ghia, bottle gourd, sorakkai). It is a fairly bland vegetable and often acquires the taste of the spices that are added. Until Hari made me lauki kofta. I just loved it. We then experimented with a Gujarati muthia – another resounding success. In the traditional recipe,…

Masala Tori (Spiced Ridge Gourd)

I don’t know what tori (or turai) is called in English. A google search throws up ridge gourd. But this gourd is not ridged. It has a dark green, smooth exterior. It obviously belongs to the same family as ridge gourd. For the sake of convenience, I am referring to it as ridge gourd. I…

Oothappam (Rice Pancake)

I posted about various types of dosas yesterday. A variation of the dosa is oothappam, a thick rice pancake. In most South Indian households, there is always a stock of idli/dosa batter available. When this batter turns a little sour, it is time to make an oothappam. I, however, do not leave it to providence….

Pesarattu (Whole Green Gram Crepe)

Dosa, though originating from South India, has become a kind of a national dish now. In South India, there are myriad versions of the basic rice and split black gram dosa. I have already posted a few in my blog. Several more will follow. Last year, I did some research into the breakfast dishes from…

Pidi Kozhukattai (Steamed Rice Dumplings)

Pidi kozhukattai or upma kozhukattai is a very famous breakfast dish prepared in the Southern parts of India, especially Tamizh Nadu and Kerala. It is super tasty dish that is had at breakfast. It can also be served asĀ  tea-time snack or for dinner. It is relatively easy to prepare. However, the trick is to…

Arachu Kalaki

Arachu Kalaki is a typical Palakkad dish. It requires minimal use of the stove. An ‘almost’ raw dish, it tastes fabulous! I can eat a whole meal of just arachu kalaki and brown rice. When my avidly non-vegetarian German friend, Robert Fuchs, came home for dinner a few years ago, I’d planned this dish. He…