Dhansak is a typical Parsi preparation. It is served with browned rice (as opposed to brown rice) and a tomato/cucumber salad. Dhansak is normally made with mutton, but does not always have to be so. I was first introduced to Parsi dishes (though did not taste them) by a friend in the early 80’s. But…
Month: October 2018
Pudalangai Thoran (Snake Gourd, Chichinda Stir Fry)
I have posted some thoran recipes earlier. This is a very simple preparation and tastes wonderful. It also pairs well with several ‘wet’ dishes that are mixed into the rice – like sambar, rasam, mulakootal, mulakooshyam, morkootan… My post today is a thoran using snake gourd. This is a summer vegetable and the season is…
Ulunthu Kozhukattai (Savoury Dumplings)
I had posted the sweet dumplings that are prepared during the festival of Ganesh, the elephant god. A savoury version is also prepared for this festival. To be honest, I far prefer the savoury one to the sweet. Probably because I do not have a sweet tooth. Even more so because of the unique combination…
Poorna Kozhukattai (Stuffed Dumpling Dessert)
A major festival, in celebration of the elephant-headed God, Ganesh, was celebrated last month. This is a very important festival in the Indian state of Maharashtra, where it is celebrated for 10 days. It is also celebrated in other parts of the country, albeit for a single day. In South India, it is customary to…
Aviyal (Mixed Vegetable Curry In A Yogurt Base)
Aviyal is an iconic dish from Kerala. I am not sure if it will qualify as a kadhi (yogurt based dish) or a mixed vegetable. Perhaps a little of both. It can be made in two forms – watery (so that it can be mixed into rice) or thick (to be eaten as an accompaniment…
Thenga Manga Pattani Sundal (Coconut, Raw Mango And Dried Peas Snack)
Navarathri is over for this year. Since I have not been posting regularly during this period, I will continue to post a few more sundal recipes. These need not be made only for Navarathri – they can be consumed as a tea-time snack any time. My post today is the iconic thenga manga pattani sundal….
Kadalai Parupu Sundal (Chana Dal, Bengal Gram Snack)
Bengal gram is a very versatile legume. It is used extensively in Indian cooking. Be it is it’s original form or as a flour. It is also roasted and ground with other spices into a powder – like in sambar powder. It lends a distinctive taste to any dish that it is added to. My…
Mookku Kadalai Sundal (Kala Chana, Black Chickpea, Garbanzo Beans Snack)
I am not quite sure what kala chana is called in Tamizh. Maybe konda kadalai. It seems to be called black chickpea in the UK and garbanzo beans in USA. My mother used to call it mookku kadalai (meaning beans with a nose). Very appropriate indeed! It is made in various forms across the country….
Pachai Payaru Madhura Sundal (Green Mung Sweet Snack)
Navarathiri is a major festival celebrated all over India – spanning 9 days, nights and the 10th. day. It is celebrated differently in various parts of the country – though most of the celebrations are in honour of Durga or Shakti (female as the source of all strength). In South India, all three major goddesses…
Pachai Payaru Sundal (Mung Bean Snack)
Navrathri is almost upon us. This festival of 9 days/nights is celebrated all over the country, albeit with differences in each region. In the North where I stay, it is meant for fasting and eating simple food. Unfortunately, much of this ‘simple, fasting food’ is deep fried and can pose a health hazard. In South…
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