Okra is also called by the quaint name of Ladies Finger. It is called bhendi in Hindi and Vendakkai in Tamil and Malayalam. Several interesting dishes can be prepared with this versatile vegetable. One of my favourites is this recipe. Traditionally, the okra is deep fried in this recipe. But it can also be ‘fried’…
Tag: #oil-free
Ribbon Rice
I come to the much awaited ribbon rice. Though the dish looks very exotic, it is quite easy to prepare. And, coincidentally, it turns out beautifully in India colours. The Indian flag has saffron representing strength and courage, the white representing purity, honesty and peace and the green representing faith, fertility and prosperity. This rice…
Raswala Arbi (Taro Root Curry)
Taro root is also known as colocasia (arbi, chembu). It is a really versatile vegetable and I use it in different recipes at least once a week. This recipe is Hari’s very own. I had asked him to prepare a flavoured rice. The usual accompaniment with flavoured rice is a potato, elephant yam or taro…
Kurumilagu Rasam (Pepper Rasam)
Rasam is comfort food. Steaming rasam with hot rice is an antidote for the body and the mind. Or just drink it as a soup. Pepper rasam, in particular, is wonderful when you are ill. Whether it is a fever, cold or cough, this rasam provides relief. When I was a kid, my mum used…
Rasavangi
Rasavangi is a typical Palakkad dish. It is very similar to Arachu Vitta Sambar (please refer my post on Shallot Sambar). However, the spices used are different and therefore, the taste too. I doubt this dish is made in homes other than those of Palakkad Iyers. This should not be so as it is a…
Elumichampazha Sadam (Lemon Rice)
Of all the flavoured rice recipes made in South India, lemon rice is the most popular. It is very easy to prepare and can be done in a jiffy. This is the go-to recipe when unexpected visitors drop in. Or when one is too lazy to cook a more elaborate meal. This extremely tasty rice…
Vengaya Sambar (Shallot & Lentil Curry)
Sambar is an iconic curry that is supposed to have originated from Thanjavur, Thamizhnadu. There are two main types of sambar (and a host of other, much less known varieties). The first one is called Podi Pota Sambar, largely prepared in Thamizhnadu. This uses a pre-prepared masala powder (I will post how to prepare this…
Chenai Vazhakkai Mezhukuperrati (Elephant Yam And Raw Banana Stir Fry)
Mezhukuperrati is an iconic dish for most people from Palakkad. And many people from this region of India consider a bowl of curd rice, with a mezhukuperrati as an accompaniment, as a gourmet meal. Mezhuku means fat (in this case, oil) and Perrati means stir fry. Practically any vegetable can be used to make a…
Pudina (Mint) Chutney
Chutneys are an integral part of any Indian home. There are several types of chutneys that are prepared, but perhaps the most popular is the mint chutney. This very popular chutney is paired with several snacks or sandwiches. The strong mint flavour is offset with the addition of other delicious herbs and spices, making it…
Rainbow Salad
Rainbow salad is a name that I coined for this salad as it has so many colours. I tried it for the first time when I had some very dear friends over for lunch. They enjoyed the salad so much that I was indeed surprised. I do not normally see Indians enjoying salads unless it…
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