Crispy deep fried lentil fritters, a popular street side savoury snack in Tamil Nadu. Colloquial term used for this type is Gharam Pakoda.  (Onion Pakora / Onion Pakodi / Onion Pakoda / Ulli Pakodi / Pakora / Pattanam Pakoda / Sweet Stall Pakoda)

Proportion really matters a lot for this recipe, even an extra drop of water could turn them soft. I've tried my best to explain with right measures and pictures to make it easy for all. Enjoy!!!

Vote Result

Score: 8.5, Votes: 26

Most sort white kurma often served as a side for chapatti, iddiappam or appam in chettinad restaurants. This can be either made with meat or mixed vegetables. Here's the mixed vegetable version. (Chettinad White Kurma / Korma)

Vote Result

Score: 9.4, Votes: 5

Traditional South Indian sweet rice porridge prepared during the harvest festival called Pongal / Sankranthi. In villages freshly harvested rice is cooked with jaggery and dal in clay earthenware pots and offered to God along with vegetables, lentils, sugarcane and fruits. This is also prepared as neivedyam or prasadam during other auspicious occasions and festivals.

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Score: 5.6, Votes: 5

Ven Pongal is one of the breakfast item from South India, mainly popular in Tamil Nadu, prepared during Pongal Festival and also served as a special dish on auspicious occasions like wedding ceremonies. Fresh curry leaves and Ghee is a must for this dish.

Vote Result

Score: 8.3, Votes: 9

A great street side food famous in Tamil Nadu and Kerala. Flaky, fluffy, soft circular breads made with plain flour or Maida. First of all, this item literally takes a bath in oil, so people who are health consicous better avoid making this dish. The other thing is , it takes atleast a couple hours to make these parottas, most of which is kneading the dough, beating and shaping. (Parota / Layer Parotta / Layer Parota/ Layer Paratha / Kerala Parotta / Flaky Parotta )

Vote Result

Score: 7.2, Votes: 34

The origin of chicken 65 dates back to early 60's. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be aquirred with ease at home.

Vote Result

Score: 7.6, Votes: 36

Indian vegetable fritters.

Vote Result

Score: 4.0, Votes: 5

One of the spiciest, oiliest and most aromatic in India, a distinctive culinary style with judicious blend of spices is known as Chettinad cooking. This scrumptious chicken curry gets it flavor from two distinctive ingredients... Kalpasi and Jaathipoo.

Vote Result

Score: 7.7, Votes: 23

We all get excited, when we see king-sized paper roast dosas served with  piping hot hotel sambhar and coconut chutney at restaurants. Here is the recipe for that scrumptious restaurant style sambhar.

Vote Result

Score: 8.5, Votes: 13

A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)

Vote Result

Score: 7.9, Votes: 36