A recipe for passion is always simmering !
Vazhakkai Curry:A classic,versatile Mustard based Andhra style curry that can be prepared with effortless ease.This curry is perfectly seasoned with spices, especially the flavor of Mustard powder accentuates the currys distinctive taste.Very quick, simple to prepare,healthy and makes a great side dish with hot rice or rotis.
Raw Banana ~ Green Plantain ~ Green Banana ~ Vazhaikai ~ Kache Kele ~ Pachakka
Cutlets made with cooked mashed raw banana and spinach, great starter or snack. (Raw Banana Vadai / Vazhaikai Vadai / Vazhaikai Cutlet / Plantain Cutlets)
Rajma ~ Red Kidney beans.
Masala prepared in simple tomato onion gravy with a hint of Punjabi style. This dish can be made with any variety kidney beans…Dark red, Light red or even Small Red Kidney beans works fine. (Rajma Curry / Red Kidney Beans Masala )
One of the most popular sweet dishes, prepared with milk and malai, served as dessert.
Rasmalai / Rasamali
Chettinadu Therrakal – Chettinadu food varieties are well known to be one amongst the spiciest food varieties in India.This particular one is bit hot,spicy and tangy and mainly served as a side dish for Idlis and dosas.Poatatoes and brinjals blended together with various spices and served as a semi gravy side dish.It tastes good with chappathis too.
1. Cut the parota into equal size pieces
Lentil dumplings simmered in sour tamarind gravy, a popular traditional dish from Tamil Nadu.
Kulkul – A very famous crispy,crunchy,signature sweet prepared during occasions like Diwali.It's more or less similar to shankarpali, where in you have two different varieties .One is the savoury ones and the other is the sweetish ones.Shankarpali is usually prepared from a mixture of maida,milk,sugar and ghee and they are made a bit thick too.But then kala kala are thin ones prepared without using milk and it's a much simplified version and r
Spicy and sour yogurt gravy tempered with spices. You can make this either with White pumpkin, Okra(lady's finger) or chayote (chow chow). This recipe is typical Iyengar style Mor kuzhambu made with White pumpkin (Neer Pushanikkai) prepared during festive and special occasions. (Mor Curry / More Kuzhambu / Kulambu )
Tastes little hot.
