A recipe for passion is always simmering !
Thippili Rasam – Long Pepper or Indian Long Pepper( pipli or pippali ) is a flowering vine with lot of medicinal properties.. a little stronger than regular black pepper. The dried flower of this plant is called Arisi thippili and roots are called Kandanthippili… both are good for your health and you can use any one of them for this…
Thengai Thogayal – is a basically a thick version of chutney goes well with idli dosa… even variety rice too. Its mostly considered a travel food / picnic food where this chutney stays good for a long time as we saute all the ingredients including coconut in oil. There are many versions to this thuvaiyal… we at home call it…
Tandoori cauliflower Biryani is a fusion dish made with pan roasted cauliflower coated with tandoori masala mixed with leftover cooked basmati rice. It just so happened one evening when i was planning on a lunch box! Many have requested for a recipe and hence sharing a quick one here.. no step-wise pics but will update when i make the next…
Vellai Chicken Biryani – This biryani dish hails from the region of coimbatore, salem, erode, krishnagiri districts… mostly populated with muslims who make this flavorful biryani using samba rice. I have just tasted once during a trip to Salem… also learned that they use Pandan leaves for flavoring the biryani… well i cant’t find that here but still wanted try it at home….
Chutney Pulao – one of the easiest pulao recipe made with store bought green chuntey used for chaat items… recipe idea from Jeyashris kitchen… she posted this on here instafeed and from then on it was urruthufying my eyes, so gave it a try right away! I do not have any step wise pictures here… honestly you don’t need one…
Mutton Keema Curry – Keema is minced meat of any kind and in this recipe we are using mutton (goat meat) to make this spicy gravy which goes well with parotta, idli dosa or poori… Normally this we make on a sunday morning as a breakfast side for pipping hot idlis and kal dosais back home, getting the freshly butchered…
Egg Biryani Recipe – Easy Muttai Biryani – Tami Nadu style Egg Biryani Recipe – How to make Egg Biryani Stove Top Method – Mutta Biryani – Tamil Style Mutta Biryani – Biryani Recipes – South Indian Egg Biryani Recipe – Egg Biryani – namma veetla we call it mutta 😉 biryani. This one is a little closer to me,…
Mutton Vellai Kurma is a coconut based gravy… is a usual in our home on sundays. We make this for our breakfast… as a side for idli dosa , poori, idiyappam. Non veg days calls mutton, chicken.. & on saturday’s its veggie style! This is more like weekend ritual back home.. where we make some kind of kurma kuzhambu with…
Cabbage Paratha – this is the easiest of all parathas… just mix all of it the dough, knead, roll out and cook. Kids will love this for their lunch boxes… adults too 😛 Ingredients Wheat Flour – 1 cup Cabbage – 1 cup Green Chilli – 1 (finely minced) Ginger – 1/2 inch (finely minced) Coriander leaves – 1/4 cup…
Prawn Biryani – this is totally our style of making seafood kind of biryani….include coconut milk in cooking the rice. Yes, it does bring out the flavor so much rather than cooking in regular water. You can make this biryai in regular rice cooker…. works like a charm or go with pressure cooker which is yummier or even just a…
