Lemon Rice or Nimbu chawal is an easy and tangy lunch box option and easy to make one pot meal.Whenever iam in a hurry and running out of ideas I make this lemon rice and is always liked by all at home.Also this is a nice rice variety which is made during several festivals such as ADI PERUKKU OR AAD
Read moreMangalore bonda or mangalore bajji as it is called is also known as gole bajje in north canara region of karnataka.It is a sour and spicy awesome snach which can be made instantly.Since it is made with maida it is chewy and as we add sour curd it is a bit sour and spicy as well.I have tasted many a times after settling down here in banagalore and specially in CTR where benne masala dosa is famous,this mangalore bonda is eqqually famous.For beginners in cooking this may prove to be an easy snack variety since the shaping of bondas will…
Read moreIam back with yet another snack ,a chaat to be precise with a lots of yogurt.A rich,creamy and cooling snack which can be a meal in itself.With tingling sauces and the fresh coriander leaves as garnish,this one is hard to resist.I used to have it at a small outlet in Karol Bagh,New Delhi where I grew up.It used to be so soft,without having to push it to your mouth.Iam always on the lookout of something new and tasty.This one chaat witll please people of all ages.This is a north indian cousin of thayir vadai but with different seasonings and to…
Read moreWhat could be a better option to beat this scorching heat other than buttermilk?Everybody at home like buttermilk and i thought of making something different this time came up with the idea of masala chaas.Buttermilk has all the goodness to beat the heat and if you spice it up even kids with finish it off in no time.I had masala chaas at the famous Rajdhani Restuarant and the taste was phenominal.I wanted to make this at home ,so when last sunday after lunch we all had this masala chaas.All enjoyed and i promise more buttermilk recipes coming your way.. Notes…
Read moreAviyal is a dish that is so much common made in Tamil Nadu,Kerala and Udipi cuisines and is a beutiful blend of mixed vegetables in coconut and yogurt gravy.This one is an essential in the famous Onam Sadya recipes.We all make this at home and no exception.All like it a home and i make this for the sunday brunch so that all can enjoy this at leisure.The version of making this differs at each home,but this is how we make it and is simply yummy and creamy.Check this exiting recipe and surprise your family this sunday. Notes
Read moreWhen i posted sweet chutney for chaats i thought of posting this green chutney too as they go hand in hand and are the two important chutneys for our chaat items.This chutney too can be prepared in a jiffy and stored for 10 days.I always make this chutney a little extra and love to have them with parathas too.Try it,Iam sure you’ll like it too.Coriander,the main ingredient of this chutney has a good source of folic acid,vitamin A and beta carotene.It also has strong anti oxidant properties and helps reduce the feeling of nausea.With simple coriander leaves you can do…
Read moreI first tasted Bonda soup at a place called Halli mane the famous hotel here.I didn’t know though how it would taste since i have never heard of a thing called bonda soupIt is a most popular snack variety here in Karnataka..Well it is not soup actually but Bondas soaked in yellow lentil gravy similar to rasam but with no tamarind.I have this peculiar habit of trying things at home after tasting them outside somewhere, so i tried it at home.It was a huge hit.I Should thank my hubby here for he is also a great foodie like me takes…
Read moreI am back again with yet another Poha/Beaten rice recipe.Poha in tamarind is always an easy dinner option as it is light on the tummy yet filling for the heart.Yes ,food for me should not only fill the stomach but also heart should be happy when you serve it to others. Of course when unexpected guests arrive this light dish out of rice flakes can be prepared in no time.The traditional puli aval recipe calls for poha in tamarind only, but i have added veggies to it to make it healthier and tastier.The vegetables is purely upto you, you can…
Read moreAmong the various upma varieties of south indian cuisine,Semiya Upma is an easy,tasty and really fast breakfast recipe. Semiya Upma comes in handy for those really hurried up mornings and can be made in a jiffy,if you have vegetables chopped ready.It doesn’t require any accompaniment really but i have served it with tomato pickle.The addition of veggies is surely your choice,you can add beans,peas,carrot.Nice method of including vegetables for those kids who fuss eating them.This is one of those tiffin varieties that is not served in hotels,not that i know of,do let me know if you have had it at…
Read moreRava khichidi is a close cousin of rava upma.That’s what i always say.It tastes like upma but the looks and texture are different.Both are great breakfast ideas and my family loves them both.When i came to Bangalore i was intrugued by the fact that they add the name bath to many tiffin varieties in hotels. Avallaki bath shavige bath to name a few.This rava khichidi is called khara bath here and it tastes heavenly. I always like to have it at Adigas,the well known restaurant here.It is easy to make and with all the loaded vegetables it is not only…
Read moreEarly mornings are always busy for me.Daughter leaves early for college and hubby leaves for work soon following suit.In that hurry burry sometimes i break my head for what to serve along with good old idly or dosa.I do make this mint chutney a bit thick in case i pack lunch for them or if serving at home it will be a little watery.Mint has innumerable health benefits,but hubby dear doesn’t like it.Thankfully Dhivya likes it. So to avoid the overpowering flavour of mint i add coriander leaves as well.Mint helps as a cure for gas troubles,migraine headaches and also…
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Hi, Welcome to my Blog! I am Nithya Ravi a passionate cook and food blogger, author and photographer. I have been involved with food since childhood and have been blogging for more than two years now. I have seen with my mom and grandmothers since my younger days, picking up stories in food and food related things. I dedicate this blog to my daughter and husband who have been in someway or the other involved with my blogging. I also would like to thank my mother-in-law whose is ever supporting and offers every piece of advice I ask for.
