Goddu rasam,yes it is a very good rasam.Not jokingbelieve me it is a very tempting and flavourful rasam.My MIL often makes it and it is a rasam where toor dal is tempered and not cooked and added to the thin gravy.Amongst the many varieties of rasam made this one hails from tanjore district of Tamil Nadu.A very simple dish which can be made when you want no elaborate proceedures and yet want a comfort and filling meal.Can we see the recipe now? Notes
Read moreChole masala is an authentic punjabi sidedish apt with batooras or big sized ajwain pooris.This dish can be had with rotis,pooris and parathas as well.This a favorite dish in our family and all like it very much.Iam much particular in deep fried items but like to have it once a week.So it is always a welcome change from the regular stuff we make at home.Black channa or chick peas has low fat content and are rich in dietary fibre and is full of protein too.This called pindi chole too and is quite an addictive recipe and will make you crave…
Read moreIt was sometime back that I saw this recipe in a magazine.It sounded great and filling too.It was like Dal makhani but I tried to incorporate my own feel to it and made some alterations.I didn’t add onions and garlic and it tasted too well without it.I find it really difficult to make sidedish for rotis without onions,sometimes it seems impossible.But this one believe me tasted realiy yum.I don’t buy black urad dal on a regular basis and it was welcomed by all in my house ,so after tasting this recipe iam afraid will find a regular feature in my…
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 moreIt is a regular feature in my home to make chaats,be it any variety on weekends.Who doesn’t love them and my daughter is so fond of it that she will have it as a meal itself.I love to eat chaats whenever we eat out, but always worry about the water they use for mixing these chutneys.So when it comes to homemade preparation Iam free of these worries and sit back with my family and enjoy a delicious chaat with them.Last week my daughter wanted ragada pattice and i made it and also made the tamarind dates chutney in which i…
Read moreI like banana stem or vazhaithandu because of it’s numerous health benefits.Personally it was a boon to me when i suffered from kidney stones for the past 2 years and my doc recommended to drink banana stem juice daily.I never knew what would that do with the disease curing,but did what i was told.It’s fibre content is very good for our body and treats many diseases with ease.Taste wise also it is chewy and with the blended coconut and spices this kootu tastes simply awesome.It is a yoghurt based gravy or kottu and tastes best with variety rice items.Banana tree…
Read moreKodubale is an intresting snack to me for two reasons.One it’s name and the other it’s variations.It’s a speciality snack of Karnataka.It is a snack made out of rice flour and is usually prepared during Janmashtami,the birthday of LORD SRI KRISHNA.It involves a little effort and patience though initially,but believe me the results will be truly rewarded.When i first came here to Bangalore,a neighbour taught me this and it has been a regular preparation in my household thereafter. Kodu means horn and bale means bangle in Kannada,the language spoken here.As you might see these are shaped like bangles or horns.I…
Read moreThere are sometimes when we are left with small quantities of veggies at home.Mostly I make aviyal with assorted veggies,but this time I had cauliflower and broccoli too.I was planning for simple roti and dal for dinner and was wondering what to do with these small bits of left out vegetables.As I was not in a mood to prepare an elaborate side dish, this mix veg kadai fry was very apt for my dinner schedule yesterday.Usually I like to have two side dishes while preparing any indian flat bread,one gravy based and one dry.So this dry variety was a welcome change at home and all loved it with hot rotis.You can try with your own liking and choose vegetables accordingly.This is how I made this recipe of a medley of vegetables.
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 moreA scrumptious and filling snack mysore bonda on a rainy day tastes simply heaven.It so happened that we had a small get together at our apartment and each one came up with a different food item .I made mysore bonda and everyone liked it to the core.Somehow i managed to grind the batter to perfection and that is the secret here.My mom is always particular about the batter and i have seen her preparing the batter with extra care every time she makes it.Mysore bonda is similar to methu vada or ulundu vada except for the fact that it has…
Read moreA simple yet healthy filling dish this keerai masiyal is nothing but mashed spinach .Keerai in tamil is spinach and masiyal is to mash..This is a typical tamil brahmin accompaniment with rice and any gravy or rasam. As we all know all greens are loaded with the goodness of irons and vitamins and this recipe has a very few steps and can be made in a matter of 10 minutes.I have used mulai keerai,a variety of spinach available here,but you can follow the same procedure with any variety of spinach you have.This variety of spinach has thick stem in it…
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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.
