GOJJAVALAKKI
Gojjavalakki is a tasty tamarind based beaten rice or poha recipe of Karnataka. It can be had as a snack , breakfast and it can be had during travels and outings. This Mangalore style recipe contains ample amount of goodness…
Read moreVADA CURRY
Vada Curry is a South Indian side dish for Idlis and Dosas. Though we don’t make this frequently I wanted to try this for quite a long time. I have seen this recipe in most South Indian speciality restaurants and…
Read moreBLACK URAD DAL SUNDAL
Sundal is a must offering to GOD in all households in South India during Navarathri. We at home usually arrange dolls in steps and celebrate the occasion with pomp and gaiety. Sundal can be made using various dals and legumes…
Read morePOOSINIKKAI MORKOOTU/ASH GOURD MOR KOOTU
Poosinikkai Morkootu or Ash Gourd Morkootu is a yogurt based stew and is very easy to make which goes well with any rice variety or Pepper Kuzhambu. I have already an Ash Gourd Curry in my blog which is equally…
Read moreRAJASTHANI MIRCHI VADA
Mirchi Vada is a spicy and tasty deep fried potato stuffed snack in big sized green chiiles specifically used for pickles and bajjis which are less hot than the small chilles.I was wanting to make this since long but had a chance to post this today.Usually served with mint or tamarind chutney,this is more popular in Jodhpur,a town in Rajasthan owing to the water which lends a unique taste.I also tasted once a unique chaat which was made with mirchi vadas.There a lot of snack varieties in India and the North region snacks are quite different from the Southern counterparts.This…
Read moreMANGO DRUMSTICK SAMBHAR
After Navarathri festivities I am sure all of you will be needing a simple yet tasty lunch options.I made this Mango Drumstick Sambhar today and it was as tasty as ever.I wanted to make plain Mango Sambhar but ended up with adding drumstick as well.Raw Mango Sambhar adds the rice to a new taste and imparts a special flavour.As you might know here you should keep the tamarind extract a bit less as we are adding mango which will make the sambhar sour.The mango when cooked tends to get softer and tastier.You can add brinjal or capsicum also in place…
Read moreCHILLI GOBHI
Chilli Gobhi is a lip smacking stater recipe similar to Gobhi Manchurian.It is made out of deep fried cauliflower florets in maida and corn flour batter mixed with a variety of sauces.This Indo-Chinese dish is my daughter’s favorite and I made this for her some time back.This easy recipe can be made in 15 minutes if all ingredients are kept ready.It forms a good side dish for fried rice besides being a tasty snack.If you don’t want to serve it dry as I have done,you make add water and make it a gravy consistency.The tricky part is to keep the…
Read moreJEERA ALU
Have you a tried a simple cumin flavoured potato curry in less then 10 minutes?This is a versatile dish that goes with almost anything,easy to make and super tasty.Normally in busy mornings when I make phulkas for Dhivya for lunch box,I make this and she never complains as she is very much fond of this.This is a quick no onion no garlic recipe too,fit for those fasting days. Vrat recipes are not that hard and tasteless as you might think.You can also try by adding cumin powder also but since I wanted the nutty and crunchiness,I added only jeera.You can…
Read morePANEER BHURJI
Paneer is a substantially protein food for vegetarians and is full of calcium and Viatamin D. It is a totally satisfying scene if you happen to see your child’s plate polished away in no time.My daughter likes paneer and I made this bhurji with it sometime back.It is very easy recipe and I followed it from an old cookbook of mine.With less time involved in the preparation one can easily pack this as a side for rotis for lunch and also for diinner as well.The paneer is crumbled and mixed with spices and onions with tomatoes.The resulting dish is an…
Read moreAAMA VADAI
Aama Vadai or Paruppu Vadai as it is called is a bengal gram and tur dal based fritter usually made during festivals in Tamil Nadu.It is specially made during Weddings,Boghi and Avani Avittam. Avani Avitttam or Upakarma is a vedic ritual practiced by Hindus of Brahmin caste.It is conducted once in a year during the month of Shravana when Brahmins change their Upanayana thread. This day is also important as Brahmins worship Rishis and offer libation of water to their ancestors. Amongst other delicacies Paruppu Poli and Paruppu Payasam is also made.The vadai is a no garlic no onion recipe,since…
Read moreMUSHROOM BIRYANI
Cooking Mushroom Biryani was in my list for long. So when I saw fresh mushrooms in the market, I immediately decided to cook this recipe. I couldn’t resist buying these cute little white mushrooms and thought of cooking them with Kohinoor brand Gold range Extra Long Basmati Rice which is aged & matured naturally for 24 months for its perfect taste & extraordinary length, makes the dish really special. Kohinoor Gold range of Extra-long Basmati rice is a 100% pure & original basmati which gives fluffy & well separated rice post cooking with its subtle aroma, thus making this the…
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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.
