Jul 042012
 
Raw Banana and Black Eyed Peas Curry

In south Indian cuisine poriyals and dry curries are a must as an accompaniment to rice. When I ask my mom for some tips and ideas to experiment with these curries, her answer would be that it’s the usual seasoning and roasting with not much room for experimentation. I couldn’t take that answer without trying. When I saw my husband soaking some black eyed peas in an attempt to increase our protein intake, I wanted Want to know more about this recipe?

Jul 022012
 
Kale Soybean Poriyal

Kale, Swiss Chard, Broccoli all belong to the same cruciferous vegetable family and are supposed to be healthy. Somehow the word “healthy” is not my kid’s favorite word and they would happily take it away from the English dictionary if they have the power to do so. The ordeal of making them eat their required serving of vegetables makes me sound like a person even I would detest. Nowadays I don’t tell them the nutritional Want to know more about this recipe?

Mar 142012
 
Cauliflower Pepper Fry

It’s raining outside and I wanted to make something spicy yet not super hot for my kids to run around the house for water but enough to get a sizzle with the taste and I guess peppercorn is one of the right ingredient. The combination of ghee (clarified butter) and pepper gives the right kick of spiciness with every bite. I got this recipe from one of my cookbooks and it’s super easy to make Want to know more about this recipe?

Mar 112012
 
Vazhakai Podimas ( Raw Bananna Curry)

This is one of the many dishes that I learnt from my mother-in-law. My inlaws family is from Tirunelveli and my parents are from Tanjavur. I constantly make fun of mother-in-law that she always puts coconut in all of her dishes. She retreats back saying Tanjavur people sautee every curry till they are like chips and add chilli powder. As a matter of fact what she’s saying is true. I sautee most of the curries Want to know more about this recipe?

Mar 072012
 
Cheppankizhangu/Arbi/Taro root/Colacassia fry

In South Indian kitchen cheppankizhangu/taro root is usually cooked, deskined and deep fried or roasted in a pan. This recipe is very untraditional but super easy and very tasty. The ajwain/ommam/carom seeds gives this dish a strong flavor. As cheppankizhangu/Taro root is quite complex to digest, the ajwain and ginger gives a big hand to make it easy to digest. My kids thought this curry was potato and they were surprised when I told them Want to know more about this recipe?

Feb 262012
 
Green Beans Paruppu Usili (Lentil & Green Beans)

This recipe has the goodness of a green vegetable and the protein from Lentil. A very traditional south Indian recipe, and a very common one in festive occasions. Paruppu Usili can be made with string beans, bell peppers, plantain flower, or green beans. The dish is best accompanied with Moor Kuzhambu or Rasam. Ingredients: Green Beans(washed and chopped) –1 cup Channa Dal –1/2 cup Toor Dal –1/4 cup Red Chillies –2 Mustard seeds –1 tsp Want to know more about this recipe?