Today is Day 1 of Blogging Marathon#14, started by Srivalli. The theme I took is somewhat challenging, “Traditional recipes with a twist”. Today I experimented with Aloo Paneer pie and got a wonderful whiplash from my family for spoiling their food and I sheepishly thanked them for being my guinea pigs. This recipe is a backup recipe I made during the weekend, to make mends with such disasters in my kitchen trials. This rasam my Want to know more about this recipe?
I was pestering my mom to send me some of her traditional recipes for my blog and she sent me this one recently. I don’t have fresh curry leaves at home (even though I have curry leaves plant, now is not the season yet!!!), I was so skeptical about the outcome of this dish. But to my surprise, my referigerated curry leaves did give out its flavor and aroma. The flavor and taste was devouring Want to know more about this recipe?
I had planned on making vegetable hakka noodles but my big american eggplant in the fridge needed more attention. So I had to change the menu to venn pongal and gothsu. Instead of making a usual gothsu I roasted the eggplants and made the gothsu. I generally don’t roast eggplants in open flame because of the mess it creates around the burner but the mess was well worth it. The combination of steaming hot venn Want to know more about this recipe?
My mom doesn’t cook anything with garlic because my dad doesn’t eat garlic. But she cooks amazing kara kuzhambu when she visits me. She gave me two recipes for kara kuzhambu and I as usual wanted the best of both worlds. So I combined both recipes in to one and the kuzhambu I make is very spicy, sour, tangy, salty and very very tasty especially when eaten after a day. Ingredients: Tamarind — lemon size Want to know more about this recipe?
I was looking for a good vegetable korma recipe myself because everytime I tried making this korma, there would be something missing and it wouldn’t taste the way we get in restaurants. Finally my search was over when I stumbled on Kerala Kitchen and Maneka’s recipe for Spicy Vegetable Korma gives the exact taste of South Indian korma you get in restaurants as a side for malabar parotta, appam, rotis or biriyani. I make this Want to know more about this recipe?
Rasam in South Indian cusine is generally not very spicy but this Rasam is the spicy version. The goodness of pepper corns and aroma of a special paste makes this Rasam a divine taste for spicy lovers. This is one of the Rasams that doesn’t use any pre-made powders and because the ingredients are freshly grounded the taste is unexplainable. I love this Rasam especially on cold winter days. They can be served as a Want to know more about this recipe?
I was completely bored of cooking with mixed vegetables today. I just wanted to cook simple yet nutritious meal. The only recipe that occurred to me was chow chow(chayote squash) kootu. I wanted a crunch between bites and was rummaging my fridge for an addition to give me just that. Edammame box (Edamamae is nothing but shelled soybean which I got from Trader Joe’s) was staring at me asking me to lift him and use Want to know more about this recipe?
Avial is a combination of julienne sliced mixed vegetables in yogurt and coconut sauce. A very tasty dish that brings a festive mood when cooked even on a normal day. We make this mostly on a festival or feast but me and my mother-in-law will just need an excuse to make it. My DH loves it and he sometimes just snack on a bowl of avial. Whenever I buy white pumpkin I just make this Want to know more about this recipe?
This salad is very refreshing and juicy and yet very tasty. It has South Indian tinge and I’m sure you’ll love the taste in all seasons. We usually have this salad as an accompaniment to sambar. It goes well with sambar rice. Since its raw and very easy to make, I prepare this salad when we get bored with usual curry and other side dishes. Ingredients: Cabbage (finely shredded) —2 cups Carrot (shredded) –1 Want to know more about this recipe?
One of the many simple meals of South Indian cusine is Vetha Kuzhambu. Its also often referred to as Vendhaya Kuzhambu. My DD loves this Kuzhambu because its tangy, spicy, salty and with pumpkin’s sweetness it’s a bonus tingling in your mouth once you taste it. There are many vegetables that can be added for this kuzhambu as a variation, like small pearl onions (fry them first before adding tamarind pulp), okra, carrot, manathakali vathal, Want to know more about this recipe?