Upma is a light and filling breakfast or tiffin (afternoon snack) item that is very popular in South India. I have already written about Tomato Upma and Onion Upma. Today I am writing about Vegetable Upma. I love to have this version of Upma with Coconut Chutney or then Magai Perugu Pachadi. Here is the
Continue readingMonth: March 2015
Sweet Corn Spinach Curry? – Guest Post by Dimple of Shivaay Delights
Dimple of Shivaay Delights was one of my earliest “blogging friends”. Her comments are always so encouraging and Dimple as a person is always so full of Joie de Vivre and positive energy. This attitude is also reflected in her recipes which are colorful, simple, delicious and healthy. 🙂 I don’t know
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Carrot Hesarubele Kosambari – Carrot and Mung Salad – Rama Navami Special
Kosambari is a traditional naivedyam for Rama Navami which heralds the end of Chaitra Navaratri. I have already written about the traditional Kosambari which is made from Cucumber and Moong Dal. Here is a version of Kosambari made with carrot. I make it often through the summer as it is a light,
Continue readingKothambir Vadi | Coriander Fritters from Maharashtra | A Low Oil Version
Kothambir Vadi or fritters made with Coriander (Kothmir) and chickpea flour (besan) is a great tea-time favourite is Maharashtra. I was reminded of it when one of my team member’s wives sent me some. Her version was loaded with Coriander and oh-so-crumbly-and-light and this is what I made last weekend. Kothambir Vadi could be
Continue readingHomemade Sambar Podi or Sambar Powder
When one is a blogger, one gets so caught up in thinking up new and exotic recipes that basics sometimes take the back seat or indeed, are forgotten. At least that is the case with me. It was while writing about Paruppu Urundai Kuzhambu that I realised that I had not
Continue readingParuppu Urundai Kuzhambu | A Recipe from Tamil Nadu by Lalitha Krishnan
I have been meaning to write about Paruppu Urundai Kuzhambu for the longest time. In fact ever since I started the blog, but have been putting it off. I finally made it over the long Holi weekend and what a wonderful treat it was! Paruppu Urundai literally means Lentil Balls, while Kuzhambu means a
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